Why does the bottom of the pan bend and what to do about it: pots in the danger zone

Many housewives noticed the strange behavior of their pots and pans on a flat surface. They stand unsteadily, swaying slightly. The reason can be easily detected by turning them over: the bottom of such pots is curved outward. Moreover, such a nuisance can happen both with completely new dishes, and with the one that has been used in the kitchen for a long time. We will understand what is the cause of such a defect.

Why does the bottom bend

The main problem with pots with a curved bottom is not that they lose stability. No matter how great the deformation, the dishes will not turn over on their side.

The main nuisance is that her the surface does not fit snugly electric stoves.

Important! The area of ​​contact between them decreases significantly, resulting in increased cooking time and energy consumption.

Such a defect is relevant specifically for electric stoves. When cooking on a gas stove, a frying pan with a warmed bottom warms up as fast as with a flat one.

Which dishes are defective

This defect is most prone to thin bottom pots and pans.

Important! The smaller the metal layer, the faster it heats up, which leads to a sharp expansion and deformation.

Such dishes suffer from a bulge of the bottom most often. Moreover, this symptom may appear from the very first minutes of using freshly purchased dishes.

It turns out that the panacea for the occurrence of curvature is the use of utensils with a thick bottom? This is only partially true: “thick-bottomed” dishes are not immune from such a defect. True, such a nuisance with her occurs much less often, and most often - after prolonged use.

Another risk factor that leads to the bending of the pan bottom is the use of an induction cooker or glass-ceramic hob in the kitchen. Let us examine in more detail why the deformation of the bottom occurs.

The reasons for the change in the shape of the bottom

There are several reasons why the bottom begins to bend outward.

Bottom thickness

The most important of them is a too thin layer of bottom metal. Such a disadvantage suffers from economy class dishes, which are inexpensive, but also designed for a short service life.

Reference! When heated, a thin layer of metal adjacent to the plate expands rapidly, and the walls remain cold.

As a result, the expanded bottom metal, compressed on the sides by cold walls, there is only one way - to bend out. Thick bottom heating occurs more evenly, simultaneously with the walls, and it deforms much less frequently.

Use of aluminum

If everything is clear with cheap thin-walled dishes, then why are expensive ailments and pans with a bottom thickness of 0.5-1 cm exposed to such an ailment?

The reason lies in the so-called "metal fatigue", when over time it loses its original physical properties. The bottom of such pots is not solid, but has a complex structure. Outside and inside it is covered with two thin layers of stainless steel, between which is a thick aluminum pancake.

Important! Using an aluminum insert allows you to reduce weight and make the pan cheaper to manufacture.

But aluminum in contact with food that has high acidity (when cooking the same borscht) forms chemical compounds that are harmful to the human body. therefore the aluminum insert is clad on both sides in a stainless steel sheath.

With prolonged use after numerous heating and cooling cycles the thick bottom is simply stratified. A thin stainless steel moves away from a thick internal aluminum pancake. As a result, we get an outer layer of thin metal, which, when heated, quickly expands and deforms.

Sudden temperature change

In addition to sharp heating, the cause of the curvature of the bottom of the pan is its sudden cooling. For example, the hostess put empty dishes on the included electric stove and was distracted for a while. The pan manages to warm up to a significant temperature, after which cold water is poured into it. The result is sharp cooling, followed by deformation.

Fix Attempts

Reverse arching

Many are trying to correct the situation by simply arching the bottom in the opposite direction. However this method cannot be called rational - instead of convexity, “convexity” is obtained.

The bottom falls inward, and does not level out. As a result the area of ​​contact of the surface of the pan to the burner of the electric stove does not increase, and sometimes it decreases even more. Over time, everything returns to its place. The internal bend when heated sharply turns out, which is accompanied by a spray of the contents of the pan.

Important! It is impossible to correct the bend at the thick bottom, consisting of several layers of metal. To unite in a new way dispersed layers at home definitely will not work.

Grinding

Convex molded bottom can be brought back to normal by machining on a flat grinder. But this does not at all guarantee that the bottom, which is completely flat, will not again bend out over time. Repeat the grinding procedure regularly, until the bottom is completely thin. And the thinner it becomes, the more prone to thermal deformation. Vicious circle!

Hammer

Attempts to solve the problem by a radical method using a flat surface and a hammer also do not guarantee success. During sharp impacts, the metal, as experts say, “uncovers”, that is, stretches. After such a procedure, the smoothed surface again inevitably arches, and to an even greater extent.

Attention! To keep the straightened bottom of the dishes longer

form, it is recommended to simultaneously unfold (stretch) its walls.

But this procedure is only suitable for thick-walled cast pots.

How to avoid pan deformation

To prevent any malfunction is much easier than trying to fix it.

• When buying, it is better to give preference to a better product, although more expensive.
• If your kitchen has induction or glass ceramic stovethen you can cook on them only in dishes with a thick bottom. The heating of such electric stoves occurs very quickly, and the chance of deformation of dishes made of thin metal is significantly increased.
• Avoid sudden changes in temperaturedeforming metal. You do not need to substitute a hot frying pan under a stream of cold water or put a cold empty pan on a heated stove.

With the right choice and careful handling, the dishes will last quite a long time. But we should not forget that any thing has its expiration date. Sometimes it’s easier to throw out an old saucepan with a curved bottom and buy another than to try to fix a defect.