We hope you enjoyed this video. If you liked this video, you might like this one as well: ua-cam.com/video/URZY5PWITPY/v-deo.html. We have many more on our channel at: ua-cam.com/users/JoesPhenomenal .Remember, if you want to learn cool new recipes, get useful cooking tips and tricks, and get all sorts of other kitchen related content, start now by subscribing to our channel and hitting the notification bell so you never miss a thing!
I did enjoy this video and have been enjoying a couple others. There's a lot of science involved in thermal transfer of heat in metal cooking tools, especially when you get into multi-material tools. The difference maker is less about the absolute heat and more about the difference in heat across the surface of the pan. It seemed to me that there's some room for you to dig deeper on that point: A couple ideas came to mind: > The details of construction in multi-clad ss pans is important since one reason to select stainless steel pans is to cook dishes that require deglazing. Thermal shock is a useful part of the process. For example, the materials used by Demeyere in their 'Proline' pans are much more robust than those used by All-Clad. > Manufacturers also deal with thermal expansion by planning for it. I think you'll find that most frying pans are constructed such that, in a cool state, the bottom of the pan is slightly concave, allowing the pan to remain flat as it experiences both longitudinal and concentric thermal expansion. > The functional design of Gastrolux pans requires that their construction accommodate significant thermal shock. They recommend applying thermal shock to help maintain the non-stick nature of the pan. They recommend the addition of soap and cold water to the pan while it is still hot, after cooking. They are using thermal shock to prevent the possibility of fat polymerizing on the surface which would defeat it's non-stick properties. (seasoning a non-stick surface is not a winner, functionally) gastrolux-canada.ca/en/maintenance/ Just a couple obsevations / ideas. Alan
@@JoesPhenomenal I forgot to mention. In one of your video's you mentioned using "Barkeepers Friend" to clean your stainless cookware. That was my choice too, until I found a product named "Universal Stone" It's not only does a great job on my cookware, I used it for all kinds of other cleaning tasks. It even washed away the dye from a wet sticky note that stained a marble countertop ... when nothing else would. Also safe for the inside of my Staub dutch ovens.
Factual, helpful and concise. One question: What about deglazing a hot pan? I am assuming the relatively small quantities of deglazing liquid are not enough to cause problems in a good quality pan?
Ply refers to the type of material... at least that's the way I've always understood it... most of the time, I haven't seen manufacturers stack multiple layers of the same material, so a single ply is usually just 1 layer and end up being kinda light and flimsy... 3 ply is usually 18/0 stanless, then aluminum or copper, and then 18/10 stainless, and I also have some 5-ply ones that go stainless-aluminum-copper-alumimum-stainless.... Seen some 7's from All clad, and those are suuuuuper heavy!
Why do my carbon steel pans warp up in the middle almost right away when I start using them? I'm following the instructions for seasoning and cleaning.
Well.. Once they have warped once, it a lot easier for them to warp again.. Maybe the heat was too high on the warm up? Also when you clean them, do you let them sit on the range to cool down? If cold water goes in a hot pan, that can warp it also.
Just buy All-Clad. I worked as a professional cook for many years, and thats what we used. Commercial kitchens don't baby pans, they abuse the hell out of them, I never saw a pan warp.
Buy a decent induction stove. Cheap induction has a small coil, heating up only a small section of your pan, causing warping. Induction still has a way to go before a 12,5” pan will be catered for.
I only use medium heat on my electric glasstop stove. It wraps everything. I get the thickest heaviest pans I can find. The swiss diamond pan I got from Sears like a decade ago before they shut down their local store is the only thing that seem to last. I honestly think the electric glasstop stove just is a bad size for cooktop.
Haven't seen any issues yet with my induction range as far as warping goes. For me, the only things I've ever had warping problems with were Putting pans in the sink while they were too hot, and overheating in the oven. However, I know it's a lot more noticeable when you use a slightly warped pan on an induction cooktop, as it has to be totally flat in order to work properly... With a gas range, it can be a little warped and a lot of people wouldn't even notice other than making it seem like the oven isn't quite level or something.
@@JoesPhenomenal uncle Scott kitchen on UA-cam has a good video on it. I'm just trying find pans that won't warp. Guess I just got to use a mallet to flatten them again.
Will havr to check that out.... The mallet trick works pretty good, but ever time you have to do that, the metal gets weaker... Better than being warped though, I suppose.
