How to take care of the teflon coated cookware to ensure their long life? I know the following three rules:


Don't use metal spoons.
Don't put hot teflon utensils in cold water.
Cook on low flame.  


Is there anything else important, which is often overlooked?

EDIT 1:
Q: I have a teflon Kadhai and a teflon wok (flat bottom and straight walls). Do we have to take some special precautions when dealing with the Kadhai (because of its shape)?

EDIT 2
Q: Does wooden spatula also causes scratches? If yes, then what's teh way out?
Be very careful heating it

Usually with a steel or iron pan I'll crank the heat under it and go do something else for a couple of minutes while it gets up to temperature. If it takes me five minutes to get back to it, maybe it's a little too hot and I have to hold it away from the burner for a few seconds before adding the oil. With teflon, that can damage the pan, so I keep a closer eye on it and hold my hand over the pan more often to see if its ready.