I've done some research already, but haven't been able to find an answer to my question yet - hence my first post on this forum.
Do you know if some frying pans/skillets could have a non-flat interior on purpose?
By non-flat I mean higher in the middle and lower around the sides, so that oil accumulates around the side and the middle of the pan stays relatively dry.
I've noticed this on my thick-bottomed aluminium non-stick pan, and also on a friend's enameled cast iron sautoir/round roasting pan.
I know cheap thin pans used on electric stoves will warp in a similar way, but it seems the pans I used were made that way on purpose.
Does this sound possible? What could be the point in this?