Why Does Cast Iron Cookware Warp? Can It Be Repaired?
Ebay Listings:
 #3 Griswold Cast Iron Skillet, 709, Erie, Pa., Large Logo, Block, Flat Bottom  US $9.95
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 Vintage Wagner Ware Cast Iron Bacon and Egg Breakfast Skillet – #1101E US $22.99
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 Griswold #3 Cast Iron Self Basting Skillet Lid Cover 1093 RARE US $200.00
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 Wagner's Original 8" Cast Iron Skillet US $24.99
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 VINTAGE WAGNER CAST IRON SPECKLEWARE ENAMELED SKILLET ASHTRAY US $8.99
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 OLD MOUNTAIN CAST IRON PRE SEASONED CORNBREAD SKILLET US $24.95
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 OLD MOUNTAIN CAST IRON FAJITA SKILLET PLATE WITH HOLDER US $14.95
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 Unique Old Cast Iron Egg Or Muffin Skillet No. 204 Shield Mfg. Mark US $39.95
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 VINTAGE CAST IRON SKILLET FRY PAN US $12.99
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I bought a Lodge Deluxe Griddle a couple years ago. I seasoned it following the included directions and everything seemed OK. I noticed a very, very slight bow in the piece, but not bad. As I've used it though, the bow increased to the point where it is now greater than 1/4 inch, and it causes problems when I cook. The grease, batter, or other liquids flow to the ends of the griddle and as it has increased so much, the item is now nearly useless. It took several dozen uses before the bow finally stopped getting worse.
Is there any way to fix it, or should I just throw it out?
Cast iron, like stainless steel and probably any other metal pan, will warp if the temperature change is too fast. This usually happens when the cook takes the pan from the stove and uses water to cool it down. I don’t know if that is what happened with your pan or not, but either way, the pan cannot be fixed. If you want a flat pan (and who doesn’t?) you have to start over with a new one.