How flat should a pan bottom be? (or, how picky are you about your cookware)
I purchased a pan from a major copper pan manufacturer, and it came with a slight wobble. i.e. When I set it on the counter, or the stovetop, I can rock the pan, slightly, from side to side. Putting a straight-edge on the outside bottom of the pan reveals a slight high spot just off-center. What would you do?
Would it make any difference to you if the last time you purchased a pan from this mfg/distributor the pan came with a handle with issues that you had to fight to have corrected? (It was corrected with a perfect pan.)
Pondering what to do...
If you'll always be cooking on gas hobs and the pan doesn't spin or rock on your spiders, it's not that big of a deal. However, if you have a glass or other perfectly flat stovetop, it's a problem.
If you're handy and careful, you can often easily put such a high spot to rights with a rubber mallet (invert, back up the rim underneath on a board, start easy, and strike only with the mallet's face). Or, you can lay a short length of 2x4 edge-wise across the high spot, and use your mallet or a hammer as a cudgel to strike the 2x4 until it is acceptably flat.
But if the pan is new and you don't feel comfy fixing it yourself, by all means exchange it--you probably paid a lot. Who's the "major" company?