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Posted: 8/21/2017 5:46:18 PM EDT
[#1]
Such info
Much detail Wow |
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Posted: 8/21/2017 5:46:40 PM EDT
[#2]
Quoted:
Not cheap pans either. Not expensive per se, but not cheap. What gives? You putting them in cold water when they are smoking hot? |
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Posted: 8/21/2017 5:47:22 PM EDT
[#3]
Quote HistoryQuoted:
You putting them in cold water when they are smoking hot? |
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Posted: 8/21/2017 5:47:42 PM EDT
[#4]
Overheating for 350.
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Posted: 8/21/2017 5:48:05 PM EDT
[#5]
Because you cool them too fast after cooking.
Just let them cook on the cook top. |
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Posted: 8/21/2017 5:48:23 PM EDT
[#6]
Are you hitting people over the head with them? That will ruin them if you are
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Posted: 8/21/2017 5:48:27 PM EDT
[#7]
Mine do it too and I'm careful to let them cool before washing them.
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Posted: 8/21/2017 5:52:58 PM EDT
[#8]
Because you don't use cast iron.
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Posted: 8/21/2017 5:54:13 PM EDT
[#9]
Let them cool down on their own before putting water on them.
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Posted: 8/21/2017 5:55:56 PM EDT
[#10]
Quote HistoryQuoted:
Because you don't use cast iron. |
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Posted: 8/21/2017 5:57:21 PM EDT
[#11]
Agree with the others - you're probably cooling them rapidly. That, or you just have shitty pans.
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Posted: 8/21/2017 6:01:06 PM EDT
[#12]
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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Posted: 8/21/2017 6:01:45 PM EDT
[#13]
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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Posted: 8/21/2017 6:02:52 PM EDT
[#14]
You overheat them.
Piece of wood and a hammer will flatten that warp right out. (use a light touch) |
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Posted: 8/21/2017 6:04:09 PM EDT
[#15]
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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Posted: 8/21/2017 6:06:20 PM EDT
[#16]
Quote HistoryQuoted:
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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Posted: 8/21/2017 6:09:48 PM EDT
[#17]
Based upon the information, I think the microwave is the culprit.
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Posted: 8/21/2017 6:13:06 PM EDT
[#18]
Quote HistoryQuoted:
Agree with the others - you're probably cooling them rapidly. That, or you just have shitty pans. |
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Posted: 8/21/2017 6:14:21 PM EDT
[#19]
Quote HistoryQuoted:
Yep. I was stoked to get a nice, light griswold No. 8 at a garage sale, but it doesn't lie flat. |
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Posted: 8/21/2017 6:14:50 PM EDT
[#20]
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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Posted: 8/21/2017 6:16:13 PM EDT
[#21]
Quote HistoryQuoted:
Because you don't use cast iron. New cooktop says cast is a no no. 
I grew up with cast iron goodness. |
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Posted: 8/21/2017 6:17:01 PM EDT
[#22]
Quote HistoryQuoted:
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. Quote HistoryQuoted:
Quoted:
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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Posted: 8/21/2017 6:18:05 PM EDT
[#23]
Quote HistoryQuoted:
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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Posted: 8/21/2017 6:18:30 PM EDT
[#24]
Quote HistoryQuoted:
leaving pan on a cooling burner will warp it (can also weld it to the burner) I need to know more about this. |
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Posted: 8/21/2017 6:20:00 PM EDT
[#25]
Quote HistoryQuoted:
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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Posted: 8/21/2017 6:21:13 PM EDT
[#26]
Quote HistoryQuoted:
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. 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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Posted: 8/21/2017 6:21:14 PM EDT
[#27]
Quote HistoryQuoted:
Huh? Your stove has heating properties similar to the temperature range of a welding arc? I need to know more about this. |
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Posted: 8/21/2017 6:21:33 PM EDT
[#28]
Quote HistoryQuoted:
This. Rapid cooling causes warpage. |
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Posted: 8/21/2017 6:21:34 PM EDT
[#29]
Quote HistoryQuoted:
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. Quote HistoryQuoted:
Quoted:
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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Posted: 8/21/2017 6:22:16 PM EDT
[#30]
Quote HistoryQuoted:
Because you don't use cast iron. |
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Posted: 8/21/2017 6:22:57 PM EDT
[#31]
Seeing quite a few "KIDS AND SUMMER HELP" posts in this thread...
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Posted: 8/21/2017 6:24:25 PM EDT
[#32]
Quote HistoryQuoted:
I've several Calphalon pans. Every one has warped on the bottom so it wouldn't sit flat. |
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Posted: 8/21/2017 6:24:40 PM EDT
[#33]
do you not have an old lady?
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Posted: 8/21/2017 6:25:52 PM EDT
[#34]
Quote HistoryQuoted:
Calphalon is fancy at Target, but it's not really all that good quality. Try Le Creuset. Quote HistoryQuoted:
Quoted:
I've several Calphalon pans. Every one has warped on the bottom so it wouldn't sit flat. |
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Posted: 8/21/2017 6:25:57 PM EDT
[#35]
we only use cast iron. problem stays solved.
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Posted: 8/21/2017 6:26:34 PM EDT
[#36]
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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Posted: 8/21/2017 6:27:17 PM EDT
[#37]
Quote HistoryQuoted:
You think that pouring a little liquid in a pan and making a sizzle is the same as immersing a hot pan in water? 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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Posted: 8/21/2017 6:27:45 PM EDT
[#38]
warped got real hot then poured cold water on them before they cooled down sufficiently
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Posted: 8/21/2017 6:30:41 PM EDT
[#39]
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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Posted: 8/21/2017 6:33:36 PM EDT
[#40]
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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Posted: 8/21/2017 6:35:13 PM EDT
[#41]
Quote HistoryQuoted:
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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Posted: 8/21/2017 6:36:36 PM EDT
[#42]
Quote HistoryQuoted:
I do it all the time. Cast iron and All-Clad D5 Stainless. Quote HistoryQuoted:
Quoted:
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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Posted: 8/21/2017 6:40:42 PM EDT
[#43]
Quote HistoryQuoted:
Do what, now? Quote HistoryQuoted:
Quoted:
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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Posted: 8/21/2017 6:46:27 PM EDT
[#44]
Quote HistoryQuoted:
I've several Calphalon pans. Every one has warped on the bottom so it wouldn't sit flat. |
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Posted: 8/21/2017 6:49:52 PM EDT
[#45]
Quote HistoryQuoted:
Because you don't use cast iron. |
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Posted: 8/21/2017 6:53:55 PM EDT
[#46]
Quote HistoryQuoted:
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. |
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Posted: 8/21/2017 6:54:09 PM EDT
[#47]
Quote HistoryQuoted:
Do you know how I know you don't cook with good pots and pans? Like stainless steel or copper.... Quote HistoryQuoted:
Quoted:
Quoted:
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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Posted: 8/21/2017 6:55:01 PM EDT
[#48]
Quote HistoryQuoted:
I've several Calphalon pans. Every one has warped on the bottom so it wouldn't sit flat. |
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Posted: 8/21/2017 6:57:17 PM EDT
[#49]
Quote HistoryQuoted:
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 |
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Posted: 8/21/2017 7:01:13 PM EDT
[#50]
Quote HistoryQuoted:
Do you know how I know you don't cook with good pots and pans? Like stainless steel or copper.... Quote HistoryQuoted:
Quoted:
Quoted:
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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