Rough, sharp edges of metal utensils can damage the non-stick coating, and we strongly recommend that you avoid these. Do I need butter, oil, or cooking spray to cook with Caraway cookware? Ceramic is naturally a non-stick cooking surface, so a very little amount of oil or butter will go a long way.
Easy! You don't need to season the Caraway cookware set when it arrives. It's pre-seasoned and requires only a wash before use.
A: Oils and sprays are not needed...as the surface is non-stick... I have even burnt food and it still slides right off...even the stickists food items don't stick... like Mack n cheese...
How do I prevent sticking in my caraway pan? Preheat your pan well. Sprinkle some water on it. If water starts dancing around in bubbles, it's ready. Add a little bit of oil to your pan. Add some salt. Crack in your egg. Clean gently with warm water & fairy liquid. Use a soft cloth, not a scour. Cover base in salt.
Always use wooden, silicon, or plastic utensils to avoid scraping the pots and pans. Get an olive oil sprayer – Caraway recommends not using sprays/cooking aerosols to preserve the coating. We have an olive oil sprayer that we love for cooking with instead. I refill it with my favorite olive oil.
We recommend high-smoke point oils for high-heat cooking. Avoid all oils in spray form, as the tiny particulates will heat up quickly and burn, creating a layer of carbonization on your pan.
Sticking Problems
If eggs are sticking, it's typically due to insufficient preheating or not enough fat. Ensure your pan is evenly heated to the right temperature before adding a generous amount of oil or butter.
Control Your Cooking Temperature
High heat is not always your friend, especially when cooking with stainless steel. Excessive heat can break down the oil barrier faster, leading to sticking. Cook on medium heat for most foods to ensure your oils stay properly heated and effective throughout your cooking session.
The second con of the Caraway cookware line is that, like all non-stick, they won't last forever. Depending on how well you take care of them they will last anywhere from 1-3 years. But we're not comparing non-stick with cast iron here. We're comparing unhealthy non-stick with healthy non-stick pans.
Your ceramic pan is durable but not indestructible. Using abrasive pads or harsh chemical cleaners can erode the non-stick coating over time.
Cover the baking pan with 2 tablespoons of baking soda and 1 cup vinegar. Let the mixture sit for 30 minutes. This will release stuck-on food so that it can be easily wiped away. Once the mess is gone, wash the baking pan with mild dish soap.
This is due to the nature of the coating, which naturally releases every time you heat up your pan. Once that coating has worn out, your pan will no longer be non stick—but will still be usable, and can be made relatively non stick once more with the help of cooking fat.
Our ceramic non-stick is made from inorganic natural ingredients which are all 100% safe to use in contact with all foods (and FDA approved).
Our pans heat up in under a minute and can retain its temperature more efficiently compared to traditional cookware. You'll be able to crisp and fry all day long thanks to our non-stick layers. Does Caraway ceramic non-stick wear over time? Yes, all non-stick coatings will slowly wear off given frequent use.
Discover the cleanest way to take on sizzles & sears with Caraway's non-toxic Stainless Steel Fry Pan. Perfect for cooking up veggies, frying proteins, and more.
Known for its rich flavor and health benefits , extra virgin olive oil has a lower smoke point that can quickly degrade under high heat, potentially harming the non-stick coating of ceramic pans. Save this flavorful oil for dressings or low-heat cooking.
Caraway cookware distinguishes itself with its non-toxic ceramic coating that ensures a safer cooking experience free from harmful chemicals. Their ceramic-coated cookware has a naturally slick surface so you can use minimal oil and butter and your food will still slide right out of the pan.
ceramic is among the safest material for pans
From dishes, to glasses, bakeware and cookware, ceramic bakeware is our pick for the best cookware material for health thanks to its non-reactive nature and resistance to high temperatures and acidic foods. Plus it's so pretty!
Heating an empty ceramic pot or pan is a recipe for disaster: with nothing to absorb the heat, the pan can overheat quickly, potentially warping the metallic base and degrading the coating. Always make sure to add oil or food to the pan first—even a drizzle of olive oil is better than dry heating.
Using metal cooking utensils on ceramic-coated pans can scratch the Sol-gel coating, which increases the risk of unwanted toxins from the metal substrate leaching into your food.
We use wood or silicone cooking utensils — never silverware or metal utensils, so the inner pans are not scratched whatsoever. On the outside, we've had some spills, grease, and who-knows-what burn onto the outer pan underneath, and we easily scrubbed it off with some barkeepers friend.
Perhaps the most pervasive myth is that cooking eggs in stainless steel inevitably results in a sticky, burnt mess. This belief often stems from improper cooking techniques rather than inherent flaws in the cookware.
A melamine sponge (such as the Mr. Clean Magic Eraser) will do the trick. Use light pressure and warm water with your melamine sponge to remove the carbonized layer of fat and your Green Pan™ will start cooking (and stop sticking) like new!