Yes, Caraway cookware is oven-safe up to 550°F; remove glass lids above 425°F.
If you love starting on the stovetop and finishing in the oven, you’re in luck. Caraway’s ceramic-coated cookware and bakeware handle typical roasting and baking temps with ease. The short version: the pans and bakeware go to 550°F, while the tempered glass lids sit lower at 425°F. Ahead, you’ll find clear limits, broiler caveats, setup tips, and care moves that keep nonstick slick for the long haul.
Putting Caraway Cookware In Your Oven: Safe Limits
Different pieces have slightly different ceilings. The body of the pan can take more heat than the glass cover. That means you can finish a skillet meal at 500°F, but you’ll pull the lid once temps creep past 425°F. Broilers ride near the top end of most home ovens, so you’ll want to pay attention to rack position, distance from the element, and the material you’re using.
Oven-Safe Limits At A Glance
| Item | Max Oven Temp | Notes |
|---|---|---|
| Ceramic-Coated Fry/Sauté/Sauce/Dutch | Up to 550°F | Great for roast finishes and bakes; avoid empty preheats. |
| Stainless Steel Fry Pan (Caraway 5-ply) | Up to 550°F | Handles sear-then-oven well; still skip dry, empty preheats. |
| Ceramic-Coated Bakeware (sheets, pans) | Up to 550°F | Ideal for cookies, veg, pizzas; line with parchment if needed. |
| Glass Lids | Up to 425°F | Remove above 425°F or for broil. |
| Broiler Use | Element ~500–550°F | Keep nonstick back from the element; prefer bakeware or cast iron for direct broil blasts. |
Those ceilings come straight from Caraway’s product pages for cookware and bakeware, which list “oven-safe up to 550°F,” and from Caraway’s glass lids page, which caps at 425°F. You’ll also see many home ovens list broil ranges around 500–550°F on manufacturer support pages. To keep things simple: pans and bakeware up to 550°F, lids off at 425°F+, and use extra care near the broiler element. For reference, see Caraway’s sauté pan specs and glass lids listed as oven-safe to 425°F, and GE’s note that high broil sits around 500–550°F.
What That Means For Real Recipes
Most weeknight dishes land below 500°F, so you’re covered. Sheet-pan dinners at 425°F? Go for it. Sourdough at 475°F? Use bakeware or the pan without the lid. Neapolitan-style pizza at max heat? You’re close to the ceiling, so shorten bake times and keep the rack in the middle to avoid scorching the coating.
When To Pull The Lid
Glass lids are handy for simmering and braising, and they’re fine in the oven up to 425°F. Once your recipe calls for a hotter blast, move the lid to the counter, or swap for parchment or foil with a few steam vents. That small tweak keeps the lid safe and the food cooking evenly.
What About The Broiler?
Broilers are fierce. The element sits inches above your food and runs hot enough to blister peppers fast. That direct heat can stress any nonstick surface, not just ceramic. If you really need a quick char, slide the rack down, keep a bit of distance, and use a short time window. Better yet, reach for Caraway bakeware, a stainless pan, or cast iron for direct broil work. Your ceramic coating will thank you.
Best Practices For Oven Use
Preheat Smart
Preheat the oven first, then place the pan with food inside. Heating an empty nonstick surface can shorten its life. If the recipe calls for a screaming-hot pan, let the oven come to temp, then add the pan with a light film of oil and food promptly.
Mind The Rack
Middle positions are the safest bet for even heat. Top rack browns faster; bottom rack boosts crisp on sheet-pan veg but can darken bottoms. Small moves of one notch up or down keep the coating happy and give you better results.
Use The Right Liner
Parchment is friendly at common temps and helps with release. Foil is handy for drips but can raise browning. Skip aerosol sprays on nonstick—residue builds up and gets sticky. A teaspoon of oil spread thin beats any spray.
Handle Heat Swings Gently
Thermal shock is real. Don’t go from a 500°F oven to a cold sink. Let the pan cool on the stovetop or a trivet before rinsing. That habit prevents warps and keeps the coating from micro-cracking.
