Is HexClad Cookware a Scam?
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- Опубліковано 1 тра 2024
- Is HexClad cookware really as durable and nonstick as the marketing claims? Does it really last a lifetime? Will you love it and should you buy it? This video tries to sort the truth from the marketing.
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CHAPTERS
0:00 Intro
0:45 Who is Chris Young and why listen to him?
2:09 Unboxing HexClad cookware
3:27 How does Teflon work?
5:20 How does HexClad cookware work?
7:22 Is HexClad good or is it just good marketing?
7:47 Testing non-stick with water
8:33 Sunny side up egg test
10:07 Jacques Pépin omelet test
12:47 Where HexClad performs and where it doesn’t
13:11 Why does Teflon always start to stick?
14:50 About that lifetime warranty
16:04 Who should buy these pans?
LINKS
Predictive Thermometer: combustion.inc
Adam Regusea’s video on Teflon safety: • Nonstick Pan Safety AN...
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As someone who cooks often and hates throwing away old cookware I've learned that I trust oil a lot more than I trust pans.
I'm the same. 2 tbsp of avocado oil is healthy enough and turns any "non-stick" pan into "extra non-stick"
@@sambanks3189 yes. Use a high smoke point oil to create a coating before cooking. You're not adding fat to food. You're making the pan better to cook with 👍
Yup. Nothing like oil on a good copper lined stainless pan.
I have a spray bottle that I refill with avocado oil exactly for that purpose.
We have hexclad for 3 years and it’s a god send compared to other non-stick.
I had a Hexclad pan and after a couple of years, the surface started to show scratches and food started to stick. I contacted Hexclad and they asked me to send in some photos of the pan with scratches. They actually honored the lifetime warranty and sent me a new pan. I have been using this new pan for another two years now and so far so good.
He’s just showed it’s a scam. No one uses non stick, it’s for simpletons and dangerous.
@@swordfish356dt cast iron and ceramic are non toxic options just be weary of deceptive marketing. Don't get the ceramic coating, get the SOLID ceramic option
@@swordfish356dtEven many commercial kitchens use nonstick for fish and eggs and the danger to health has more to do with manufacture than use.
And yet she just showed that they honeyed the warrantee explain the scam?
Also at the end of the video literly said there good for this and that
To clarify this is kind of true for any nonstick pan you don’t use metal on it. if you have scratches on your nonstick pan you were using it wrong to begin with. you should only use wooden or rubber/silicon spatulas tongs or whatever else would ever touch your pan. I don’t own a hex clad so I’m not one of their fanboys. what I’m saying is it’s just a universal truth if your nonstick pan has scratches on it you fucked up from the start
On this season of Hells Kitchen they swapped all the nonstick pans for Hexclad and on a recent episode there was a big problem with the scallops sticking. Ramsey was very careful not to trash his brand deal while also not being able to come up with a solution lol.
gold
Carbon steel
Wrong heat level, probably burned up the oil.
Yeah that didn’t happen.
I remember wondering why they used these pans when everyone was having issues with them all season
I was very close to shelling out for Hexclad, but was convinced at the last minute to get a carbon steel pan for 40 bucks. So glad I did. I seasoned it and treat it like a cast iron and it works great. It can take high heat, metal utensils, and it gets really hot very fast. It sears great too. While it's not pure nonstick, when properly oiled and seasoned, nothing sticks.
This is exactly why cast iron dominates my kitchen. Great price point, it's damned near bomb proof, I don't have to worry about scratching or delaminating, and my grandkids will be able to use it, just like I'm using some from my grandmother.
"Properly oiled" do you mean using oil to cook with or oil seasoned? Link to pan plz
@@djtrex4010 if you've had a carbon steel pan for long enough and keep seasoning it you get to a point you can cook some things with little to no oil and they won't stick. When you first get it you'll definitely need to use oil when cooking. At $40 price point you're probably looking at an 8" size or smaller 'de Buyer' or 'Matfer Bourgeat'. You can google either of those brands for good quality carbon steel pans. Personally I have multiple of every type of pan: stainless steel, carbon steel, cast iron, and hard anodized non-stick. Each different type of pan has pros and cons so each has a different preferred use in the kitchen.
I have several Carbon steel pans and woks. All for under $30 and three of them made in Japan, hand pounded and no rivets. Amazing workmanship. I bought the several years ago. The problem is I have not maintained them well, as recommended. I'll have to re-season them... at some point.
Why? After cooking and washing off, you have to heat the Carbon steel cookware for a bit and wipe down with a bit of oil. True fans use exotic oils. I just use whatever oil I am cooking with it and neglect to wash etc. the same evening. In a wok or even a large pan, the top sides still have minute water droplets and that is how rust starts... now leading to re-seasoning.
Also, never use acidic foods like cooking Vinegar and Chinese cooking wines in Carbon steel, it wears off the seasoning, I do, all the time 😀. If cleaned off immediately, it may not be a problem. But then I put it off till the next morning...
What's the difference between stainless steel and carbon steel?
I think the core of the problem is that people don’t want to admit that nonstick pans are basically disposable products with a limited lifespan. So the thought process is that if you spend a load of cash then maybe it will last longer. Really I think we just need to be less afraid of using oil because a sufficient amount isn’t that terrible for you.
How hard is it to just have a small heat proof silicone or plastic bowl to pour out any extra oil
Probably carbon steel? It requires maintenance though but it can become nonstick if you treat it.
Truth. Price aside, I kept screaming "put some bloody oil into it" cuz i never cook or fry without oil or butter.
And if oil helps, regarldess of pan - why wouldnt you use it?
At some point I feel like the marketing is towards people that dont want to use fat in food, but still encourages to use oil to season the pan.
Any chef worth his salt wouldnt think twice of using oil to being with.
Agreed. I keep a cheap, but decent, nonstick pan around to cook eggs and the occasional delicate seafood. I went with a Tramontina that's around $30 and does the job. My daily cookers are stainless All-clad with the occasional (about as often as nonstick) cast iron for stuff that benefits from it. Nonstick just isn't great as a daily use, every meal, kind of pan unless you want to replace it very often.
@jessicaneloms9219 Carbon steel and cast iron. They will last generations and become non stock with use.
That fork scraping the teflon pan gives me an anxiety attack.
Delicious teflon flavor. Just tell people it's pepper in the food
“My pans are wearing out” scrapes them with a fork. Yeah dumbass metal scratches Teflon
Yes, it's killin me inside 😅
Beware the Uncle Roger reaction ...
I felt the same...😂
This is the best review I've seen on Hexclad. I made the decision to choose stainless steel cookware. It took a little practice, but Im happy I did it. I was almost convinced by Hexclad marketing tactics, but I got sick and tired of cookware coatings wearing out. Your video was the icing on the cake for my decision. No coated cookware will last forever.
What are your secrets. I just bought one to try it out and everything sticks.
@@Matweaver7 You need to properly preheat stainless steel pans before adding any oil. Then things like chicken pieces won't stick when you put them in.
@@Matweaver7 Google "stainless steel pan glide method"
heat it up first, then oil. @@Matweaver7
@@Matweaver7I know, what you mean, I was convinced to try steel cookware but disappointed at one of my first uses where I burnt what I tried to cook in it.
First of all, if you burnt something in it and it seems like it is permanent, remember it isn't. Soak the pan in water and don't be afraid to scrub it hard, including with steel wool. It's steel, so it can take it. If that still doesn't work, buy "bar keeper's friend" and it will clean it up easily.
Before you cook with the pan, make sure to season the pan with oil on low to medium heat, making sure you covered the entire pan.
That sober good reply to the hype! I love this! I am a cast iron guy ! Thinking this could be worth the money learned what seasoning a pan? Bought a cast pan 50 years ago and use it every day by most chefs too. The weight you can beat, the cost of using you can't, or health issues of the pan itself in good use. I love to cook and love science in the content of this. Thank you.
Plastics Engineer here. Unbiased, credit given where due, and extremely accurate material science information tailored to the masses. Incredibly well said Chris, feels like I'm back in school again...
🙏
How do you exactly become a plastics engineer? What would I need to study, what sort of jobs does it open up to?
@@PneumaticFrog probably studying Chemical engineering in university and then doing a postgrad in polymer science.
It opens up the same jobs as any other ChemE and Polymer science degree: Mostly as an advisor, rarely as an R&D Researcher.
@@PneumaticFrog Agreed with @JustinKoenigSilica. Did my undergrad in ChemE (doing polymer research and extra courses along the way) and then a Master's in Chemistry that focused exclusively on Polymer Science. There are some universities that will offer official polymer science degrees and certifications for undergrad, though from my experience employers tend to like advanced degrees in an R&D setting unless you have a ton o experience. I'm happy to answer any other questions you might have if you want to DM!
@@PneumaticFrog Depends on what university you go to, but I would imagine Mechanical, Chemical or Material engineering.
