Nonstick cookware excels in certain situations but teflon and nonstick pans have a low-heat design and slick surface, which makes them not the best choice for all foods. When you attempt to develop a proper crust on meat, you'll end up with pale, gray protein instead of the caramelized golden-brown color you're after and worst of all, you may be damaging your pans in the process.

The real problem lies in compatibility. Certain ingredients and cooking methods can rapidly degrade nonstick coatings, causing them to chip, flake or wear away prematurely. High heat, metal utensils and abrasive cleaning can all compromise the surface, potentially contaminating your food with coating particles. What starts as a convenient cooking "hack" can quickly become a safety concern and an expens

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