Well, this is a very honest in depth review, and I think you did a good job giving an honest opinion. My experience with anything that is a hybrid or nonstick pan, I simply just don't use metal utensils. Honestly, food releases well enough with them and I just don't feel it's necessary. In my experience, using metal utensils just shortens the life of any nonstick pan regardless of brand.
Once I figured out how to cook on stainless 5 ply pans (all clad brand). I tossed all my non stick pans. I make omelets and sunny side up eggs almost every morning. Heat pan on medium high till throwing water makes it dance around the pan, light avacado oil, butter and toss eggs in there and they won't stick if done right. I can literally make an omelet with 0 stick. I only need a tensile to folt the edges over. Sunny side up eggs require no tensile at all from pan to plate. Just slides right off.
100% agree. Stainless can be fairly non stick if you pre heat and use some fat. Carbon steel after seasoning is very non stick, again if you pre heat and use some fat. My carbon steel pans are used every day, I cook up hash browns, scrambled eggs and over easy eggs every morning and I have no sticking issues whatsoever. Clean up is easy. Bottom line there is no reason to use Teflon coated pans. I don’t much trust “scientific” studies that are underwritten by the same chemical companies that make Teflon. 😮
I’ve had a full set for three years, and they’re spotless on the inside, no damage,.. The outside has darkened in color, but that just shows it’s used, got on outside with s.o.s. steel wool, it cleans up. Hexclad is clear they are NOT pure non-stick. Light amount of oil for eggs & other sticky food
I have been using a hex-clad pan every day for the last 18 months, and it is still in brand-new condition. Even though it says you can use metal utensils with it I don't, I only use wood or silicone tools.... I think using metal tools would eventually scratch anything .....
Then they shouldn't say you can use metal utensils with it if i can't scratch the coating. But they do so this is a negative on the company and product.
After only 18 months of using @HexClad pots and pans, I am changing my mind! I am honestly disappointed, I really loved my Hexclad cookware but after recommending it since I purchased it, I no longer can because in my experience, it doesn't last. Do you have Hexclad cookware? Tell me about your experience below. I hope it is/was better than mine. What cookware do you use? Tell me in the comments below! As always, I appreciate you, thanks for watching! Links referenced in the video: Hexclad's FAQ page - hexclad.com/pages/faq Hexclad Max Temp - geni.us/maxtemp California's Prop 65 Link - dtsc.ca.gov/scp/authoritative-lists/ Hexclad Pan Specs - hexclad.com/products/8-hexclad-pan#specs Hexclad's Cooking Temp Video - ua-cam.com/video/2zHyvqrZfIM/v-deo.html
LOLOLOL Just because it says it's dishwasher safe doesn't mean to do it, especially every time you use it. Do you know what goes on in a dishwasher and with high-power detergent? Yeah maybe once in a while you are going somewhere and can't wash it by hand then it's dishwasher safe. Dishwasher detergent is a strong ass chemical to clean dirty plates, and some food is extra "sticky". So you are basically using a strong chemical and high heat cycle to wash a product that was chemically glued to metal. Guess how long that will last with repeated dishwashing
@@cam35mm I’ve run nonstick pans that cost half as much as Hexclad and had them last longer while running them through the dishwasher on a daily basis so yeah, I expected more from them. Still Don’t think that’s too much to ask.LOLOL
@@BeergrYT LOL then why did you get rid of it. LOL, And I bet you stick it in 500 degree ovens too because it said it's safe too. Why do you think they said not to stick fine crystal or China into the dishwasher. after all, it's basically ceramic and glass...oh my.
This is very interesting. I bought my 3 pan set and the same wok in 2020, they are still in a very good condition. I only hand wash them, never used a metal utensil on them.
I can definitely imagine that if I didn't use metal utensils on them, they would last much longer...that probably means they aren't metal utensil safe?
@@BeergrYT I have definitely gone down the same rabbit hole like you have. If anything comes off and goes through and/or in my body, I would be very upset as well. By the end of the day, I just want to sort of protect my $700 investment so I just followed the instructions they recommended, vaguely remember seeing these somewhere on their website.
