Avoid high heat on a coated pan, as it will shorten the pan's shelf life. There is also concern that high temperatures may release fumes that are toxic.
Temperatures may soar in the pan, so add food from the start — or even some oil to keep temperatures low.
Protect the coating from scratches by using wooden, plastic or rubber utensils.
High heat is necessary for a browned, seared surface to develop, and in addition to the heat restriction, the general understanding behind nonstick — which prevents food from sticking to the surface — means foods won’t be able to adhere to a surface and form the browned bits that make up a golden crust.
Stacking nonstick pans may damage the coating, so line the pans with paper towels to protect the surface.
The pans may be more likely to release toxins when damaged, so toss out any pans with signs of wear and tear to the nonstick surface.