When the PTFE layer comes off, will the ceramic part still be in good condition? Are there any NSF Certified ceramic pans without nonstick? I had a cheap nonstick wok once and after most of the PTFE came off the pan was pitted, like it had been that way before the application of the nonstick coating. I found a thread that tells how smoothness is the main thing that keep eggs from sticking. My old steel pan has pits and dings, but I was able to make it work for a while. Then I started having problems, so I am starting the seasoning process over again. But I am still unable to fill the pits. So now I am thinking it would be nice to have a ceramic coated pan without the PTFE, or at least one with out the PFOA carcinogenic material they used to adhere the PTFE. Does steel expand more than aluminum? If so that would be the reason they don't put the ceramic on steel....?? I also was researching what oil is best for seasoning. Some say flax seed oil because of the omega3 content, others say high heat oil like grape seed oil that has very little omega 3 to omega 6 ratio. If I want high heat and a good amount of omega 3. soybean oil would be best.