Frying pan bottoms
 

Are they meant to be totally flat, or can they be very slightly domed?

Frying pan bottoms
 

"Thumper" > wrote in message
...
> Are they meant to be totally flat, or can they be very slightly domed?

Depends on the stove you are using. Gas is forgiving in this regard.

Frying pan bottoms
 

On 10/30/2013 11:06 AM, Pico Rico wrote:
> "Thumper" > wrote in message
> ...
>> Are they meant to be totally flat, or can they be very slightly domed?
>
> Depends on the stove you are using. Gas is forgiving in this regard.
>
>
Using an electric stove, I've found that an aluminum pot can get domed
by excessive heating. However, it's not too difficult to flatten them
again with a rubber mallet. Another cause of doming can be putting in
cold water to clean a very hot pot.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

Frying pan bottoms
 

On 10/30/2013 10:57 AM, Thumper wrote:
> Are they meant to be totally flat, or can they be very slightly domed?

They should be flat so as to conduct heat evenly.

Jill

Frying pan bottoms
 

On 10/30/2013 4:57 AM, Thumper wrote:
> Are they meant to be totally flat, or can they be very slightly domed?

Totally flat is OK, the trouble is that the most popular pans in use
these days i.e., spun aluminum, are easily warped by heat or sudden
temperature changes. The most popular cooktops i.e., flat glass, make
this more of a problem. If the pan tends to rock, your best bet is to
make the bottom slightly concave with a rubber mallet or if you're into
kung fu movies, your open palm. This is an effective way to keep your
pans lying flat on a glass cooktop. My suggestion is that you do this in
small steps and test the pan on the cooktop as you go.

I use stainless steel pans with a sandwich construction which is pretty
warp resistant. The spun aluminum pans are really unsuitable for high
temperature cooking.

Frying pan bottoms
 

On Wed, 30 Oct 2013 11:37:12 -0400, jmcquown >
wrote:

>On 10/30/2013 10:57 AM, Thumper wrote:
>> Are they meant to be totally flat, or can they be very slightly domed?
>
>They should be flat so as to conduct heat evenly.

Flatness doesn't matter for even heating with a gas stove. Most
quality cookware is designed with a slightly concave bottom that will
become flat when metal expands as it's heated. Fry pans cook better
when flat so that oil doesn't run to the edges or puddle in the
center... naturally the stove should also be level... especially
important for baking. The OP needs to check those pans for flatness
after they're heated... heat the pan while empty and check the inside
bottom for flatness with the edge of a 6" metal scale.... a quality
pan should be flat at medium heat. It's easy to check by shining a
flashlight to see how much light shines through... check while cold
and then keep checking as the pan heats... easier to check with dimmed
kitchen lights. Be careful not to overheat the pan or it may become
permanently deformed in the other direction.

Frying pan bottoms
 

"Pico Rico" > wrote in message
...
>
> "Thumper" > wrote in message
> ...
>> Are they meant to be totally flat, or can they be very slightly domed?
>
> Depends on the stove you are using. Gas is forgiving in this regard.
Electric stove, halogen hob.

Frying pan bottoms
 

"James Silverton" > wrote in message
...
> On 10/30/2013 11:06 AM, Pico Rico wrote:
>> "Thumper" > wrote in message
>> ...
>>> Are they meant to be totally flat, or can they be very slightly domed?
>>
>> Depends on the stove you are using. Gas is forgiving in this regard.
>>
>>
> Using an electric stove, I've found that an aluminum pot can get domed by
> excessive heating. However, it's not too difficult to flatten them again
> with a rubber mallet. Another cause of doming can be putting in cold water
> to clean a very hot pot.
>
Interesting. I'm sure the Tefal frying pan started flat but now when I pour
in some oil it runs away from the centre. Not guilty of the cold water, hot
pot scenario :-)

Frying pan bottoms
 

On 10/30/2013 3:38 PM, Brooklyn1 wrote:
> On Wed, 30 Oct 2013 11:37:12 -0400, jmcquown >
> wrote:
>
>> On 10/30/2013 10:57 AM, Thumper wrote:
>>> Are they meant to be totally flat, or can they be very slightly domed?
>>
>> They should be flat so as to conduct heat evenly.
>
> Flatness doesn't matter for even heating with a gas stove.

