I'm still happily using a non-stick frying pan that I've had for almost 4 years.
I only use Teflon utensils.
I never use harsh abrasives.
After cooking, I fill it with boiling water, let it soak for a while and then wipe out with paper towels. Most of the time I just give it a quick rinse and it's ready for the next time.
And buy quality - "Quality is remembered long after the price is forgotten".
I have a ceramic-coated pan too, and always treated it with care (plastic utensils, no overheating, etc.) It failed too, after some time (I think I've had it for 9 months now, and used frequently).
Unlike a failed Teflon pan, it does not look or feel any different. But while at the beginning it was superslick, with everything gliding right off it in a fluid motion, now it is only moderately non-stick. I can still use it as normal, including for such problematic cases as omelets. But if I fry without fat, I need a spatula to dislodge the omelet from the surface. In contrast, when I bought it it was like polished ice. It is still more non-stick than, say, enamelled or seasoned iron, and definitely better than stainless steel. But it isn't as good as a good-quality PTFE.
If the non-stickness keeps at this level, I still think that it makes sense to buy it, if you have the money. They are expensive, especially the brand-name ones, but can give you nice, even heating. While they will give you less non-stick performance, they are more robust than PTFE - metal utensils don't damage them, they don't overheat as easily - and I found the non-stickiness sufficient. The nice thing about them is that the quality ones aren't thin aluminium, mine has a 10 mm sandwiched steel bottom - you don't get this in PTFE. So they can be used for applications impossible with PTFE, and will give you a better heating in the cases where PTFE would have worked.
On the other hand, you can decide to go traditional, with a combination of PTFEs for the sticky applications and iron or steel for everything else. It will probably give you a better tool for the stickies, as long as the PTFE coating itself doesn't fail through accidental overheating. It is up to you which style you prefer, but the ceramics aren't the panacea they are touted as.
Best Answer
Are you SURE they were advertised as dishwasher safe? If so, contact the manufacturer because they were lying. It is, in fact, the bare metal you're looking at— those pans are made from aluminum which was anodized: an electrochemical process which changes the appearance of the metal. All aluminum pans including anodized ones that are not painted or otherwise coated will be damaged in the dishwasher because aluminum is sensitive to strongly alkaline chemicals, and dishwashing detergents are strongly alkaline. As long as the interiors have some sort of coating, such as Teflon or ceramic, the exteriors of the pans should work fine, but they'll never look quite as nice as they did. If the interiors of the pans aren't coated, you might want to consider seasoning them like you would a cast iron pan to avoid eating a bunch of aluminum that was softened in the dishwasher.