You’re missing a rather fundamental way that nonstick pans (teflon or “ceramic”) differ from metal or seasoned metal: nonstick coated pans are usually oleophobi

You’re missing a rather fundamental way that nonstick pans (teflon or “ceramic”) differ from metal or seasoned metal: nonstick coated pans are usually oleophobic, and oils do not wet or otherwise coat them well. So you can’t cook your eggs on a very thin layer of butter or oil. But steel and seasoned steel will be wetted by hot oil or butter, and you can properly fry your eggs.