Hi Joe! Thanks for these tips. My new Ninja NeverStick Premium cookware set claims it's oven safte to 500F. Does this rating usually only apply to the non-stick surface or does it also take warpage into account?
I think it takes everything into account. Just keep in mind that overheating the pan isn't the top cause of warping... It's cooling too quickly by throwing cold water onto it in the sink while it's still too hot. It's a bigger problem with stainless pans since they often times have a mix of different metals in there.
Hey man. Strangely enough, I got a Frigidaire Gallery induction range, and Kirkland pans and then I saw your reviews. Any advice? I'm petrified of warping these pans.
Sure... in the induction range, I would only use the P setting on the burners for heating liquids.. it's pretty intense. As with any pan, only use the amount of power you need.... stainless pans like these are super efficient, so you don't often need to use super high power... I am seldom over 7 or 8 on my Frigidaire with these and they heat really nicely.... Also, just be sure to follow the stuff in the pan warping video... ESPECIALLY the part about never thowing a hot pan under cold water...I let mine cool down on the cooktop before I put them in the sink... I also don't put them in the oven at over 400.... with all that, you should be golden!
I was under the impression that a ss pan needs to be extremely hot before adding for example protein for it not to stick? The water test (jumping water beeds) was sopposed to be the best way to tell when hot enough. What am I missing?
You're spot on.. Ironically, I'm recording a video about stainless right now and that's in it. I didn't do it that way before, because there a bit of a fine line between the pan being ready and overheated so the other way is isn't as good good but still works OK. Depends on the quality of the pan too, I think.
That should all be fine... Probably better to put that stuff in at room temperature if possible, though. The bigger problems come with larger disparities between temperatures. Also, most of the time when adding liquids for sauces and stuff (me, anyways), I have the pan at a simmer by then so the pan isn't nuclear hot like it was during the main cooking.
Thanks for the great video. I have witnessed multiple cases of pans being warped by induction stove. An inductions stove provides one side of a transformer and the pan is the other side so massive amounts of power can be transferred which can cause extremely quick heating if a high setting is selected. The big pan/small burner problem is much worse with induction. The counter top cooktops are a real problem. I bought a couple and sent them back. Though they may have large circles on the surface the actual coil size underneath the glass is usually less than 6 inches. One I tried could deliver 2200 watts via a 5.5 inch coil. If you hold a powerful flashlight against the glass of one of these cooktops you can often see the size of copper coil. I saw one "youtube expert" demonstrating some high end pans. He heated them all up on his big fancy induction stove. His pans were quite warped as liquid would not stay in the middle of the pan. These were All-Clad, Demeyere, etc pans, nothing cheap. So if you use induction be real careful heating up something large like an All-Clad 5 qt sauce pan. A side note about induction cooktops. Beware if you have extremely good hearing. My wife does as she could hear the 19KHz of the flyback circuit on some old CRT TVs. I turned on an induction cooktop in the kitchen and she was 20 feet away. She screamed in pain and said "Make it stop". It caused her inner ear pain that lasted for days. Turns out many of these cooktops run the coils in the low 20 KHz range.
Thanks, John. I think a lot of people under estimate how powerful induction is. In my experience, you don't need it set any higher than medium power levels. In fact, the only time I have it higher than that is to power-boil water or something along those lines. The higher power levels can heat the metal too fast and if it goes uneven for whatever reason, that might just insta-warp the thing.
Thank you SO much.for this video! I've been so upset that my expensive Cuisinart stainless-copper skinned stock pot has warped on the bottom just like your bowed bottom example. I was convinced my pan was permanently damaged. Again, thank you for sharing your knowledge. I look forward to more of your videos.
Being cool, I just bought a stainless steel pan and made every possible mistake on my first cooking adventure... I thought the pan is done already, but thankfully it doesn't seem to be a big deal :) The meal was delicious tho !
Eyyyy I think we have the same kitchen, not only that pan set, but that looks exactly like my mixer too 😅 I definitely made one of these mistakes right out of the box
Lol... Doppelgangers! We just finished repainting the cabinets and walls, got that new range, and I put in the led lighting... Had the mixer already tho!
