Well, it’s heavy. Very heavy. Like ECI heavy. And I did not approach it as if the ceramic was non-stick. I used it as I would ECI - as if the coating were enamel. So it got plenty of oil. It heated up quickly. The protein that I sautéed did leave some residue. Boiling water loosened everything without a problem (my Dawn deglazing technique 
) but there was a slight cloudy protein discoloration left. Liquid BKF took care of it. So to my mind, the surface behaved like stainless or ECI. All-clad does not claim it’s nonstick. From their website: “The natural ceramic finish is ultra-durable, resisting chips & scratches, and while ceramic is not considered a nonstick coating, it does resist stains and is easy to clean.” Evidently, a lot of the complaints assumed it was nonstick.
I didn’t take a photo of the inside because the black ceramic finish is so shiny I couldn’t overcome the reflection. My piece is black, inside and out.
