My question has come up before on this board, but I'd like to get some current opinions about what to do. I have three Copper-Core All-Clad fry pans (2 12" and 1 10") and the center of the cooking surface on each is clearly higher than the outer rim.
They were this way from the start (no excessive heat or dunking in cold water) and one of them is actually a warranty replacement after returning another one that had the same problem. If I lay a straight edge across the bottom of the pan there's clearly daylight in the middle and a straight edge placed on the cooking surface rocks around the high point in the center.
There seems to be some conventional wisdom that "quality" pans are built this way so that the bottom expands to be flat, but this doesn't seem to be the case with my pans. If I heat the pan to cooking temp and do the same straight-edge experiments I don't see any clear difference than with the cold tests.
There are also lots posts that say that this *shouldn't* be the case and that the pans should be replaced under the All-Clad warranty. All-Clad customer service claims that this sort of "warping" doesn't happen often and was happy to send me a return label, but I'm suspicious because my latest unused replacement is already "warped" this way. It's hard to tell what's right.
I'm afraid that I may just be neurotic about this because in a controlled experiment oil and water don't pool around the rim. During cooking, though, I do feel like the center of the pan ends up drier. I could just be trying to convince myself that something's wrong, too :)
Could this be something specific to the copper-core line? It's all I have, so I don't know whether any of the others pass these tests.
Appreciate any advice,
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