Nonstick pans and high heat
Most of the nonstick pans I've bought have come with warnings not use the pan on high heat, explaining that the high heat destroys the non-stick coating on the pan.
However, I've also seen Chinese chefs use pans and woks that seem to be non-stick AND they're always used on high heat. Is there a a specific type of material that is both nonstick and can be used on high heat that I don't know about? Any info appreciated.