I have a glass smooth-top stove. Every large frying pan that I have bought so far has almost immediately warped so that the bottom is no longer flat. They all end up concave -- like a wok but less pronounced -- so that they perch with a small spot in the center of the pan touching the burner surface.
My lazy side prefers non-stick, dishwashable pans, but all ideas are appreciated.
You have to make sure to buy a heavy duty, preferrably professional grade pan. Thick base. Most important. I have owned my pans for about five years, and nary a warp. Completely flat. I also have a glass top stove. Note to the wise, do not use a dishwasher to clean good cookware. Always clean pans, pots, knives, etc. by hand.
Any good restaurant supply house will have good quality non stick pans. Also, I' m not sure where you live, but many large department stores (JC Penny in the States, the Bay here in Canada) have good quality wares. Be aware, they do not come cheap, but they will not have to soon be replaced.
yeah, heavy duty is the key here. Anthony Bourdain put it best when he said:
'when buying cookware think...if you hit someone over the head with your pan, and you have any question which will break first, the persons skull or the pan, the pan is not heavy enough'
Heavy pans are expensive, however I usually buy mine peice-meal because really who needs a 1 pint sauce pan (I'm sure it has it's uses but it's not something you'll use very often). Buying one peice at a time is more costly, but you ensure that you are getting peices you'll use and not just filler.
I buy mine at TJMaxx. The deals there are great. I have a 12 inch fry pan that I got there 3 years ago for $20 that I use all the time and it is in 'like new' shape.
, it does not fill the pan under the burner and spill into the interior of the stove - all pluses. However, I find that every nonstick fry pan I have has developed a 'bow' or curvature. That is, the center of the pan is bowed out, so that when the pan rests on the flat top stove surface it does not make great contact anywhere except right in the center. All the edges of the pan curve up, away from... nonstick cookware, and if I really spend a lot on a frying pan, the problem would not occur. This last part is really my question. I have spent $30 on a frying pan, only to see this same thing occur. If I
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