Pots and Pans

New non-stick pans were purchased. The old ones were not very non-stick, and had been observed atop red-hot burners boiling something or the other. This is not so good a use? Warnings were issued not to turn the heat up on the new non-stick pans, a warning that probably was and will be forgotten.

My pots are the same as ever, a cast-iron pan with lid that dates probably to the 1930s, a steel pot with a not very well fitting steamer extension (late 1990s), and a narrower tall pot (from the early 2000s) used for making stocks and rice and oatmeal and whatnot. I figure if something needs a non-stick pan it's probably not worth cooking, and there's plenty of other things to eat. Food that sticks to pans goes by the name of flavor, and can be pulled off with the help of a vinegar based sauce. This method may not work so well if you aren't so much a fan of vinegar, though there are other ways to get the flavor off the bottom of a pan.