Why doesn't food stick to non-stick pans?

Why doesn't  food stick to non-stick pans?

Whether or not a fried egg sticks to a pan is a question of chemistry. As a rule, the molecules of a uncoated metal frying pan and the molecules of frying food are strongly attracted to each other. This creates bond between the metal surface and the carbohydrates or proteins in the food, and this chemical attraction becomes visible when the food sticks to the pans and burns. Frying with butter or oil can reduce sticking because these fats provide a temporary intermediate layer. However, the only long - term solution is to use a pan with a permanent layer on its surface, such as Teflon or similar synthetic material. The compounds  that make up fried eggs and other culprits have nowhere to stick n these kinds of surfaces. The non - -stick coating is held firmly to pan because the coating is held firmly to the pan because the coating's molecules cling to the countless imperfections on the rough metal surface. However, the molecules don't stick to each other all that well, which is why non-stick pans scratch so easily.