I think the big reason that makes everyone to go for ceramic cookware is safer than Teflon. But, from my experiences, the normal ceramic coats weren't last for long just like ordinary Telfon. (Gosh I bought 3-time pricier to be trash like cheaper some!) Moreover, these pans couldn't resist high temperature.
So I turn to hard-anodized pans, Anolon Advance, which are 'safe enough' for cooking.
Well, after giving up for ceramic, I just found some nice ceramic pans as irony!
As Jeff C said, that's true. These're some really good products that have harder coats (allowed for metal utensils and high heating):
- Scanpan CTX
- Zwilling J.A. Henckels Thermolon (Spirit, Sol)
- Woll Titanium (I had this, very tough coating) /Woll diamond.
Well, if concerning about high heat cooking, I think enameled cast-iron is more suitable.