Why Pans and Baking Sheets Warp (And How to Fix It)
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- čas přidán 27. 05. 2024
- In this video, I explain how to prevent your pans from warping. And if your pans are already warped, I'll show you a simple and easy way to fix them.
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0:00 Intro
0:25 Why Pans Warp
5:01 How to Fix a Warped Baking Sheet
5:45 How to Fix a Warped Fry Pan
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Nodic Ware Baking Sheet: amzn.to/3ShVZav (Amazon)
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Heritage Steel Cookware: shrsl.com/4e9vh
(HeritageSteel.us)
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Read the full article for more details: prudentreviews.com/why-do-pans-warp/
So much good information in a short video. Thanks!
Glad it was helpful!
Too rapid heating of frying pans (skillets) on Induction Hobs is a very common cause of warping. People can also damage Enamelled Cast Iron cookware (e.g. Dutch Ovens) on Induction Hobs if the initial heating is too rapid. On an Induction Hob it is best practice to begin with a low power setting for the first couple of minutes, after which you can increase the temperature up to what's needed for your cooking (which is typically a far lower temperature than most amateur cooks believe). It is rare that you ever need to cook anything on high heat; low to medium is typically all that's needed.
A very scientific subject explained and demonstrated so anyone can grasp the science. Well done. Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
I'm glad you found it helpful! Thank you for watching and supporting us.
Glad you mentioned thickness of the pans. One hotel where I worked would buy the cheapest aluminum pans and it was like cooking on aluminum foil. Other places had thick gage aluminum pans and I never seen them warp.
My preference is thick stainless steel for bakeware. No warping and very sturdy. If my kids can't destroy it, then it's outstanding. I like how my cakes come out evenly when baked in thick pans.
As for stove top cookware, I've only seen cheap crap warp. My first pots and pans come to mind. Never have had any warping happen with my heavy disc bottom pots and pans. 30+ years and my kids haven't destroyed it.
Very helpful, well-presented information. Good job!
Thank you
I can't believe the density of things I did not know or consider. Holy cow.....this was AMAZING.
Great video with lots of useful info. Thank you.
Thanks for watching!
My 8" All-Clad D3 skillet warped on my induction range after a few days. I always heat it slowly.
I did rinse it with hot water when it was semi-cooled down. I thought the temp difference wouldn't be too great. But it did warp slightly after.
So be very careful. And be patient when waiting for the pan to cool. Let it fully cool before trying to clean it.
Thank you!
I have used a wooden mallet to flatten the bottom of the pan. It works well and doesn’t dent the pan.
One reason why I like high carbon steel skillets. Aluminum warps too easy plus when used at high heat it releases unwanted chemicals especially those with non stick coatings.
Ooh, I am going to fix my old crèpe pan that I gave thermal chock by accident many years ago. Thank you!
Let me know how it goes!
The best practice process is to "always" change heat slowly and "gently". The few times it is done fast is when one is quenching a sword or tool to temper it: otherwise, it's more than best to make temperature changes slowly. This applies to Pyrex, and Corelle ware too by the way. Place warm or hot onto a DRY towel only until it cools down.
A couple of good wacks in the middle with a brass mallet works wonders.
No need for all the elaborate cushions.
That fixing is only for aluminum pans, right? Steel would need far higher temperatures and like a welding blanket.
It will work on most steel pans too. Steel pots and pans are made primarily of aluminum with a very thin steel interior and exterior.
Ceramic and Glass ware prevents all these problems. Corningware and Pyrex are excellent.
Yes that’s true. But those materials have other limitations.
@@PrudentReviews I've heard that Pyrex is good only if the name is in all caps (PYREX), because they sold the rights to their name in lower-case (pyrex) to a manufacturer that produces cheap products prone to shattering. True or not? BTW, this warping video was excellent.
@@WindLake I haven't heard that but will look into it. Appreciate the tip! And thanks for watching - glad you found it helpful.
@@WindLakeYes, that’s true. PYREX is made from borosilicate glass. This is what glass top stoves and refrigerator shelves are made from. This is the glass that is capable of better withstanding thermal shock. PYREX used to advertise that their dishes could go from the freezer to the oven. That’s because it was made of borosilicate glass.
pyrex is made of soda-lime glass. It’s cheap and doesn’t withstand temperature variations well at all.
You can easily tell the difference between the two glasses when you are looking at clear glass pieces. The borosilicate glass is clear and white. The soda-lime has a green caste to it. However, there is clear white glass that is very cheap and breaks easily, this is usually used to make cheap glassware. I’m referring to baking dishes. With the opaque, white dishes, or colored dishes, you have to go by the logos.
This is why you hear so many complaints about the new pyrex. You hear about people taking a casserole out of the oven, only to have the dish shatter immediately. This is because the soda-lime glass can’t tolerate the thermal shock caused by the change of temperature between the oven and the air temperature outside of the oven.
Hope this helps.
@@theheartoftexas Thanks for such thorough info.
✌
And by my own experience, DO NOT BUY anything from an infomercial!