The main issue with nonstick pans is that they require far more gentle treatment than other cookware. What makes a pan nonstick is its coating, usually a synthetic polymer called polytetrafluoroethylene (PTFE). This coating, of which Teflon is the most well-known brand, is not particularly durable and, handled improperly, it scratches and flakes.
According to most manufacturers’ recommendations, nonstick pans can’t be heated above 450° F. (Some more recent models can withstand temperatures up to 500° F.) They should never be used with metal utensils, or cleaned with scratchy scouring pads. While some companies call their cookware dishwasher safe, most recommend hand-washing. (And if you do use the dishwasher, make sure there are no bleach or citrus additives in your detergent or you may risk stripping the coating.)
If you store your pans in a stack, it’s a good idea to place a paper towel or cloth between each of them so they don’t damage one another. And avoid aerosol cooking spray, which creates a film that interferes with the nonstick coating.
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