my cliff notes for teflon non-stick:
· Don't use high heat, ever; you will destroy the coating and release toxic gas
· Don't leave the pan to get too hot over medium/low heat either; if a teflon pan ever smokes, you have officially fucked up.
· Don't use hard/sharp utensils against the pan; you will scrape off the coating
· Don't clean the pan with abrasive scrubbers; you will scrape off the coating
· Do use soft plastic, silicone, or wood utensils; these shouldn't damage the coating
· Do wipe the pan after use, while the remnants of cooking are still hot ( honestly this is just a general tip; I always wipe out my carbon steel pan after use as well )
· Do use a soft cloth or sponge and warm / hot water to clean the pan when hand washing; just like seasoned pans, you shouldn't need to clean them with actual soap all that often, but a light once over every so often will not hurt at all and helps mitigate dust/general grime.
· Do soak the pan if you have somehow managed to carbonize food onto the pan; attempting to pry off stuck burned food can pull off parts of the coating.
Personally though I'd recommend a stainless or carbon steel ( cast iron if you don't mind the weight ) and seasoning it, or basically anything with a ceramic coating ( all cliff notes apply to ceramic as well, but due to general coating damage concerns rather than ptfe's production of toxic gas and generation of microplastic granules )