I just got the Sitram 11.2 qt stock pot from their Professional line (from Amazon.com). It has a thick disk at the bottom that has a pretty sharp edge -- it will make an indentation on my wood tabletop with only slight pressure. Did I just get a badly manufactured pot or are do they all have this sharp edge? I'm thinking of taking a metal file to it, but I'm afraid it might expose some metal that shouldn't be exposed. I have a glass induction top that will scratch, else this wouldn't matter at all.
How is your disc-bottom cookware constructed?