Look at that browned crust.
Tomato sauce, mozzarella, and "red devil" beer sausage.
this post was submitted on 01 May 2024
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Well yes, but that's the kind of unavoidable material wear that any interacting materials made of molecules experience. The fact remains that softer things cannot scratch harder things, except in the sense that they can wear off molecules, which you might eventually notice under a microscope.
To get visible scratches, you'd need to drag something made out of equivalent or harder material than the ceramic, along its surface. Most notably in a kitchen, that can be any crystal food ingredient, like salt.
Hence I do keep my stuff clean, because a single salt or sugar crystal between pot and stove can produce the kinds of scratches you can't unsee. And as a fine powder it can work as that grit, turning the surface cloudy.
It's not the roughness of softer materials that can cause scratches, but the fact that harder things can end up between the two. And that's when rough things "may" cause scratches.
As for the improvement in movement, I'm sceptical. One of the properties of a smooth extremely hard surface, is that other, softer things slide along it just about the same, because the surfaces cannot interact. Think of the way you can slide a knife along glass, sideways, frictionlessly, because there is nothing for it to cath on. I don't really notice a difference between my scanpans and cast irons, aside from the weight.
If you did, you may have had some trace amount of harder material in there, as that would have then been interacting with the ceramic, causing friction.