That Expensive Nonstick Pan You Love? You're Slowly Killing It With These 5 Foods.

Let's be real, you're probably using your nonstick pan for everything, but it's time for some tough love: you're ruining your food and your nonstick cookware . That slick, convenient surface (as well as teflon ) is great for eggs, but it's actively working against you when you're trying to get a decent sear on a piece of meat.

Here's the deal: nonstick pans are low-heat pans, and they will never give you that beautiful, golden-brown crust you want. Instead, you get a sad, gray, steamed piece of protein. Even worse, by cranking up the heat and using the wrong utensils, you're literally scratching and chipping away the nonstick coating, which can end up in your food.

Stop using your nonstick pan as a one-size-fits-all solution. It's a specialized tool, not a workhorse. Before