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  #11  
Old 02-06-2017, 03:49 PM
Nick_N Nick_N is offline
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Default Re: Warping

Quote:
Originally Posted by Nichole M View Post
I did recently buy a single gas burner for use when I want to be portable. If I fell in love with a pan that wouldn't work well on my induction, I'd just use that.
Are you referring to one of the tripod style, gas cookers, like people use for fish or for turkey frying. Or is this something on a smaller platform ?
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  #12  
Old 02-09-2017, 08:28 PM
JeffreyL JeffreyL is offline
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Default Re: Warping

Are imported pans more prone to warping? I have a 3 piece set of Basic Essentials I believe from Kmart made in China that the mother in law bought me years ago, I use em occasionally but have always been very mindful of not heating to fast or high, and not shocking with cold water etc. they've always been flat but tonight I noticed the one that compares to a #7 or #8 size is warped, and it wasn't before, but I can't think what I would have done wrong, so could it be just the nature of the pan? They seem really thick and heavy compared to older domestic CI
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  #13  
Old 02-10-2017, 09:58 AM
RLMuse RLMuse is offline
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Default Re: Warping

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Originally Posted by Jody M View Post
I carry a 6" straight edge as well. Won't fit in to small pans, but they're not as likely to be warped.
For small pans use the straight edge on the bottom. If you see a gap you will know the middle is warped upwards.
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  #14  
Old 02-10-2017, 01:34 PM
JeffreyL JeffreyL is offline
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Default Re: Warping

nothing on the import pans and warpage?
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  #15  
Old 02-10-2017, 01:42 PM
Doug D. Doug D. is offline
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Default Re: Warping

I wouldn't say so. Some pans seem to come through abuse unscathed, others warp even when thought to have been treated carefully. Still others may have been cast with a bit of a bump in them. A few even observe pans that exhibit a warp when heated that goes away once cooled.
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  #16  
Old 02-10-2017, 02:00 PM
JeffreyL JeffreyL is offline
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Default Re: Warping

this one has always been flat, i never used it much, i started using it when i got more into cast iron, the wife pulled it out to use it last night and she commented about it being a little wobbly, and sure enough. it was never like that before, and the last thing i cooked in it before she grabbed it was venison deer heart, and that was sauteed in butter with onions to med rare, so i know it didnt get hot, thats why i wondered if it had anything to do with the pan or where it came from

[SIZE=1]---------- Post added at 02:00 PM ---------- Previous post was at 01:57 PM ----------[/SIZE]

it wouldnt bother me except i dont know what i did, if anything, and now it makes me nervous to use my other pans for fear of ruining them
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  #17  
Old 02-10-2017, 02:05 PM
Doug D. Doug D. is offline
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Default Re: Warping

90% of the time when I use my pans, they are preheated in the oven before they come out onto a burner. It's not a big waste of energy for me as I am usually returning them to the oven to finish cooking whatever was seared on the stovetop. A pan preheated evenly in this manner has the least chance of warping.
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  #18  
Old 02-10-2017, 02:18 PM
JeffreyL JeffreyL is offline
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Default Re: Warping

Quote:
Originally Posted by Doug D. View Post
90% of the time when I use my pans, they are preheated in the oven before they come out onto a burner. It's not a big waste of energy for me as I am usually returning them to the oven to finish cooking whatever was seared on the stovetop. A pan preheated evenly in this manner has the least chance of warping.
is this the way they used to do it? or is that why we find so many warped pans these days?
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  #19  
Old 02-10-2017, 02:45 PM
Doug D. Doug D. is offline
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Default Re: Warping

Over a woodstove eye, or on a flat iron stovetop, the entire bottom of a pan would be receiving equal heat. The advent of hot plates with gas burners concentrated the heat in the center of the pan, and would have been a higher risk situation for warping. Heating a pan slowly over low flame before ramping up to high also lessens the risk.
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