Warped cast iron cookware

Factual Questions
1

I’ve done it again. Posting while cooking. And I’ve warped my favorite cast iron skillet in the process. What is the best way to straighten it out ?

2

What were you cooking with, a blow torch? My cast iron pan wouldn’t warp if you put it on the Starship Enterprise.

I’ve had cookie sheets go “spang” in the oven, but they flatten out again once they’ve cooled.

3

Believe it or not, I was cooking with an electric range. What usually happens (yes, I do this a lot) is that I’ll put a pot of water on one burner and turn the wrong handle up to max. 10 minutes later I smell smoking oil, I run from my computer to the kitchen, and I find a big gray depression in the middle of the pan. Part of the problem could be that the pan is bigger than the burner. Can I put the whole thing in the oven and put it into kiln mode and let it cool down after reaching max temp, would this fix it ?

4

Wouldn’t imagine that it would hurt it - what have you got to lose? Are you going to throw it away if you can’t fix it?

You might try putting it in at 350-400 for a long time (couple, hours) instead of putting the oven on “kiln mode” then re-season it.

I’m only guessing,

CF

5

Do you have a fireplace? If so, you could try putting the skillet ( aka spider) in there with a good fire. Right down in the coals. And leave it while the fire dies out and cools. My southerner girlfriend used to do this to clean the old, crusty stuff that accumulates on skillets. I noticed that it would also straighten out any small warping.
Of course, re-season as mentioned above.
If it makes it worse, you can always use as a wok.
Peace,
mangeorge

I only know two things;
I know what I need to know
And
I know what I want to know
Mangeorge, 2000

6

I suppose any cast iron cookware could warp but quality stuff is probably stress relieved at the foundry. I have severely overheated a Lodge brand griddle but it just changed color a bit and never warped.

BTW I saw the coolest thing, a cast iron wok. I think it makes perfect sense because cast iron would hold more heat and would nit have to be seasoned every time it’s used as a traditional wok would. I think I’m going to buy it.

My Jesus fish can beat up your Darwin fish but forgives it instead.

7

I gotta steal that bit. It’s as funny as “he wouldn’t go ‘voom’ if you put four million volts through him.”