Honestly, with the studies which show the hazards of non-stick coatings, I don't use non-stick anything any more. It might be more convenient, but I don't feel that it is worth the risk. I can scrub pans easier than I can live with the guilt of wondering if I've unwittingly caused a loved one's illness.
Any kind of food that will require cutting with metal knives or pizza cutters should not be fried in a non stick frying pan. This is because it would stick on it thus spoiling everything. The heat in the non stick frying should also not be high.
I think anything could be cooked in non-stick that will not scratch or damage the non-stick surface. On a side note I purchased a 100% silicon coated skillet from Kroger/Payless this summer and it is amazing. Not cheap but it has no scratches yet and the whole thing is coated even underneath, so when your done cooking you run the skillet under warm water and no matter what you cooked it comes right off and washes down the drain, even if you burnt it, no cleanup required. I was so impressed I now use all silicon coated cookware and cooking utencils, and I have never heard anyone getting sick from the silicon stuff.