@@JB-sm2en I was worried about the pfaa's causing issues, but the pfaa used in the pans are non-toxic. Basically, the chemical hates everything in the sense that it doesn't want to chemically bond to anything thus, if ingested, no harm will occur. I trust that advice, but I'm still skeptical considering the way corporations and government have lied about so many things.
@@BeergrYT If your utensil can fit between the metal dots, then it can scratch the coating which is softer than the coating of many other non-stick brands as shown in the recent Project Farm review video of various non-stick pans.
I just received my wok, and was pretty content to just try it out and not buy others, and was probably not going to use metal utensils often just to make it last longer but was undecided about putting it in the dishwasher. To be honest, I find it comforting that they honoured the warranty and sent over a new set. My ceramic pan lost it's nonstick quality in under two years so that was a major incentive to try this (and in the past Teflon pans started flaking off and plus were unhealthy). If California doesn't list PTFE (anymore, if it was just an update to the list), then that's also comforting because they haven't the lowest tolerance for any carcinogenic substances. Anyhow, I'll see how my wok does but might baby mine a bit more than I expected to.
I purchased the exact set from Costco Canada back in Dec 2021. I use them regularly and they are in pristine condition. I however do not put them in the dishwasher and do not use metal utensils (only silicone spatulas, personal preference). Your review made me recheck my pans with microscopic eyes LOL!
That's a shame, while I can't afford the brand, I was hoping the hex technique would trickle down to more economical options in the future. It seems like everything nonstick just doesn't last even if you take care of it. I have a small and large cast iron pan that I keep well-seasoned that does the bulk of my cooking and a number of nonstick coated pans in varying stages of degradation that I use for quick meals. All wooden spatulas and spoons, plastic tongs, and silicon-coated whisks to make them last a bit longer. I'm glad you made an update video, even the cheapest of nonstick options will work great for the first couple months, so it can be hard to judge reviews without repeated daily use for quite some time, and a lot of channels don't bother letting anyone know when things start to go south.
@@theonlyD All of the brands I talk about in this video are induction ready and will absolutely last forever. Just a little trick to get them “non-stick “ ua-cam.com/video/uzQp0oSMv4Y/v-deo.htmlsi=W29hWEVP2spkyhUR
What a great video. I've seen these pans advertised EVERYWHERE, and like most products that claim the world, I was a bit dubious of their claims and have not purchased them. Good to see that decision on my part paying off so to speak. Thank you for the warning and showing exactly why the pans are not a good fit for you and possibly others, and why they may not meet their marketing standards.
@@BeergrYT I actually haven't purchased any yet. Still rocking the old stainless steel, and even older cast iron. I'll be sure to stay tuned in for your next recommendation! Let us know what you find!
Same here, stainless steel are for a lifetime, I bought mine about 10 years ago and still looking like new. They are non stick when I use non-stick olive oil spray👌🏼
Definitely can't go wrong with the All-Clad pans. I love my All-Clad D5 set and they get used daily at home. I will say I have also recently tried some stainless pans given to me by a family member made by Tramontina. They certainly aren't the same level as the All-Clad set but for the price, they seem to be pretty solid pans. More time will tell though. Ever since switching to the solid stainless pans the only other thing I use is cast iron for certain applications. I won't be going back to any sort of special non-stick pans again at this point. They always come with the same problems and with limits real non-stick capability. Plus I am really skeptical about what chemicals you might be ingesting if that is chipping off during cooking.
Heard! Thank you! The search for my next pans continues but I am def leaning to the All-Clad pans. Enameled cast iron also has my interest peaked but that too may be another gimmick to fail? We will see!
@@BeergrYT I have some enameled cast iron as well. They are great for some specific things, definitely makes a great dutch oven or when cooking thicker steaks prior to searing, but I would find myself tired of their heavier weight pretty quickly if using them more regularly when cooking meals. I have been pretty impressed with their durability, though, as I am not known for being gentle on my cookware by any means. They still have a pretty limited nonstick capability in my opinion when it comes to higher temps or longer cook times. I think I am starting to settle on the stainless and then probably keep 1 or 2 nonstick pans I can be gentle with specifically for things like French omelets or some other quick breakfast items. Otherwise, the versatility and durability of a good quality stainless pan just seem like the way to go for most of the heavy cooking around the kitchen. Good luck on your search. I am sure you have much more experience than I do in these topics as I am really just getting started with cooking but have really enjoyed experimenting and learning along the way. I just recently found your channel but have enjoyed the content so far. Keep up the great work.