I have a question. If I fried a stick with the stainless pan. After frying, I want make some sauce with the residues. Can I add some cold water in the still hot pan? Will let cause deform/Warp of the pan? And can I add a big amount of water after frying ( when the pan still hot) for just boiling ?
If the pan is still hot, I wouldn't put in cold water. If you're using tap water, I'd at least get it warm, just to be safe. If you're using filtered water from the refrigerator, maybe microwave it a little to warm it a bit. You're probably fine, but cold water on a hot pan is the number one reason pans warp. Probably better to be on the safe side. When I make sauce to deglaze my pans, I usually use chicken broth or beef broth as the base.. Or maybe vegetable broth if you are vegetarian. Those things serve much better than water for your sauce base, IMO.
So i have a question. Can a pan be poured wrong from manufacturers? I mean if the bottom of a stock pan had a bubble in it from improper pouring? I suspect my pan has this issue. POROSITY maybe?
Maybe a problem during the casting process? I suppose that can be a problem if any contaminates got in there. Maybe the layers could have separated or something like that.
@@JoesPhenomenal Forgive me for not knowing the exact process of the production of stainless steel or other types of pans. The set I have was a gift and probably was not very expensive to begin with. Its the stock pan. The bottom makes popping sounds and like in your tutorial it is wobbly. I dont use that one as often because of the weird bottom. It has a discoloration in the shape of a bubble on the bottom. I had to use it this weekend for blanching some veggies and noticed the wobble. I have increasingly become fond of using my cast iron more. Not good for blanching tho. LOL
Lol.... Looks like Santa needs to bring you a stock pot! One thing to remmeber is to let them cool after use before putting cold water in them to clean. Quick temperature changes can cause warping and weird things like that.
They're a lot easier to damage than people think.. Even the big, heavy expensive ones! That's awesome that they are covering it for you though. A lot of times, they don't.
Thanks! I appreciate you! Yeah, I did a stainless pan review a little while back and people were mentioning warping, so I got curious about it and started poking around to see what the cause could have been. Figured it could be helpful for a lot of people since it really isn't even address much on UA-cam.
I have a warp story.. it was very warped.. what happened was I was needing a new pan ( an excuse to buy a new bigger pan) so I went into my kitchen and made eggs then when I was done I “accidentally” “dropped” it…. ( I folded the pan in half ((it was cheap aluminum from Walmart)), and it just warped in half.. I was just as shocked as anyone reading this comment.. damn Chinese pans.. couldn’t believe it.
@@JoesPhenomenal I don’t remember.. I was traumatized by the experience.. 😱😱😱 (again…. I didn’t grab the handle and edge of pan and fold it in half.. being cheap aluminum…. Didn’t happen… I think..)
Yeah... We used nothing but All Clad pans at the last place I was at, and we had quite a few warped ones... More than you would expect for stuff in that price range, anyways. They were really hard on them over there, but still.
Hi, Joe, thanks for a great vid. I just warped my super-thin stainless steel pan after just TWO uses. I bought a Tefal induction hob/lid combo (very cheap but a famous brand here in Thailand) and i did stir-fried veg very well the 1st time. Then I put some oil and beef mince into the pan, set it to the "stir-fry" preset setting and it immediately started cooking at super-high temperature. I let it go for a few minutes but then the bottom of the pan became badly burnt with thick charcoal. I probably then made the mistake of putting cold water into it to clean it too quickly, then soaked it in baking soda overnight but it was ruined - the pan was badly warped and some of the stain wouldn't go away. Even if I messed up should it be possible to ruin a pan after just 2 uses? thanks!
Well, hot pans and cold water will do it in a hurry, no matter how good the pan is. When you heat it, the molecules in the metal expand in a uniform way, but when cooling down, if you add cold water, the metal will retract faster on the spot where the water hit it making a bend. Also, if you're using an induction range, those heat up really fast and hold theire heat really well, so you never really have to have those higher than med-hi. I feel ya though... it sucks. I don have a video on here about how to fix a warped pan.. You're might be too warped to help, but it might be worth a try. Here is the link: ua-cam.com/video/nQELqXYVbGI/v-deo.html
@@JoesPhenomenal the vendor has since advised me that while the Induction hob does all kinds of cooking the pan it was sold with is only good for boiling. Thanks for telling me after it's destroyed! I live in Thailand so no chance of them accepting responsibility and a refund/exchange 😜
Heya Ton... Been addressing that in the newer videos... I don't think I had the dB set high enough and youtube was reducing it a lot... Think I got it working better now though..
