Ceramic pans are usually sintered on at high temperature, but the coating is friable when it heats up.
Some is always coming off in the food.
I would suggest going to either carbon steel or cast iron pans. Cast iron might take some more care each wash, but it was the OG non stick and the seasoning is maintained with cooking fats… as you… cook.
There are some drawbacks that (tomatoes, for example.)
Ceramic pans are usually sintered on at high temperature, but the coating is friable when it heats up.
Some is always coming off in the food.
I would suggest going to either carbon steel or cast iron pans. Cast iron might take some more care each wash, but it was the OG non stick and the seasoning is maintained with cooking fats… as you… cook.
There are some drawbacks that (tomatoes, for example.)
Yeah I’ve not personally used anything but steel and cast iron for years now
A while back my grandma found out I love cast iron. she basically handed me all of her grandma’s cast iron.
good luck getting any modern nonstick to last that long.