Bought a couple of nicely priced ceramic frying pans from Lidl some months back. We followed all the instructions about not using abrasives to clean them, and not putting them in the dish washer. At first they behaved just like the expensive ones you see at shows - needed little or no oil, eggs just floated on the surface, washed sparkling clean under the hot tap without any scrubbing.
They are now suddenly starting to stick.
It looks as though there are minute deposits of food stuck to the pan which won't wash off.
Probably the "magic shiny" has just worn off ant these are now much the same as Le Creuset ceramic cookware which is robust but certainly not magic non stick.
I have Googled for ways to restore the surface, and apart from a passing reference to NaOH I haven't found anything.
So are these basically disposable items, much like the cheaper (and eventually, the more expensive) Teflon non-stick pans?
Do the wonder brands you see on stands at shows last longer?
Any tips about removing thin carbon films and restoring the surface?
Cheers
Dave R