Non-stick pans get a bad wrap, but the truth is they are great for cooking eggs. Are they the pan I cook everything in? No, but they serve a purpose and I like having them in my arsenal of pots and pans.
What I don't like is when my non-stick pan starts allowing everything to stick to it! It's maybe a year or so after using it, when it seems to have lost all of its non-stick power. When that happens I do not throw it away, instead I do a really cool trick that restores all of that non-stick goodness.
Step one is to clean it extremely well. To do this, clean the pan as normal. Then combine 1 cup water, 1/2 cup white distilled vinegar, and 2 tablespoons baking soda. Yes, these are the components used to make a volcano erupt in elementary school, so there will be a few bubbles!
Boil the vinegar mixture in the pan for 10 minutes. Clean as normal and wipe 1 tablespoon of vegetable oil all over the surface. Do not wait for the pan to get cool to do this last step. When the pan is lukewarm the pores of the pans surface are open allowing the oil to be soaked up by the pan and creating a new non-stick layer.