How to take care of a nonstick pan. I haven't been seasoning mine, but I don't use them on high heat, either. If I want to cook something on ultra-high heat, I use stainless steel, though I suppose copper would also work if I had copper frying pans. There's no real point in using high heat with nonstick--you won't develop the fond, and your food will burn. (And maybe emit noxious fumes). The sorts of things that are really best cooked in nonstick, like eggs, are also the sorts of things that are best cooked over low temperatures.