Every pot and pan, save one, which we use is teflon coated. However, we use heavy gauge, especially the bottom, cookery which lasts for years. Early teflon coatings were not as good in adhering to metal as the applications more recently. We do cook with a small amount of Grape Seed Oil which minimizes chance of food burning, and adds a bit of flavor. Most times we could clean up with a damp rag, but for hygiene sake we do use soap and water.

The secret is really in the quality of the pan itself. A lightweight pot/pan will not distribute heat properly, and is prone to scorching, which is also bad for the teflon. A quality pot or pan requires less heat and distributes it more evenly.

The caveats are: don't scratch the coating (unless you use sharp metal utensils, steel woll scouring pads, this is rarely a problem); don't scorch the pan; avoid prolonged soaking of the pot or pan; clean with soapy water and sponge, and dry immediately. We've found that the occasional stubbornly sticking foods can be easily removed by soaking for a short while in ordinary table salt, then scouring with a sponge and rinsing. This is nearly always effective first try.