Why does every cheap pan I buy warp within a month?

Last month I grabbed a $25 nonstick skillet from a big box store thinking it'd be fine for scrambled eggs. By week two the bottom was already domed in the middle and butter pools to the edges, impossible to cook even. I only use medium heat and let it cool before washing, so it's not like I'm shocking it with cold water. Three years ago the same thing happened with a different brand, same price range, and I thought it was just bad luck. My grandma's old cast iron from the 80s is still flat as a board, so why can't they make cheap pans that last? Anyone found a budget skillet under $40 that actually stays flat for more than a few weeks?

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masonm856d ago

My buddy's cheap pan bent inward after one steak, grandma's iron outlived three marriages.