I think I have figured out how they used to make Injera grills. Medium fired ceramic disc with plenty of grog (fired clay ground to a course texture) to keep it more stable, then build up a lot of oil into the fired clay, it should be reasonably absorbent. I have seen these in world food videos.
Has any one used such a grill? I keep thinking it could be made onto a steel backing plate. About ¼ inch thick would keep it from bending. I think these would be illegal in the USA for commercial use. At least until our country becomes a real third-world state.
I bought a disposable silicon dioxide ceramic coated aluminum pan to try it out. It is very fragile and won't last more than three years even if I treat it very gently; if only because aluminum expanse more than steel and therefore cracks the coating.
Then I read about how some ceramic coated pans have diamond ground into the coating to help it last longer, but I think it still may be a disposable pan. Are there any that can last a life time?
My next project will be to buy a new smooth carbon steel pan and try to build up a thick non stick coating. But I am not sure about doing it on a thin pan. My old carbon steel pan simply would not hold the oil, possibly because the surface is not perfectly smooth due to many years of abuse. Yet I see cast iron pans are not smooth.
Does it really need to be smooth? I may need to grind it down to naked steel and start over with flaxseed oil.