Gotta warp, these members can help. [Vinyl Flat]

Portland Sheriff said:
I think my VF is on the lower end of their temp variation, so 2.5 hours on medium with a blanket over the VF for additional insulation worked like a charm. Barely a hint of any curvature and plays beautifully. I don’t usually cook for that long, but TP’s are thicc!
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I ended up replacing my sleeve, so I'm getting great temps now, but the blanket tip is genius *chef's kiss*
 
Realized today that I had been misunderstanding how the Record Pi's app worked, and was limiting myself to lower-than-ideal temperatures. I've made some adjustments and it's up to cooking at the same temp as my Vinyl Flat. Should speed things up!
 
Has anyone flattened a 10 inch record? Specifically a 10 inch colored vinyl? I usually cook albums for 80 min., colored, and increase 5 min and 90 min. for black and increase 5 min. What would be an appropriate starting point for 10 inch records? 70 min.?
 
I've got a question for my fellow Vinyl Flat owners. How do you handle dish warps? I have the damndest time flattening them out, and these days, probably 10% of the new records I buy are dished on Side A.

Here is my most recent record I'm trying to flatten out:
  • Weight: 132 grams
  • Color: Magenta / translucent pink
  • Side A dish warp, not massive
  • Warming pouch temp: 126 - 137
  • # of attempts: EIGHT!
  • Time: started at 90 minutes - last heat was 210 minutes
  • Cooling time: At least 8 hours each time
  • Additional method notes: I tried both full inserts and dish-specific inserts. I placed a folded blanket on top of the pouch to insulate it fully.
I still have not un-dished this bastard. Can any pros provide notes on my method or provide theirs?
 
MacDonals said:
I've got a question for my fellow Vinyl Flat owners. How do you handle dish warps? I have the damndest time flattening them out, and these days, probably 10% of the new records I buy are dished on Side A.

Here is my most recent record I'm trying to flatten out:
  • Weight: 132 grams
  • Color: Magenta / translucent pink
  • Side A dish warp, not massive
  • Warming pouch temp: 126 - 137
  • # of attempts: EIGHT!
  • Time: started at 90 minutes - last heat was 210 minutes
  • Cooling time: At least 8 hours each time
  • Additional method notes: I tried both full inserts and dish-specific inserts. I placed a folded blanket on top of the pouch to insulate it fully.
I still have not un-dished this bastard. Can any pros provide notes on my method or provide theirs?
Click to expand...
edit: I did not read closely enough.
 
Last edited:
MacDonals said:
I've got a question for my fellow Vinyl Flat owners. How do you handle dish warps? I have the damndest time flattening them out, and these days, probably 10% of the new records I buy are dished on Side A.

Here is my most recent record I'm trying to flatten out:
  • Weight: 132 grams
  • Color: Magenta / translucent pink
  • Side A dish warp, not massive
  • Warming pouch temp: 126 - 137
  • # of attempts: EIGHT!
  • Time: started at 90 minutes - last heat was 210 minutes
  • Cooling time: At least 8 hours each time
  • Additional method notes: I tried both full inserts and dish-specific inserts. I placed a folded blanket on top of the pouch to insulate it fully.
I still have not un-dished this bastard. Can any pros provide notes on my method or provide theirs?
Click to expand...
Got yourself a stubborn buffer, huh? Is this a “perfect is the enemy of good enough” scenarios? I have to imagine you’ve noticed some sort of flattening from when you started, right? Or are you saying it’s exactly the same?
 
Yes, I think I am seeing minor improvements, but they are insufficient. It seems like the dished records are the hardest to flatten out. Edge warps tend to flatten without issue.
 
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