Could Hexclad's Marketing be misleading? I studied the most popular review videos to find out
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- Опубліковано 11 кві 2024
- The 10 videos with the highest response for the analysis
Toms Kitchen
No better than stainless
Same as nonstick
Sponsored by Hexclad
• A Beginner's Guide To ...
Sorted Food
Pans worked like non-stick, the chefs bought into the 'new technology'
• Gordon Ramsay Endorsed...
Everyday Chris
3 years using Hexclad, still very happy
• Does Hex Clad Cookware...
Chris Young
Not truly non-stick
• Is HexClad Cookware a ...
BEERGR
Used it, was happy, but it did not last
• I Can't Recommend HEXC...
Prudent Reviews
Good all-around pan - Sponsered by Hexclad
• HexClad Cookware Revie...
Tried, Tested, and True
Was excited, but the pans did not meet her expectations set by Hexclad marketing
• Should I RETURN my Hex...
Project Farm
Lots of sticking, soft nonstock coating
• Best Non-Stick Pan? $1...
America Test Kitchen
Not impressed
• The Best and Worst Gea...
Freakin' Reviews
Pan not worth the money
• HexClad Pan Review: Do... - Навчання та стиль
First time I saw one of those Gordon Ramsay ads for Hexclad I was genuinely intrigued. I did a bit of research, saw a guy on UA-cam using metal tools on his Hexclad pan - as they claim you can - then doing a before and after comparison with a microscopic camera, showing that the non-stick surface still got all scratched up, and I was immediately out. At this point I have a mix of carbon steel, try-ply stainless steel, and enamelled cast iron, and I feel I can do everything I need to with that.
Feels like a sell-out move from Gordon Ramsay to endorse Hexclad. Doesn't have enough money.
Last week, I googled Hexclad reviews, and Jed's other video popped up about Hexclad and non-stick pans in general. I then spent the next two hours watching various Cook Culture videos and ordered the Victoria Signature. Very grateful I stumbled across your channel Jed. Thank you. Thank you. Thank you.
Glad I could help!
yup, cast iron, always TOP!
I'm glad you linked Chris Young's review of the pan - he was actually the first channel I searched for once I started getting bombarded with those Hexclad ads, and my BS detectors started getting set off.
Yes, he did a stellar job.
I came across Jed's videos a few years ago and he convinced me to forget about the non-stick cookware. I already had some cast iron cookware and decided to give a shot to a stainless steel pan with an 8 inch Demeyer pro line since it's not advisable to cook certain acidic food in iron pans. I could not believe that with a bit of practice I could cook eggs, omelets and even pancakes perfectly in stainless steel. I still miss sometimes but it is always because I tried to rush things. But the lure of the path of least resistance is strong and Hexclad's adds are well put together, so I was wondering if this was too good to be true. Well, now I know. Thanks JED. Your cause is worthwhile.
In the fine print, they tell you it’s a generational pan if you purchase it after the age of 95.
Haha!
Generally speaking, I think a majority of people will opt for convenience over sustainability. I think people (again, generally speaking) want to believe advertising if it fills a need. The US government/regulatory bodies are corrupt so they will allow toxic products to be sold and used and won't hold companies accountable.
Money rules it all.
I agree that people want an easy solution and will buy into the marketing that tells them what they want to hear.
Gordon Ramsay is part owner of HexClad because he needs money to buy more Ferrari's. They paid Oprah to put it on her list of favourite things, smart marketing, will give them that. I will stick with my cast iron, carbon steel and regular stainless steel pans. Great video Jed, looking forward to my next visit to your Victoria store!
Thanks!!
Something I ran across on Wok with Tak is that with stainless steel and carbon steel you can heat a small amount of oil to just as it is smoking and it will do eggs non-stick every time. I would like to do it just before smoking but hard to tell the when.
Great video Jed. Chris Young nailed it. ATK got it right, the Hexclad is "pointless". I like the Prudent Reviews channel, but after his Hexclad video, I don't trust his channel as much anymore. It's important to be honest as a review channel, people may be spending hundreds of dollars based on your reviews. I trust this channel and ATK in general.
For example, I see some channels blasting lodge for their rough surface and state that they don't work due to their "texture". Well, I know this isn't true for fact. I own three lodge pans and they work great, even with their textured surface. While I understand people may prefer smooth surface cast iron, lodge works extremely well and anyone can afford it. There is literally no NEED to spend $100s on cast iron, but I completely understand people who do.
Before you trust a review channel watch a lot of their videos and see who they are sponsored by. Also, research and listen to multiple recommendations.
I saw that Prudent Review pop up on my feed but didn't watch. Sad to see he went in the wrong direction. And yeah my Lodge pans and other rough CI has no issues with sticking at all, and if it does it's usually me rushing things and not getting the temp/preheat right.
