The main secret is to buy high quality non stick cookware in the first place and then not abuse it. Teflon coatings come in three varieties. Two layer coatings which are found on cheap cookware sold to low end buyers (essentially every thing you see at wal-mart/target), three layer coatings found in mid range to upper end cookware, and reinforced / highly reinforced coatings which are found in good quality consumer non stick and and pretty much all commercial nonstick.
The key word to look for is "metal utensil safe". Only reinforced coatings are metal utensil safe because the reinforcements in the coating protect the coating from abrasion, and cause any damage to be localized.
Whitford worldwide (a major Supplier of nonstick coatings has plenty of information about the science of all this on their website).
The best material for a nonstick pan is straight anodized or pressure cast aluminum. Only copper conducts heat better and nothing else is as light or cheap. Clad stainless is wasted in nonstick cookware, because you aren't cooking on stainless steel, you are cooking on Teflon. You are paying for durability you don't need and can't use.
As for taking care of the coating.
Metal untensil safe doesn't mean you should use metal utensils. They will scratch the surface which is aesthetically displeasing, and create openings for corrosion under the surface. Use soft utensils and don't be stupid. Protect the pans surface with a towel before puting other things on it in storage.
Dishwasher safe, doesn't mean put it in the dishwasher. Nonstick coatings are not impermiable, and so the alkalinity in the dishwasher detergent will eventually corrode the metal and resins under the Teflon rich layers.
The best way to clean nonstick, is to put water and soap in the pan while it is hot and let it sit for a while. Wash and rinse twice, let the soap and water do the work for you. Don't scrub.
If you don't clean the surface well, then over time you can build up a layer of brown cruddy varnish on the surface which is sticky. Nonstick cook cooking sprays contribute to this as well. Your wash water should be nice and foamy, indicative that soap no longer has any grease to work with.
Use low heat/medium heat. High heat will scorch your food, The temperatures that can damage nonstick are well above the smoke point of fats found in food and oils.
The best place to buy nonstick is at a gourmet retailer like Williams Sonoma, or a restaurant supply store. In commercial pans Vollrath is nice and made in the USA. Scanpan and Swiss diamond are nice european brands,as is the good Calphalon that you find at gourmet retailers rather than bad Calphalon you find at middle market and low end retailers. Analon/circulon from Meyer is good value for money, But again metal utensil safe is the key mark of quality.