I have a 5 quart All Clad pot (I think they called it a casserole when we bought it 20 years ago). It gets used about twice a week, often starting with browning something then adding other ingredients and cooking slow either in the oven or on the stove top. Think Jambalaya.
The bottom has become "bowed" and it is getting harder to brown evenly even on a (Wolfe) gas burner.
It there some way to pound it back down to a flat bottom?