I know your are supposed to be gentle when cleaning non-stick pans, but the residue sounds odd to me. If you were scraping it with a brilo pad, I would expect something like that, but I don't think a regular brush would do it.
Honestly the best non stick surface IMO is a cast iron skillet. Cleaning them is easy (just heat spinkle on some salt and wipe down with a clean cloth), plus people have been using them for a long time. If you don't really need the non stick surface, consider getting some stainless steal. It is very durable. Don't have to worry about anything scratching off.
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Cast iron is pretty cool, but I have never known to be nonstick though. Have I not preseasoned my pans enough? I do have the good stuff (Lodge), made in the good 'ole US of A.
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