Amazingly, UA-cam *stuck* the ad for Hexclad pans before this video started!
lol
😂😂😂 it did
guess you never heard of uBlock Origin
Ads are often related to the videos you watch. If the videos you watch tag products that have ad deals with UA-cam, those products are usually advertised on those videos.
HAHA, nice.
Thank you for a detailed review. I wish I found this 3 months ago, yet I think I still fall within the usage you mention. I use a small amount of oil most times and I needed something easy to clean and use.
I wish their marketing didn’t mislead me into thinking this was a lifetime Teflon cooking experience, and time will tell if they get much worse. I’d be interested to know their response to this video.
They will not respond to this video. The only thing they would accomplish is getting more attention towards it which is the opposite of what they want.
I have had my Hexclad for over two years, use it almost daily, and it still has the same surface as the day I got it. In that time I have tossed two Teflon pans and just use Hexclad now. I make French omelets in them with no problem, either.
Great information here, thanks. Personally, I cook with carbon steel and stainless steel. I know those pans will never wear out. I was curious about this hybrid cookware, though.
Well seasoned Carbon steel and cast iron are far superior than the hexscam
though what?
I'm a HexClad owner, the comment you made at the end "reasonably non-stick, easy to clean and durable enough for misuse" applies to me perfectly. I burn seasonings, cook while drunk, etc. and HexClad has been awesome for me in that regard
As a carbonsteel user, Isn't seasoning supposed to be burnt in? 🤔🤔
@@Daniel-dj7fh I was also wondering this- I'm just an average-joe, cooking at home, but I really like cast iron. You seem to have to cook the oil into cast iron until it forms that black coating on it, so I'd assume that you would need to do the same here if it was "seasoning"- though that seems like it might just begin to degrade the teflon if you even tried it.
I think he meant he burns spices/etc that he throws in his pan while cooking - not the "seasoning" that is done with oils.
"cook while drunk, etc." hahaha... got me
@@weeveferrelaine6973 with ceramic or teflon i wouldn't try burning oil onto the pan, messed up two pans because of accidentally getting olive oil too hot on mine.
I thought these pans were just a magic texture on steel and didn't know they were Teflon. I'll stick with my cast iron and stainless steel. Thank you for the info! If anyone out there is having trouble cooking eggs on stainless steel heat your pan without oil and throw some water on it, if the water skitters around and doesnt stick and evaporate immediately then you're ready for oil and eggs.
Thanks for the suggestion! I hate having to throw cookware so cast iron and stainless steel pans are perfect for me
Just picked up a set at Costco (impulse buy!), but upon unpacking I was disappointed to find that the 12" lid would not sit flush onto the 12" pan, but rather 'rocked' up & down up to ~1/4", depending on the rotational position. Turns out both the pan & lid are warped - which I verified by checking on a perfectly (sic) flat surface - my granite countertop. So I checked the 10" pan - and THAT'S slightly warped as well! Certainly not what I would expect from several $100's worth of supposedly 'high-end' cookware. Also, the Costco sales guy lead me to believe the non-stick coating was 'ceramic-based', NOT Teflon - I assume to imply it would be much more robust over time. Needless to say the set, which has never been used & only out of the box for an hour, was re-packed & will be returned this week. And I shall stick with my Lodge Cast iron, and purchase yet another non-stick OXO for the stubborn stuff.
The moral of the story? Beware the impulse buy.
@@seanlarge4094 tl;dr this guy is frustrated about a dumb buy he made and wants to dump his feelings on a barely related comment instead of seeking a diary
I wish this were true. I have tried countless times to use good quality stainless steel cookware with oil and everything sticks to it no matter the variance in timing, temp, or oil.
@@seanlarge4094I've heard that the warped bottom is supposed to be intentional, it will flatten out once heat has been applied
I stopped using PTFE (Teflon) coated cookware many years ago. Dug out the old Wagner, Erie, Griswold pans and began the process of reeducating myself on what my grandmother had taught many years ago. Sure, cast iron is not nearly as convenient as a PTFE coated pan and requires more attention to heat control but what I've learned over the years form working with PTFE in the industrial space has led me, in part, to make the lifestyle choice.
They are more high maintenance than other pans but if you give cast iron some love they do the job and do them well. Plus they make your forearms stronger.
I know the Griswold family personally. I grew up right next door to them in Fairview, PA.
Cast iron, carbon steel, stainless steel and glass pans are all 100x better than those gimmick teflon and other gimmick pans. These teflon gimmick pans won't last 10 years, let alone 100+ like these metal pans will. And they cook the food so much better too, as you ain't poisoning yourself with teflon.
@@strikerj4810We'll all eventually die regardless of what we use to cook our foods with. It's better to stay away from processed foods and sugar than it is to cook with Teflon. If you stay away from bad foods and cook using non Teflon cookware, it's the best combination.
@@saysoun752 No it isn't. You think the chemicals to use to make teflon that leeches out into your food is safer than bad foods? How about not use teflon and not eat bad foods? Teflon pans are trash, 100%.
Since the coatings are the same for all HexClad cookware- pots and pans, I decided to get two of the pots because the old pots that I had actually needed replacing and I felt that I could use the HexClad pots as a skillet to test how well they would work for me. So glad I took that approach. Honestly, though the HexClad pans are really good, it's the fact that it isn't as non-stick as they claim. Sure, with enough butter or oil, should not be a problem - I am looking for something I can use very little oil. No, I don't want to use cooking spray on my pans as I feel it leaves a chemical taste on the foods. I could be wrong or have bought the wrong sprays.
As far as being a pot, it works absolutely amazing. When I do fry things in the pot, it works out really well... such as ground beef, turkey or pork. I tried a steak in it once and it turned out good. But as far as a frying pan goes (I have three cheapies that are still holding up - will have to replace in probably a year or so) I have my doubts that it is actually the best frying pan on the market and it sure is very expensive. I think I will go with Le Creuset's cast iron Teflon coated pans. Or I might just get some higher-quality Teflon pans. One thing we all have to remember is that with Teflon pans, they are designed to be disposed of when they start breaking down.
The one amazing thing that I do find with the hex clad, is how easy it is to clean up and how easy it is to pour sauces out of the pots. When you pour, they don't drip down the sides.
I also have a Zega Pot that is like cooking in a thermos. It's a huge pot, but once it gets heated you turn off the stove and the pot will remain hot and cooking your food for over an hour if needed and will keep your food hot for at least four hours. Very well insulated and comes with a thermometer that talks to your phone.
I bought a set of these pans shortly before Gordon started pushing them. I knew they were not traditional non-stick, but more decent quality stainless with some non-stick properties. With what I use them for they perform very well. They heat very evenly, cook evenly, and have been very durable. I can cook things that would stick terribly on regular stainless without too much trouble. All that said, their marketing is absolutely misleading, and if you buy these pans expecting traditional non-stick you WILL be disappointed!
The problem is that the teflon will wear off in a few years or less. But the stainless steel pans, if taken care of properly, will last you 20 years. In comparison, the stainless steel pans are 10 times cheaper since you won't have to replace them every time.
@@edntz If taken care of properly a stainless pan can last for life. I have one which I've been using as a daily driver for years and I clean it with chemical lye when it gets real bad on the outside or something burns to the surface. Teflon? Never had it last more than a year or two before getting scuffed up, and I've owned $150-a-piece teflon pans. Now I just get the cheapest teflon I can which suits my needs. My biggest gripe with the hex clad is that they have the weaknesses of both pans, rather than combined advantages.FWIW, I'm a daily cook at home and I cook professionally.
The only advantage I see to hex clad over traditional nonstick is that, being stainless, when the pan eventually dies you can sandblast the remaining teflon off and you have a micro-textured stainless pan with even heating.
You got scammed. Stainless will always be the best.
@@edntz Plus, good quality SS pans are getting cheaper. Gone are the days where only All Clad was acceptable as a good pan.
I own a set of HexClad, and I love them.
That said, I was at least mildly disappointed in their non-stick performance, but I find as long as I add butter or oil to the pan, they work very well for my uses.
Other than that, they're beautiful, great to cook with, and do a fantastic overall job and I'm even considering getting a couple more.
I do agree that they should not advertise them in the way they do, though. It is misleading.
They are well made and work great for oven cooking but for non stick they get a big fat Zero in my book. PLUS THEY ARE JUST TOO EXPENSIVE FOR WHAT THEY ARE.
@@akita96th dry non-stick performance is not good in these, no. but, as said, just a little oil or butter and they perform very well, and less of that I feel than my other pans is needed.
I don't know if I agree that they're too expensive for what they are, I think our expectations of cost are probably skewed with cheap overseas labor driving costs down, but these should last a very long time compared to just about anything that's not cast iron.
But why do you prefer these to a non sticky cheap one. What are the positive aspects that you need to put oil or butter?
Cheap non-stick pans do not last, My wife uses non-stick spray which damages the coating fast. They warp, so when you pan sear something the oil is not even in the pan and they also do not heat evenly from the center to the edge. So if you buy two pans a year versus one that lasts 3 years? I bought a 14-in Analon and it works great!
