Metal cutlery food pairing Given the recent research on the taste of metals in cutlery (flatware) and their potential food pairings, is there any food unsuitable for stainless steel, or is this the universal make do metal?

Has anyone tried metal/food pairings for specific dishes?

We do use the heirloom silverware for delicate desserts, but that's about it!

Some references:

Institute of Making - Sensoaesthetic Properties of Materials

Fine Dining Lovers - Cutlery food science
I only have experience with metal and non-metal cutlery/food combination. I'm aware this isn't really what you've been asking, but still find it worthwhile to share.

From my personal experience there is a tasting difference between metal (I only know stainless steel) and non-metal (in my example nacre) with eggs. The difference comes from the "mouth-feel" of the spoon. I tried this with the same egg and the spoons both rested at the same place (to compensate temperature differences). 

I experienced the metal spoon as cold (even though it was at room temperature), kind of "hiding the eggs flavor", while the nacre spoon was not only warmer, it felt kind of as if it wasn't there or at least much less prominent, offering a fuller flavor of the egg.