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Ok. So, I've been through more non-stick frying pans than I can count. This one seems to be one that will last longer though.
Just make sure that you follow these three rules:
a) Always use a non-scratch utensil for turning your
fried food (like ones made of soft material).
b) Never cook twice in the same oil (especially if
you left the oil in the pan overnight). This leads
to baked-on food. Rather, if you want to reuse the
oil, pour it out, wash the fry pan and then use it
again after filtering it.
c) Never use any scouring pads to clean the frying
pan or any rough cleaning agents. I use my
hand or a soft cloth to clean it with gentle dish
washing soap.
If you do that, this pan will probably last a long time.
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