I am looking to make my own tofu press to save money over a store-bought one. For those unfamiliar with the process, imagine two 9x5 loaf pans with a series of holes drilled into their bottoms for water drainage. The tofu sits between the two pans and weight is put on top to press the water out of the tofu.
I am thinking that many non-stick pans are safe to use but that once the coating is punctured, one could end up being exposed to chemicals that are not food-safe.
Are most stainless steel or aluminum baking pans just that or are they composed of multiple layers, some of which may not be food safe? What material would make sense for this? Do these materials lose their anti-rust properties if punctured like this?
Note: I have also seen designs which are two slabs of material (think cutting boards) which are squeezed together, but I want the final product to have firmed sides so this will not work well.