Originally Posted by NaeKid
The only cooking surface that is available now that is inert to the cooking transfer of surface to food is ... glass.
FYI, glass despite it appearing so, is quite far from inert. And perhaps to assist those who may insist otherwise I suggest a simple experiment.
Take two small glass jars or whatever you can find, i do not propose you smash bottles to get glass pieces. Just two glass containers of your liking. Now a 5ml tube of superglue, put the glue on a surface and attach the second glass item.
Now i am glossing over the best ways of using glues and process such as roughing the surface. But go do whatever your thing is in sticking glass together. Now once the glue has cured you will have what you think is a pretty firmly attached pair of bottles.
Clean up and put this aside and come check on it every day for about a week. You will sooner rather than later find that the glue will degrade and release its bond with one or both surfaces. Even low stress handling will cause this break.
Actually small edit: just FYI you should not really consider altering our opinions away from glasses seemingly inert status. It is by far the most stable and NON Toxic materials to store food and water in. The extremely low level processes that i mentioned are not to my knowledge going to cause any real sort of impact that you might need to take into consideration. Cheers. sorry to nit pick
Glasses leach alkalies which neutralise's the glues structure until it fails. Using epoxy when it comes to needing an adhesive for glass surfaces is the best solution. Epoxy type materials are not so susceptible or are entirely unaffected by this process. Not all epoxy's are created or best for any or all situations so do your research when selecting epoxy as a solution.
Anyways... way big post. hope it helps. But be assured glass is not inert even at room temperature.