The OP didn't specify the type of heating element on the stove.

Jill

Frying pan bottoms
 

"jmcquown" > wrote in message
...
> On 10/30/2013 3:38 PM, Brooklyn1 wrote:
>> On Wed, 30 Oct 2013 11:37:12 -0400, jmcquown >
>> wrote:
>>
>>> On 10/30/2013 10:57 AM, Thumper wrote:
>>>> Are they meant to be totally flat, or can they be very slightly domed?
>>>
>>> They should be flat so as to conduct heat evenly.
>>
>> Flatness doesn't matter for even heating with a gas stove.
>
> The OP didn't specify the type of heating element on the stove.
>
> Jill

then your statement was a bit ambiguous, eh?

Frying pan bottoms
 

On Wednesday, October 30, 2013 3:38:36 PM UTC-4, Brooklyn1 wrote:
>
> Flatness doesn't matter for even heating with a gas stove. Most
> quality cookware is designed with a slightly concave bottom that will
> become flat when metal expands as it's heated.

Why will it flatten when heated?

Frying pan bottoms
 

On Wed, 30 Oct 2013 21:16:42 -0700 (PDT), Helpful person
> wrote:

>On Wednesday, October 30, 2013 3:38:36 PM UTC-4, Brooklyn1 wrote:
>>
>> Flatness doesn't matter for even heating with a gas stove. Most
>> quality cookware is designed with a slightly concave bottom that will
>> become flat when metal expands as it's heated.
>
>Why will it flatten when heated?

Metal expands when heated. It will sort of push the sides out and
flatten. Some pans are designed that way to allow for the expansion.
A metallurgist can explain it better.

Frying pan bottoms
 

"Thumper" > wrote in message
...
> Are they meant to be totally flat, or can they be very slightly domed?

Mine are all flat.

Frying pan bottoms
 

On Thursday, October 31, 2013 12:38:48 AM UTC-4, Ed Pawlowski wrote:
> On Wed, 30 Oct 2013 21:16:42 -0700 (PDT), Helpful person
> >On Wednesday, October 30, 2013 3:38:36 PM UTC-4, Brooklyn1 wrote:
>
> >> Flatness doesn't matter for even heating with a gas stove. Most
> >> quality cookware is designed with a slightly concave bottom that will
> >> become flat when metal expands as it's heated.
>
> >Why will it flatten when heated?
>
> Metal expands when heated. It will sort of push the sides out and
> flatten. Some pans are designed that way to allow for the expansion.
> A metallurgist can explain it better.

Rubbish.

http://www.richardfisher.com

Frying pan bottoms
 

On Thu, 31 Oct 2013 06:45:45 -0700 (PDT), Helpful person
> wrote:

>On Thursday, October 31, 2013 12:38:48 AM UTC-4, Ed Pawlowski wrote:
>> On Wed, 30 Oct 2013 21:16:42 -0700 (PDT), Helpful person
>> >On Wednesday, October 30, 2013 3:38:36 PM UTC-4, Brooklyn1 wrote:
>>
>> >> Flatness doesn't matter for even heating with a gas stove. Most
>> >> quality cookware is designed with a slightly concave bottom that will
>> >> become flat when metal expands as it's heated.
>>
>> >Why will it flatten when heated?
>>
>> Metal expands when heated. It will sort of push the sides out and
>> flatten. Some pans are designed that way to allow for the expansion.
>> A metallurgist can explain it better.
>
>Rubbish.
>
>http://www.richardfisher.com