You should be able to. I would put some oil in the pan first though to create a little bit of a barrier to be safe though. Keep in mind that doing that is going to make the oil jump a little as the water droplets in the frozen veggies hits it though, so be careful. Not sure about the salmon though. I always let it thaw out a little, personally.
You can by heating it a bit, and using a couple of blocks of wood, a towel, and a mallet. However, once the metal has been weakened, it get easier to warp. So likely, it would happen again. I think I might do a video on that just to show how it's done...
We hope you enjoyed this video. If you liked this video, you might like this one as well: ua-cam.com/video/URZY5PWITPY/v-deo.html. We have many more on our channel at: ua-cam.com/users/JoesPhenomenal .Remember, if you want to learn cool new recipes, get useful cooking tips and tricks, and get all sorts of other kitchen related content, start now by subscribing to our channel and hitting the notification bell so you never miss a thing!
I did enjoy this video and have been enjoying a couple others. There's a lot of science involved in thermal transfer of heat in metal cooking tools, especially when you get into multi-material tools. The difference maker is less about the absolute heat and more about the difference in heat across the surface of the pan. It seemed to me that there's some room for you to dig deeper on that point: A couple ideas came to mind:
> The details of construction in multi-clad ss pans is important since one reason to select stainless steel pans is to cook dishes that require deglazing. Thermal shock is a useful part of the process. For example, the materials used by Demeyere in their 'Proline' pans are much more robust than those used by All-Clad.
> Manufacturers also deal with thermal expansion by planning for it. I think you'll find that most frying pans are constructed such that, in a cool state, the bottom of the pan is slightly concave, allowing the pan to remain flat as it experiences both longitudinal and concentric thermal expansion.
> The functional design of Gastrolux pans requires that their construction accommodate significant thermal shock. They recommend applying thermal shock to help maintain the non-stick nature of the pan. They recommend the addition of soap and cold water to the pan while it is still hot, after cooking. They are using thermal shock to prevent the possibility of fat polymerizing on the surface which would defeat it's non-stick properties. (seasoning a non-stick surface is not a winner, functionally)
gastrolux-canada.ca/en/maintenance/
Just a couple obsevations / ideas.
Alan
Wow, Alan! Incredibly informative! Thank you, my friend!
@@JoesPhenomenal I forgot to mention. In one of your video's you mentioned using "Barkeepers Friend" to clean your stainless cookware. That was my choice too, until I found a product named "Universal Stone" It's not only does a great job on my cookware, I used it for all kinds of other cleaning tasks. It even washed away the dye from a wet sticky note that stained a marble countertop ... when nothing else would.
Also safe for the inside of my Staub dutch ovens.
@@alanharris3277 hmmm.. gonna have to check that out. Thanks!
I couldn't find this answer anywhere. Thank you so much for your video!
Happy to help!
Good to know.
Thank you so much for the well delivered information.
Glad to help
Awwww……now I know what happened. Oops!
I know! It didn't click in my brain at first either!
Factual, helpful and concise. One question: What about deglazing a hot pan? I am assuming the relatively small quantities of deglazing liquid are not enough to cause problems in a good quality pan?
Deglazing works really great. You still end up with some cleanup around the rim of the pan, but it does most of the heavy lifting for you.
If by "single-ply" you mean "single-type", how about you used "single-type" right from the start? Simple, huh?
Ply refers to the type of material... at least that's the way I've always understood it... most of the time, I haven't seen manufacturers stack multiple layers of the same material, so a single ply is usually just 1 layer and end up being kinda light and flimsy... 3 ply is usually 18/0 stanless, then aluminum or copper, and then 18/10 stainless, and I also have some 5-ply ones that go stainless-aluminum-copper-alumimum-stainless.... Seen some 7's from All clad, and those are suuuuuper heavy!
Why do my carbon steel pans warp up in the middle almost right away when I start using them? I'm following the instructions for seasoning and cleaning.
Well.. Once they have warped once, it a lot easier for them to warp again.. Maybe the heat was too high on the warm up? Also when you clean them, do you let them sit on the range to cool down? If cold water goes in a hot pan, that can warp it also.
