Quantcast
Used Cast Iron skillets and "the wobble effect"
+ Reply to Thread
Page 1 of 2 12 LastLast
Results 1 to 10 of 12

Thread: Used Cast Iron skillets and "the wobble effect"

  1. #1


    Join Date
    Mar 2011
    Location
    Los Angeles
    Posts
    956

    Used Cast Iron skillets and "the wobble effect"

    The recent threads about the old CI pans has got me wondering: When you're looking to buy an old pan, wow much wobble is too much wobble? Ideally, I know we'd all like a perfectly flat pan (as in sits flat on a flat surface), but is there any acceptable wiggle room? A couple of sheets of paper? A credit card? And do the acceptable limits change based on the size of the pan?

  2. #2
    Senior Member

    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,773
    I suppose it partly depends on how flat you cooking surface is.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #3
    Senior Member Deckhand's Avatar
    Join Date
    Jan 2012
    Location
    Costa Mesa California
    Posts
    1,736
    Think it is a personality thing too. I bought a lodge at Walmart no hot spots, no wobble, nice and level. Things like that would drive me nuts.

  4. #4
    Senior Member
    Join Date
    Feb 2011
    Location
    Honolulu, HI
    Posts
    966
    I have a couple of wagners, lots if wobble. I would say 4mm of wobble on the edges. I also have some new lodges, no wobble. I cook on induction so wobble bothers me

  5. #5
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    It depends on how you are heating the pan. If you have electric burners, it could be a problem flame, isn't.

  6. #6


    Join Date
    Mar 2011
    Location
    Los Angeles
    Posts
    956
    Less than a 1mm wobble on a 12" pan. And I have the hated electric stove...

  7. #7
    Senior Member

    Join Date
    Feb 2011
    Location
    San Diego, CA
    Posts
    4,227
    Ouch. I'm sorry to hear that. I'll pick it up from you next time I'm in LA.

  8. #8


    Join Date
    Mar 2011
    Location
    Los Angeles
    Posts
    956
    I'll take that as an indication that I found a good pan! I think I'll keep it, thank you very much...

  9. #9
    Senior Member DeepCSweede's Avatar
    Join Date
    Dec 2011
    Location
    Mequon, WI
    Posts
    1,243
    I am going through that with a Wagner I inheirited from my Grandmother. It sat in my basement for several years and I just cleaned it up last week with a lot of wobble 5-7mm. I am going to relegate it as an outdoor pan because I have a glass top. My new #12 Wagner has a 1-2mm wobble once it warms up and I definitely notice it and it does add a bit of hotspot. That is acceptable because I can preheat the pan first. I guess I would say 1-2mm for my preference. My Piqueware #8 (which has become my go to pan) has 0mm plus a ring that lifts it up off the surface with no hotspots.

  10. #10


    Join Date
    Mar 2011
    Location
    Los Angeles
    Posts
    956
    Well, the griswold will be getting an oven cleaner bath tonight. I'll probably know by the weekend if it's a useable pan. Thanks for the responses. Keep 'em coming!

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts