I started using a T-fal copper ceramic pan instead of Teflon.
Silicone stir spatula. The wood handle is prepped with olive oil and hand washed.
(it's better to use cast iron or steel wok for real frying)
So far so good. No micro-scratches or warping either.
Unless a big pot is being used, medium heat is functionally the same as high heat.
No sense in heating up the room.
Turn off heat and let it cook the last minute on the stovetop. Slow up and slow down.
Add salt only before serving.
All the flavor to wake up the taste buds with less sodium content.
Recipes that call for a 'clove' of garlic are typos. They meant bulb.