Just buy All-Clad. I worked as a professional cook for many years, and thats what we used. Commercial kitchens don't baby pans, they abuse the hell out of them, I never saw a pan warp.
Those are the industry standard. Excellent products.
Buy a decent induction stove. Cheap induction has a small coil, heating up only a small section of your pan, causing warping. Induction still has a way to go before a 12,5” pan will be catered for.
Buy Heritage Steel cookware and you won't have to worry. American made.
Excellent pans... Love that they're made here as well.
Good tips to know to keep our precious tools in the kitchen from being damaged. I’ll keep these concepts in mind to preserve my pans a bit longer.
Yas ma'am!
Please do a review on Saladmaster and Kitchencraft. Highest quality cookware in the world.
Would love to... Will reach out to them and see if they want to send out some review pans.
I only use medium heat on my electric glasstop stove. It wraps everything. I get the thickest heaviest pans I can find. The swiss diamond pan I got from Sears like a decade ago before they shut down their local store is the only thing that seem to last.
I honestly think the electric glasstop stove just is a bad size for cooktop.
Haven't seen any issues yet with my induction range as far as warping goes. For me, the only things I've ever had warping problems with were Putting pans in the sink while they were too hot, and overheating in the oven. However, I know it's a lot more noticeable when you use a slightly warped pan on an induction cooktop, as it has to be totally flat in order to work properly... With a gas range, it can be a little warped and a lot of people wouldn't even notice other than making it seem like the oven isn't quite level or something.
@@JoesPhenomenal uncle Scott kitchen on UA-cam has a good video on it. I'm just trying find pans that won't warp. Guess I just got to use a mallet to flatten them again.
Will havr to check that out.... The mallet trick works pretty good, but ever time you have to do that, the metal gets weaker... Better than being warped though, I suppose.
Your videos are done very well, extremely educational, and super helpful. I hope you get more views/subscribers soon for all your hard work (:
Aww... Thank you so much! I appreciate you and best of all, glad that I can help you!
Hi Joe! Thanks for these tips. My new Ninja NeverStick Premium cookware set claims it's oven safte to 500F. Does this rating usually only apply to the non-stick surface or does it also take warpage into account?
I think it takes everything into account. Just keep in mind that overheating the pan isn't the top cause of warping... It's cooling too quickly by throwing cold water onto it in the sink while it's still too hot. It's a bigger problem with stainless pans since they often times have a mix of different metals in there.
Hey man. Strangely enough, I got a Frigidaire Gallery induction range, and Kirkland pans and then I saw your reviews. Any advice? I'm petrified of warping these pans.
Sure... in the induction range, I would only use the P setting on the burners for heating liquids.. it's pretty intense. As with any pan, only use the amount of power you need.... stainless pans like these are super efficient, so you don't often need to use super high power... I am seldom over 7 or 8 on my Frigidaire with these and they heat really nicely.... Also, just be sure to follow the stuff in the pan warping video... ESPECIALLY the part about never thowing a hot pan under cold water...I let mine cool down on the cooktop before I put them in the sink... I also don't put them in the oven at over 400.... with all that, you should be golden!
I was under the impression that a ss pan needs to be extremely hot before adding for example protein for it not to stick? The water test (jumping water beeds) was sopposed to be the best way to tell when hot enough. What am I missing?
You're spot on.. Ironically, I'm recording a video about stainless right now and that's in it. I didn't do it that way before, because there a bit of a fine line between the pan being ready and overheated so the other way is isn't as good good but still works OK. Depends on the quality of the pan too, I think.
what about when you have to put water in the pan, like adding cooking wine or adding water to make gravy or taco seasoning? Will that warp the pan?
That should all be fine... Probably better to put that stuff in at room temperature if possible, though. The bigger problems come with larger disparities between temperatures. Also, most of the time when adding liquids for sauces and stuff (me, anyways), I have the pan at a simmer by then so the pan isn't nuclear hot like it was during the main cooking.
Thanks for the great video.
