On Sun, 23 Oct 2011 09:21:17 -0400, "John Smythe"
> wrote:

>Jerry Avins wrote:
>> On Oct 23, 1:06 am, Ed Pawlowski > wrote:
>>> On Sat, 22 Oct 2011 21:10:25 -0700 (PDT), phaeton
>>>
>>> > wrote:
>>>> So the gist I'm getting is that ceramic coated cookware is great if
>>>> you want to simmer an acidic tomato sauce, but as a skillet where
>>>> you will fry or brown meats and vegetables, everything will stick
>>>> to it?
>>>
>>> Pretty much my experience. We have a ceramic coated Dutch oven and
>>> use it for browning, but after, liquids are added that will loosed
>>> the stuck stuff. I'd never use one for frying. That is best done in a
>>> plain metal pan or a thick non-stick pan. Just avoid the cheap stuff.
>>
>> Enameled and ceramic are different materials. Are you and Phaeton
>> discussing the same thing? I've never used a Bialetti Aeternum skillet
>> and I don't take ads at face value, but the video blurb at
>> http://tinyurl.com/3rne5dq is interesting.
>>
>> Jerry
>
>I don't know about in your newsreader, but in MINE, they are both using the
>same words, "ceramic coated". You are the first one to bring up
>"enameled".

There's a huge difference between enamel and porcelain. Porcelain is
a ceramic, enamel is a paint like nail polish and like what's used to
paint auto engines.