Maybe I’m doing something wrong, but I can’t cook eggs for shit in ceramic. Give me a stainless steel or teflon pan and I can knock out a perfect french-style omelet, but give me a ceramic pan and suddenly I’m clueless. I genuinely don’t understand what could possibly make such a significant difference, but I swear it’s true.

Well, yes and no. Ceramic is roughly on par with Teflon nowadays.

But for example when your searing meat, inox is usually considered superior (it would be ok for eggs though).

When you’re roasting potatoes, ceramic is definitely at the bottom of the list.

Each dish has its appropriate tool.