Ceramic are OK, but nowhere near the non-stickiness of teflon. Some pans are the first couple of times you use them but lose it real quick.

Carbon steal is my daily pan now (lighter than iron skillet - it's what chefs usually use). Once you get a good coating of fat built up it's pretty decent non-stickiness, but you have to take a lot more care of it.

I wish teflon was more healthy because it's damn good for cooking with, especially scrambled eggs.