@@lennardeberling6896 because cheap ones don't perform as well overall (even the non-stick aspects of cheap ones isn't great), and I don't have to buy replacements every year or two (or suffer through progressively worsening pans trying to make my money's worth).
At the end of the day, they're expensive, but if you can afford them, they work great and will last. If you can't, then maybe getting a decent Lodge cast iron and overseasoning it is a better choice for you
A very straight forward anlysis of HexClad, I particularly appreciated your approach when comparing traditional non-stick to HexClad with the one thing most non-stick pan manufacturors dread the EGG challenge.
Thank you for the up front and honest review! I've seen enough of these commercials to wonder, but I know when it comes to non stick, you don't get the best of both worlds. I use a combination of stainless steel and old school (pre 40's) cast iron, and I have one non stick that I use for the delicate stuff. everything else is steel or iron, and I've never had issues.
I did not expect to be so impressed with the review and explanation. I'm an ok home cook, but also a bioorganic chemist, so this was pure joy for me to watch.
I think that the video leaves a lot of unanswered questions. As an example, if hexclad is just a more durable less non-stick version of teflon, why don't I just use the traditional go to options in that niche that already exist? A high carbon steel pan costs $40-$80 (compared to $130), is insanely durable, will handle high temperatures, and is pretty nonstick if the user knows how they work.
@@hypothalapotamus5293 And if you know where to look (like restaurant supply stores) you can get good quality pans for even less. Buddy of mine got a 9" CS pan from a supply store for $8 10 years ago, and it's still a daily driver for him.
@@hypothalapotamus5293 Don't use Teflon anything just use cast iron or stainless
Surely as a bioorganic chemist you don't use Teflon coated pans right?
He’s an incredibly smart guy not just a pleasure to watch.
This is really one of the best reviews I've ever seen. It's straight to the point and very balanced. No personal agenda is in the way of a fair evaluation of the product. And he treats the manufacturer with more respect than it probably deserves. Excellent!
this was sorta how news was when I was a kid. Like you give the bad guy as much credit for the good stuff because there is some redeeming build quality. Just shitty promises.
Fully concur. I could listen to Chris all day long.
Tbf the manufacturer, designers, engineers etc. Likely have no say at all in what the advertisement team does.
@@psoriasis9096 nonsense. The Manufacturer is paying the advertising team. If you think that team is doing something the Manufacturer doesn't want them to, you don't really understand the process at all.
If I employ you to do something for me. You do as instructed, or you get sacked.
This is literally no different. The owner of the company is responsible for what their employees do. That's how it works.
@@psoriasis9096 To break it down here is how it works;
The designers look at this is the goal and what we want it to do (The Moon Goal)
The Engineers look at what the designers specs and go this is how we can do that and some alternatives (May be space is ok)
Manufacturer Looks at what the engineers put out and go what cheaper we only have the budget for Earth at the selling point to make money (We stay on the ground)
The Advertisement department has to make it sell (Gives you the Earth with talk of the Moon)
So in the end you get the cheapest product they can make and still sell to you. Quality is based on who the Manufacturer is and how much profit is needed.
We are an All-Clad family, we got a wonderful large All-Clad Stainless Steel Set more than 24 years ago and they are perfect still!! Always with the powder version of Barkeepers Friend by our side, there is nothing more rewarding in seeing a nice shinny clean pans, ready for use. We have also expanded the original 12 Piece set, to include a few All-Clad Non Stick selection and have replaced them over the years. Wouldn't dare to think to buy another brand as they are fantastic. Wish that All-Clad had a process to return the worn teflon pans and have them renewed again for a fee, to help keep them alive and to prevent throwing them away. Thank you for the video!
Interesting video, I appreciate the detail about these pans as I was looking into getting one. But, I'm surprised no one else has commented on your use of a metal fork on your nonstick pan! 😮
This comment!!!
My thoughts exactly! Metal on teflon pans is like nails on a chalkboard: instant visceral reaction.
I cringed. Does that count? I don't even use metal on my metal pans!
I saw that and my Cringer almost broke. Who DOES that???
I'm not entirely sure how I ended up on this video since I am not a cook in any sense of the word and I've never heard of a French omelette, but you made everything interesting and understandable to even the most novice viewer, so I really enjoyed it! Thank you for the great video!
🙏
Yep you said everything I was thinking and I'm going to continue to use my worn out non-sticks Teflon putting oil in there and I only have one other thought about this whole thing I'm just wondering how much Teflon I've eaten in my life because it's going somewhere
Same. I've seen Gordon Ramsay support this pan so I was curious. And the dude made me subscribe haha.
Yup, I'm in the same boat. I couldn't prepare cold cereal without burning it but somehow landed here. The host's talent as a communicator/videographer kept me watching the whole time!
Many people in the US love to attach country names to food items, such as Belgium waffles and Danish ice cream.
I would not be surprised, if the French do not even know anything about French omelettes.
I bought my son in law a HexClad pan for Christmas and told him to report back to me how it works. I’m skeptical of any claims made by these nonstick pans. I worked for a wonderful cook who owned a greasy spoon 40 years ago and he taught me an important lesson in cooking with stainless steel pans. He had seasoned stainless pans and when I asked him the secret of how his fried eggs slid right out of his pans. His answer was simple: hot pan, cold oil. You preheat your stainless (or cast iron) pan and then add the oil. It works.
Oil runs around in stainless, does not spread out. Second, you can season cast iron but not stainless steel.
That's so not true, you can absolutely season stainless steel! Not only does saying "stainless can't be seasoned” not stand up to any kind of scientific analysis, but I literally have seasoned stainless pans in my kitchen. What, you think adding a bit of nickel to carbon steel suddenly gives it magical properties where oil won't polymerize and bond with the surface?!?
You're out of your gourd man... 🤣
@@donaldkasper8346 You can. All the seasoning is doing is creating a polymer out of the oil. It is a crap polymer admittedly, barley held together chemically and not well bonded to the underlying metal, which is why you need to re season such pans frequently and apply multiple layers of seasoning when they are new. But it is doing the same job as teflon in the same way - reducing opportunities for protein to bind to the underlying surface. Theoretically you could season any pan made of any metal with almost any fat or cooking oil.
@@donaldkasper8346 a simple google search would disprove your statement that ‘stainless steel pans can’t be seasoned’. In a day where all the information is at our finger tips, here you are spreading wrong information.
Now go season those stainless steel pans in your cabinet, they probably need it 😅
@@ramoslegacy360 F- googleismo. Get a brain. I have a dozen stainless steel pans and can say from experience the concept of seasoning such a pan is bullshit. The only way to keep food from sticking to that kind of pan is to add water.
Carbon steel and cast iron (and stainless for acidic foods) are the way to go for me. I've always hated teflon, the way it really just boils the food rather than searing it because it doesn't want to bind to anything like Chris explained, and of course the limiting factors mentioned in the video which cause it to be disposable. A well cared for carbon steel or cast iron pan will last for generations, cook beautifully, and remain nonstick without all the limiting factors of teflon. They're so much more versatile and get better with age.
But it is much less convenient to use. I prefer stainless steel and pop it in the dishwasher when dirty. Much easier than having to clean stuff by hand when times are busy.
@@sjakie49i love my stainless steel pans and pots as well. They have lasted for many years, they're very easy to season and make non stick, and are so easy to clean
This is an incredibly informative review! Thank you!
I almost got sucked into a set at Costco.
The cookware is good, how did you come to your conclusion?
@lbeetech that they aren't what they advertise to be.
You like them, that's great man.
@fortunatedad7695 What are you even talking about? Pots aren't going to cook for you. You need to know how to cook to start with... The pots are made well and they cook well, if you know how to cook.
My cast iron pans were made in the 1950's and when I cook with them - even eggs don't stick, and I've made the french omlette without it sticking. It's all about proper care and the seasoning of the pan, and making sure it's up to the right temp before cooking. They've lasted 70 years and are still going strong, and I'll probably hand them down to my kids when I am done with them.
I massively prefer cast iron pans, i even put them into the dish washer sometimes. No problem, burned in oil coal coating is not dissolved by detergent. The only "bad" thing is you cannot clean them outside to the experience of some women ;-) And they are somewhat heavy.
As a chef with over 40 years experience, l have to say that your comments are spot on. Just make sure you drum your knowledge into your kids brains and that they really hear you!
I'm in my 50s and have cast iron that my grandmother and mother owned/used. My mom passed about 10 years ago and since I'm the only "child" that cooks I got to pick from grandma/moms stash. I knew she had a Griswold, because I had used it before, but also found a Wagner. The Griswold is No. 8 and Wagner is a 9. I also found a little tiny, maybe 2.5" to 3", Griswold. It has a 6 on the underside of the handle. I've never used it but I'm thinking it was more of a promotional or decorative piece as I've never seen, or read about, one that small.
Yeah okay
@@andyking957 I really love my old cast iron from Parents and Grandparents.
As I fell more in love with cast iron, well - I actually married a cast iron pan.
