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I bought several ceramic pans about 2 years ago. I liked the idea that they were non-stick and didn't give off any hazardous materials into the food or air. Like you, I had read the reviews that said they don't last long, but I wondered whether people were just careless about how they used, cleaned or stored them.
For the first year or so, I was absolutely thrilled with the ceramic. It was like magic, the way things slid right out of the pan, and left almost nothing to clean up. I washed and stored them very carefully----when I stacked them, I put soft towels between the pans so they wouldn't scratch. I used nothing but wood or other non-scratch utensils, never metal spoons. I was careful never to chip the surface. After a year or so, the pans started to stick a little bit, and it has gotten worse with time. Fried eggs don't slide out of them any more; in fact, it has gotten hard to clean egg residue off. But I still like the pans for things that don't stick excessively, like for sauces and veggies. They still clean up very easily for most foods.
I recently bought a very small new ceramic pan that's just big enough to cook 2 eggs. It cost about $8, I think (on sale). I decided I was willing to pay that much for a year or two of easy cleanup for eggs.
Otherwise I use mostly stainless steel cookware. I avoid aluminum.