In article >, Andy <q> wrote:

> Dave Bugg said...
>
> > That
> > allows me to move the food, which is near finished being cooked, toward
> > the edge and the food that still needs cooking toward the center.
>
>
> I have a heavy lodge 14" cast iron pan that oversets the electric burner by
> +2 inch radius. What I've noticed (and I guess it's an optical illusion) is
> that the pan surface seems to bow up where it's in contact with the burner.
> Very noticeable when the pan is suitably oiled for light pan frying. I'll
> take a picture next time around.
>
> ???
>
> Andy


My understanding was that several skillets (not necessarily cast iron)
are designed to have a concave bottom. When heated this becomes flat
and the skillet makes perfect flat contact (feature usually found in
better cookware). The behavior you are describing seems to be the
opposite of this.

Roland