I know, I know, that is outside the bounds of most churches.
I just have to understand why you can't 'wash them outside'?
Ever since I got a carbon steel wok, I have been extremely impressed by how non stick it becomes when seasoned well. My plan for when my regular non stick pan needs to be replaced is to get a cast iron or carbon steel pan for general cooking, and maybe a small non stick for things like scrambled eggs. I realize that is kind of cheating to get several pans, but ultimately you have to realize that there is no single perfect pan.
Dunno that I'd call that cheating. That's just using the right tool for the job at hand.
This is what I do. Non stick for eggs, cast iron for everything else
There is a reason chefs love cast iron and carbon pans.
My small cast iron is perfect for eggs. You have to surface them well, but they can be fantastic.
Misen makes a really nice carbon steel pan for a reasonable price. I love them. I only avoid using them for really acidic things that need to simmer in the pan, because that can strip the seasoning.
This was a well done video, and I am someone that has had HexClad for almost two years now. These have been well used and in one very bad case abused and is still in great shape. The one abuse case was a 10" that was way over heated on my stove when zero turned out to be eleven. So short story is I burned the heck out of this pan and it is still as good as new. I can go burner to stove and even sear with these and compared to others they have not changed one bit from the unboxing. No they are not the most nonstick thing out there but but they are far better for the cost than any other I have had. If you need the one pan that is 100% nonstick then get that ten dollar pan just for eggs that you clean with the lint free cloth after each egg.
You described it perfectly. I've been using hexclad for almost a year now, using them multiple times a week. They heat extremely fast and evenly enough. They're non-stick enough when even a small amount of oil is used. That's all I ever need them to do and I'm completely happy with them. I cook because it's cheaper than the alternative, so I'm no fancy chef. I think they're great for the average person, but if you need the same level of non-stick as pure teflon, you might be disappointed.
You probably switched from Teflon. If you had switched to good stainless steel instead of Hexclad, your experience would have been the same, I would bet.
"If you expect this pan to perform as advertised, you'll be dosappinted"
I have a bit of a unique view on this because I think because I went to their factory in China and met with the owners and got a tour. I was originally part of a campaign to try and promote cookcell and hexclad in other parts of Asia. I was gifted a set of pans to use and try (total of 8 different sizes skillets and pans) and while I do think they are durable and overall decent pans, they don't perform as well as advertised. They really wanted to push the egg blowing thing when they asked me to try, it kept failing. They wanted to sell it as a pan where no oil was needed. However, that's simply not something the pans are capable of doing. The pans do heat up really quick and they retain heat quite well. They are sturdy and overall good pans. When I make burgers and cheese melts on the pan, yeah it gets pretty caked on but if you soak the pan for a while, yes, everything that was stuck on will slide off. But if you're buying this and want to take oil out of cooking then that's just a bad idea. They look so sleek when they're brand new but after using it a few times, some of the pans have some brown marks on them now and they're near impossible to get off. I've tried almost every hack and still nothing gets those marks out. It still works but looks not so great. In the end I dropped out of the project because as much as I believe these pans are decent, I didn't want to be a part of a campaign that falsely advertises the capabilities of their products.
I just got a new set because it was used by some of the online chefs I follow but don’t promote the pans. I also took advantage of the Black Friday sale and after reading comments and seen reviews, I’m having second thoughts (very concerned) I have some Heritage Steel pans which I love but they are very expensive. Thank you for your honesty and your comment.
I want to thank you for your most honest review. Most useful.
@@Lin_crew4I've owned a set for about 3 years now. I would recommend stainless steel or cast iron and save yourself some money and a serving of forever chemicals.
Moronic comment
I clean the dark spots on mine, which are from burned oil, with Barkeeper's Friend, the same as I do my stainless steel pots and pans. Unless you mean it's on the cooking surface. I've been using my Hexclad daily for two years and the cooking surface looks the same as when I got them.
About a year ago my wife woke up and decided it was time to replace our set of non-stick pans. We did an inventory. The only pans not damaged were the cast iron, which were staying regardless. Before conducting my research, we discussed the "requirements" and she identified Durability, Non-Stick, Ability to go into the dishwasher occasionally and Ease of Cleaning. I raised the fact that everyone but me continuously used metal utensils in the pans, causing damage time and again over 20 years. After researching, and watching videos, HexlClad seemed to be the best fit for the family. Agree fully that they are not perfect non-stick pans, but more than good enough for most tasks, and with some added butter or oil good enough for the eggs we cook normally. One year in, they have been a great compromise although I might have chosen something different personally. They are performing very well, and everyone likes them. Chris, Glad to see your making more videos and looking forward to receiving the thermometers!
Have to agree. We picked them up on the spur of the moment at Costco. I had read about them before and they seemed interesting. We had used the same couple of pans almost everyday and they were pretty worn through and it was time to replace them. Had them for 1.5 years or so and they are great. Yep they are not as non stick, but we don't have to worry about damage from metal utensils etc. And i can keep just one non stick pan on hand for when i really need non stick.
I found the same. My pan is a “HexClad”, but from WMF and is working great. I also like that it can be used for high temperatures.
Yup, this is us. The wife really wants non-stick pans, but we're pretty rough on them. My mother-in-law loves to cook delicious food, but she's super hard on the cookware (metal utensils, dishwasher, etc). We have a couple of kids who are beginning to cook. We have one hexclad pan that already does better with less fat than what we had, and we are waiting for the rest of the set to arrive in a week. I'm looking forward to years of mostly non-stick use and me not cringing when pan-care-protocols are not followed.
Interesting piece Chris. Well done. I also own a set of HexClad pots and pans AND a set of Made In Teflon pans. I use the Made In pans exclusive for French Omelets and other egg dishes because I too found HC to not be as non stick. Personally I look at these pans as tools and try to use the right tool to fit the job. So I also have other pans for higher temperature cooking and searing.
I will commend HexClad for honoring a replacement after a client phone call distracted me and let a pot of water boil dry. Im sure, the temperature got way above 600 degrees Fahrenheit. After sending pictures to HC asking if it was safe to use the pan- I knew it was not. To my surprise they replaced the 3Quart pot. So, non stick? Not the best but ok when properly seasoned, but good customer service. If I were to do it again? Possibly a set of Teflon and a set of stainless to go with the cast iron and carbon. After all I hear a well seasoned stainless can also be somewhat nonstick. In closing Im probably over geeking but it's the byproduct of being an audio producer/engineer, or just someone with OCD who loves to cook. :). I will be looking at your Predictive Thermometer. That is right up my alley. Best wishes and continued success.
I love this review! I'm considering a Hexclad 10' skillet recommended by a cook I follow on Twitter but I'm an annoying "research before you buy" person. This has really helped. I love cooking, but I also love learning anything about the science and/or art of cooking. You have a new subscriber.
I do love mine. Just season it and oil it before use 😘
I own and use every day and I'm sure a lot of people, like myself, don't have to worry about a French omelet sticking because it's not for breakfast around here, not that their is anything wrong with it. It's been perfect for the blue collar who cooks every night and maybe watches TV and has one to many while cooking cause it's even temperature and ease of cleaning makes it a great choice if you want to upgrade your cookware and cool looking on top of that
Very well constructed video. I appreciate how you clearly identified the advertised merits of the pan and then addressed them in turn. Your style of presentation works for me. You've earned a sub.
I bought a very nice set of pans from a reputible maker. I love every single pan aside from their nonstick clad pan. Their coating pales in comparison to what t-fal is putting out on $20 pans. It's a shame because of the effort they put into the foundation of what would normally be a lifetime pan underneath the coating. I've learned my lesson in that respect. Now I know why we only used cheap non-stick pans in the kitchen a decade ago.
Hey! Now I remember you from Hestons various TV shows, this almost felt like a reunion to the days when I first got interested in more advanced cooking! Great to see you have done so well for yourself, and I genuinely found this video good. You could be a full-time content creator if you so wished 👌 Look forward to future geeky stuff!
Home cook here who still uses my grandmother's cast iron frying pan and my grandfather's cast iron Dutch oven. I've seen these HexClad pans at Costco and have hesitated, and now I know why. I'm SO glad I found your channel! For eggs and fish, I have found the Green Pan frying pans do perfectly fine for my uses. Never did have a 'Teflon' pan, just because I had no real use for it. Not afraid of a little butter for the eggs or fish, plus, it adds flavor. New subscriber, and look forward to your postings!
Cast iron works perfect for eggs and fish. Plus you know that cast iron will last hundreds of years unlike those gimmick trash teflon pans.
Thank you! I'm a Ramsay fan but have always been a tad skeptical of the Hex-clad claims. While I'm just a home/amateur "hobbyist with a tummy" chef, I also typically make myself a French classic style omelette in the mornings, so of course when you ventured into that territory my interest was immediately piqued. I've never been dissatisfied with my "decent quality" membership warehouse Teflon, understanding that every 3-4 years, I'll be replacing them. With Hexclad running an average of $120 a pan, I'll replace my $20 Teflon pans (which work better anyway) 6 times, or around 20 years, before I'd even hit the cost of a single small Hexclad set. Seals the deal, sticking with what's cheap and works perfectly.
