This is a followup to my first post about Caraway. In that review, I wrote about my experiences using different pieces of ceramic nonstick cookware and bakeware and also looked into Caraway’s nontoxic claims. (I did quite a bit of reading on the latter and summarized what I found, so head on over there if that topic interests you.)
One question I was unable to answer at the time was: how long does Caraway last? As I wrote in my first post, “All nonstick cookware will eventually wear out, usually in a few years. Unfortunately, it’s kind of a disposable product in that way.” When I wrote that first review, I had only tried Caraway ceramic nonstick for about two months. I said I’d report back with an update.
So here’s my check-in. That first post got awfully long, so I decided to write a new one instead of adding to it. I have used all the items in this review for a minimum of 14 months. Let’s see how they’ve held up.
Caraway gave these products to me and this post contains affiliate links. As always, I decide what to write about and all opinions are my own.
How My Caraway Pan Has Held Up After More Than a Year
The bottom of the stir fry pan after a year+ of use.
Even though I originally wrote that I wasn’t sure what the use case for Caraway’s nonstick stir fry pan was — it’s not suitable for true stir frying IMO — I ended up using it pretty regularly to make scrambled eggs and other things because well, I had it, so I might as well use it. It served as my main nonstick pan for 14 months, and I used it two to four times a week. So at minimum, I used it 140 times, and likely more than 200 times.
Caraway’s pans are impressively nonstick when you first get them. Every piece from their nonstick line that I tried released food so well that at first when I was trying to scoop up a piece of food with my spatula, I’d end up chasing it around the pan. But the pans do lose nonstickiness over time. After about four or five months, I noticed the stir fry pan wasn’t quite as slick as when I first got it.
The stir fry pan when I initially got it. It got a scratch on the bottom after a few uses.
Now, 14 months in, I’d say it’s still decently nonstick. But I’ve noticed my scrambled eggs are not as easy to cook. Often, a thin layer of egg will be left on the pan as I cook. I have to spend a little time jabbing at it with my silicone spatula to get it to release. (I hate wasting food, so I’ll gather up and eat that thin layer even though it has a crispier texture than the rest of the scrambled eggs.) While it’s not as slick as before, it’s still usable.
I’m now switching to the fry pan (shown at the very top of this post) for its more useful form factor, and will also report back on how it holds up over time.
How Durable is Caraway Bakeware?
Large baking sheet after 14 months of use. I’m not sure why one handle noticeably has more marks.
I’ve also used the baking sheet duo for 14 months. I use the large one more than than the medium one, and at a frequency of one to three times a week. Not surprisingly, then, their non-stickiness has lasted longer since I’ve used them at a less frequent rate. Perhaps, though, this also has something to do with the cooking method — going into the oven instead of directly on the heat source.
The exterior of the large sheet pan has gotten pretty dinged up, though. When I first started using the large sheet pan in, I immediately chipped it. I wasn’t sure if it came like that, but I suspect it was something that I did to it.
The initial chip.
Here’s what that chip looks like now. It has gotten much, much bigger. I realize this is probably my own fault, though.
The chip grew during 14 months of use. However, this most likely has to do with how I’ve been storing it.
I’ve been storing the baking sheets on their side, in a metal lid organizer from Ikea because that was what I already had. I should have used a wood organizer instead. Because even though I taped foam onto the stainless steel organizer, the paint still must have rubbed off against some part of it.
Both the cookware and bakeware remain super easy to clean up after a meal, at least when it comes to the interior nonstick surface. The exterior has gained some marks. Caraway included a melamine foam sponge for removing exterior marks, but I find that most marks are too stubborn for successful removal.
Because the exterior scratches easily, these pieces benefit from careful handling. Who wants to worry about babying their cookware when cooking? Not I. Still, that’s just cosmetic. All in all, these Caraway nonstick pieces still work and have lasted longer than a Green Pan I used to own.
Tips on Extending the Life of Your Caraway Nonstick
As I mentioned in my first post, there are certain rules to using Caraway ceramic nonstick, and following them will help the pieces last longer. Here’s a refresher.
- Do not cook on high heat. This is key as high heat can cause the coating to degrade.
- To avoid thermal shock, ensure the piece has cooled down before washing or soaking it in cold water. (I’ve actually never had to soak any of the pieces, though, since they clean up so easily).
- Speaking of washing, hand wash.
- Don’t use metal utensils, which can scratch the coating.
- And now I’ve learned that you should also avoid metal storage!
As I continue using my Caraway pieces, I’ll check back in and update this post over time so that we can see how they fare year after year.
If you’re interested in Caraway, I’ve got a promo code to share. Use my link and enter WELCOMEOBJ to save 10% sitewide. This code is stackable on top of sales! Also, you can find a directory to all my housewares reviews here.
