While visiting a relative’s home out-of-town, for the first time in a long time I made a steak in a non-stick pan. I was not able to get that nice brown sear without draining the steak of its juices.
Why? Because a non-stick pan is not meant to sear; it’s made with the intention of not browning or “burning” so that crisp you see on a fish at restaurants is unlikely.
Either way, I was still able to maintain as much of the juices as I could by finishing it in the oven and maintaining a medium well temperature (although I prefer medium or medium rare). On the other hand if you are making eggs, pancakes or things that are to not be browned a non-stick pan is optimal.