Caraway offers a limited lifetime warranty policy of one year from date of purchase. The warranty excludes damage from misuse, abuse, failure to follow instructions, wear and tear, modifications, transit-related loss or damage, and unforeseen accidents or circumstances beyond our control.
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.
Oh no Jamie! That's so unfortunate. On the Caraway website it says that scratches won't cause anything to leach into your food. I assume the more scratched up it is, the worse the non-stick quality will be, but according to them you can safely use the pan.
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.
Circulon is dedicated to producing a trusted brand of cookware. Circulon pans are manufactured and inspected to ensure high quality standards. They are warranted to the original purchaser to be free from material defects in materials and workmanship under normal household use for the lifetime of the cookware.
A full lifetime warranty generally offers more comprehensive coverage, including both parts and labor. It typically applies to all owners of the product, not just the original purchaser. This type of warranty covers all defects in materials and workmanship for the entire life of the product.
On average though, a high-quality ceramic pan used with proper care can last anywhere from 1 to 5 years. It may come as a surprise that ceramic pans have a shorter lifespan than other cookware types, such as stainless steel or cast iron.
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.
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.
Our founder designed Caraway in New York and vetted vendors worldwide when deciding where to produce. As a result, our products are all made in world-class factories based in China, all of which adhere to our strict ethical manufacturing practices and maintain the required standards for BSCI or SMETA.
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: Indeed the healthiest material for frying pan and ideal if you're cooking delicate foods like eggs or fish. Its nonstick and toxin-free surface makes ceramic a must-have in your kitchen. Stainless Steel: Use it for stir-fries and evenly cooking food at high temperatures without worrying of leaching toxins.
Caraway offers a limited lifetime warranty policy of one year from date of purchase. The warranty excludes damage from misuse, abuse, failure to follow instructions, wear and tear, modifications, transit-related loss or damage, and unforeseen accidents or circumstances beyond our control.
For those stubborn stains that won't budge, a paste of baking soda and water is your best friend . Apply the paste gently on the affected area, let it sit for a few hours or overnight, then wash as usual. This mild abrasive action helps lift stains without damaging the pan.
Also, Caraway's cookware line is oven-safe up to 550 degrees, meaning the pans easily go from the cooktop (you can use it on electric, gas or induction burners) right into the oven. That high heat rating definitely gave me some peace of mind because most other nonstick cookware is only safe to about 400 degrees or so.
Though ceramic pots and pans are both durable and resistant, they can lose their nonstick coating quickly if not used properly. High temperatures, cooking sprays and rough cleaning can slowly cause the coating to deteriorate.
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.
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!
There Are Scratches and Chips on the Surface
If you notice scratches or chips on the surface of your pan, it's time to replace it. These imperfections can harbor bacteria and the ceramic coating can flake off into your food, making it unsafe to use.
The answer to whether ceramic or stainless is better is, simply, both—for different applications. Stainless cookware is preferred by both home and professional chefs, while ceramic has remained mostly an at-home cookware option.
Some ceramic cookware may not be ideal for high-heat cooking methods like searing or broiling. Exposing ceramic to very high temperatures can damage the non-stick surface and cause it to break down.