Care That Protects The Coating
Cleaning Routine
Warm water, a soft sponge, and a drop of mild dish soap do the job. For stuck bits, soak a few minutes and use a non-scratch scrubber. Aggressive scouring pads and powder cleaners will scuff the finish and dull release over time.
Utensils That Play Nice
Wood, silicone, or nylon keeps surfaces smooth. A metal spatula under a roast once in a while isn’t the end of the world, but metal on hot coating day after day will mark it up.
Oil And Fat Choices
Neutral oils with higher smoke points perform best at elevated temps. Butter tastes great yet browns fast; ghee buys you more headroom. Avoid overheating oils until they smoke—when oil breaks, food sticks and the pan surface suffers.
Typical Temps And Best Setups
What To Use For Popular Dishes
| Dish | Typical Temp | Safe Setup With Caraway |
|---|---|---|
| Sheet-Pan Veg | 400–450°F | Bakeware or sauté pan body; middle rack; no lid. |
| Whole Chicken | 400–425°F | Roasting pan or Dutch; lid on early, off after 425°F. |
| Lasagna/Casserole | 350–400°F | Square/rectangle pan; foil tent ok; remove for browning. |
| Artisan Bread | 450–500°F | Bakeware works; avoid glass lid past 425°F. |
| Pan Pizza | 475–525°F | Bakeware at mid rack; shorter times near 525°F. |
| Top Broil Finish | 500–550°F | Prefer stainless, cast iron, or bakeware; keep distance from element. |
Troubleshooting: Browning, Sticking, And Weird Odors
Food Isn’t Browning
Use the middle or lower-middle rack and give the pan space. Crowded trays steam. Let veg sit with a thin coat of oil and salt so moisture moves off the surface. For extra color, shift one notch down or extend by 3–5 minutes.
Food Started Sticking
Nonstick can lose glide when overheated or coated with residue. Clean with a warm soak, skip sprays, and cook with a touch of oil. If you’ve run high heat lately, give the pan a few lower-temp cooks to reset behavior.
There’s A Sharp Smell
That’s usually spilled oil on a hot oven floor or a pan pushed too close to the broiler. Move the rack down, wipe drips once the oven cools, and stick to the temp limits. If you used the glass cover above 425°F, retire it from that temp zone and inspect for stress marks.
Why The Limits Matter
Ceramic-coated nonstick is built on an aluminum or steel base and a mineral-based layer that gives you easy release. Like any nonstick, prolonged exposure to extreme heat and direct elements shortens its life. Staying under 550°F for the pan body and under 425°F for the cover keeps the finish smooth and the base flat.
Quick Do’s And Don’ts
Do
- Preheat the oven first, then insert the pan with food.
- Use parchment on bakeware for delicate bakes and easy cleanup.
- Keep the rack in the center for even heat.
- Pull the glass cover once temps pass 425°F.
- Let pans cool on a trivet before washing.
Don’t
- Heat any nonstick empty at high temps.
- Park a ceramic-coated pan inches from the broiler element.
- Shock a hot pan under cold water.
- Use abrasive pads or harsh powders on the coating.
- Rely on aerosol sprays that leave gummy residue.
Care Notes From The Maker
Caraway’s care pages encourage low-to-medium burner settings and gentle cleaning to keep nonstick release strong. Those same habits help in the oven. A small amount of oil, moderate heat, and patient preheats make food taste better and extend the life of your gear.
Bottom Line On Oven Use
You can finish sears, bake casseroles, roast veg, and slide pizzas with confidence inside the 550°F ceiling. Keep glass covers under 425°F, treat the broiler with care, avoid empty high-heat sessions, and steer clear of harsh scrubbers. That’s it. Follow those simple rules and your pans will keep cooking smoothly for years.
Sources You Can Trust
See the oven-safe listings on Caraway’s cookware and bakeware product pages and the 425°F cap on glass covers. For broiler ranges, check big-brand support pages that peg high broil near 500–550°F. Handy links in this piece point straight to those references.