People interested in gourmet cooking have increasingly turned to something old, the cast iron pan. It cooks well because it has thermal mass that evenly distributes heat to the food and because it stays hot for a minute after being removed from the burner. As great as it is for steaks and stir fry, cast iron tends to be on the heavy side. That is supposed to be apart of the advantage, but it might not do for a display or someone who cannot lift too much weight. Something called faux cast iron can come to the rescue.
It is made from a temperature resistant polymer called melamine that is appropriate for cooking utensils and even for cookware. It is great for conventional cooking and only has trouble with the highest temperatures. Even then, it does not burn and is not toxic. It might even be safer than nonstick pans.
