Caraway Cookware Sauce Pan Review 2022

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I’ve cooked with just about any material you can think of: cast iron, stainless steel, anodized steel, copper, and even glass. After years of working in restaurant kitchens, I’ve learned that my home cooking should be as easy as possible. Of all the cookware options I’ve tried, I always find myself leaning towards nonstick picks. While nonstick surfaces can easily fry an egg or grilled cheese, figuring out what coating you want on your pan can be a bit stickier (er, I mean tricky!).

lucky for us, Caraway has it all done. The mineral-based ceramic that covers their lightweight aluminum cookware is free of PTFEs and PFOA (the toxic chemicals found in traditional nonstick cookware). Plus, their pots and pans are safe to use on gas, induction, and electric stovetops, and they’re also oven-safe up to 550 degrees Fahrenheit. Non-toxic? To check. Will work on my hob and in my oven? Double check. Easy to cook and clean? Sure! I recently fell in love with Caraway’s Sauce Pan, and psst… it’s also now on sale as part of the retailer’s Black Friday Savings event!

When the pan arrived I was pleasantly surprised by the resemblance to the online image. I’d seen it all over TikTok and social media, but this pan really is a blast IRL. The Perracotta color I chose is vibrant, yet neutral. The ceramic coating on the inside is a sleek gray, and when I ran my hand over the surface, it almost felt like I was touching a well-seasoned cast iron. So I took the pan for a spin. The ultimate test in my book? Making tahdig: The crunchy, buttery, saffron-infused Persian rice dish that will win over anyone but is notoriously sticky.

A tahdig (check out this cookbook for recipes) is a multi-step dish that involves cooking and draining, baking and steaming, until finally the moment of truth… the turning of the pot. If you do it right, the tahdig will slide right out, with a crispy and golden outer layer and fluffy rice on the inside. Usually, for good measure, you cool the bottom of the pan to shock the rice off the sides, but with the caraway sauce pan, I didn’t bother. I wanted to see how non-stick this pan really is. When I turned the golden heap of grains on the plate, I almost jumped for joy. The tahdig slid out seamlessly.

Since my tahdig adventure, I’ve used this saucepan for pretty much everything I cook. I use it as a skillet or mini stock pot (both both Caraway also makes). I make sure to keep the heat fairly medium, and also gently when cleaning, as these pans don’t like a lot of scrubbing. Honestly, good pans deserve a little extra TLC, and when cookware is as wonderfully non-stick as caraway, there really is no going back. This absolute must-have rarely goes on sale and there’s no telling how long it will stay in stock. Take my advice: hit “add to cart” ASAP.

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