BSR Breakfast Griddle 11BG Damage or Design?

[Chris DeSoto]

I recently picked up a BSR Breakfast Griddle from ebay. The auction stated that it is "not warped and sits flat." Well, it sits flat with absolutely no wobble but it is domed in the center. I am wondering if this is how the pan was designed. Possibly to channel fats to the outer edge??? I've run across my fair share of "spinners" but this pan is domed upwards instead of down. I'd really like to hear from those that are familiar with this BSR pan so I'll know if mine is damaged or simply as designed. Below are a couple pics of the pan.

Thanks in advance.

[Cheryl Watson]

I believe they were meant to sit flat. :)

I always ask sellers if there is any warp, upward or downward (spinner)... because upward warp will usually always sit "flat" with no spin.

Hope this helps. :)

[Tom Penkava]

They were made flat, mine was originally perfectly flat but after years of use it has now got a slight downward warp, just opposite of what you show.  Mine gets used about four times a week frying up a package of whole bacon that we use for BLTs at lunch, the warp doesn't bother me on the gas grill.

You might check with the seller and see if they will make a adjustment or just go ahead and use it.

[Chris DeSoto]

Thank you both for the responses. I'll contact the seller.

Btw, is there a standard practice to protect cast iron pans from warping or is it just inevitable if they are cooked with?

[Cheryl Watson]

A few precautions to follow... never crank the burner heat above Medium, as CI doesn't need the higher heat.

Don't leave a pan on heated burner without food in it, except to preheat if necessary.

I have several #8 Griswold smooth bottom skillets, that sit perfectly flat... until heated, and then they spin.  Once cooled down, they are perfectly flat again... Go figure!!

I have just decided the Gris #8 smooths don't like me very much! :)

[Dwayne Henson]

Not important, but I'm curious, if heated does that go away or get worse?

[Larry Pesek]

Chris,

  Remember that cast Iron is just that, Cast.  There is a 'grain' to it that can affect it's tendency to "twist" during it's use. 
  As mentioned by others, heat will affect a pan especially if over heated... even once... >:(
 
  Them molecules move around ya know...  ;)
 
  Collectors are picky about this as it does affect the value of a piece.  Users are personal preference and I'd bet you a nickel that every WAGS member has a 'favorite' piece that is not perfect but a regular 'go to' pan...

[smiley=twocents.gif]

[Tom Neitzel]

Good question Dwayne.  Here is a picture of some material from an old Swedish foundry regarding cookware on modern stoves.  Skeppshult is still in business.

They purposely cast their pans with a concave bottom.  Apparently still hand pour with virgin iron.  Kind of an anomaly.

[Chris DeSoto]

Wow. That Skeppshult data sheet is pretty interesting. I had never seen one of these BSR Breakfast Griddles in person but the bottom seemed to be uniformly concaved so it made me wonder if it had been designed that way. Now we know at least one manufacturer designs pans that way.


Dwayne, I'm not sure what happens when the pan is heated. I may have to test that out.