what do you use for limes noodle stir fry? We eat japchae often and can’t use the all clads because the noodles and sticky sauce just burn into the plan and it just becomes a mess and I think the same will happen with cast iron
Stainless steel I’d recommend all-clad or demeyer. Both are great. But I prefer regular cast iron for skillets. And Le Creuset enameled cast iron for a lot of others braisers and Dutch ovens etc. I use the stainless steel for mostly for sauce pan. I have carbon steel also. Which are great. I just prefer cast iron
I concur. Cast iron is forever, completely indestructible and pretty non stick as long as you reseason them every now and then, I bought my Wagner skillets 40 years ago and they are better today then they were then because cast iron gets better with use. For more delicate things like sauces or where you are cooking with wine multi ply stainless steel like All clad D5 of G5 are the go-to pans. Cast iron can also be cheap, Lodge is great and very affordable. I've never trusted Teflon, it might be harmless but why take the chance when cast iron works so much better.
I have big collection of cast iron acquired here and there, always loved them but as I’m now as woman in my mid seventies find the larger ones just too heavy. My favorite a Tramontina probably a 12”, has a long handle on one side and a shorter one on the other, much easier for me. I try to look at using my cast iron as a weight lifting opportunity but sometimes making a meal is enough of a workout.
Thank you for taking the time and commitment to share such well thought out information sir. Its people like you that make rhis world a safer and better place.
Stainless is my go-to for most of my cooking, and All-Clad is definitely my top pick. Having a decent non-stick pan is always nice, as well as something like cast iron for certain tasks (the 50+ year old Griswold that belonged to my grandmother is probably the slickest thing I've cooked on). Starting with my first All-Clad D3 fry pan 5-6 years ago, I've been adding pieces I need one at a time. They are pricey, but you wont have to worry about replacing them for 18 years, let alone 18 months. They do require a small amount of care, and aren't dishwasher safe, but cook the same on use #1 as they do on use #1000. I've heard good things about Made In and Heritage steel also, but haven't used those personally.
My father in law just restored a Griswold from 1929!!! And it looks like glass! I have some all-clad on the way from Heritage steel! I like the idea that theirs are made 100% in the US and even more so the fact that they are family owned. Stay tuned for that review, thanks for watching!
@@Sam___Smith high temp oil , wipe all the excess oil. Turn on the stove to high, once you see a small amount of smoke, remove it. I got this from UA-cam. I can't remember the exact temp.
7:55 it’s a good test, because adding oil just means the oil is non-stick. A true non-stick pan, PTFE, will release the egg as it cooks with no added oil.
Thank you so much for sharing this info. You go me worried about my recent purchase of similar Vertex pans, so I called the manufacturer and they assured me they were not teflon coated, Vertex pans use a porcelain coating. Thought it might interest you since you don’t want any teflon surfaces for cooking.
I have had the same experience, the non-stick has peeled off large areas of the hexclad pans I bought without even using metal utensils. I'm so disappointed because they were *expensive*. Glad to hear about your positive warranty experience. Gordon Ramsay should know better.
Amazing review! I really appreciate it! My husband got a set at Costco and I have been wanting to return the box that is until this moment unopened. It was weird for me to hear that was non stick and chemical free. Thanks a lot!! I will return it!
40 years ago i purchased a non stick pan that was made in the UK. It used a titanium mesh that the coating was bonded to. It worked but food became trapped in the mesh and because that food wasn't being moved it would tend to burn even though it wasn't sticking. Cost me $120 then so about $400 today. I think all Teflon based cook wear has a finite lifespan and should never be regarded as lifetime. Most of my cooking has been on clad stainless but I was given some Tramontina non stick pans that have held up well to grilled cheese and eggs.
When I went looking for cookware, every option had it's proponents and it's detractors. I was recently divorced and didn't have a whole lot of money, but I finally went with "Cuisinart 12 Piece Cookware Set, MultiClad Pro Triple Ply, Silver, MCP-12N". Bought them in 2018 and they look almost as good as they did in 2018 and they are used at least 5 days a week, but I also purchased some CeramiGuard II (PFOA free) Vollrath non-stick pans for the times when non-stick is needed. I avoid metal tools in the Vollrath pans, but the CeramiGuard II has held up quite well and I do sometimes use metal tools in them. Neither set of pans has warped or loosened a rivet. Just goes to show you don't need to buy hugely expensive pans to get a good value.
