The Care and Keeping of Nonstick Pans
I just got finished reading an article in the New York Times about keeping nonstick pans in good shape. I had no idea that there was a “best” way to use them. I have always just melted the butter or oil in the pan and gone on my way. Mine also frequently go in the dishwasher, which is a big no-no.
From the article:
It’s a good idea to rub about a teaspoon of oil or butter on a cold pan each time you use it, Mr. Winter said, because despite the name nonstick, most of the cookware needs some kind of lubricant.
Just don’t pour oil or butter on the pan and then slosh it around (my method).
“Then the oil is not adhering to the pan but being absorbed by the food,” he said. Not only will you have butter- soaked pancakes, but after a while they’ll start sticking because there’s no grease.
How Not to Wreck a Nonstick Pan – NYTimes.com
As for good non-stick pans, I have purchased pretty much every brand on the market from cheapo to really expensive. In my personal experience as a very seasoned home chef, my Ikea pans have held up the best or any of my non-stick. Ikea’s pans have a layer of aluminum to help even out the temperature of the pan and are coated with real Teflon. Ikea also claims that their all metal pans are oven safe. Teflon degrades at around 500 degrees though, so you would never want to cook in a coated pan with that high of a temp, or even close to that temp. You also should not use them above a medium heat on the stove top, as the chemicals can degrade at high stove top temperatures. The kinds of things a non-stick pan is good for would be things like cooking eggs or making a grilled cheese.