Allow me to present the amazing Caraway pans. I know I sound biased already, but this is honestly my new favorite cookware. Maybe it's because they come in bold pastel colors like coral, cream, marigold, and sage. Or maybe it's because they’re ceramic and aluminum—excellent heat conductors—induction-friendly; non-stick and still free of PFAs, PTFE, and PFOA; and oven safe. They also ship with a genius storage rack and canvas lid pouch.
There's been a lot of hype around these pans, so I had to test them for myself. The magnetic pot rack that's included with Caraway pans provides individualized storage for each item, which prevents scuffing. This means you can keep your equipment looking pretty for longer than usual. And don’t be alarmed by the price tag (especially because it's 10 percent off site wide); it's honestly worth it, considering all the thought and creativity behind these products.
As a food editor, I’m always at the stove developing and testing recipes for Delish. So I'm in favor of lightweight, easy-to-clean pots and pans that make my workday easier. Cooking shouldn't be a drag because your gear is annoying. Just keep in mind that these pans can crack if you transfer them from high heat to super-cool temperatures too fast. So, waiting to hand wash them because they aren’t dishwasher safe is a must.
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I put these pans to the test while developing chalupas. Using the frying pan I successfully sautéed my onions and garlic without burning them or the pan. After adding the meat, I gave it a quick stir to break up the pieces and let it do its thing. Fortunately, nothing stuck, and I ended up with golden-brown pieces of taco filling—perfection!
The sauté pan is truly a wonderful piece. At 4.5 quarts, you can make so many recipes, from chili, cheesy sausage gnocchi, braised short ribs, and fried hash browns. Its wide, high sides allowed me to fry five pieces of McDonald’s copycat hash browns without overcrowding. A small caveat was I had to add more oil to the pan to ensure they would be evenly submerged.
I used the three-quart saucepan to make Alfredo sauce. Every single drop of sauce poured out easily due to its brilliant non-stick coating. It’s an ideal pot for making any sauce and even soups, especially the blended kind. It has the perfect depth to prevent splatter from immersion blending.
The Dutch oven is the queen of the set. I once gifted a best friend the marigold Dutch oven, and it brought a tear to her eye. You can do absolutely anything with it. It’s almost too beautiful to cook with. As much as I love beautiful platters and tablescapes, the Dutch oven could just go from stove to table and still look fantastic. We don't really use a star system for reviews like Amazon, but if we did, I'd give these pans five stars.
Francesca (Franki) Zani is the assistant food editor for Delish, where she develops recipes, writes, styles recipes & TikToks, and hosts on-camera recipe videos. Her education at the CIA and experience as a producer/culinary producer for PowerHouse Productions have allowed her to travel the globe. She loves collecting ceramic props, sipping tea lattes, and adventuring to highly rated food spots when she’s not collaborating with the New York Women’s Culinary Alliance. She’s often referred to as “Pasta Zani” due to her undying obsession for all things pasta (you need to try testaroli)!