An oh-so-silky non-stick pan is one of the best kitchen essentials — there is simply nothing better for frying an egg, flipping a flapjack or cooking a delicate piece of fish to perfection! But when the coating becomes damaged or hasn't been taken care of properly, it's a major kitchen killjoy. We're here to help you understand the (slippery) ins and outs of non-stick cookware to make sure that coating is well taken care of.

• Non-stick cookware features a special coating to prevent food from sticking — hello egg-cellent omelettes and perfect pancakes!
• It's ideal for cooking on a low to medium heat while ensuring quick, even heat distribution
• Usually, non-stick cookware is predominantly used for stovetop cooking but some non-stick pots and pans are oven safe up to a certain temperature

• It's the ultimate cookware for foods that "stick" or break easily — your go-to for perfect sunny side up eggs, gently searing crispy-skinned but delicate fish and effortlessly flipping fluffy pancakes and crêpes
• Non-stick cookware is super easy to clean — the easiest of all cookware materials
• It usually cooks quickly (thanks to good heat distribution) so it saves time and energy

• The coating on non-stick cookware means it isn't suitable for high heat cooking as this can damage the coating
• You can only use wood and plastic or silicone utensils with these pots and pans
• It's not as durable as some other metal cookware types like cast iron and carbon steel

• Steer clear of cooking over a high heat. When severely overheated, non-stick coating may begin to break down releasing toxic particles and gases, and over time, the coating can begin to flake off — if this happens the pan needs to be replaced
• Keep the heat low to medium for gentle, effective cooking that'll maintain that stick-free surface
• That fave metal fish spatula of yours? Don't be tempted to use it (or any other metal utensils!) with non-stick cookware. Reach for silicone and wooden tools instead
• The oil or fat you choose to cook with is important. Opt for oils with a higher smoke point (like grapeseed, sesame and avocado oil) over those with a lower smoke point (like extra virgin olive oil) as this can decrease the pan's non-stick properties
• It's better to preheat your pan gradually and to add the oil while the pan is still cold

• Always allow your non-stick pan to cool completely before bringing it into contact with cold water. Running a hot pan under cold water can weaken the coating
• Although some non-stick pans are technically dishwasher safe, hand washing is best — it'll help the coating last longer
• Keep harsh, abrasive sponges and detergents far away from your non-stick cookware. Yes to soft cloths and sponges, hard no to steel wool and the likes!
• Use pan protectors between your non-stick pans to prevent them from knocking each other and damaging the coating. Soft cloths will also do the trick here if you don't own pan protectors