[genericone]

Non-stick pans require a bit of care as well. The trick is to ensure no sudden temperature changes to the pan, which will differentially expand/contract the cooking surface. Differential expansion/contraction between the top and bottom surface will crack the non-stick coating in no time ( think expansion cracks in concrete and sidewalks ).

What that usually comes down to is to let your non-stick pan cool to room temperature before you run water over it, even if you like seeing all that steam. Also, you weren't expecting to sear meat with your nonstick anyway so don't slap a massive cold slab of meat on your unoiled non-stick either.