Why Do Griddle Pans Warp?

Griddle pans are particularly susceptible to warping because they have no sides. Repeated use, especially with soft metals like copper or aluminium, will almost always lead to warping if they are thinly constructed. Harder, more resistant metals, such as carbon or stainless steel, are more resilient but are also much harder to flatten if they do warp. Warping is caused by the expansion and contraction of the metal when heated and cooled, and can also be caused by poor welding during the manufacturing process. To avoid warping, pans should be heated gradually and not exposed to rapid changes in temperature.

The impact of rapid temperature changes on griddle pans

Griddle pans are susceptible to warping because they have no sides. Pans with sides benefit from added rigidity, which helps them retain their shape. Thin, flat pans are more likely to curve under the strain of direct heat.

Rapid changes in temperature can cause griddle pans to warp. For example, if you take a room-temperature pan and heat it up to a high temperature very quickly, the metal will be put under stress, and the heat will be distributed unevenly. This can cause the pan to misshape.

Similarly, if you take a very hot pan and immediately douse it with cold water, you are exposing the pan to contrasting temperatures very quickly. This causes the temperature change to distribute unevenly and warp the metal.

To avoid warping, pans should be heated gradually. It is also important to avoid putting cold water in a hot pan, especially if it is made of cast iron.

Harder, more resistant metals such as carbon or stainless steel are less likely to warp than softer metals such as copper or aluminium. However, harder metals are more difficult to flatten if they do become warped.

The effect of heating up a griddle pan too quickly

Griddle pans are susceptible to warping because they have no sides. The thin, flat pans often curve under the strain of direct heat. Repeated use, especially of soft metals like copper or aluminium, will almost always result in warping if the pans are thinly constructed. Harder metals, such as carbon or stainless steel, are more resistant to warping but are also more difficult to flatten if they do warp.

Heating up a griddle pan too quickly can cause warping. Even taking a room-temperature pan and heating it to a high temperature quickly will cause stress, and the unevenly distributed heat can misshape the metal. It is always a good idea to invest in quality cookware, as we constantly expose it to high temperatures and messes. Thicker pans also conduct heat better than thinner pans. Because they have more material, thicker pans hold up better and generally do a better job of absorbing heat.

To avoid warping, it is recommended to heat your griddle gradually. Never put frozen food on a high-temperature griddle. Make it a practice to begin cooking on lower heat when using a griddle and increase the heat gradually as required. Also, use multiple burners when cooking, as it aids in even heat distribution and prevents warping.

If your griddle does warp, there are steps you can take to fix it. One method is to use a wooden block:

• Cut a piece of wood slightly longer than your pan if it is bowed outwards, and slightly shorter if the pan bows inwards.
• Heat up the griddle on medium heat for around 15-20 minutes.
• Using a pot holder, remove the pan from the stove, being careful not to burn yourself.
• Place the pan on a durable surface with the bowed side facing up. If the pan bows outwards, rest the lip of the pan on a flat surface without letting the handle touch the surface.
• Place the wood across the centre of the pan's crown (the area that is most bowed).
• Use a wooden mallet to bang on the piece of wood at the bowed section repeatedly until the pan has cooled.

Why griddle pans are particularly susceptible to warping

Griddle pans are particularly susceptible to warping due to their structure and the materials they are made from. Griddle pans have no sides, and the sides of a pan usually aid rigidity by providing a direction for the pan to go. Without sides, thin, flat pans often curve under the strain of direct heat.

The pans are also susceptible to warping because of the metal they are made from. Softer metals such as copper or aluminium almost always warp, especially if they are thinly constructed. Harder metals such as carbon or stainless steel are more resistant to warping but are also much more difficult to flatten if they do warp.

In addition, cheaper pans are much more likely to warp than more expensive ones, so it is worth investing in the best quality griddle you can afford.

To prevent warping, it is important to avoid rapid changes in temperature. For example, you should not put cold water in a hot pan, especially if it is made of cast iron. You should also avoid heating up a room-temperature pan to a very high temperature too quickly.

How to prevent warping when buying stainless steel

Stainless steel is susceptible to warping, especially when subjected to rapid temperature changes. This is due to its low thermal conductivity and high coefficient of thermal expansion. When stainless steel is heated, it expands, and when it cools, it contracts. If one part of the steel cools and contracts more quickly than another, it can result in warping.

• Invest in good quality stainless steel with a heavy, thick base. Cheaper pans are more likely to warp than more expensive ones.
• Avoid subjecting stainless steel to drastic temperature changes, specifically from hot to cold. Do not place hot stainless steel in cold water or add cold/frozen food to a hot stainless-steel surface.
• Wash stainless steel in warm water, but do not submerge it or put it in the dishwasher.
• When welding stainless steel, use intermittent welds and minimise the amount of heat and filler metal used.
• If you are designing a product made from stainless steel, place welds near the neutral axis or centre of the part to reduce warpage.

How to fix a warped griddle pan

A warped griddle pan is caused by the rapid heating and cooling of the metal. Griddle pans are particularly susceptible to warping because they have no sides. The sides of a pan aid rigidity, providing a direction for the pan to expand and contract. Thin flat pans often curve under the strain of direct heat.

While it is difficult to fix a warped cast iron griddle pan, it is possible to fix a warped griddle made of softer metals such as copper or aluminium. Here is a 10-step method to fix your warped griddle pan:

• Cut a piece of wood slightly longer than your pan if it is bowed outwards, and slightly shorter if the pan bows inwards.
• Put the griddle on the stove and heat on medium-high.
• Allow the griddle to get very hot (this will take around 15 to 20 minutes).
• Using a pot holder, remove the pan from the stove (take care not to burn yourself).
• Place the pan on a durable surface with the bowed side facing up.
• If the pan bows outwardly, rest the lip of the pan on a flat surface without allowing the handle to touch the surface. A stair is ideal for this.
• Place the wood across the centre of the pan's crown (where it is most bowed).
• Use a wooden mallet to bang on the piece of wood, at the bowed section, repeatedly.
• Stop hammering when the pan has cooled.
• Reseason the griddle so the now-exposed iron is protected.

It is important to note that this method works best for pans that are not severely warped. For heavily warped pans, try the wood block method. Follow the same steps as above but place a wooden block on the metal and hammer that. You can hammer a little harder, and the wood will help distribute the blows to the metal.

To prevent your griddle pan from warping:

• Avoid rapid temperature changes.
• Wash your pan in warm water but do not submerge it.
• Never put your griddle in the dishwasher.

Frequently asked questions