I bought a nonstick Greenpan at Williams and Sonomo. It was kind of expensive like $100. It was working great. Then someone used it on high heat. Now it sticks a lot. Visually, I don't see anything wrong with the pan, but it seems to be totally broken.
I'm surprised that using it just a single time with high heat was enough to ruin the nonstick surface entirely.
Was this my fault? Or should an expensive nonstick pan be a bit more durable than that? (I am new to cooking so sorry if it's a newbie question. Any info appreciated!)