I have witnessed multiple cases of pans being warped by induction stove. An inductions stove provides one side of a transformer and the pan is the other side so massive amounts of power can be transferred which can cause extremely quick heating if a high setting is selected. The big pan/small burner problem is much worse with induction. The counter top cooktops are a real problem. I bought a couple and sent them back. Though they may have large circles on the surface the actual coil size underneath the glass is usually less than 6 inches. One I tried could deliver 2200 watts via a 5.5 inch coil. If you hold a powerful flashlight against the glass of one of these cooktops you can often see the size of copper coil. I saw one "youtube expert" demonstrating some high end pans. He heated them all up on his big fancy induction stove. His pans were quite warped as liquid would not stay in the middle of the pan. These were All-Clad, Demeyere, etc pans, nothing cheap. So if you use induction be real careful heating up something large like an All-Clad 5 qt sauce pan.
A side note about induction cooktops. Beware if you have extremely good hearing. My wife does as she could hear the 19KHz of the flyback circuit on some old CRT TVs. I turned on an induction cooktop in the kitchen and she was 20 feet away. She screamed in pain and said "Make it stop". It caused her inner ear pain that lasted for days. Turns out many of these cooktops run the coils in the low 20 KHz range.
Thanks, John. I think a lot of people under estimate how powerful induction is. In my experience, you don't need it set any higher than medium power levels. In fact, the only time I have it higher than that is to power-boil water or something along those lines. The higher power levels can heat the metal too fast and if it goes uneven for whatever reason, that might just insta-warp the thing.
Thank you SO much.for this video! I've been so upset that my expensive Cuisinart stainless-copper skinned stock pot has warped on the bottom just like your bowed bottom example. I was convinced my pan was permanently damaged. Again, thank you for sharing your knowledge. I look forward to more of your videos.
You're welcome! Thanks for watching!
Being cool, I just bought a stainless steel pan and made every possible mistake on my first cooking adventure...
I thought the pan is done already, but thankfully it doesn't seem to be a big deal :)
The meal was delicious tho !
Lol... We all make those mistakes. At least the food came out good though!
Eyyyy I think we have the same kitchen, not only that pan set, but that looks exactly like my mixer too 😅 I definitely made one of these mistakes right out of the box
Lol... Doppelgangers! We just finished repainting the cabinets and walls, got that new range, and I put in the led lighting... Had the mixer already tho!
I have a question. If I fried a stick with the stainless pan. After frying, I want make some sauce with the residues. Can I add some cold water in the still hot pan? Will let cause deform/Warp of the pan? And can I add a big amount of water after frying ( when the pan still hot) for just boiling ?
If the pan is still hot, I wouldn't put in cold water. If you're using tap water, I'd at least get it warm, just to be safe. If you're using filtered water from the refrigerator, maybe microwave it a little to warm it a bit. You're probably fine, but cold water on a hot pan is the number one reason pans warp. Probably better to be on the safe side. When I make sauce to deglaze my pans, I usually use chicken broth or beef broth as the base.. Or maybe vegetable broth if you are vegetarian. Those things serve much better than water for your sauce base, IMO.
Thank you , your videos are appreciated. Subscribed !
Aww... Shucks. Thanks!
So i have a question. Can a pan be poured wrong from manufacturers? I mean if the bottom of a stock pan had a bubble in it from improper pouring? I suspect my pan has this issue. POROSITY maybe?
Maybe a problem during the casting process? I suppose that can be a problem if any contaminates got in there. Maybe the layers could have separated or something like that.
@@JoesPhenomenal Forgive me for not knowing the exact process of the production of stainless steel or other types of pans. The set I have was a gift and probably was not very expensive to begin with. Its the stock pan. The bottom makes popping sounds and like in your tutorial it is wobbly. I dont use that one as often because of the weird bottom. It has a discoloration in the shape of a bubble on the bottom. I had to use it this weekend for blanching some veggies and noticed the wobble. I have increasingly become fond of using my cast iron more. Not good for blanching tho. LOL
Lol.... Looks like Santa needs to bring you a stock pot! One thing to remmeber is to let them cool after use before putting cold water in them to clean. Quick temperature changes can cause warping and weird things like that.
Now I wonder if that's the same in cast iron pans. I do that all the time with cast iron pans
It's tougher, but yeah... The biggest issue is the cold water on the hot pan... I've seen cast iron warp that way... Definitely not as common though.
I am pretty sure that #1 is how I did my two multi-clad skillets in. I am lucky that the manufacturer is replacing them.
They're a lot easier to damage than people think.. Even the big, heavy expensive ones! That's awesome that they are covering it for you though. A lot of times, they don't.
Thank you for this important video. I did cringe when I watched the cold water dousing. Yikes
So did I when i sacrificed that pan. Lol!
