Thank you for doing this. The conclusion from the text is:

> For consumers who wish to minimize potential exposure to PTFE coating particles, the simplest approach may be to treat nonstick cookware as a specialized tool rather than a default choice. Instead, reach for uncoated cookware, such as stainless steel, cast iron, carbon steel, or glass, whenever practical.

If we follow that advice: For which type of food/dishes does it make sense to use nonstick cookware?

I think the advice is to avoid using it as a daily driver. If you only have nonstick and carbon steel pans, you might not want to cook something acidic in the carbon steel as it will kill the seasoning. If you have nonstick and stainless steel, you can use the SS for that.

On the otherhand, cooking eggs in nonstick might be easier/require less fat than working with stainless steel.

Nonstick also generally has a lower rated max temp, so avoid using it in the broiler...

All this is to say, it's a trade-off for convenience. With the right technique, or if you want to spend time to rebuild seasoning, you can pretty much use whatever pans you want to cook whatever you want. These types of non-stick pans are relatively new in the world of cooking.

Anything that's high in protein, and you don't want to brown appreciably or use much fat. So mostly french omelette and pancakes. The upside is that these also require basically no tool manipulation in the pan and are low heat anyway and probably not something you're daily driving.