Many home cooks reach for non-stick pots and pans because they seem easy – no technique required, just add a light spritz of oil and away you go.
Stainless steel, by contrast, can feel intimidating. It is one of the safest, best non-toxic cookware materials, but to the uninitiated, it can seem high-maintenance, unforgiving, and only for seasoned cooks.
It doesn’t have to be that way. If stainless steel makes you nervous, this Caraway Stainless Steel Sauté Pan could change your mind. The 5-ply construction heats evenly, it’s non-toxic, and the clear, beginner-friendly instruction booklet makes it approachable for anyone looking to try their hand at safer, better cooking. Here's what happened when I trialled it in the test kitchen.
Design
I recently tested the Caraway Ceramic Non-Stick Fry Pan – the steel sauté is more charming in every way – I'd describe it as quietly luxurious.
Sleek, shiny, and minimalist, it sat beautifully on my induction stovetop in the test kitchen, looking really professional. It's the sort of cookware you don’t hide in a cupboard.
The 5-ply stainless steel feels reassuringly solid yet isn’t too heavy to manoeuvre, and the matching lid completes the set elegantly. The generous size and rounded shape means you can brown meat, sauté vegetables, or create a cosy one-pan dinner without feeling like your ingredients are cramped in the pan.
I love the minimalist design on the lid, which fits snugly on top, creating a good seal for braises, stews, and gentle simmering.
If you've ever used a heritage brand like Le Creuset, for example, you'll know that they tend to use domed lids with bumps that encourage condensation to drip back into the pan. Carway's lid is completely flat underneath, and when examining it, I notice a tiny steam vent on top. As you'll see in my tests below, it still did a fine job of keeping dishes juicy and tender.
Cooking Performance
To test the full capabilities of the Caraway Stainless Steel Sauté Pan, I made a stove-to-oven dish: creamy mustard braised chicken and leeks.
I started by rendering four (very large), skin-on chicken legs; I was glad that the wide surface meant I didn’t need to brown the chicken in batches. The chicken flipped easily after the crust formed (no sticking) and pan built a gorgeous fond that deglazed beautifully with white wine. The stainless steel was responsive and perfect for a pan sauce, heating and cooling at the touch of a button on the induction hob.
Next, the pan went into the oven with the lid on to finish cooking. The meat turned out fall-apart tender, and I could shred it easily with a fork.
The whole experience was really enjoyable and easy. Even a simple weeknight dish felt elevated. I felt confident cooking in a pan that responds so well.
Cleaning & Maintenance
Some people worry that stainless steel is hard to clean, but trust me, the material is actually really forgiving. I used warm, soapy water and soft sponge to remove the residue.
There were a few heat stains left on the surface, then I realized I had the cleaning eraser that came inside the cookware package, which actually worked to get things looking smart again.
However, I was very surprised to see that Caraway recommends using 'FSC-certified wood utensils (or similar) to keep the cooking surface as scratch-free and high-performing as possible.' For every other stainless steel pan I’ve used, I’ve happily wielded my metal fish slice and steel non-toxic kitchen tools without a second thought, so I wasn’t sure why Caraway seemed so precious.
I even served my mustard chicken braise straight from the pan with a metal serving spoon and didn’t notice any scratches or any effect on performance – so in practice, it feels pretty forgiving. That should be one of the joys of stainless steel cooking.
How Does it Compare?
Compared with other stainless steel cookware I’ve tested, Caraway isn’t as refined as higher-end All-Clad or Hestan – it lacks that ultra-luxe finish and solid heft some professional cooks love. But the Caraway Stainless Steel Sauté Pan heats evenly, responds well to temperature changes, is oven-safe, feels sturdy and well-balanced – exactly what most home cooks need.
When I compared the steel pan with the pretty, pastel-toned Caraway ceramic non-stick pans, I had a clear winner. The nonstick material is delicate, not great for searing, and pricey for what it offers. The stainless steel pan, by contrast, is durable, versatile, and can handle everything from quick sautés to slow braises. Trust me, it's well worth spending an extra $40 to get the quality.
I also dug into customer reviews, and the consensus mirrors my experience. Many home cooks praise how approachable the Caraway Stainless Steel Sauté Pan is: the clearly written instruction booklet removes a lot of the usual intimidation around stainless steel. I recommend pinning it to the refrigerator.
Our Verdict: Should You Buy It?
For anyone hesitant about stainless steel, this pan offers an approachable, reliable entry point – without compromising on style or performance. The instruction booklet is unparalleled by any other brand I've tested. You can heat the pan to searing-hot temperatures, and there’s no coating to worry about or chemicals leaching into your food.
It’s non-toxic, stainless steel cookery at its finest. I'd choose the Caraway Stainless Steel Sauté Pan over a non-stick alternative every time.
