I've been seeing the ceramic Caraway pan everywhere online lately, celebrated for its clean design and non-toxic ceramic coating. I was curious to see if it lived up to the hype, so I got cooking in the test kitchen. I found plenty to love: the gorgeous colorways, lightweight feel, easy cleaning, and seamless, slippery surface.
However, Caraway doesn't feel as sturdy as the best non-toxic cookware competitors I’ve tried, and the bigger drawback for me was the cooking performance. While every piece of food lifted effortlessly, the ceramic Caraway pan just doesn’t sear well. Salmon skin never crisped, mushrooms steamed instead of browning, and that depth of flavor you get from caramelization was noticeably absent.