You simply can not beat that value of Lodge and Victoria Cast Iron.
Cast iron is my cookware of choice. I use both seasoned cast iron and cast iron enamel.
After seeing Hexclad in so many Instagram videos, I have come to think that it's the look of the pan (doin' it for the gram!) that explains its popularity.
Excellent commentary on cookware. I was looking into a non stick pan for cooking eggs, omelettes in particular and ruled out Hexclad very quickly due to the overwhelming negative reviews, particularly on their own website and the astronomical price. After doing some searching I decided to stick (pun intended lol 😂) with my stainless steel pans and practice the non stick techniques seen on UA-cam.
Glad it was helpful!
I recently purchased the pan set and wok at Costco warehouse. I may actually use it for a while then just return it. I have to organize my kitchen then buy a set of stainless steel cookware. I have a few cast iron pans already.
Thank you!
Good content. I almost bought one because of Gordon Ramsey enforcement but realized nonstick is just a bad idea. I’ll stick with my stainless.
10 years? I'm lucky to get 4 years on a nonstick pan
Very good video analysis of Hexclad cookware. Twelve years ago I started looking into alternatives to non-stick cookware (which seemed to last 1-2 years tops) and stumbled upon cast iron. I bought two vintage cast iron pans off ebay, seasoned them, started using them and was immediately hooked. Now I collect as well as use cast iron cookware. The only piece of non-stick cookware I use is a non-stick saucepan because it performs superbly and clean easily. Other than that, I will stick with my cast iron or copper coated stainless steel.
Good on you!
I have them. Take a cheap feeling thin stainless pan and imprint a non-stick surface, sell for high price. Stains like stainless but it can't IMO be cleaned with barkeepers friend. That would wear the non stick.
What I’ve noticed is that most people don’t even know a lot of these pans are coated. It’s pretty baffling and I was trying to explain to people they are Teflon based and there are even content creators who are suggesting they aren’t coated. There’s so many pans and marketing that fail to mention they are coated and certainly no one is saying they chemical base. Some of these are sponsored videos that these companies are paying for and not correcting them when the specifically say non-coated or no chemicals used.
I hear ya. This drives me nuts. At a trade show, I had the owner of the company who imports Scanpan tell me that Scanpan is safe because it's 'water based'. Pardon?
Im happy you made this video. I own demeyere, all-clad, and made in for ss and matfer and merten storck for carbon steel (im still waiting to add an enamel cast iron braiser) and i know nonstick is a no go for many reason including the carcinogen and disposable nature. I went to my sisters, and she showed me her knock off hexclad, saying, "hexclad is the best cookware, even ramsey approves " I would love to tell her all the stuff i know about nonstick but i kept my mouth shut as we have a shaky relationship.
Im the kind of person that literally does the exact same thing you did as far as your research with hexclad. I search the internet for all the technological specs and bad reviews as i dont care for the good ones. Then I form a decision, but i do that from my shampoo(the wrong one can get you bald) to my cats' food and even socks, bath towels etc i can legit talk about the best materials for towels, clothes, cookware, rings, etc. It's the only way to protect yourself with misleading marketing. The research takes a lot of hours as i usually have to learn how the specific thing im lookimg for is made (must know how its made to make the best decisions on how it performs) but i dont mind. You can't escape carcinogenics, unfortunately, but you can limit the exposure as much as you can, like getting rid of nonstick cookware.
I bought the 1 quart sauce pot, with lid included, specifically for boiling small amounts of water, reheating soups, and some sauces. So far so good, but then again all I'm doing is reheating liquids/food with a lot of liquid. I will say that the pot does conduct heat very well, but, because of its textured material it makes me nervous as hell to use a metal spoon for stirring, mainly because of the noise it makes, lol. Additionally, it was expensive, this pot cost almost as much as my Falk copper 1.4 quart (18cm) saucier. as far as overall performance, there is no comparison, the Falk wins. All that being said, I would never consider adding any of the rest of the line up to replace my Made In stainless, or my Du Buyer and Smythey carbon pans. Hope this helps.
Thanks!
Pity that people don't do enough research on pots pan skittles .
Cast iron or enamel cast iron are life time ,The rest are short life span.
Next is stainless steel .
From these its aluminium covered in granite stone.
Next copper ones .
Great review chanel Thanks
Carbon steel is good too. Some of them may not be life time since the pan and handle are two separate pieces and they can come apart over many years, however there are a few companies that make carbon steel pans that are one solid piece.
I’m shocked…at the sight of a new t-shirt 😄
Haha!
