I put the pan ontop of the stovetop (the latest one is a gas stovetop) and leave it there. I dont keep moving it around or anything. I try to position it so that the center of the pan is over the stovetop and not slanted.
As far as i can see, its not slanted, but the oil slides to all sides. If it was sliding to one side ONLY, then it would be easy to tell that its slanted that side, but its not.
I've looked at the latest gas stovetop and i dont see any obvious slanting at all.
You're adding too much oil. Add just enough oil to coat the food. You don't see oil in the center because it's in the food. The oil on the side is excess. Also once most of the moisture in the food evaporated some of the oil also drains out since it doesn't have the water in the way.
Aside from nonstick pans...Do anyone of you notice oil moves away from a heat source? By positioning the hob under a certain part of the pan, oil will move away from that spot, like repelling magnets. Do I have a masters thesis to write here?
>>7316115 That's what I asked you. It probably won't. If all liquids trickle to the side, you're more likely than not dealing with an uneven surface. If it's only oil, you're dealing with some phenomenon I have no idea about.
Try both with the pan on the stove and the pan on a table, as it could be either the pan or the stove at fault.
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