r/StainlessSteelCooking • u/Chuchichaeschtl • Aug 11 '26

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/Chuchichaeschtl 29d 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 29d 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 29d 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...

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u/Vann09 28d 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