Makes sense. For all the "innovation" of the hex pattern to somewhat protect the non-stick coating...at the end of the day, it is still just another non-stick pan. As you say, it *will* wear out, and it will become dangerous if abused. (overheated)
I'm firmly in the carbon steel camp. I use stainless for acidic dishes, but carbon steel is my go-to. No regrets, wouldn't go back to non-stick if you paid me.
Yes folks, there is a bit of a learning curve with carbon steel or cast iron. But with the help of channels like this one and Uncle Scott's Kitchen it isn't difficult. Just another skill to add to your repertoire. You too will eventually find yourself doing a couple of entirely unnecessary seasoning rounds just to get a nice even dark coating so you can look good while cooking! ;-)
Love it! I do unnecessary rounds all the time!!
Your channel is a great resource. Keep the faith. French Carbon Steel and Enamel Cast Iron for the win. My cooking experience and food have never been so good.
Right on. Thanks!
Thanks, Jed! I always enjoy your videos. I'll stick with my carbon steel and stainless steel pans. Question: Guy Fieri from the Food Network here in the US, is advertising his new "laser etched" titanium pans. Have you heard of these? Not sure if they're coated with chemicals or not.
Hi Geoff, I'm looking into these new Titanium pans now. More to come.
I'll stick with my cast iron and stainless. Tried and true
Cast iron, enamelled cast iron, and Solidteknics wrought iron is what I've switched to. No going back!
Hexclad is using Gordon Ramsey to boost their brand; now Hexclad is damaging Gordon Ramsey's reputation.
Thanks for the video. The manufacturers of Telfon pans try all the tricks. In Europe, companies are now offering recoated Teflon pans and are trying to advertise the pans this way. Unfortunately, many UA-camrs promote these pans in cooking videos (e.g.: Hoffman pans). It's also a shame that so few You Tubers - apart from you - promote excellent brands like Staub, Le Creuset, Stargazer, De Buyer etc. in cooking shows. I would buy more pans from you if your store was in Europe. Kind regards Klaus from Vienna
Interesting. Thanks fot the comment
Wowsers, they tossed them into a dishwasher....🤔🤮😱
Thanks for your informative review. Hexclad is all about hype, not quality. Gordon Ramsey ought to be ashamed. Stainless steel, iron, and carbon steel pans are my 'go-to' favorites, and they truly will last a lifetime and beyond.
Well said!
I looked at this pan when looking for an egg pan. Did my research and ended up going with the mineral b carbon pan.
Nice choice!
There’s SO MUCH marketing for HexClad I can’t help but be skeptical of it based on that alone. But I don’t like Teflon in general, even when it’s embedded within a hex pattern to try and protect it. So I don’t think I’m interested in these and plan to stick with carbon steel, cast iron, and stainless steel for the foreseeable future.
Anytime "they" push something, you know there is an agenda behind it !
I think the fact you don't own one makes this speculation. Probable good speculation as I agree CI or SS are the only long term options.
You are correct, but so far there isn't a PFAS chemical nonstick that lasts and by other reviews this isn't one either.
I’ll stick with my cast irons and enameled cast irons. They work for me.
I wouldn’t call it misleading. I’d call it total bull 💩 🤷♂️😁
People selling you something that can last forever don’t make enough money for so much advertising lol
That's usually the way.
Stainless steel all the way, you don't want any chemicals of the non stick coating in your body, they are Endocrine Disruptor.
I bought a whole set from Costco, TOTAL GARBAGE. DO NOT BUY. They do not work.
Hexclad 10" skillet is $149 MSRP, has a coating of...something...that wears out after a couple of years. Eggs don't stick...at first. They begin to do so when the coating begins wearing off.
Stargazer 10.5" cast iron skillet is $125 MSRP (I paid $115 for mine), never wears out (I'm 66, it will outlast me, that's for certain), after proper seasoning eggs don't stick, ever. Since I've started using clarified butter for cooking I have not had to re-season it once.
No more gimmicks for me, cast iron is the way forward.
You don't even need a Stargazer, from a functional standpoint a $20 Lodge is just as good. I have Stargazer and I love it, but I bought it because I like collecting cast iron pans.
Eggs don’t stick to Hexclad if you cook them properly USING BACON FAT or BUTTER! What is wrong with people who mistakenly think nonfat is good for you, when the opposite has actually been proven.
@@jeffwygum3032 The point being made is that if the eggs started sticking after some time when they previously didn't, then you know that it's because the nonstick coating has been changing in some way and/or slowly coming off into your food. He even said he uses clarified butter.
And if you're using fat or butter anyways (which I do), then why not just cast iron or carbon steel? One of the reasons people use crap like hexclad is because they can get away with (for some time until the coating wears out) not using any fat or butter.
Have you consulted Uncle Scott?!
