That author seems to be talking specifically about crap/disposable non-stick cookware. Generally something under $50 per pan using a fragile and very thin coating. Usually a thin aluminum pan too, leading to premature warping even when used without excessive heat. A better and more robust pan will take much more abuse, won't have to be replaced regularly and can also be cleaned more vigorously should it be required.

Here's a good point from the article:

Don't use PAM. It most definitely builds up on your pans and makes them look bad. It's near impossible to get off once it builds up thick enough too. Don't ask me how I know - and it's not because *I* use PAM (I don't).

He didn't mention it, but I also hear that the self-clean mode of an oven is great for baking pizza - though you have to disable the door lock so you can get to the pizza when it's done. I haven't disabled the lock on mine, so right now I'm using my BBQ which can get up to over 600 in the winter and over 700 more quickly in the summer.