Struggling to Open Your Caviar Tin? You're Not Alone

A stuck tin lid is one of the most common "is this normal?" messages we get.

The problem

Tins are vacuum-sealed for freshness, which makes the first open genuinely stiff — that's a good sign, not a defect.

The fix

Run the edge under warm water for 10 seconds to loosen the seal, then use the flat edge of a spoon (not a knife) to lever it open. It should pop, not fight you, after that.