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Can I still use an AC sauce pan that's buckled?

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Erg. My 3 qt. double boiler ran out of water and was left on the stove so long that the pan is discolored and the bottom actually buckled. Technically, it's still usable for some things, and I hate to get rid of it if I don't have to. Is there any health-related concerns I should have about using it? Or, should I request a new one for my birthday? :-)

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  1. I'm no expert but I would be concerned if the buckling was not uniform inside and outside of the pot because it is clad and was there any separation of the cladding. Hopefully someone here can help. If it was me, I'd get a new pot.

    1. Hi, dsainer:

      Unless the outer cladding was actually breached, I see no safety concern. In fact, even if it was breached, the area of exposed copper would be tiny.

      The only issue is performance. Some here have reported that delaminated clad has hot-spotted in the bad areas. But since this is a bain-marie, a hotspot wouldn't matter. If the bottom sits halfway flat on the hob, it should be perfectly useable. And safe.

      Please post a photo or two if you will.

      Aloha,
      Kaleo

      2 Replies
      1. re: kaleokahu

        Embarrassed to post these...the first is the inside of the pan, the second is just the outside.

         
         
        1. re: dsainer

          Hi, dsainer:

          Please don't be embarrassed or hard on yourself. This stuff happens.

          I bet it'll still simmer water, which is all it calls for. Consider yourself lucky it wasn't a huge saute.

          And thanks for the photos. We should start an "oops" photo thread.

          Aloha,
          Kaleo

      2. No health related concern, but your pan is unlikely to deliver the same performance as before. I saw the photo. It has some pretty bad damages. Because the inside and the outside of your pan are very different, I am sure that structural damage has been done.

        You can contact All Clad and told them what happened. They may able to give you a discount for a new pan.

        1. All I can saw is Wowsers. OT....but Demeyere has this new pan called ControlInduc. In theory, it stops the heat at 425-250'ish. Not sure how the ~science~ in it works , and it's more meant only for induction hobs, but interesting nonthelesss

          1 Reply
          1. re: chefwong

            Hi, chefwong:

            I gather from the spiral marks on the OP's pan this was a coil hob, for which Controlinduc would've been of no help.

            It sounds like some techno advance, but it's really a pretty simple, old-time phenomenon. Demeyere uses a steel alloy that loses its magnetic property at the cutoff temperature, which I thought was around 485F. The same phenomenon is one of the classic tricks of heat treating steels. Still, a really good idea, especially for PTFE-coated pans.

            Aloha,
            Kaleo