Why do liquids run to the edge of the pan?

Solidteknics pans are built with the correct concave to compensate for expansion/contraction of the base of the pan when the metal is heated. The 2-3mm (0.08-0.12") concave is an intentional design feature.

With no concave, the pan would bow out convex and become a 'spinner' (like a bowl), causing lasting deformation of the pan and making it unusable on smooth stove tops. The small amount of concave doesn't affect cooking performance, even on infrared or electric hot plates. The base of the pan will relax and level out (not necessarily to fully flat) as it is warmed.

All good quality, large steel and cast iron pans need a concave base. You can read why here. Watch this video for examples:

As you may know, it is important that your burner is well matched to the pan size. There will be uneven movement when a large pan is used on small, high-power induction or electric stoves, as the center of the pan will move a lot more than the outer edges. If you are unable to match the element size to the pan, heat the pan SLOWLY to your desired temperature, as this will allow the heat to spread evenly across the surface rather than being focused on one area.

If you feel that the concave of your pan is greater than 3mm/0.12", please contact us at info@solidteknicsusa.com.

A very rare number (around 3 dozen of over 100,000 pans shipped to date) have been replaced under warranty for genuine warping.