Most of the nonstick kitchenware is made with the chemically inert fluorocarbon plastic that is baked onto the cooking pan's surface. These substances cover the pores and microscopic jagged peaks of the metal (usually aluminum) and therefore deny food the opportunity to latch on to something.
Nonstick coatings in effect season the pan. The commercial "seasoning" method produces a much slicker surface than the home method - so slick that you can, if you want, fry foods with little or no oil at all.
