Let’s see if I can explain this - in my second language...
Most cookware are designed with a slightly convex bottom. When the pan is cold, the material that toutches the stove top is the outer sides of the bottom - a ”ring” - while the bottom material within that ”ring” creates a convex curve and therefore won’t toutch the stove top. OK so far.
I have a lot of cookware: copper, stainless steel, carbon steel, bare cast iron and enameled cast iron. None of the pieces are warped. When I put a ruler across the bottom in every possible direction I can se that perfect convex bottom design. BUT - none of the pieces are perfectly flat. They wiggle a little at the stove top when I move the handle up and down or press on the rim. Some more, some less. But they wiggle. As if the outer material ”ring” that toutches the stove top is’nt flat.
When I buy a new piece of cookware, I always check the convex bottom and if, or how much, the pan wiggles. They almost always do, more or less, right out of the box, before I have heated them up.
I have a 90 cm gas stove and, besides that, a 30 cm induction top for boiling. The wiggling thing is actually not a problem for me, especially not on the gas stove. But it makes me wonder, and I have wondered for a long time. Every defect pan in the world can’t possibly seek me out. At the same time, I have never heard anyone else talking about that little wiggle, and a lot of people seems very OCD with their cookware and notice every little deviation from the perfect.
Do you understand a word of what I’m talking about? :)
Invite a friend to chime in on this discussion.Email a Friend