Ceramic are OK, but nowhere near the non-stickiness of teflon. Some pans are the first couple of times you use them but lose it real quick. Carbon steal is my

Ceramic are OK, but nowhere near the non-stickiness of teflon. Some pans are the first couple of times you use them but lose it real quick. Carbon steal is my daily pan now (lighter than iron skillet - it's what chefs usually use). Once you get a good coating of fat built up it's pretty decent non-stickiness, but you have to take a lot more care of it. I wish teflon was more healthy because it's damn good for cooking with, especially scrambled eggs.