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What’s the deal with cast-iron skillets (griddles?) that are square and usually have much shallower rims than standard frying pans? Do this style of pan have a name, and what is the intent of shaping it this way?
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One of my good fry pans got doused and now it’s bowed
Is there any way to unbow it, or at least get the bottom to curve in instead of out?
Easier to flip eggs and pancakes with that sort of thing, because there’s no tall edge getting in the way of your spatula. I’m not sure why they’re square, though - I have a big round one for my crepes.
Can’t help you with the second question, sorry.
!. Did you ever try to make 4 grilled cheese sandwiches or 4 pieces of French toast on a 12" round griddle? That’s a pretty standard size for a griddle. Can’t be done unless the bread hangs over the sides of the pan. Not good. I’d say the square shape is to maximize the surface area for cooking larger amounts of food.
- As for the warped pan, I don’t think that can be fixed. Someone else probably knows better than I.
You might have it annealed, i.e. heated to a red hot temperature and cooled very slowly on a flat surface.
A nice new fry pan is likely cheaper.