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Posted: 8/21/2017 5:45:59 PM EDT
Not cheap pans either. Not expensive per se, but not cheap.
What gives? |
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Not cheap pans either. Not expensive per se, but not cheap. What gives? View Quote You putting them in cold water when they are smoking hot? |
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Because you cool them too fast after cooking.
Just let them cook on the cook top. |
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Are you hitting people over the head with them? That will ruin them if you are
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Mine do it too and I'm careful to let them cool before washing them.
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Agree with the others - you're probably cooling them rapidly. That, or you just have shitty pans.
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If you are using Aluminum pans its something you have to live with. Even the best Aluminum pans will warp over time just from use, its the price you pay for using cheap cookware. Cast iron or Copper will never have the issue.
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I toss my stainless pans right in the water off the stove top, never had warping. Just get better pans OP. These guys must love scrubbing.
ETA: If you do it right you can pretend you're on forged in fire and quench a stainless pan in the sink with steam and all. |
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You overheat them.
Piece of wood and a hammer will flatten that warp right out. (use a light touch) |
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ALL THE ABOVE..
too much heat on a dry pan will warp it too much heat and burning the contents of a pan will warp it leaving pan on a cooling burner will warp it (can also weld it to the burner) putting hot pans in water can warp them..and adding water to a very hot dry pan can warp it TURN DOWN THE HEAT as well Chef. |
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This. Rapid cooling causes warpage. View Quote Tell that to the zillion pans I have deglazed over the years. Get better pans OP. From a restaurant supply store. They'll be reasonably priced and will last you a lifetime. "Vollrath" is your friend. "too much dry heat" is the correct answer. |
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Based upon the information, I think the microwave is the culprit.
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You probably aren't actually using good pans for one. I.e. probably using the cheap non stock single walled pans that seem expensive but cheaply made.
You are much likely to warp a pan if you are using a higher quality thick bottomed panned. The thicker the base the better. You probably are also cooking wrong with them. A pan should never go above medium-low heat. On a scale of 1-10 usually 3 or 4 for nearly all cooking. You should also let the pan cool naturally on the stove and never immerse it in any water until its cold. Also don't heat a pan and just let it sit there. Once its up to temperature start cooking. Otherwise take it off the stove. |
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Cast is not immune. I was stoked to get a nice, light griswold No. 8 at a garage sale, but it doesn't lie flat. View Quote View All Quotes View All Quotes Quoted:
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Yep. I was stoked to get a nice, light griswold No. 8 at a garage sale, but it doesn't lie flat. I just got this 5qt Staub enameled dutch oven - $309!!! Attached File |
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You probably aren't actually using good pans for one. I.e. probably using the cheap non stock single walled pans that seem expensive but cheaply made. You are much likely to warp a pan if you are using a higher quality thick bottomed panned. The thicker the base the better. You probably are also cooking wrong with them. A pan should never go above medium-low heat. On a scale of 1-10 usually 3 or 4 for nearly all cooking. You should also let the pan cool naturally on the stove and never immerse it in any water until its cold. Also don't heat a pan and just let it sit there. Once its up to temperature start cooking. Otherwise take it off the stove. View Quote |
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You probably aren't actually using good pans for one. I.e. probably using the cheap non stock single walled pans that seem expensive but cheaply made. You are much likely to warp a pan if you are using a higher quality thick bottomed panned. The thicker the base the better. You probably are also cooking wrong with them. A pan should never go above medium-low heat. On a scale of 1-10 usually 3 or 4 for nearly all cooking. You should also let the pan cool naturally on the stove and never immerse it in any water until its cold. Also don't heat a pan and just let it sit there. Once its up to temperature start cooking. Otherwise take it off the stove. View Quote |
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Tell that to the zillion pans I have deglazed over the years. Get better pans OP. From a restaurant supply store. They'll be reasonably priced and will last you a lifetime. "Vollrath" is your friend. "too much dry heat" is the correct answer. View Quote Burned butter? Not for me, just hot enough to melt the butter and make some sizzle when the Tofu goes in. Yeah, Tofu. 5-6 cloves of garlic, 1/4 stick butter, half an onion diced, liberal splash of soy sauce and some bacon. |
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Tell that to the zillion pans I have deglazed over the years. Get better pans OP. From a restaurant supply store. They'll be reasonably priced and will last you a lifetime. "Vollrath" is your friend. "too much dry heat" is the correct answer. View Quote View All Quotes View All Quotes Quoted:
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This. Rapid cooling causes warpage. Tell that to the zillion pans I have deglazed over the years. Get better pans OP. From a restaurant supply store. They'll be reasonably priced and will last you a lifetime. "Vollrath" is your friend. "too much dry heat" is the correct answer. |
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Because you don't use cast iron. View Quote |
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Seeing quite a few "KIDS AND SUMMER HELP" posts in this thread...