I had never heard this until you. Thanks
Thanks! I appreciate you! Yeah, I did a stainless pan review a little while back and people were mentioning warping, so I got curious about it and started poking around to see what the cause could have been. Figured it could be helpful for a lot of people since it really isn't even address much on UA-cam.
I have a warp story.. it was very warped.. what happened was I was needing a new pan ( an excuse to buy a new bigger pan) so I went into my kitchen and made eggs then when I was done I “accidentally” “dropped” it…. ( I folded the pan in half ((it was cheap aluminum from Walmart)), and it just warped in half.. I was just as shocked as anyone reading this comment.. damn Chinese pans.. couldn’t believe it.
Wow! Was it like.. a regular drop.. or a full maximum velocity "drop"? LOL
@@JoesPhenomenal I don’t remember.. I was traumatized by the experience.. 😱😱😱 (again…. I didn’t grab the handle and edge of pan and fold it in half.. being cheap aluminum…. Didn’t happen… I think..)
@@AverageReviewsYT Maybe you're just super strong! Did you turn green for a sec?
@@JoesPhenomenal lol no it was just a super thin aluminum pan
lol thats exactly what it sounds like all pans are crap
Yeah... We used nothing but All Clad pans at the last place I was at, and we had quite a few warped ones... More than you would expect for stuff in that price range, anyways. They were really hard on them over there, but still.
Excellent tips! Thanks Joe!
Any time!
Hi, Joe, thanks for a great vid. I just warped my super-thin stainless steel pan after just TWO uses. I bought a Tefal induction hob/lid combo (very cheap but a famous brand here in Thailand) and i did stir-fried veg very well the 1st time. Then I put some oil and beef mince into the pan, set it to the "stir-fry" preset setting and it immediately started cooking at super-high temperature. I let it go for a few minutes but then the bottom of the pan became badly burnt with thick charcoal. I probably then made the mistake of putting cold water into it to clean it too quickly, then soaked it in baking soda overnight but it was ruined - the pan was badly warped and some of the stain wouldn't go away. Even if I messed up should it be possible to ruin a pan after just 2 uses? thanks!
Well, hot pans and cold water will do it in a hurry, no matter how good the pan is. When you heat it, the molecules in the metal expand in a uniform way, but when cooling down, if you add cold water, the metal will retract faster on the spot where the water hit it making a bend. Also, if you're using an induction range, those heat up really fast and hold theire heat really well, so you never really have to have those higher than med-hi. I feel ya though... it sucks. I don have a video on here about how to fix a warped pan.. You're might be too warped to help, but it might be worth a try. Here is the link: ua-cam.com/video/nQELqXYVbGI/v-deo.html
@@JoesPhenomenal thanks will defo watch 👍
@@JoesPhenomenal the vendor has since advised me that while the Induction hob does all kinds of cooking the pan it was sold with is only good for boiling. Thanks for telling me after it's destroyed! I live in Thailand so no chance of them accepting responsibility and a refund/exchange 😜
Perfect video to share with people new to cooking. Concise and clear.
Thanks, corpsie!
Hi brother how are you
Just grinding away!
Thanks for the tips!
You got it!
Thank you for this information
Any time, Channy!
Need more volume
Heya Ton... Been addressing that in the newer videos... I don't think I had the dB set high enough and youtube was reducing it a lot... Think I got it working better now though..
Can you put say frozen vegetables or frozen salmon on a hot 3 ply pan? Thanks.
You should be able to. I would put some oil in the pan first though to create a little bit of a barrier to be safe though. Keep in mind that doing that is going to make the oil jump a little as the water droplets in the frozen veggies hits it though, so be careful. Not sure about the salmon though. I always let it thaw out a little, personally.
Is it possible to fix a warped pan?
You can by heating it a bit, and using a couple of blocks of wood, a towel, and a mallet. However, once the metal has been weakened, it get easier to warp. So likely, it would happen again. I think I might do a video on that just to show how it's done...
@@JoesPhenomenal thank you that would be great!
OK.. Will put it on the schedule!
Just finished recording the de-warping video. Will go online Tuesday morning!
My man should have a link with every pan you buy.
End of line.
Yeah.. I forget that part sometimes. Haha. I do have links down lower in the description of the video for everything I use in the kitchen, however.