A close-up of a pan filled with cooked rice, ground meat, and herbs sits on a woven placemat, next to a set of blue and gray nonstick cookware arranged upright in a kitchen setting.

People often ask what cookware I use every day. After years of testing different brands, I switched to Caraway cookware and haven’t looked back. For someone who cooks regularly, having pans that heat evenly, clean up easily, and are free of harmful chemicals makes a noticeable difference. I chose the Navy Caraway Cookware Set for its balanced weight, reliable nonstick surface, and attractive finish. If you’re thinking about an upgrade, I’ve been happy with this set in my kitchen. Use code MELISSAJO for 10% off sitewide.

Three blue and silver frying pans are neatly organized upright in a beige rack. Inspired by Why I switched to Caraway Cookware, their matching blue lids stand vertically nearby on a light-colored shelf, ready for an easy one-pan dinner for two.

I selected the full Caraway Cookware Set in Navy and use these pieces almost daily. The set includes a fry pan, saucepan, sauté pan, and Dutch oven with matching lids, plus storage organizers that help keep cabinets tidy. I appreciate that many of the pieces are oven-safe, so a meal can start on the stovetop and finish in the oven without extra pans — perfect for one-pan dinners and easy cleanup.

Below is one of my favorite quick dinners for two that I make in the Caraway sauté pan: a one‑pan sausage and sun‑dried tomato rice. It’s cozy, flavorful, and simple to prepare.

A smiling woman in a black top stands in a bright kitchen, holding a white frying pan and gesturing excitedly. Several blue cookware pieces are arranged on the wooden island in front of her.

Three blue pot lids with silver handles are stored vertically in a white fabric organizer, which is standing on a kitchen counter next to a wooden cutting board and other kitchen items.

What Comes in the Caraway Cookware Set

The Navy Caraway Cookware Set I use includes the essentials for everyday cooking:

3 qt sauce pan with lid
4.5 qt sauté pan with lid
10.5″ fry pan
6.5 qt Dutch oven with lid
Lid holder with hooks
Pan storage racks

This combination covers most meals, while the storage accessories keep the kitchen organized and make it easier to grab the right piece when you need it.

One-Pan Sausage & Sun‑Dried Tomato Rice (for Two)

A close-up of a pan filled with cooked rice, sun-dried tomatoes, green herbs, and ground meat, sitting on a stove with a blue lid partially covering the pan.

This simple, flavorful one-pan meal blends Italian sausage, sun-dried tomatoes, and toasted rice. It starts on the stovetop and finishes in the oven, which is why I love using an oven-safe sauté pan. The sun-dried tomatoes add concentrated sweetness and depth, while toasting the rice first gives a nutty flavor.

Equipment

Caraway sauté pan (or a similar oven-safe sauté pan)
Wooden spoon or spatula

Ingredients

1 Italian sausage link, casing removed
½ cup white rice
1 clove garlic, minced
¼ cup sun‑dried tomatoes, squeezed dry and chopped
Salt and pepper, to taste
Crushed red pepper flakes, to taste
1 cup water

Instructions

Preheat the oven to 400°F (200°C).
In an oven-safe sauté pan over medium heat, crumble and brown the Italian sausage until fully cooked.
Add the minced garlic and cook 30 seconds until fragrant.
Stir in the rice and sauté 1–2 minutes to lightly toast the grains.
Add salt, pepper, crushed red pepper flakes, and the chopped sun‑dried tomatoes. Stir to combine.
Pour in 1 cup water and bring to a boil on the stovetop.
Cover with the lid and transfer the pan to the preheated oven.
Bake for 20 minutes, then remove, fluff the rice with a fork, and serve.

Notes

Toasting the rice before adding liquid enhances the flavor and texture.
Ensure sun‑dried tomatoes are pressed dry so the rice cooks evenly.
Finish with grated Parmesan or a handful of fresh spinach stirred in for extra brightness.
Leftovers reheat well in the microwave or on the stovetop with a splash of water.

How to Double This Recipe for a Family

To serve about four people, double all ingredients and use a larger sauté pan or a Dutch oven so everything cooks evenly.

2 Italian sausage links
1 cup rice
½ cup sun‑dried tomatoes
2 cups water
Bake at 400°F for about 25 minutes (check for doneness)

How to Store Leftovers

Store cooled leftovers in an airtight container in the refrigerator for 3–5 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if the rice seems dry.

Common Questions

Can I use chicken sausage instead? Yes — chicken sausage works well and reduces the dish’s richness.
Can I make this ahead? Yes — keep it refrigerated and reheat with a bit of water to refresh the rice.
Do I have to bake it? The oven gives even cooking for the rice, but you can also simmer covered on low until the rice absorbs the liquid.

More Recipes

Vintage Coffee Ice Cream Pie — an easy no‑bake dessert made with instant coffee and vanilla ice cream.
Mac and Cheese Burger Sliders — a fun, indulgent appetizer or weeknight treat.
Perfect Chicken Parmesan — crispy cutlets with marinara and melted mozzarella.