Over the course of the last 4 years I think I seem to have been working my way through non-stick pans at a ridiculous rate, I think I'm on my 3rd frying pan and 4th wok - or something of that nature.
Admittedly the first couple I had were very cheap, and I've been steadly buying what appear to be better quality. However, for the coating to become damaged so quickly I must be doing something wrong.
I'm not using sharp or metallic objects when cooking with them, nor to I stick them in the sink with said sharp objects when clearning.
I've recently learnt that "over-heating" them can damage the coating, but is this true?
But, what other advice can you offer to help extend the life of my non-stick cookware?