Has anyone had experiece with the new aluminum ceramic-coated pans? I can't do cast-iron because I live right next to the salty mediterrenean sea and, already, my one year old cooktop grates -despite oiling and greasing - are rusty!
I am starting to see them everywhere! They are very light and aluminum is supposed to be a good heat conductor. Plus, ceramic is supposed to be naturally non-stick.
How is cooking in them? I use exclusively rust-free stainless steel and need a smaller sautee and was thinking about going this route.