Fixing a 12" skillet with a warped bottom

[rshadd]

I have an Calphalon 12" frying pan with a warped bottom so that it no longer sits level with my glass top induction range. The wobble makes it a pain to use.

Before I toss it, I was wondering if there's anyway to get the bottom to sit level again?

 

[whateg01]

Re: Fixing a 12" skillet with a warpped bottom

I have a thick aluminum skillet that I used to like. It, too, has developed quite a bit of distortion. I have thought about chucking in the lathe and flattening it, but I suspect it would just make future warpage worse. I don't know if you could control it by heat shrinking the middle or not.

Dave

 

[kkroger]

Re: Fixing a 12" skillet with a warpped bottom

Wood Block and a Mallet... done it many times over the years...

 

[MoonRise]

Re: Fixing a 12" skillet with a warpped bottom

Hydraulic press.

Or just contact Calphalon and see if they will warranty it.

http://www.calphalon.com/en-US/customer-support

If none of those options work for you, send it to me. I like and use a few Calphalon pans.

 

[Bigblue&Goldie]

Maybe give these guys a call.......

 

[C_F]

Re: Fixing a 12" skillet with a warpped bottom

Hydraulic press.

That's what I was thinking, too. Put it in a press, then heat the pan a bit & press accordingly.

 

[koditten]

My last fix was to place the pan on the concrete floor and whap it with a rubber faced hammer.

I still was left with a few dents, but the pan sits great on the stove and now had some cool character.

 

[joe49]

Wood cut to a diameter that will fit the flat area of the inside of the pan. With pan inverted on top of this piece of wood use a wood or rubber or dead plow mallet and work around the raised area into it's center this will gather the metal. You don't need to go berserk beating on it. A hard wood would be best.

 

[Firstram]

It is under warranty. Send it back for a new one!

 

[Ru2slo_99]

Do not heat the pan up too much if it has the Teflon coating. It will start to burn off at ~500 degrees F.

 

[rshadd]

I gave it a few wacks with my trusty-cook dead-blow hammer. A few hits in the center from the back and it leveled out nicely. No more wobble!

Thanks for all the advice.

 

[Bondo]

Ayuh,..... I use nothin' but cast iron fryin' pans, that don't warp,.....

Properly treated, cast iron is stick-free cookin',.....

 

[Certified Drunk]

That Calphalon pan looks to be aluminum and you have an induction stove..

 

[ford33]

Warranty may apply.

 

[not enoughsmoke]

Calphalon has warranty like snap-on tools. Swap it

 

[kerrynzl]

Heat shrink it.

Clamp it to a flat piece of steel, then use a torch to slowly heat the base.
Leave it clamped until it cools.

It should thicken when heated because it cannot expand outward due to being clamped causing it to shrink when cooled

 

[dogdog]

That Calphalon pan looks to be aluminum and you have an induction stove..

The ones that have induction compatible have an iron core on the bottom sandwich between the two ply of aluminum... I don't think the one OP have is induction, the bottom is usually a bit thicker because of a sandwiched in a piece of magnetic metal... probably just a glass top convection stove....

 

[Bretny]

Ayuh,..... I use nothin' but cast iron fryin' pans, that don't warp,.....

Properly treated, cast iron is stick-free cookin',.....

Ooo yes they do. I have a old 12in lodge that dosnt sit flat on my glass top. It even has the heat ring to help but it to warped.

To make this not happen again you have to not turn the burner up so high with nothing in it.

 

[dogdog]

Ooo yes they do. I have a old 12in lodge that dosnt sit flat on my glass top. It even has the heat ring to help but it to warped.

To make this not happen again you have to not turn the burner up so high with nothing in it.

I get warp on any pan when I try to wash it while it is still very hot (like right after I cook a dish) with cold water..... including cast iron stuff.. but the cast iron stuff are harder to wrap than the alumnium ones ... also flat bottom wraps easier, than wok style bottoms.

 

[csp]

Ayuh,..... I use nothin' but cast iron fryin' pans, that don't warp,.....

Sure they do, I have three of them that won't sit flat. Someone got them too hot before I came to own them.

 

[6PTsocket]

If that thing is teflon coated it will emit toxic gas at temperatures hot enough to work the aluminum, not to mention destroying the non stick coating. I bought the 1O" and 12" Calphalon teflon combo twice. I only got a year or so out of them before the non stick started to stick, even with lots of oil or butter. Cast iron is heavy and needs constant care but they are cheap, nonstick when properly treated and last forever. If you screw up you can redo them. The T-fal that America's Test Kitchen likes, warps worse than the Calphalons. Another alternative is carbon steel pans. It is the same deal as the cast iron but they are a lot lighter. My carbon steel wok has a hard black coating, just like a well cured cast iron pan and nothing sticks to it.

Heat shrink it.

Clamp it to a flat piece of steel, then use a torch to slowly heat the base.
Leave it clamped until it cools.

It should thicken when heated because it cannot expand outward due to being clamped causing it to shrink when cooled

Sent from my SM-G900V using Tapatalk

 

[Lelandwelds]

Warranty!

Cast iron does not warp. Some are just wrong from the factory.

 

[kerrynzl]

If that thing is teflon coated it will emit toxic gas at temperatures hot enough to work the aluminum, not to mention destroying the non stick coating. I bought the 1O" and 12" Calphalon teflon combo twice. I only got a year or so out of them before the non stick started to stick, even with lots of oil or butter. Cast iron is heavy and needs constant care but they are cheap, nonstick when properly treated and last forever. If you screw up you can redo them. The T-fal that America's Test Kitchen likes, warps worse than the Calphalons. Another alternative is carbon steel pans. It is the same deal as the cast iron but they are a lot lighter. My carbon steel wok has a hard black coating, just like a well cured cast iron pan and nothing sticks to it.

Sent from my SM-G900V using Tapatalk

If you've ever heat straightened anything, you would realize that not much heat is required , it is all about controlled expansion and shrinking.

When I heat straightened steel, I just heat it enough to blue it.

 

[SteveH-CO]

I put such fry pans on my front porch step, with the handle hanging off the step, and then simply step on the middle of the fry pan. Flattens it right out (I weigh 185#).