Yes, this exactly. Since I use non-stick pretty much only for eggs, even fairly inexpensive pans remain non-stick for many years.
To be honest, I think HexClad pays Gordon Ramsay to say it's a good product.
I’m not remotely sad I bought the Hexclad skillet. It’s preforming great and my eggs don’t stick. If you know how to cook you won’t have problems. I love a good soft cooked omelette but his “Classic omelette” was runny. I prefer my omelette cooked.
@@Arknsawdave He didn't simply call it a "classic omelette" . It's a classic French omelette. French omelettes are like that and they require more technique and practice to get right. You keep the egg moving ensuring small curds until you are ready to let it set up. Once you do that you remove it from the heat allowing the residual to continue the cooking, but much slower. Then you fold it and flip it. The interior is supposed to be a little runny and creamy. That's what a French omelette is.
They're not for everybody. It's not the sort of omelette that you're going to fill with other stuff like meat and veggies. You can do that, but it's a lot harder to do and won't hold as much without falling apart.
Immediately after he said you need to season it I understand. I cook eggs on restored cast iron. If you have a good seasoning it's great@@Arknsawdave
Didn't expect this video to be so detailed on the science of Teflon in cookware in addition to HexClad's construction. Well done! I personally am happy with my cast iron/carbon steel + seasoning but the occasional Teflon pans will always have a use in my kitchen.
This guy worked on Modernist Cuisine. Those books are absolutely phenomenal! The history and science in them make for just a captivating read, and I have learned so much I didn't even know I didn't know.
I absolutely love my cast iron. Second to that are my All-Clad Teflon pans. I’ve had them for years and with proper care, I expect to have them many more
I'm also a lover of cast iron. When used properly, it can be just as non stick as Teflon.
In general, I only use our Teflon cookware when cooking something acidic.
It's all about using the right tool for the job.
I have a small one that basically gets used for eggs and other really delicate stuff. Otherwise, I use my nice stainless set.
Too bad Hexclad doesn't use Teflon products.
This is a thoughtful review. I have been using my stainless and carbon steel pans for a a few years now. I am OK with having to add oil to the pan to keep it from sticking and not having to replace pans every few years. A little sticking is fine for me and easy to clean up. This is a great channel!
Yeah cast iron really performs well once it’s seasoned and it’s very versatile all you gotta do is keep it oiled after each use
If you stop using metal cookware in your teflon pans and switch to wood spoons and nylon spatulas, they last much longer.
@@donaldkasper8346you wouldn’t get more than a month out of a Teflon pan if you used metal lol I don’t think that’s their issue
@@dakotareid1566 About 7 uses with metal knives. You can actually scrape it off into your food.
@@thesaltmerchant4564 I was gonna say the same. Forget this hexclad and other gimmicks. Just buy castiron and you'll be fine. I use cast iron for maybe 80-90% of my cooking, to include baking and it never fails me.
Thanks for this! I’ve been intrigued about this cookware. I will say, I was surprised you took a fork to your non-stick. I’ve had an Anolon Nouvelle Cooper non-stick set for 10+ years and the coating is still great - I never use metal utensils on them and I cook a lot. I did lose a couple to non-stick spray damage at one point but even the Zwilling/Henkle pans i replaced them with have held their coating nicely for a number of years.
It makes sense that it's not as non-stick as Teflon, but still better than stainless steel. It's advertised as a hybrid so could be used with metal utensils while still offering some non-stick properties. I just got the 14" HexClad Wok with lid and can't wait to use it. For pots and pans I use the ceramic coated non-stick variety.
How did you like it? I have had the wok over a year without using it, but I also have a pan that I love.
I love it actually. So far I've only made fried rice with chicken, shrimp, eggs. It has a lot of room for cooking big meals. I usually cook 3 cups of fried rice with 6 eggs at a time. I only need 210f temperature using my induction burner. Next on the list is to do popcorn since it comes with a glass lid and is a no-brainer. After that going to be cooking caramelized fish to go with a sour soup@@BreeKayBe
Having been the student of Josephine Araldo, and worked at the Fairmount Hotel Kitchen for two years in San Francisco, I prefer and use almost exclusively the same cookware these Original Cordon Blue Chefs trained me, and that is antique cast iron pans that have acquired multiple layers of carbon. They are "almost" as viable as a pure Teflon surface with oil or butter, they do not break, wear out, environmentally safer, and are significantly less costly.
There is something magical about a good cast iron pan that just keeps on getting better :-)
Who is this Araldo guy
Nah, cast iron sucks for most applications. Poor thermal characteristics, very heavy, and it's the oil doing the non stick in your anecdotes rather than the pan. It's not bad enough that it'll ever limit you from doing something and there are techniques that really mask its weaknesses (eg searing), but it's really not good at anything besides being cheap. Most people will be much happier if they have a non stick for eggs (though tbf cast iron is shockingly good at eggs even though it's bad at other sticky things) and stainless for basically everything else.
I personally didn't see the commercials before buying. I bought them at a Costco after watching there in store demo. The salesperson never claimed they where non stick and was very forthright with what the pans could and could not do.
Personally I love the ease of cleaning and am happy with the quality and there semi-nonstick abilities.
Same
Ditto. This is an everyday cooking pan for me, not for making crepes or omelets, and it does just fine.
Hey if you can find one look for a carbon steel pan they're like cast iron but are much thinner and smoother giving a very good nonstick with oil just season them
If they were that honest in their marketing, people wouldn't have problems. But what's the difference between a HexClad and a carbon steel seasoned pan?
@@facepunch0122 Yeah, i just got a carbon steel. I've been using mostly teflon, stainless steel and a cast iron for my cooking. But the cast iron is it a lot harder to clean and season plus the seasoning wears out easier so I wasn't using it as much. Got a carbon steel 1 month ago -- I'm in love with it. It cooks just about as good as a cast iron for high heat but it's lighter and afterwards due to the smooth surface, the food is easy to scrape off if anything sticks. And it's super easy to just do a light season ever other time I cook or after I had food that got stuck and had to scrub a little harder. I actually don't even know now why I would use a cast iron.
This hexClad basically sounds like a carbon steel with maybe a little more non-stick.
Thank you for these observations. You just codified my own observations. I'd prefer to spend my money on a good teflon or stainless steal pan. The marketing is very good for thes pans. On of my biggest problems with these pans is the charcol carbon that builds up even when being careful cook at moderate tempertures. Its hard to get this stuff off the pan. DO NOT use steal wool with these pans. It will ruin them on the first use.
I have the small Hexclad skillet, like the one you tested, and don't use it anymore. I like the sauce pan better, but only for cooking pasta or rice. I'm convinced their marketing is a gimmick and won't invest any more money in their products. I'm an avid cast iron (Lodge), ceramic (Caraway) or stainless steel user in the kitchen. Thank you for your review; really insightful.
This is one of the most enjoyable videos I’ve watched on UA-cam in awhile. I really appreciated the methodical approach, the well-paced and executed explanations throughout, and the genuine care that was put in to the entire video. Keep up the great stuff!
My mother got me one of these as a gift some time ago. I cook way, way more than her, so I decided to put it through its paces and use it as a daily driver pan. It was... okay. It was a pan. Nothing special. It wasn't any more "nonsticky" than any other random nonstick pan. After about 6 months it started to show signs of wear, and was noticeably less non-stick. I don't trust it as a non-stick pan at all at this point.
I have had exactly the same experience.
@@MattyJohnson06 at that point why wouldn't I just buy a cast iron or carbon steel pan instead of some foofy middle aged white women nonsense?
We have had an expanded set of HexClad now for 16 months and have had no issues at all. We cook a multi-pan dinner almost every night on a gas stove and all the pans look pretty much brand new!
I've had some hexclad pans for about two years now because we also got an induction stove and i've been very happy. Eggs are definitely going to stick in the pan, it's one of the few things that do and are much easier to clean up than a regular pan would be. Induction cooking is awesome btw, everything cooks much faster than regular electric stove
i have a gas stove
My grandma would beat me with her chancla if used induction to cook instead of fire.
Just use a dirt cheap teflon pan for eggs and switch it out every couple years (depending on use intensity) and a stainless, cast or carbon steel pan for everything else.
There's no magic. Most of the time there's no need for nonstick anyways.
I use cast iron for sunny side up eggs, no stick every time. There is a method that you have to follow though. Well seasoned cast iron must be wiped or rinsed clean after each use, and a thin layer of olive oil applied. When I fry the eggs, I heat up the pan, butter the pan and when the heat is just right, pour the eggs into the pan. The eggs will slide right off the pan when they are done. Rinse and wipe, apply a thin layer of olive oil, done. The best part about it is, those cast iron pans with proper use will outlast the average human.
There is also a distinct difference in taste in fried eggs from a teflon pan or a pure metal pan.