Great video! I stopped using non-stick pans about ten years ago, going with thick carbon steel, swedish cast iron and premium french copper (expensive, but i love it so!). My breakfast egg never stick. I can’t use the dishwasher, and i have to oil them to protect from rust-that is the downside i suppose, but i have almost built up a relationship with them, i know them, know how they heat up, which one to use to which dish and so on, so it’s worth it. And they really last more than a life time, my children will inherit them.
The flaking issue is 100% from putting it in the dishwasher. Putting anything nonstick in the dishwasher will damage and/or remove nonstick due to the aggressive nature of the detergent used in them
That is false! I take very good care, hand wash all my pans and don't use metal utensils on my pans and I have two that now have the coating peeling away.
It doesn't matter re: Dishwasher. The problem is the non-stick. Eventually ALL non-stick pans wear out. Hexclad is just celeb chef sponsored nonstick wear. If you really want some thing that works and lasts forever then buy cast iron, stainless steal, ceramic cast iron, or carbon steel. Non-stick does not last. Period.
I have a GreenPan non stick that is at least 6 to 7 years old and I wash it in the dishwasher all the time. It's still has great non-stick properties. I do not use metal utensils on it.
My experience with non stick pans has been they always perform great at first, but definitely they loose that initial non stick performance. That changes to a dull non stick thats ok still but nothing like new We bought a set of Le Creuset the pan quality is good. The coating is ok after 3 years but non stick performance is not what it was. We hand wash all the time and no metal utensils just silicone, plastic. Good video regarding the Hex clad never heard of it till tonight.
When looking up PTFE, try searching for PFOA/PFAS. These are "forever chemicals" used in the manufacture of PTFE and similar coatings. Another arra of concern is that if you read the fine print, you'll probably find that the coating is only considered "safe" or "inert" up to 500F. Its not so hard to blow past that line on a hot stovetop.
Most important is to use non-stick for purposes that non-stick is good for and cast iron/carbon steel or similar for super high temp cooking. I don't use non-stick for steaks anymore. Non-stick is good for many generic uses for sure. The marketing for non-sticks is often misleading and is very much so with HexClad.
VERY INFORMATIVE VID. THANKS! l love my De Buyer pans..blue steel. I even like that in time they turn uniformly dark grey. I never clean them with scratchy pads. Don't have to. They are inexpensive also. Chefs here in France commonly use them, and as we know, professional kitchens don't have time to worry about having to crazy scrub pots, 😊worry about utensil types. and need to rely on efficiency, soo....I'll go with a pro anytime. 😉
i like my allclad pans - 8 years still new looking. also recommend Mauvel if you can find them at a discount (i found these at Ross for like 20-30 bucks a pan). clean coat of oil or butter- make sure it’s nice and hot, do the water test (sprinkle water on it itll ball up and dance) then nothing sticks to it. even if stuff sticks a little, run hot water and use a scrubber immediately after, the crud should easily come off.
I'm so glad I found this video, I was about to buy 2 Hexclad pans 4.5qt & 12" frying pan, thank you for exposing this in a well mannered and respectful way, I would Not use these pans if it happened to our family, that stuff coming off of the pans is going into the food and bodies, I will check your updated video on what you use now which i believe is Stainless steel, thanks a bunch! ✌
Thanks for sharing! Yes, I upgraded to Heritage Steel stainless steel. Since then I have also added pans from Made In along with Demeyere. I talk about all three in the updated vid
@@BeergrYT Thanks brother! Watching the updated video now, I am only lookin for a good maybe 12" Frying pan w Lid if possible, which would you recommend from the 3 brands?
