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.
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.
Can you use a caraway pan for frying different types of eggs? Yes, the Caraway pan can be used for frying different types of eggs. Yes, the Caraway pan has been used for making eggs every day due to its amazing nonstick qualities and satisfying egg flipping.
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.
Thick Cooking Surface
Even versus something thick like a cast iron pan, Caraway's aluminum core pans perform better. Their build also holds heat well, which is why Caraway recommends cooking on low/medium heat only. They conduct the heat so well that's all you need!
Your ceramic pan is durable but not indestructible. Using abrasive pads or harsh chemical cleaners can erode the non-stick coating over time.
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.
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.
Both butter and oil serve the same practical purpose: they prevent the scramble from sticking to the pan. Butter also adds flavor, and in a dish as simple as scrambled eggs, that extra push can make a difference—especially if you make it brown butter.
Carbonization is Sticky
Here's why. Overheating + oils= carbonization (a.k.a. those little spots that cause your food to stick to the pan). But don't worry! You can use a melamine sponge (e.g. our Restore Sponge) to wipe them away.
Caraway Cookware's pots and pans have an aluminum core that is coated with a ceramic nonstick coating, a mineral-based coating that is gaining popularity as an alternative to traditional PTFE coatings.
Avoid oil sprays or cooking aerosols. Instead, use butter or liquid based oils to best preserve the slick coating. Utensils with rough edges will damage your non-stick coating, so stick to soft wooden, silicone, plastic, or nylon products.
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.
It Can Clean Lots of Things, but Not Everything
But for hard, non-porous surfaces like stainless steel, porcelain, ceramic, or glass, go for it! In addition to pots and pans, you can use Bar Keepers Friend to shine up your cutlery or serveware, your copper mugs for Moscow Mules, or even the inside of your microwave!
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.
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.
Degraded Coating
If you frequently use your pan on high heat or in the oven, put it in the dishwasher, or use certain types of spray-on oils (these can bond permanently to the surface of the pan and effectively ruin the pan's non stick ability), the coating can start to break down.
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 not naturally nonstick, which is why most companies use Sol-gel technology to create a ceramic nonstick coating. The slick surface on ceramic-coated pans usually degrades over time. Regular exposure to high heat can accelerate this process.
Plus, the absence of potentially dangerous chemicals like PTFE, PFOA, PFAS, lead, and cadmium means that there is no chance of harmful materials leaching into your food, even if you accidentally scratch or overheat your pan.