So about 8 months ago I tried out my first set of ceramic pans. They were really nice and I liked them because they were a "green" and non-toxic solution to nonstick pans. They worked excellent with eggs and frying veggies and lighter fare but had a really hard time standing up to meat (and yes even with seasoning the pan appropriately yada yada yada). Every time I cooked red meat on my 10 in ceramic, it degraded the coating. Then one day I tried doing some fish on it, thinking it wouldn't be as bad, and it destroyed the pan in one shot. The fish skin stuck to the coating and nothing I could do would save it. I am certain this was partially do to the slow degradation over time but I was really miffed by this. Ceramic pan last 6 months and died. So, I decided to try something else. Found this stone earth pan and gave it a shot. WOW! What a difference. This seems to be one of those instances where the fad is winning out over good tech because this is superior in just about every way. Heat is more consistently distributed. It is more sturdy. Best of all, this cooks eggs and veggies just as well as ceramic but can stand up to heavier foods like steaks, burgers, fish, chicken, heavy sauces, etc. I wish I had found this first. Out of every non-stick solution I have tried - old non-stick, hard anodized, ceramic, and now stone - this is by far my favorite pan I have ever owned and I was sad to see it has gone out of stock and that I could not find this in 8 in and 12 in sizes with a crock pot and the whole nine yards. I want a whole set!!!!
3 month update: I have put this pan through it's paces - use it at least every other day and it has shown absolutely no degradation in the nonstick coating. This is with seasoning the pan with oil each time and not turning it above medium as directed on the box. This pan continues to stand up to all kinds of food and cooking.