How can you tell if a ceramic non-stick pan has suffered damage from overheating?
Will there be a point at which the pan is no longer safe to use? If so how can you tell if this is the case?
The main issue you will see with ceramic pans is crazing (a network of small cracks) of the enamel layer from thermal expansion and contraction.
This may reduce the non-stick properties of the enamel layer and is not terribly attractive, but otherwise the pan will continue to be usable.
When you heat up a ceramic pan too quickly, it gets this cracked-looking dark brown stain on it that you sometimes see cookie sheets get after many uses. I tried using boiling water and baking soda--didn't work. WHAT DOES WORK: Scrub hard using Barkeeper's Friend + the rough side of a sponge. The sponge did not scratch my ceramic sautée pan and my pan looks good again.