SO...what exactly is the "ceramic" coating.
I am asking because - well, I like the concept and idea...but always question what the marketing language calls things - vs the actuality of what is it.
Pure ceramic dust - baked on the pan itself? With no other diluents, flow enhancers, mono or polymeric extenders? Why am I going on like an OCD Rainman?
...
Well - we know that pure ceramic/porcelain/glass are as inert as it gets. They do not contribute any chemicals to our food. I LIKE THAT.... Even better than stainless or cast iron.
But - in practical terms... can I find out enough about this cookware to quell my anal-tetentative suspicious nature tantamount to the Spanish Inquisition...
...?