@@wie-o-wie But is the difference in taste because of the non-stick pan itself, or because of the lack of butter used in the nonstick because no oils are needed?
@@Sembazuru Now thats the question.........
You need nonstick for seafood as well, and if you make starchy foods
I loved the review and thank you for your honest and detailed tests and explanations. I bought my mother a set for Christmas last year as her old no-name non-stick pans were wearing out. So far she loves them and swears by them. Yes, as a traditional cook she still uses oil, but she said she uses a lot less now. She also loves the fact that she can use metal utensils on her "non-stick" pans now. I think it is perfect for the situation's your review pointed out. It has all of the benefits she wants, and none of the drawbacks she hates. Also for her age it is great that she is cooking with less oil for her and my father's health. I would consider that a win-win. Just to point out, she cleans it with hot water, soap, and a sponge not something crazy like steel wool. I would love it if you would give a review of all of the top pans out there just so I know what to buy for my family. The pluses, minuses, and thoughts about usage as you did in this review. Thank you for your honest review as I am now subscribed, and would love to learn more cooking related things from you.
Well, it's good for her health until you consider the fact that teflon is still incredibly poisonous
I only use non-stick for eggs, cast iron for searing and stainless for all else. Great review!
Excellent review, so thank you, but I grew up being taught that Teflon was not safe, especially when it begins peeling and therefore I don’t think I’d ever use it
I've been thinking about getting a set of these for us as our current pans are years old and pretty much at end of life. Thank you for the very real and honest review, it's helped a lot!
Thank you for the amazingly in depth but easy to understand explanation of how these pans function 🖤
One of the most objective reviews I've EVER seen on UA-cam on any item or service. Well presented and shown. I'm sold. Looking forward to exploring the channel. Thanks.
Thanks for your review. I got a set of the Hexclad and within the 100% refund window had an issue (even after cooking in oil) with residue build-up. I contacted the seller and informed them (and sent a picture). I then received some instruction on how to clean the pan. I used the least abrasive of these proposals (i.e. a plastic scotch brite pad). After soaking again overnight and using the plastic pad, some (NOT ALL) of the residue was removed, however you can visibly see that the teflon part of the pan coating/pattern is visibly damaged/ not there anymore... I shudder to think what would have happened if I used (as the Hexclad video that they emailed me, steel wool and Bar Keeper's Friend). I am really disappointed as, while nothing really lasts forever (these days, especially), to have this happen within a month of such an expensive purchase is unimaginable... especially given the endorsement of Gordon Ramsay.
Oh, you're one of the co-authors of Modernist Cuisine? That is an absolutely fantastic series of books. I didn't much care for cooking until I read the first volume of Modernist Cuisine a few years ago.
You've earned a subscriber just from that alone. Of course, this video gets a like for being a simple and short yet sufficiently extensive look into an overly advertised pan. It's great to see the quality of those books transfers into your video format.
I recall an America's Test Kitchen episode, probably well over a decade ago, that covered non-stick pans. The general advice that has stuck with me was to treat them as disposable, and spend accordingly. We usually get the cheap aluminum Teflon pans and live a risky life. But for the most part we use regular tri-ply and cast iron, and save the Teflon pans for eggs, pancakes, other sorts of sticky things. Good review, answered a lot of questions about these pans!
we use ceramic pans for things like pancakes and it works great for that.
Hexclads are nothing like traditional non-stick. I stopped using my cast iron. The food quality was noticeably better with the Hexclad.
@@kuma_score7536
Ceramics scratch easier and don't last as long as Teflon.
Ceramics are also more dangerous than Teflon.
Teflon has one of the strongest single bonds, and in fact Teflon lined containers are the only way to store fluoroantimonic acid.
Which is the world's strongest acid, and is 20 quintillion times stronger than pure sulphuric acid.
@@lordgarion514 guess our teflon pans must be a lot cheaper then cause they're scratched to all hell but the ceramic pan is good as new.
I also can't find anything stating ceramic to be dangerous but I can find a lot stating tefflon to be toxic.
@@kuma_score7536
You absolutely can NOT find an actual scientific site saying Teflon is toxic.....
Sites by idiots yes, NOT science.
Teflon is one of the least reactive molecules in organic chemistry. It's bonds are so strong that Teflon is the only way to store fluoroantimonic acid, which is the strongest super-axid, and is 20 quintillion times stronger than pure sulphuric acid.
Your body does NOT break it down, and stop listening to people who live in their parent's basement.
And yes, Teflon is so safe, they even put it inside of people during some surgeries......
I just bought hexclad for my wife's up coming birthday, you made me realize that while it's not perfect, I do feel that it will work perfectly for her application as she doesn't ever cook without using things like oil etc. however you did bring up some concerns for me and I truely hope that she loves these pans until they inevitably fail ....
Hi @ChrisYoungCooks..just came across your channel. Thought it was a reasonable review of Hexclad which I also own. I am a private chef myself and a fan of the Modernist cookbook..cant afford them (but I will be happy to accept a gifted older edition since you guys update them :-). So I was excited about Hexclad initially when I first came across it at Costco, I bought the set of 3 skillets and got a wok as part of the deal. As with other nonstick cookwear you have to be careful of overheating. That was the big revelation for me when I forgot to turn off the stove and the pan overheated and the coating swelled up like a roti...I was not expecting that and that was the end of the romance with Hexclad after experiencing some of the similar results as you performed in testing.
Having said thisI am STILL a proponent of Nonstick and I am currently enjoying my SCANPAN made in Denmark. Scanpan has a terrific coating and I have come to the conclusion that I will eventually not going to have it forever and I am ok with that..but I am loving it..BTW how can I get one of those thermometers?
Great review ... of a product I'd never heard of until YT recommended this video to me. I had not been looking for cookware at all and have no idea why these things happen. The thumbnail was enticing and the fact it turned out to be genuine (as far as I can tell) is a nice bonus. I'm still using 25 year-old high-street grade Tefal pans which don't have much of their coatings left, but did buy a new Tefal frying pan, with Jamie Oliver branding, a few years back and it's great. CoolStoryBob
First time seeing you but this is an absolutely amazing review. Normally my favorite videos are videos where they show head to head comparisons. I have to say you went the extra mile and made sure the viewer understood why and how the product worked. I really appreciate that! and I'll definitely start following your channel.
I love how this video opened with a hexclad ad, btw mine work phenomenally, best set of pans I have ever owned and I have not had a single issue yet, besides my excitement to use them and I didn’t read the insert and just washed them and cooked eggs on them without seasoning them. It turned out like your egg in the video, I was mad but then I was like “oh yeah, seasoning….” Since then, they have been absolutely perfect.
Thanks so much Chris, you saved me from buying a set of these, lol. You made it plain that it doesn't work significantly better than cast iron. It requires oil, so it's not ideal for people with pancreatitis. The best non-stick I've found is the T-Fal Platinum. Then the Gotham Copper, then the Heritage Rock. So far I have not had any success with the ceramic nonstick products. They don't work any better than the cast iron. As for durability, the trick as you say is to never use it on a high heat setting. Ie maximum 700W/400F limits with induction, or 3 on a standard electric range. Also, never heat the pan entirely empty. I'll add a teaspoon of water at the edge, and when that's gone, I know it's at cooking temp, or I'll add a super thin layer of oil with a silicon BBQ sauce brush I use in place of an oil mister, and then rely on smell - you can smell the oil around 325F, and it starts to smoke around 400F.
Thanks for the test. Funny enough, I was considering this pan just 2 weeks ago. But after so many die non stick pans, especially with a husband who loves to burn the pans, I had decided to go for carbon steel. After this video, I’m even more happy with my choice lol
which carbon steel pan would you suggest?
Yes! Carbon steel is the best, once you start cooking with it it's rare you need anything else.
@@abhi4ifyUhm, I thought i reply to you but somehow it is not showing here. I got the BK carbon steel 30cm frying pan
Thank you for this. As a chef who purchased and quickly returned hexclad pans I was going crazy seeing that these were so popular and backed by many renowned chefs. There should be repercussions for dishonest sales like this.
Because they work. It's just a middle ground between stainless and non-stick.
Good objective video
@@xyz0zyxno, they don't work, did you watch the video? It's exactly as non stick as a stainless steel pan.
Agree 100% starting with that chef that comes out in their commercial.
@@Repetoire Thats not true as they don't brown as well as a stainless steel pan.
I've had my Hexclad for around three years and use them almost every day. They still work great and I love them. As you said, they're nonstick enough but have much better durability than a straight Teflon pan. I have no problem making a French omelet in them, either.
I have no problem cooking anything in stainless steel, and don't compromise my health.
I’m very very disappointed in my HC 10” pan, a Christmas gift. Big fail. No matter how much “seasoning” I do. Misleading marketing on all fronts. Great, informative, objective review. Thank you.
