[Zigurd]

My observations from experience: - Nonstick helps, but don't use it instead of a fat.

- Ceramic works well enough that I'm shocked Teflon nonstick still exists. No reason to risk it.

- Use real food. Real butter, real olive for most things, real peanut oil for high temp.

- If you don't overeat or or eat junk or indulgences too often, you can eat anything you want, just not every day.

- Variety and exploration inherently limits bad habits.

- Nobody has time to scratch cook every meal. Cook batches and freeze them. If you use occasions when you have time to do this, you'll build up a variety in your freezer that you won't hate anything before you run out of it. OTOH 16 chicken burritos is at least five too many. Trust me.

- All of this is much easier if you're cooking for yourself or for like-minded people.

[clickety_clack]

The thing about “ceramic” is that it’s not actually defined or regulated as a term so it could still be some kind of PTFE.

[Zigurd]

I've definitely seen brands of cookware that obfuscate their use of PTFE nonstick. The brands that use Kyocera ceramic coatings often specify that by name. Even cheap brands like Green Pan play it straight. So you have to do a little bit of due diligence, but it's pretty easy to avoid the hidden PTFE. Some kind of trustworthy certification would be an improvement no doubt.

[clickety_clack]

I’d like to think it was actually some kind of neutral, non-harmful clay, but I guess the problem with clay is it can be made of whatever is in rocks, which is basically anything.

[Zigurd]

Do you have the same concerns about glass? And one thing you are certain not to find in ceramic non-stick coatings are floridated hydrocarbons.

[Ekaros]

Sometimes I wonder if we discover that "ceramic" is also bad for health. As I understand it is really not meaningfully defined. And I also think about having heard that it is sometimes sacrificial that is that it wears out... Meaning it might leech something to food.