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Calphalon is fancy at Target, but it's not really all that good quality. Try Le Creuset. View Quote View All Quotes View All Quotes |
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Get a gas range with a cast iron grate. You won't notice the pan warpage anymore. Also I've forgot my cast iron pans for over an hour on high heat while I was drying it. Came back and it was white (seasoning burned off). Let it cool and reseasoned, no issues. Come to think of it, never had any problems with my stainless or carbon steel pans either? I think my calphalon anodized are aluminum, but they've been fine too although I don't do much searing or high heat on them.
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You think that pouring a little liquid in a pan and making a sizzle is the same as immersing a hot pan in water? View Quote I've tossed countless screaming hot pans right in the soap sink. The dishwashers always liked it cause they clean up easier. |
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warped got real hot then poured cold water on them before they cooled down sufficiently
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I inherited some nice pans from my mom and soon after warped one by trying to clean it while it was still hot.
still use it though - prop the handle on a timer by the side of stove to level it out. live and learn |
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You also can't add cold liquid while cooking, heat it up first and yeah I just warped one of my favorite stainless pans... it happens
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I do it all the time. Cast iron and All-Clad D5 Stainless. View Quote View All Quotes View All Quotes Quoted:
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You also can't add cold liquid while cooking, heat it up first and yeah I just warped one of my favorite stainless pans... it happens Failed To Load Title |
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You probably aren't actually using good pans for one. I.e. probably using the cheap non stock single walled pans that seem expensive but cheaply made. You are much likely to warp a pan if you are using a higher quality thick bottomed panned. The thicker the base the better. You probably are also cooking wrong with them. A pan should never go above medium-low heat. On a scale of 1-10 usually 3 or 4 for nearly all cooking. You should also let the pan cool naturally on the stove and never immerse it in any water until its cold. Also don't heat a pan and just let it sit there. Once its up to temperature start cooking. Otherwise take it off the stove. |
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See, thats the thing, I never wait to the pan to heat too much. Burned butter? Not for me, just hot enough to melt the butter and make some sizzle when the Tofu goes in. Yeah, Tofu. 5-6 cloves of garlic, 1/4 stick butter, half an onion diced, liberal splash of soy sauce and some bacon. View Quote |
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Do you know how I know you don't cook with good pots and pans? Like stainless steel or copper.... View Quote View All Quotes View All Quotes Quoted:
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You probably aren't actually using good pans for one. I.e. probably using the cheap non stock single walled pans that seem expensive but cheaply made. You are much likely to warp a pan if you are using a higher quality thick bottomed panned. The thicker the base the better. You probably are also cooking wrong with them. A pan should never go above medium-low heat. On a scale of 1-10 usually 3 or 4 for nearly all cooking. You should also let the pan cool naturally on the stove and never immerse it in any water until its cold. Also don't heat a pan and just let it sit there. Once its up to temperature start cooking. Otherwise take it off the stove. |
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I'd like to know why enameled cast iron costs so much!!!~ I just got this 5qt Staub enameled dutch oven - $309!!! https://www.AR15.Com/media/mediaFiles/20962/CastIron-286689.JPG View Quote |
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Do you know how I know you don't cook with good pots and pans? Like stainless steel or copper.... View Quote View All Quotes View All Quotes Quoted:
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You probably aren't actually using good pans for one. I.e. probably using the cheap non stock single walled pans that seem expensive but cheaply made. You are much likely to warp a pan if you are using a higher quality thick bottomed panned. The thicker the base the better. You probably are also cooking wrong with them. A pan should never go above medium-low heat. On a scale of 1-10 usually 3 or 4 for nearly all cooking. You should also let the pan cool naturally on the stove and never immerse it in any water until its cold. Also don't heat a pan and just let it sit there. Once its up to temperature start cooking. Otherwise take it off the stove. |
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