Everything is about compromises. Once seasoned, you don't need to re-season if you follow certain rules. Clean up is pretty easy IMHO; even a little detergent is fine, and you can soak for a couple of hours (just not overnight). Ceramic will apparently wear through the coating eventually. With cast iron you can re-coat (i.e. season), while ceramic you can't. I use cast iron pans for almost everything, the rest is in a stainless steel pan.
I season my Neoflam “ceramic” pans. Different (lower temp) process than for carbon steel or cast iron, but similarly improves/restores the non-stick coating.
