I've been getting a lot of use out of my 10" cast iron skillet lately, and want a bigger pan to go with it. Cast iron 12" skillets are heavy enough that they are not super-appealing, particularly with the stubby handles they have. I could cook with one OK, and, in principle, so could my wife, but I'm pretty sure she'd hate handling the thing.
I hefted a Matfer 11-7/8" carbon steel skillet in the restaurant supply store recently and that seemed a lot easier to work with. Its bottom should be a pretty good fit to the large burners of our radiant range top. However, looking at reviews online, I saw just enough comments about warping to make me nervous. I don't think we're TOO abusive. Even on High the burners have a self-limiting temperature (no idea what it is) and can be seen to shut themselves off automatically for a few seconds at a time after they heat up fully. I rarely run them on High under a skillet for more than the first minute, but I've been know to forget and let them go for a few minutes and overshoot my intended temperature. The cheap ceramic "non-stick" pans we bought a couple of years ago at Sur la Table are still flat on the bottom (they're just not impressively non-sticky) and our ten-year-old Cephalon skillet is in fair shape, although it does have a slight curvature to the bottom.
So, what kind of abuse do you have to dish out to warp a steel skillet? Am I going to be able to ruin a Matfer?