About a year ago I bought one of those non-stick pans--the kind that's fairly heavy, and has one of the more modern non-stick coatings.
It's worked well for about a year, but now it's starting to lose its non-stick quality. The finish still looks great--there's only one tiny nick in it, but it looks uniform, and more important *feels* uniform when I run my finger across it. It still *looks* the same as the day I bought it (well, almost). So I can't figure out why food is starting to stick!
Anyone have any concrete knowledge about this? Or any personal experience? I'm very disgusted. For about a year this was my favorite saute pan. I think I'm gonna go back to my trusty old cast-iron pan, which doesn't work quite as well, but didn't cost that much, either, and doesn't make me hold my breath when I use it.