How can I improve the effectiveness and durability of my KitchenAid aluminum skillet's nonstick coating?

Do not use extra virgin olive oil as it cannot withstand high heat and is not suitable for frying. It will leave a thin, charred layer on the nonstick coating that will be difficult to clean.Do not use oil sprays of any kind, including aerosols and pump sprays. These sprays can cause residue to build up and become difficult to remove from all types of cookware.Do not rush the preheating process by using excessive heat.It is normal for your cookware and its nonstick coating to wear out. Over time, the non-stick properties of the pan naturally deteriorate. This process is accelerated by prolonged exposure of the nonstick surface to high temperatures, which causes charring of food and oil.
Never use metal cookware on any nonstick surface. It is recommended to use plastic, rubber or wooden utensils to protect the non-stick coating. Do not cut food while it is still in the cookware.
For non-stick cookware, avoid using metal utensils with sharp edges, i.e. forks, knives, which can scratch or cut the non-stick coating. Do not cut food in the cookware. It is recommended to use plastic, rubber, or wooden utensils to protect the nonstick coating of the cookware.
Allow the cookware to cool and wash thoroughly after each use.
If food and oil are charring on the nonstick coating or if there are stubborn food residues, after washing, fill the cookware with hot water and bring the water quickly to a boil. After draining the water from the pan, clean it with a sponge or pot and pan brush using hot soapy water.
For stubborn carbonization deposits that still remain, it is recommended to use a melamine sponge (read the instructions for using melamine). You can find these sponges at most hardware stores and supermarkets.
Storing cookware with other metal utensils can cause the nonstick surface to scratch or chip.
Always put clean KitchenAid cookware away carefully. The use of pot guards is recommended.