I think never using any metal utensils with pans and pots is a basic measure to keep them from scratching prematurely. I use wooden and silicon (I don't think they are supposed to not leave micro-plastic residues, are they?) only.

I use oven paper on my pans when I cook big fish, like salmon or tuna. I cook them on their own oils on top of the paper (or on my air fryer) and they cook really nicely and they don't stick to the pan.