My Calphalon Commercial Non-Stick (Toledo, USA) 8"/10" frypan's coating became unusable after 5 years.
Which is why in my earlier post I said that I'd avoid non-stick for "real" cooking: searing, browning, deglazing, sauces, boiling, warming, etc. Non-stick not necessary for this if proper cooking techniques are employed, and the pan is properly made and releases as it should.
For frying / sauteing certain "sticky" foods like eggs, fish, etc. I use cheapo non-stick pans, and chuck em when the surface wears. Even the better pricey ones crap out.
I concur with deadhead -- the surface always wears out making them disposable, and IMO it doesn't pay to spend bux on them.