A follow up to my "Do all carbon steel pans warp?" thread and a piece of info for those interested in buying some Matfer.
Beind the OCD guy that I am, I bought seven pans, from 8 5/8" to 14 1/8". I have so far used the 8 5/8", 10 1/4" and 11 7/8". The ten and eleven inch pans are warped slightly and I thought I had done it while cooking. Today I got out my straight edge and took it to my untouched pans. Imagine my surprise to find two of them warped exactly like the two I am using. How warped? Well, not a lot, but enough so that when you drop an egg in the middle of the pan it slides to the side. Enough so that if you need just a little oil, the middle of the pan will always be dry. Enough so that when you put a straight edge on the bottom of the pan it is VERY obvious. Enough so that if you have any OCD tendencies at all, you will be quite irritated.
So it turns out I didn't warp the pans with the way I cooked. I didn't think the pans should be that wimpy and I was right. Unfortunately, I would rather have been at fault. Then I could have just ordered two new pans and be done. Now I have to look into the expensive De Buyer pans. And I was just about to get a new knife...
I talked to my brother tonight, who is a mechanical engineer. He thought it probably happened during the stamping process, possibly the tempering process.
In any case, if you're picky and this kind of thing bothers you, make sure you pick out your own Matfer pans or have someone do it for you. Three flat pans out of seven: Terrible odds. These are restaurant grade pans and obviously the QC is not up to certain standards. I hope the De Buyer carbon plus pans are.