Some clever cook asked -

"If non-stick pan coatings are non-stick, why do they stick to the pan?"

The answer is that it is not actually a NON-stick coating. It will stick to some things under certain conditions but not to others, Fortunately pans in the factory are something it sticks to and food in the kitchen is something it generally doesn't. The coating is applied as microscopic particles in a vapour and these bond into the imperfections in the surface of the metal. Once bonded, it is very hard to dislodge.

Even then, as we all know, food does in fact stick sometimes. This happens

- with cheaper, lower quality utensils which have a poorer surface coating, and
- with pans which haven't been too well cared for.

Some key tips to prevent sticking and maintain the coating -

Oil the pan before you use it; the oil goes into small imperfections in the surface which otherwise could become sticking points for food.

Don't cook at too high a temperature. Obviously what is too high depends on the food you are cooking. But the general rule applies - use just the amount of heat you need and no more.

Thirdly, be careful how you clean the pan. The more often you wash it, the more the coating will gradually loose its non-stick properties, partly by removing the oil which has built up in the surface. Avoid the dishwasher if you can. Wipe the surface with a kitchen towel instead of washing it that is sufficient. However, don't take risks. If you have cooked red meat or chicken you may want to use hot, soapy water.

Finally, try not to scratch the pan surface by using stainless steel utensils - silicone utensils are a great invention on this point.