So the story about what we were trying to do...
I had seen various things people used, glass, metals, magnets, and then I talked to a buddy that is a metalurgist about my concerns. We ultimately decided that 316 (medical grade) stainless was good, but then we saw that the salt, fat, and acid that makes food taste good was still a bit rough on it. Plus a lot of the other stuff, including flatware, there is a question what would leach out. Also, if you ever used stuff like liquid smoke, you'd know the bags were decently permiable.
I cook for people I love, and I don't want to expose them to bad stuff, especially my little boy, so we tried to sort out the best option. The gold actually serves a purpose, in that it's among the most resistant materials out there.
We also figured 10oz was enough to sink just about anything. So yeah, that's how we wound up with the svegg.