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Don’t use metal on your non-stick pan
UNLESS you have bought a dense, diamond-crusted pan, metal utensils will easily scratch and ruin a non-stick pan’s surface. If you are unsure, assume you do not have this. This means do not cut your foods in the pan with metal knives or pizza cutters; do not turn your pancakes with metal spatulas, and, definitely, do not use a metal whisk or fork to stir your gravies or vegetable blends. Instead, use scratch-friendly materials such as wood, rubber, silicone, nylon or plastic.
Avoid major water temperature changes
Taking a hot pan and subjecting it to cooler or cold temperatures can cause your frying pan to warp. This affects cheaper pans more than industrial strength ones. Resist the temptation and do not do it. Let your non-stick pan cool for a few minutes first. A warped pan keeps the heat from distributing correctly, and they are annoying to cook with.
Scratch-proof scouring pads
Non-stick surfaces are sensitive to steel wool, metal scouring pads, sharp scrapers and harsh cleaning detergents. If your food is really stuck, allow the pan to soak for a bit, or you can deglaze the pan. If you use a metal scouring pad, you may not see deep grooves in the non-stick coating, but it is wearing off the coating a bit at a time.
Avoid acidic foods
Cooking acidic foods in your non-stick pans promotes flaking. Foods like tomatoes and lemons tend to bond and loosen a shallow non-stick coating. Some can be ruined after the first use. Not all non-stick cookware is stove-top friendly. Baking dishes can also be non-stick. If you have some that are meant for bread, then keep them as a single-use pan – bread only. This will extend their life.
Never use aerosol cooking spray
Cooking spray will ruin your pan (and any other pan) faster than anything else I know, even if it is the pure vegetable kind. The store-bought oil aerosol sprays build up and coat a pan’s surface when heated. It is not an immediate effect, but rather what happens after prolonged, repeated use. Instead, use the self-pump oils or a small bit of regular oil. This goes for all pans. Aerosol sprays are better suited for situations where heat is not required.
Store your pans properly
It is best if you can store your pans hanging, with plenty of space between them. Most of us, however, do not have that luxury. So, if you are going to stack them, do your best to keep them away from sharper objects and corners. Make sure they can be accessed without having to scrape the bottom of one pan on the top of another.
Clean and dry pans after using them
It is best if you handwash and dry your non-stick pans soon after using them. Waiting too long to clean your frying pan or washing it in the dishwasher increases the risk of left-over oils baking onto the coating and outside the pan.
Do not store food in your pans
It is not what your pans are meant for, so do not do it. Use a plastic container to store your food, instead.
Avoid high heat
Most manufacturers have a heat warning label on their pans, letting you know how much heat they can take. Pay attention to that. If you are using a single-coating non-stick pan, chances are yours are only good up to 375°F. Others may be good up to 450°F or higher, but that is more often the exception rather than the rule. Too much heat on your non-stick frying pan can cause it to warp and the non-stick coating to bubble and lose some of its non-stick properties.
Use softer detergents to clean
Most detergents used when handwashing dishes are considered soft. Dishwasher detergents, bleach and other cleaners are hard. These ones can damage the non-stick coating. – Wires
Online Reporter