Great video. Just subscribed. I don't have HexClad, but I've considered shelling out the money for a full set multiple times... then I invariably do some research and always come back to the same conclusion that pans are tools and just like tools, you need specific ones for specific jobs. Well seasoned Cast Iron for steaks, burgers, roasted veggies, etc... Stainless steel for braising, sauces, basically anything where you can do a good deglazing, etc... And a few mid-priced non-stick pans that I just consider disposable cook wear. For less than $100 you can get a 3 pcs set of good quality non-stick pans and I find that they tend to last 1-2 years before I get a little uncomfortable with the wear-down. I know it may not be in everyone's budget, but kicking out $100 for new non-stick pans every couple years seems pretty reasonable. Of course, I also make sure not to use metal on my non-stick and always cook it at medium heat or below. If I need high heat cooking I am looking to my cast iron or stainless steel pans. Truthfully, my non-stick does a lot of my daily duty cooking as long as what I am making doesn't require high heat.
If you don't mind the premium expense of HexClad and don't cook that often, it seems like a very reasonable option... but for less money you can get get 2-3 pans (of each) of really good quality SS, Cast Iron, and a 1-2 year disposable non-stick set and have true flexibility if you know your way around a kitchen.
We bought these plant pans recently at Costco and love them so far. The ease of cooking and cleaning is huge. I don’t think I ever thought it was 100% nonstick let alone for life but I love the way to heat the spread out so that you don’t have a pocket it’s burning all the rest is cooking well.
Speaking of Costco, I don't recommend the KitchenAid nonstick set they sell. I'm on month 4 of owning them and the non-stick layer is peeling off. It looks kinda rubbery.
@@d3vastat0r89, Throw those out and get a good made in the USA stainless steel pan. With those non-stick pans that you have, you are eating toxins.
Nothing is completely non-stick. Hello
@@d3vastat0r89 return that shit then. they'll take it back
This was a very reasonably well put together video. You described your credentials as basis for why your opinion matters, treated the pans under review fairly, and explained in a straightforward, easy-to-understand manner, what teflon does, how it's applied (and fails), and gave us a realistic conclusion without deviating grossly from the lead up to it.
I appreciate and agree with your review. It is not as nonstick as I would have hoped, although it is acceptable. I do however like the speed in which it can brown almost anything. I love cooking steaks in it. The crust is amazing!
This was a really good review… not just for this pan, but in general. Bravo.
I have a hexclad 12” pan and everything you said is correct. Its not as non-stick as a pure non-stick pan, but it is significantly more non-stick then any steel, aluminum, or cast iron pan. For that reason I do love it and highly recommend it to most people. A little non-stick spray or oil in the pan has it performing like non-stick and I get just as a good a sear on steaks as in my cast iron pan. Its very well constructed and feels like a quality piece as well. I like it a lot. Your review was spot on though.
I'm glad that your experience matches mine. I get why folks will like these, but I fall into the camp of wanting a pure Teflon pan for specialty tasks and carbon steel and cast iron as my day-to-day driver. One thing I do like about the Hexclad is the lighter weight from the aluminum core. Like a lot of chefs, years of jerking around heavier steel pans have given me some amount of carpal tunnel pain.
@@ChrisYoungCooks I purchased the 10 inch pan for my mom because she was constantly replacing her nonstick pans due to my dad using metal utensils on them and overheating them. So she loves it. But yeah, they are not as nonstick. I am also not afraid of butter or olive oil, so I don’t mind using a bit to help the pan out. Awesome review though.
@@ChrisYoungCooks Pure Teflon pans only last for a little over a year before they lose their non-stick. Hexclad are the longest lasting non-stick pans that I've ever used.
We feel the same. Pretty much the perfect pan for everything but eggs. We keep one teflon pan around for eggs.
Never had my eggs sticking to my cast iron like shown in this video for the hexclad. So no, it isn't significantly more non stick than cast iron.
Really well made video! Learned more than I was expecting and you kept my attention. Awesome!
Excellent article. I must admit, I watched it just to see your approach. I swore off Teflon many years ago. I have found that I can get the nonstick performance I need from well-seasoned and well-maintained carbon steel and stainless steel. It seems you raised some important aspects of this Hexclad cookware. Thanks for that. I look forward to seeing more of your work. I particularly enjoyed the clear explanation of the technical side of things (home cook, but PhD engineer by training, so I've got a bit of a bias toward the technical side of things).
I switched to stainless steel and just use the spot seasoning technique a few years back. This video just convinced me that spot seasoning is definitely worth the effort and I'm never going back to teflon no matter what form it's in
What is "spot seasoning?"
Thank you for helping set realistic expectations. I truly feel more informed. Not sure I won’t buy these in the future but if I do I know what I’m getting into.
Thanks for making this video and walking through HexClad pans. I was intrigued when I saw the Gordon Ramsey endorsement so I had to check them out for myself. I could justify the price of a HexClad and instead went with a competitor, Onyx cookware. The interior of the pan looks identical to the HexClad but the price is about half.
Onyx has a similar construction and performance to what your video presented. I am happy using them for things like searing meat or cooking burgers. They are also good pans for my children who are learning to cook, they can take more abuse than a traditional nonstick pan and clean up easily.
Anything that requires the performance of a Teflon-coated pan they simply do not perform as well. I keep two Teflon pans on hand for those times when I need high-performance nonstick properties. The other times I am cooking on carbon or stainless steel. I find a well-seasoned carbon steel pan performs in a nonstick application very well for a variety of cooking tasks. When it comes to eggs, traditional nonstick reigns supreme.
Thank you for the review. I purchased the pans so I would eat a home more often. I consider myself as a beginner cook and purchased these pans mostly because of the marketing and few friends use them. There isn't anything wrong with HexClad and they are durable pans for lasting more than the average pans. It all comes down to preference and for the penny pinchers stay away and buy what you want.
I've used hexclad pans for years and really enjoy them. They are indeed not pure non stick but the clean up is always insanely easy. I've thrown them in the dishwasher countless times and they still look and perform like new. However I do not use metal utensils with them because I can't stand the scraping sounds.
I think this is an important point Chris missed. The hexclad pans are still very easy to clean.
@@phillipawrightful so are my demeyere stainless steel pans. then it begs the question why you need teflon with extra steps if you can achieve non stick with stainless steel
I went to an airbnb and they had nothing but stainless-steel pans. My bacon stuck to the stainless as well as the eggs! I eventually had to add water to the stainless steel pans and cook my bacon that way. What's the secret? @@yuriib5483
@yuriib5483 did you buy the set used? New sets these days run 2-3 times what hexclad is offering so, unfortunately, it's hard to justify your comment when they're achieving the same result 😅
@@ImOriginulldemeyere? we got new on sale at zwilling store near me. comparing cost is kind of silly when hexclad I'm reading has so many manufacturing issues and deceptive warranty. I'll end up paying more over time... it's just like vitamix and ninja blenders, friends over the course of 8 years changed 3 ninjas, I'm on the same vitamix using it daily
I've had a hexclad for over a year now and its pretty great. I am totally fine with a middle ground between perfectly non stick and more durability. It wont do eggs well unless you use some oil. But for nearly everything else its been great.
That's concise, lucid, and helpful. Nice.
I totally agree. Have been using them for over a year and it is the perfect middle ground. I still add oil though, it makes sense.
My hexclad pans (12 and 8 inch) have performed flawlessly. the Egg/omelet sticking situation is a legitimate complaint. I cook on an induction cooktop. I have found that a cool pan with oil on a setting of 3 (I realize that means zero to everyone here) is the key to making perfect omelets. You just have to find the right combination of pan, oil and heat for eggs. For everything else, it is superb.
@@rxdawg75 that makes sense. I really think an oilless omelette is a tremendous and pointless niche request, I really don’t understand the fixation with that. The french speakers I know were raised using a steel pan that was just well made and well cared for, and they used some butter. It’s one of the ingredients. If you really must cook an egg without a squirt of oil just get a pan you use for that and nothing else.
@@jcarry5214 In my experience the only pans that work well for eggs, especially omelettes, are new teflon pans. Oil doesn't help no matter how you cook the eggs. Hex-Clad pans are overall high quality pans. They suck at making eggs though. You're better off buying a cheap teflon pan at your local grocery or homegoods store and only using it for eggs.
Save the expensive pans for other stuff.
Thanks Chris- I finally bought a hexclad pan after this review. I'm in the camp of- I have an egg pan, and need a pan that is reasonably non-stick but can cook meat well in. So far I love it, but if I hadn't watched this video and known what I was getting, I would have been VERY disappointed. Instead I'm very happy using this as an in-between of my super non stick pan and stainless steel.
Great video!! Its nice watching a review about a product from a real world point of view, genuinely came across as your honest opinion. One thing I wish more would talk about, especially pro’s like yourself, is how they really use their non stick. I can see the Hexclad being more of an all around pan for the average home cook with 2-3 pans, even if that means less performance. It’s always having the right tool for the job. Be interesting to see a few different dishes and hear when a pro really uses nonstick vs whatever else.
You think a guy responsible for Modernist Cuisine is showing anything "real world?" Ok. Who cooks an egg without oil or butter?
