Review on T Fal Ultimate Anodized Nonstick Dishwasher by Adam Hardy

As some other reviewers have pointed out, the pan has a warped bottom and the center is much higher than the edges. This is not a manufacturing defect but a design defect with serious consequences for cooking, ie uneven heat distribution and uneven liquid level. The liquid level falls from the sides to the raised center, keeping the center dry. Also, the center is much hotter than the sides. I've had the pan for 2 years now, I'm hoping I can find a way to cook with the design flaw, but I've finally come to terms with the fact that it's not possible. Here are two examples: (1) Roast chicken breasts in 2 tbsp. more oil on the sides. The center chicken breast has a dry and dark spot in the center that is fully cooked and the edges are still raw. The breasts on the side will swim in oil and will take much longer to brown and cook than the breast in the middle. (2) Cooking popcorn: the kernels on the side won't pop because the pan isn't hot enough, and the kernels in the middle will crack and burn. If I had to guess, I'd guess that the issues are probably related to the size and placement of the steel plate in the pan, which appears to be in the center of the pan but not on the sides, which causes the center to be raised and heated though not the sides. In general, cooking requires a lot of attention and strategy to where food is placed and how it's stirred, but "professional cookware" definitely isn't (unless you consider strategic placement and rearranging of meat to be "professional"). When it comes to popcorn, there's only one winning strategy: find another pan.