iirc, correctly, that last thread about this offered a fairly laborious "smithy" pounding method of making a pan bottom flat again.
what i have noticed since, is that the _majority_ of older pans have hi centers. original price/quality does not seem to matter except that the problem is mostly limited to stainless steel, with or w/no clading.
has anyone tried using a press to flatten the bottom? heat and a heavy weight? and further suggestions welcome. what made me revisit this is a FarberWare electric skillet, very nice, but w/a 3/32" domed bottom. it is ss w/alum. bottom cladding. the dome is interior to the round element.
thanks! --Loren