You say rubbish, yet you offer no better explanation. What does that
make you? Explain or STFU

Frying pan bottoms
 

On Thursday, October 31, 2013 12:26:26 PM UTC-4, Ed Pawlowski wrote:
> On Thu, 31 Oct 2013 06:45:45 -0700 (PDT), Helpful person
>
> >On Thursday, October 31, 2013 12:38:48 AM UTC-4, Ed Pawlowski wrote:
> >> On Wed, 30 Oct 2013 21:16:42 -0700 (PDT), Helpful person
> >> >On Wednesday, October 30, 2013 3:38:36 PM UTC-4, Brooklyn1 wrote:
> >>
> >> >> Flatness doesn't matter for even heating with a gas stove. Most
> >> >> quality cookware is designed with a slightly concave bottom that will
> >> >> become flat when metal expands as it's heated.
> >>
> >> >Why will it flatten when heated?
>
> >> Metal expands when heated. It will sort of push the sides out and
> >> flatten. Some pans are designed that way to allow for the expansion.
> >> A metallurgist can explain it better.
>
> >Rubbish.
>
> >http://www.richardfisher.com
>
> You say rubbish, yet you offer no better explanation. What does that
> make you? Explain or STFU

A physicist. I cannot explain what you state without observation, but your
explanation is incorrect.

http://www.richardfisher.com

Frying pan bottoms
 

On Wed, 30 Oct 2013 21:45:24 -0700, "Julie Bove"
> wrote:

>
>"Thumper" > wrote in message
...
>> Are they meant to be totally flat, or can they be very slightly domed?
>
>Mine are all flat.

Are you a boy?

Frying pan bottoms
 

On Thu, 31 Oct 2013 12:26:26 -0400, Ed Pawlowski > wrote:

>On Thu, 31 Oct 2013 06:45:45 -0700 (PDT), Helpful person
> wrote:
>
>>On Thursday, October 31, 2013 12:38:48 AM UTC-4, Ed Pawlowski wrote:
>>> On Wed, 30 Oct 2013 21:16:42 -0700 (PDT), Helpful person
>>> >On Wednesday, October 30, 2013 3:38:36 PM UTC-4, Brooklyn1 wrote:
>>>
>>> >> Flatness doesn't matter for even heating with a gas stove. Most
>>> >> quality cookware is designed with a slightly concave bottom that will
>>> >> become flat when metal expands as it's heated.
>>>
>>> >Why will it flatten when heated?
>>>
>>> Metal expands when heated. It will sort of push the sides out and
>>> flatten. Some pans are designed that way to allow for the expansion.
>>> A metallurgist can explain it better.
>>
>>Rubbish.

>You say rubbish, yet you offer no better explanation. What does that
>make you? Explain or STFU

There are many web sites that concur with my explanation, this one is
concise:
http://www.meyergroup.co.uk/cookware...14.html?Lang=1

Frying pan bottoms
 

On 10/31/13 12:34 PM, Helpful person wrote:

>>>> Metal expands when heated. It will sort of push the sides out and
>>>> flatten. Some pans are designed that way to allow for the expansion.
>>>> A metallurgist can explain it better.
>>
>>> Rubbish.
>> You say rubbish, yet you offer no better explanation. What does that
>> make you? Explain or STFU
>
> A physicist. I cannot explain what you state without observation, but your
> explanation is incorrect.

OK. I have two pans, one Griswold cast iron and one All Clad, which have
warped -- viewed from the bottom, the cast iron is concave, and the All
Clad is convex. Both flatten out on the cooktop after about five minutes
of medium heat.

???