Always
35 years of testing… not a single hexclad pan tested.
To be clear, i really love your channel and reviews. However, I’ve watched two “reviews” you’ve done on hexclad (this one and one about a year ago). I just wish YOU would do a review with the actual pan in your hand. I think it would be a lot more impactful than explaining what you think your experience would be, or describing someone else’s experiences. Even better would be giving hexclad an unbiased reaction.
The only reason I own a carbon steel pan is because of watching your videos. I sincerely appreciate what you do on this platform. Which is why it would be great to see what you think after using the product. I totally agree that it’s not a generational pan, that’s ridiculous. But I’m so intrigued by what you think about the pan’s performance with proper techniques.
The issue is not a one time cooking review, it’s long term use and health issues in the long term. Not aspects that are amenable to a You Tube review.
Thanks for the comment. I'm glad I've been helpful. For my position on Hexclad, I rely on my experience using similar cookware. Being that Hexclad is using a standard PTFE coating and their gimmick is the raised hex stainless steel protruding from the pan, I believe I've already had enough time with these types of pans. I really, really don't want to purchase a pan that is a) toxic and b) wasteful, when I already know the outcome. As long as the makers are using PTFE nonstick coatings, the outcome will be the same. If it walks like a duck, and talks like a duck...
@@Cook-Culture thank you for the reply. I do understand your position which was not lost on me in your first video regarding Hexclad. I’m simply suggesting that testing the pan’s performance side by side to an equally priced carbon steel pan would be interesting to see. Commentary about how hexclad can never be a generational pan makes sense within that comparison. The fact is, I’ve happily watched you saute a metric ton of onions over the years. That type of review would have been welcomed by me and more impactful. This aside, keep up the good work.
Have a great day.
Your comment is not wrong. Thanks for bringing it up. He’s pretty Xenophobic on the topic by painting a broad brush over its origins.
Fantastic job!
I will never buy a Chinese hexclad!
Tom’s Kitchen isn’t the most reliable channel since his content is sponsored by the manufacturer (he fails to disclose this part) but at least he tests the donated product and gives long term feedback. That’s a lot more than these rants.
What is there to test? PTFE degrading over time is a proven fact and it does not matter which pan it is applied to. Hexclad lying can be proven without owning the pan. Are you even listening to what he's saying?
@@bakk. idk homie, maybe test the manufacturer’s claims. See if it’s as true as they say. Otherwise, it’s just a full on rant. He can accomplish that via a podcast. This is YT where he can….idk…show and tell. No wonder he got sued.
@@Luke.Cooking There is no point in testing it because PTFE coatings have been tested extensively scientifically. These pans have PTFE coatings. The pans may be great for a few months or years, but after a while they *will* degrade, and that's the main issue he has with them. You don't need to buy one and cook with it for months/years to figure that out. It's a well-known flaw with the material they are using. What is there to show? A test like that would take too long to show anyway. He'd just end up telling us the very very predictable results. The entire point of this product is that it seems impressive at first so people have time to recommend it to friends and family before it inevitably becomes garbage.
His main complaint is basically that it is a disposable pan. Saying that this isn't a disposable pan would be contradicting tons and tons of research and science.
He has also talked to people who have tried these pans. Lots of people have had problems with the coatings becoming useless over time.... because it's inevitable. He has also mentioned America's Test Kitchen's test of these. Just the fact that they say it lasts a lifetime is false marketing because PTFE coatings can not last a lifetime. If they used some new innovative coating it would've made sense to try it out, but they didn't do that.
I have purchased quite a few pieces of Hexclad cookware and have been very happy with it. I agree that it is overpriced, but the feel and quality is excellent. I definitely take care of it by only using nylon or silicone utensils and hand wash it. It is great for cooking at medium or lower temperatures and for acidic based foods that you can’t cook in steel, cast iron, copper or aluminum. For high temperature searing, I use my Mineral B steel pans or my cast iron. For all of the “reviewers” who whine and cry because their eggs stick in a pan that they didn’t use oil, all I can say is Boo Hoo! Use butter, bacon fat or lard like a real chef does. Lastly, don’t use poisonous seed oils you have been brainwashed into believing are better for you. ☠️ PS: Guess who sells only steel and cast iron cookware on their UA-cam channel? (Can you say conflict of interest)😊
Hexclad will wear out, iron cookware does not. Hexclad contains forever chemicals, iron cookware does not. Pretty simple stuff.
"Guess who sells only steel and cast iron cookware" he could sell teflon pans if he wanted to and that would probably make him more money. He clearly chooses not to because of the ethical problems involved with that. That's very respectable.
Your coating isn't going to last forever even if you only use medium heat. That's just how PTFE coatings work. You bought a disposable pan.
False advertising