@@espressomatic Ooh I agree with you. I mean “real world” as in a normal use case not the BS from the commercials. Not all gimmicks like burning 3lbs of cheese or basically taking a hand drill to it. I get the plain egg test, as a testing benchmark. The french omelet example had lots of fat, but that gets to my reasoning for wanting to see more when a pro really uses non stick at home. Is it just an edge case for his glorified omelet pan? I would love a set of hexclad to do 90% of my attempt at cooking, because that’s what they are marketed for. Am I buying a $100 pan to find out, no.
I have had hexclad for a year now and everything you said in this video is true. It isn’t great for cooking any eggs that are more delicate than basic scrambled eggs. With the design I wasn’t too surprised when over easy eggs didn’t come off as well as I would like.
I’ve been very happy with them, but you also described my exact preferences at the end of the video when you said who you expected would be happy with them. They clean up easily and they have a great balance of durability and nonstick properties. I still use silicone or other soft kitchen tools to go easy on them even though they say you can use metal, I see no reason to tempt fate there.
I'm in the same boat! I love my hex clad set. They were a gift. I like that it's a mix of stainless steel and non stick. I still use oil and silicone tools, because it needs oil still, but they're sturdy pans in general and i haven't seen any damage.
I prefer using oils or butter anyway for flavor so the less non-stick factor isn't a big deal.
I have Hexclad and love them. It seems that
Price point vs. Quality is their first judgement. I love the fact that I can bake using the pans in the oven. And eggs is a big problem for most reasons for not purchasing. Really people, is that all you cook is eggs? Have a pan of choice just for eggs. And I do not ever use metal utensils even though the warranty says you can.
@@kahwana1604 You can put most types of pans in the oven, so how is that a positive for hexclad? And why the hell would you get a pan with teflon if it can't do eggs.
Carbon steel is reasonably nonstick, can go in the oven, and can easily take metal utensils. What you're describing is carbon steel, except worse and 5x the price.
@@aolson1111 Evidently you did not comprehend my comment. I ask you...have you ever had a "Dutch Baby"? It consists of 3 eggs. I made it in my hexclad pan. Baked in oven. Easy release. If eggs are that important to you, by all means have a pan of your choice just for eggs.
You do you, and I will do me! To each their own. Why worry about the price point, I enjoy every dollar I spent with each use. I'm not here to convince anyone. I just responded to a slanted review from the start.
I bought the Wok and its amazing for stir fry.
I purchased a couple small pans for the wife about a year ago... they have performed better than any other pans i've seen in 50yrs of my life. 100% non-stick? no, but if something does it's SUPER easy to clean and most of the time things just roll off. we purchased the rest of the set and have been very happy with them all. even heating was also a big plus for them. They weren't cheap, but We are 100% happy with the purchase.
Very in-depth interview. I tend to not trust any products with as much marketing as these pans have.
We bought new cookware about 6 months ago and I considered the Hexclad. In the end though, we went with the Ninja nesting set. We’ve been nothing but thrilled with that choice. Love to see a review of those.
I'm glad you did bring up who these pans are suited for at the end of the video. Because that's exactly why I bought these. LOL! I bought a set of Tefal non-stick pans, and my family DEMOLISHED them. It's not that they were ignorant of non-stick care, but they just lacked the discipline and care to give too much of a crap about maintaining the Teflon coating. Every now and then someone would use a fork, a metal spatula, or accidentally leave it on the stove for too long and burn something on it. Someone would put it from piping hot straight into running water. Those non-stick became insanely sticky in less than a year. Have had these HexClad cookware for a while and can say they have not degraded in their "performance" even a bit. Sure, it's not super non-stick but honestly most household cooking kind of does not need that level of precision. Besides, I still do have a Teflon pan specially for when the situation calls for it. I agree the marketing is bad but other than that, honestly these do belong in most kitchens more than Teflon non-stick pans do IMO.
Got one myself. Never expected it to be 1:1 with a pure teflon pan. However the guy who pitched the sale to me was honest to me and told me if you really want to get the stainless on it to not stick use spray on oil and not just pour oil in. You use less oil and it gives a uniform layer of oil that doesn't pool. Got one of those refillable oil spritzers and it is the best pan I have ever used and allows me to use whatever utensil I want.
My partner bought two earlier-version pans of a similar hexagon-containing-teflon design off Kickstarter several years ago (Crowd Cookware) that initially worked well, but were also nowhere near as nonstick as a plain teflon pan. We really liked the ability to sear meat & caramelize vegetables similar to my trusty stainless, and were able to use less oil or butter with these, but cleanup was also somewhere in between. An occasional necessary light pass with steel wool ended the functionality of those pans, since once the teflon is gone it's far more sticky than the plain stainless would have been. He's now bought a hexclad as a replacement, and we love it, but despite his excitement over "wow you can even use metal with these!" I assume this version will also eventually crap out because it's an unavoidable fact that the same thing that makes the pan nonstick is the thing that causes a shorter lifespan. This hexagon technique is simply a robust way of protecting the teflon, but it's always going to be land somewhere in between stainless and teflon in both performance and longevity.
is this a review of the video?
Get a cast iron pan
This is great stuff. I would love it if you did a whole series absolutely roasting (no pun intended) the marketing BS of ALL of the non stick pans out there (Food Ninja, Blue Diamond, Red Copper, etc). I got a full set of stainless steel pots/pans from Costco a few years ago and never looked back... Mostly.
I also swapped to mostly stainless, but I still keep a couple teflon pans for the usual suspects, crepes and omelettes, normal scrambled eggs can be done just fine on stainless (granted they are properly pre-heated) I have tried making crepes on stainless and have succeded like once or twice.
also teflon doesn't last no matter how careful you are with them
@@radamanthys0223 Teflon may always wear out eventually, but there are definitely things people do that will drastically shorten the lifespan! When I see people talk about how they have to replace their nonstick pans every couple years, they're either buying really cheap pans, or just beating the crap out of them.
@@radamanthys0223 my grandma allways makes crepes on a castiron pan. first time i saw it i was amazed. she told me: that is how i've allways done it.
the crepes were better(thin, no tears, even colour) than the ones i made on my teflon pan :D
I don't know Food Ninja's claims, I just ended up with one of their pans because it was the only one available on Shipt from Target and it was twenty bucks off. TBQF, it's a great pan for some things but for me it's TOO non-stick. It's very, very weird but I have dishes I make in it specifically, things that are wet and might stick like sauces. I don't use it for eggs, etc. It doesn't work right.
I'm a good cook. I grew up in the restaurant business, all my cookware is either high quality or restaurant quality. So I know what's decent.
@@Highlander77 also, regularly using them at anything over medium heat wears them out faster.
I've had an entire set of Hexclad pans for about 18 months. I'm happy-ish with them. However, this video is spot on. I would say about them that they are great, high quality pans and are marginally more non-stick than stainless or carbon steel. The nice thing about them compared to my carbon steel skillet or cast iron is that I can cook acidic things in there without jeopardizing the seasoning of the pan. They are NOT even close to as non-stick as a pure non-stick pan. (and yes, I help them out with a generous dolop of oil). I've noticed that I no longer cook eggs that often though they can cook eggs provided you put plenty of oil in for them to float on. I'm not really noticing them show signs of much wear but I do treat them a little gently compared to my steel pans but not as gently as I would teflon.
Thanks, I appreciate review for products after it had been used a while. Do not buy IKEA wood counter tops. They stain and will grow black mold around the sink.I have to sand and refinish the wood to keep it looking sanitary, have to hope it actually is.
For eggs pure teflon is still king imo.
I just bought some, though they haven't arrived yet. I'm a novice cook, really only started about 2 years ago using HelloFresh and now Blue Apron for meal prep delivery. I think I fall into the category that will (hopefully) be satisfied, as I really am looking for durable non-stick pans that are easy to clean.
@@jhoughjr1 Bruh you should have seen my face my first time cooking eggs after resurfacing a cast iron pan with sand paper and seasoning. The smooth sanded surface instead of the "pre season" allowed the egg to slide around the pan effortlessly. I was shocked and thrilled.
@@ziggybender9125 Sounds like a Lodge cast iron skillet. I did the same thing to my lodge carbon steel pans, and cast-iron pans. What a difference, sand them smooth redid the seasoning, nothing sticks ,in comparison to there rough factory finish. Well worth the efforts!!!
Absolutely agree. We have one of these pans, a large one for typical low heat stir fry. We still have a non-stick small pan for eggs, and large wok for high heat stir fry as the pans that we use the most. But knowing that each type of tool have its place, a large haxclad pan is a good work horse that makes cleaning easier.
I bought a set about 3 months ago, so far they have performed perfectly. If they hold up for a year I will definitely buy more.
Great video; I learned a lot. I have Hexclad pans and I really like them. I am not a professional chef, so my relative lack of technical sophistication regarding pan performance allows me to be completely content with pans that I view as somewhere between stainless steel and teflon in how they heat food, and therefore fantastically usable and cleanable for an amateur such as myself.