Thomas wrote:
>
>I do not know the degree of tilt but minor. When i cook lets say minute steaks
>r gb i am able to bring the meat to one side to allow grease separating. Spoon
>ff and all is good. Is this a good practice?

Okay for top burners but not so good for baking. I just tilt skillets
to let the grease run to one side, works well with caramelized onions.
I like my stove dead plumb... no lopsided
cakes.