I burned through three non-stick pans in two years before someone pointed out that non-stick pans are not supposed to die that fast. The problem was not the pans. It was me.

The Biggest Mistakes

High heat. Non-stick coatings break down above 500°F. An empty pan on a gas burner hits that in under two minutes. I used to preheat my non-stick on high while I chopped vegetables. Do not do that. Medium heat only, and never preheat an empty non-stick pan.

Cooking spray. This one surprised me. Cooking sprays like PAM contain lecithin which bonds to non-stick surfaces and builds up a sticky residue that is nearly impossible to remove. Over time it ruins the non-stick property from the top down. Use a tiny amount of butter or oil instead.

Metal utensils. Yes, you know this one. But also: stacking pans without a paper towel or liner between them. The bottom of the pan above scratches the surface of the one below. I learned this when I found circular scratches matching the bottom ring of my saucepan on my favorite non-stick skillet.

How to Clean Non-Stick Properly

Let the pan cool before washing. Thermal shock — hot pan meets cold water — warps the metal and cracks the coating. Wash with a soft sponge and dish soap. If something is stuck, simmer water in the pan for a few minutes to loosen it. Never scrub with anything abrasive, not even the “gentle” side of some sponges.

When to Replace

If you see scratches that expose the metal underneath, replace the pan. If food starts sticking in spots where it did not before, the coating is worn. Do not keep using a damaged non-stick pan — the coating can flake into your food.

A good non-stick pan should last three to five years with proper care. Mine are now on year four and still slide eggs around like they are on ice.