This is always my first question when someone buys a pan. Not every PFAS-free model is automatically suitable for induction. Check the bottom of the pan or the product description for an induction symbol. Pans with an enamelled cast iron coating are almost always compatible with all heat sources, including gas, ceramic, and induction. Ceramic-coated aluminium pans sometimes need an extra induction base. If you have a gas hob, there's really no issue with any type.

This is the mistake I see most often. People turn the pan up to full heat because it's faster. Understandable, but it's exactly what destroys the non-stick coating. A PFAS-free pan simply doesn't need that high heat. Preheat it on medium heat, wait until it's up to temperature, and only then start cooking. For a ceramic coating: never heat it dry and never on full power. An enamelled cast iron coating can handle a little more, but even then, heating gradually works better than blasting it with maximum heat.

Dishwasher: no, even if the manufacturer says it's fine. The combination of aggressive detergent, high temperatures, and mechanical water pressure damages the non-stick coating faster than you'd think. Wash your pan by hand in warm water with a little washing-up liquid and a soft sponge or cloth. No steel wool, no abrasive pads, no metal scrapers. For stubborn residue: add a little water to the pan, heat it briefly and let it soak. After that, it'll come off easily with a soft sponge.

You don't need to throw out a PFAS-free pan at the first scratch. But if the non-stick coating is flaking off in chips, or the pan consistently sticks to everything despite careful use and enough fat, then it's done. With an enamelled cast iron pan, also check whether pieces of enamel are coming loose — you don't want those in your food. Ceramic coatings wear more gradually and at some point simply stop working properly. That's nothing to be ashamed of, just reality. A good pan that you look after well will last five to ten years, sometimes longer.