Yes, Caraway cookware can go in the oven up to 550°F; lids max 425°F and broilers are off-limits.
You bought ceramic-coated nonstick for the easy release, then a recipe calls for finishing in a hot oven. Good news: the brand’s cookware handles standard baking and roasting temps with ease when you follow a few simple rules. This guide spells out safe temperatures, what to do with lids, and the little steps that protect the coating and keep meals tasting great.
Using Caraway Cookware In The Oven Safely
The entire ceramic-coated lineup—fry pan, sauté pan, sauce pan, and the round oven pot—can move from burner to oven. The working limit on the pans is 550°F, which covers most roasting and baking. Glass tops are different: the tempered covers cap at 425°F. Skip any direct top-element exposure. A broiler blasts radiant heat that can scorch a nonstick surface and damage knobs or handles.
Handles are metal, so they heat through. Treat every handle like it’s part of the oven. Keep a dry mitt nearby, and park hot pans on a trivet or thick towel so countertops stay safe.
Oven Limits At A Glance
| Piece | Max Oven Temp | Notes |
|---|---|---|
| Fry Pan / Sauté / Sauce / Dutch-Style Pot | Up to 550°F | Standard baking and roasting are fine; no broiler use |
| Tempered Glass Lid | Up to 425°F | Use on middle rack; avoid top coil proximity |
| Broiler Setting | Not Approved | Direct radiant heat can harm coating and hardware |
Temperature, Materials, And Heat Sources
Caraway’s pans pair an aluminum body with a ceramic-based nonstick surface. Aluminum conducts heat quickly, so the pan reaches target temperature faster than thick cast iron. That quick response is helpful in the oven: meats brown evenly, frittatas set without rubbery edges, and fish stays juicy. The nonstick layer likes steady, moderate heat rather than sudden blasts.
If you need an aggressive oven finish—like ripping hot steak finishing under a top element—choose cast iron or stainless steel for that job and serve from your ceramic nonstick for easy cleanup.
Step-By-Step: From Stovetop To Oven
- Preheat the oven first. Set the target temperature and wait a full preheat. Sliding a cold pan into a rising oven invites sticky results.
- Cook partway on the burner. Sear chicken thighs or start a frittata until edges set. Keep burner heat in the low-to-medium range; the aluminum body doesn’t need a roaring flame.
- Add fat that can handle heat. Butter alone browns fast; pair it with a high-smoke-point oil or use olive oil for mid-range temps.
- Check your rack. Middle rack gives even top-bottom exposure. The top rack sits closer to the element and can over-brown a ceramic surface or handle hardware.
- Move to the oven with the right cover. No lid for crisping; a glass top for gentle steaming or braising—only if the set temp is 425°F or lower.
- Use time windows, not a single number. Ovens vary. Start checking several minutes before the earliest recipe estimate.
- Park on a trivet and rest. Give proteins a few minutes to relax. Then serve; food releases easily from the slick surface.
Heat Management That Protects The Coating
Nonstick performs longest when you avoid empty preheats and extreme swings. Always put a little oil in the pan before it goes over a flame, and never blast a cold pan with cold water after baking. Let it cool on the counter, then wash with a soft sponge and mild soap. Skip steel wool and hard scrapers.
Mistakes To Avoid In The Oven
- Switching on the broiler. That top element radiates intense heat that can damage nonstick and warp parts.
- Climbing past the posted limit. Stay at or below 550°F for the pans and 425°F for covers.
- Placing a lid near the top coil. Even at 400–425°F, a coil inches away runs hotter than the air. Keep glass covers on the middle rack.
- Dry preheating on high. If the pan is empty, heat builds fast. Add a thin film of oil before heat so temperature rises gradually.
- Thermal shock. Hot pan into a cold sink can shorten the life of any cookware. Let it cool first.
When Not To Bake With This Type Of Pan
Some jobs reward different gear. Pizza on a steel asks for 500–550°F plus a long preheat; a cast-iron skillet shrugs off that environment. Blackened fish under a top element needs a carbon steel or cast-iron vessel. If a recipe says “broil on high,” save your ceramic nonstick for the stovetop portion and switch vessels for the finish.
Cleaning And Lifespan After Oven Sessions
Once the dish is done, carry the pan to a heat-safe surface and let it cool until comfortable to the touch. Wipe out browned bits with a paper towel, then wash with warm water and a soft sponge. Stubborn caramelization lifts with a quick soak. The bright interior stays slick longest if you avoid sharp metal tools. Wood, silicone, or nylon keep the surface smooth.
Recipes That Work Well At Oven Temps
These ranges give you a smart starting point. Use the lower end for thinner cuts and the higher end for thicker pieces or extra browning.
| Dish | Oven Temp | Typical Timing / Tip |
|---|---|---|
| Stovetop-Started Frittata | 350–375°F | 8–14 min to set; no lid for a tender top |
| Chicken Thighs, Skin-On | 400–425°F | 18–28 min to 175°F; start skin-side down for crisping |
| Salmon Fillet | 350–400°F | 8–12 min to medium; a thin lemon slice keeps albumin in check |
| Pork Chops, 1-inch | 375–400°F | 10–18 min to 145°F; rest 5 min before slicing |
| Vegetable Roast (Broccoli, Carrots) | 400–425°F | 15–25 min; toss once for even color |
| Skillet Cookie | 350°F | 12–18 min; pull when edges set and center is soft |
Rack Position And Airflow Tips
Middle rack is the default. It balances top and bottom heat, which helps a ceramic nonstick surface brown without scorching. If the bottom browns faster than the top, move the rack up one notch and reduce the temp by 25°F. For covered braises at 300–325°F, a lower rack is fine because the lid buffers radiant heat.
Choosing Oils For Oven Finishes
Use oils that stay stable at baking temps: avocado, refined olive, grapeseed, peanut, or canola. Butter adds flavor but browns fast; mix with a neutral oil for a wider window. A teaspoon or two is enough—the surface doesn’t need much.
Edge Cases: Answers In One Place
- Foil tent? Works well to prevent over-browning. Leave space for steam to escape.
- Parchment? Safe at standard baking temps. Trim so it doesn’t touch a top coil.
- Induction compatibility? Yes on the cookware itself; oven use doesn’t change that.
- Microwave? Not for metal pans or lids.
- Dishwasher after roasting? Hand wash preserves the nonstick longer than machine cycles.
Where The Limits Come From
The posted numbers aren’t guesses. The brand lists a 550°F cap for cookware bodies, a lower ceiling for tempered covers, and a clear “no broiler” call-out for nonstick. Those guidelines match general nonstick care advice from independent testers, which aligns with safe home practice. Stick to those caps and you get the best of both worlds: crisp finishes and a surface that stays slick for years.
Bottom Line
Use these pans in the oven with confidence up to 550°F, keep glass tops at or below 425°F on a middle rack, and skip the broiler. Start on the burner, finish in hot air, and clean with a soft touch. That simple routine delivers golden edges, tender centers, and a nonstick surface that keeps working week after week.