-- Larry

Frying pan bottoms
 

"pltrgyst" > wrote in message
...
> On 10/31/13 12:34 PM, Helpful person wrote:
>
>>>>> Metal expands when heated. It will sort of push the sides out and
>>>>> flatten. Some pans are designed that way to allow for the expansion.
>>>>> A metallurgist can explain it better.
>>>
>>>> Rubbish.
>>> You say rubbish, yet you offer no better explanation. What does that
>>> make you? Explain or STFU
>>
>> A physicist. I cannot explain what you state without observation, but
>> your
>> explanation is incorrect.
>
> OK. I have two pans, one Griswold cast iron and one All Clad, which have
> warped -- viewed from the bottom, the cast iron is concave, and the All
> Clad is convex. Both flatten out on the cooktop after about five minutes
> of medium heat.
>
> ???

I don't think I have ever had a warped pan. And I've had a few cheap ones
that I used for various craft projects. They didn't warp either. My mom
has had plenty of warped pans. They are extremely obvious on her flat
topped stove.

The only pan I've ever had that didn't have a flat bottom was a wok. It
came with a ring to be put on the burner to make it flat. I finally got rid
if it because I don't really like stir fries and the pan wasn't getting much
use.

Frying pan bottoms
 

On Wed, 30 Oct 2013 14:57:10 -0000, "Thumper" >
wrote:

> Are they meant to be totally flat, or can they be very slightly domed?

I've wondered if you are another version of "Pooh" and now I know you
are. Please don't be so ridiculous.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Frying pan bottoms
 

"sf" > wrote in message
...
> On Wed, 30 Oct 2013 14:57:10 -0000, "Thumper" >
> wrote:
>
>> Are they meant to be totally flat, or can they be very slightly domed?
>
> I've wondered if you are another version of "Pooh" and now I know you
> are. Please don't be so ridiculous.
>
What are you on about? I asked a perfectly straightforward question. Been
some good answers too, so thanks everyone :-) Although some answers have be
a complete contradiction to others, but that's usenet for you.

Frying pan bottoms
 

On Thursday, October 31, 2013 4:42:40 PM UTC-4, pltrgyst wrote:
> On 10/31/13 12:34 PM, Helpful person wrote:
>
> >>>> Metal expands when heated. It will sort of push the sides out and
> >>>> flatten. Some pans are designed that way to allow for the expansion.
> >>>> A metallurgist can explain it better.
>
> >>> Rubbish.
>
> >> You say rubbish, yet you offer no better explanation. What does that
> >> make you? Explain or STFU
>
> > A physicist. I cannot explain what you state without observation, but your
> > explanation is incorrect.
>
> OK. I have two pans, one Griswold cast iron and one All Clad, which have
> warped -- viewed from the bottom, the cast iron is concave, and the All
> Clad is convex. Both flatten out on the cooktop after about five minutes
>
> of medium heat.
>
The most likely explanation is the creation and reduction of stress as the pan
heats and cools.

http://www.richardfisher.com

Frying pan bottoms
 

On Mon, 4 Nov 2013 07:55:53 -0800 (PST), Helpful person
> wrote:

> On Thursday, October 31, 2013 4:42:40 PM UTC-4, pltrgyst wrote:
> > On 10/31/13 12:34 PM, Helpful person wrote:
> >
> > >>>> Metal expands when heated. It will sort of push the sides out and
> > >>>> flatten. Some pans are designed that way to allow for the expansion.
> > >>>> A metallurgist can explain it better.
> >
> > >>> Rubbish.
> >
> > >> You say rubbish, yet you offer no better explanation. What does that
> > >> make you? Explain or STFU
> >
> > > A physicist. I cannot explain what you state without observation, but your
> > > explanation is incorrect.
> >
> > OK. I have two pans, one Griswold cast iron and one All Clad, which have
> > warped -- viewed from the bottom, the cast iron is concave, and the All
> > Clad is convex. Both flatten out on the cooktop after about five minutes
> >
> > of medium heat.
> >
> The most likely explanation is the creation and reduction of stress as the pan
> heats and cools.
>
They were abused. It's amazing, in an alarming way, what people
(especially males) will do to decent pans and still call it "cooking".

--
Food is an important part of a balanced diet.