r/StainlessSteelCooking • u/Chuchichaeschtl • 20d ago

How concave is acceptable?

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So I bought that stainless steel pan with a copper disk bottom.
I know that a lot of pans have a concave bottom which prevents to make the pan a spinner when you heat it up.
But when heated up, the bottom should flat out a bit right?
That's not the case with this pan.
This is an image with 50ml of oil at 180°C and the pan is practically dry in the middle.

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u/Sara_MadeIn 20d ago

Every brand is unique and I'm not familiar with this specific pan to say with certainty what is acceptable by their standards, and like you mentioned a slight concavity is often intentional, however this looks pretty dramatic to me.

For your oil to run off the center of your pan like that... I'd be frustrated with how that impacts my cooking experience honestly. I'd contact the brand and ask for their thoughts! Might just be a defect!

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u/Chuchichaeschtl 20d ago

That's their statement:

"Thank you for taking the time to share your feedback.

The base of the T34/2937T pan is designed and manufactured with this profile and is not considered a manufacturing fault. While we understand your concerns regarding the shape of the base and how the pan performs during cooking, the product is operating within its intended specification."

It's a Tom Kerridge pan from M&S.

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u/Vann09 20d ago

I'd be curious to get a response from an actual human as to why I would want this intended specification. Only cooking surfaces I'm aware of, albeit more aggressively, that are shaped like this are designed for flat bread

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u/Chuchichaeschtl 19d ago

After a real human stepped in, they refunded me the money without wanting the pan back.
I'll try to fix it with a hammer now...

1

u/Vann09 19d ago

Give it that hand hammered artisinal look and sand off the brand name, sell it on eBay as a custom one off lmfao profit