Be really interested to know what it’s made out of. Had a coworker who used to work in forgings and did some stuff that got sent to nuclear plants, they said that they had really strict requirements on material compositions, specifically needed to ensure that the (think it was steel, may have been something else) material had basically no traces of cobalt in it because the cobalt would becomes radioactive over the service life.
Just for the heck of it, if you heat protein enough to denature it but have no Maillard reaction (let’s say you’ve just made a hard boiled egg), would that not be considered cooking by that definition?
My understanding is that denaturing is a physical structure change, not a chemical one (and according to Wikipedia can be reversible in some cases), not a biochemist or food scientist though so totally accepting that my understanding is incorrect/incomplete.