What is the coating of that pan? It looks like some non-stick thing, which I won't allow in my kitchen. Either cast iron (which this device would never survive my seasoning process), or 18/10 | 18/12 stainless steel.
Because of the very real health risks, and the fact that generally, Teflon coated and aluminum cookware is of very low quality (no matter the price level, there's some really expensive Teflon stuff out there that is useless, clearly not made by someone who cooks).
I won't use ceramics either as there is no guarantee they won't leech dangerous chemicals.
The only thing I've seen that is suitable for long term use is cast iron, high carbon steel, and some 304 stainless steel variant (18/10, 18/12, etc). Its the only things we've been using for a decades on modern processes that are not known to leech anything dangerous (unless its extremely low grade Chinese stuff that isn't up to spec, which is easy to avoid).
Also, love the intro video, has a nice punchline.