I have a bunch of stainless pans and a non stick saute pan, tend to just do eggs in that. Fair play to it we've had it 10 years and while it looks like it's starting to fail it doesn't stick.
I'll have a look at other options though when it's time to replace it.
I bought a non-stick omelette pan in 1971 that could be used with metal tools (with reasonable care). It had a dimpled surface that stopped the Teflon being damaged.
But you can overheat teflon which is not good for it.
That is a possibility, trying to brown meat etc., but there certainly is no sign of any damage to the surface.
A very good point and often with no visual sign. Certainly when letting a liquid boil completely away
And while non stick pans are certainly useful for things like porridge, many people possibly buy them for the ease of removing burned on food, When allowing food to stick in the first place, is what effectively ruins them.
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