just finished watching your updated video I went with the Eater Series 12" Stainless Steel, I almost bought the Titanium but the Eaters series handle seems alot better to grab and handle(pun intended) 😀Thanks again, appreciate your feedback through your videos! ...Used your code btw✌
@@BeergrYT I actually cancelled and reordered the 10.5" frying pan, we needed a bit smaller than 12" but this one should be good(I made sure to re-use your code beergr) these apps make it hard as they keep changing your coupon code but i shared your code with honey app, so others can use your code and hopefully goes viral :) anyhow I did have a question, how are the "forever sponges" working for you thus far, I ordered a couple, cant seem to find those sponges by themselves just with the cleaning kit
Thank you for this video. I've been sooooo close to diving in and getting some Hexclad pans over the past few months but keep holding back due to the price. Your video has made me thankful that I never pulled the trigger because I've wondered about the longevity of the pans. For the amount they charge and the claims they make, I would assume and hope they would last forever. Even Hexclad replacing them every couple years is a hassle I don't want to have to deal with. You are much more of a cook than I am, so when/if you find a good replacement, please do a video on them. I wish more people took the time to analyze the good along with the bad instead of just hyping up a product to get views on YT. I can't tell you how many ads I've seen for Hexclad on my Facebook timeline over he past couple months with glowing reviews in the comments. If this is the result two years down the line, I feel for the people who spend hundreds of dollars on these pans...
I got rid of all my non-stick cookware and have replaced it with All-Clad D3 Stainless Steel. Expensive, but I love it and it will last me forever. You just have to preheat the pans and do the water drop test before using, and the food doesn't stick. Works every time.
1. Tetrafluoroethylene(TFE) is listed on oehha for Prop65, so poly(P) just means many TFE linked together through polymerization. 2.TFE causing cancer mechanism was only by inhalation in which it would then get absorbed directly into the blood stream, causing kidney toxicity which could lead to cancer but PTFE probably isn't going to convert into a gas on your stove 3. You probably lost the coating in the dish washer not cooking. It is pretty hard to get it out of those hexes when cooking. 4. The main reason to get hexclad is the wok otherwise allclad is better because you want the wok to be super hot but the coating stops that
I don't think it's possible for a non-stick to last "forever." Although 18-20 months is much longer than other non sticks I've used, even Hestan Titum. But at that price point, they *should* last a lifetime. If people must choose non-stick, I would just go with Tramontina and replace it at the first sign of wear. I always have a couple on hand for when my teenagers want to knock out some eggs. Otherwise, for "every day" cooking, I'd find a carbon steel set and research how to properly season it.
....For 8+ years, I have been using almost daily a set of Analon nouvelle nonstick (with the copper and induction stainless base) ... the nonstick surface and the pans in general look fantastic and the nonstick works almost as new...I use steel utensils often...no sticking issues at all.... the analon brand IS a high-end wanna-be, at lower cost... but arent exactly cheap.. but 8 years and counting.... I also have the stainless set(look new)... about 30 pieces between the nonstick and stainless including lids..
Nicely done video, fairly presented. One thing about how much heat is too much heat? I do have a couple nonstick pans that I occasionally use but only on a low heat hob. Using an infrared thermometer to check, it is shockingly easy to exceed 500 degrees in spots on even a medium heat setting. So even the manufacturer of Hexclad or any other PTFE contains coated cookware will disclose toxic off gassing at that temperature, because they have to. And who pays for these PTFE safety studies? Why the same companies that make PTFE. 🤔 Confirmation bias, anyone?
I don't know. I've used mine for 3 years now. They work great for me. I've also used them in the oven without a problem. As far as I'm concerned, they make a great product.
Hi! Several years ago I decided to go off all non stick cookware. My selection of pots and pans is now stainless steel from AllClad, copper with stainless steel coating from de Buyer, also a big pan made from steel by them, enamailed from Silit, cast iron with an enamailed coating from le Creuset and last but not least a forged iron pan. The forged iron pan is just great. It performes almost as a non stick when it's burned in well. As does the de Buyer pan. What I can say: you don't use more fat for cooking, but you learn to control your cooking process better, as even in a stainless steel pan you can cook a pancake with very few fat. Only wipe your pan with some oil when it's hot, add a dash of oil after that and neither your pancake nor your fried egg will stick. But you have to be more attentive in your cooking. All the best
I love my Le Creuset ❤️ and my Ninja foodie NeverStick Vivid Frypans w/lids. I also make sure to follow care instructions.example my frypans say let cool before cleaning and I haven’t had any issues.Le Creuset speaks for it self!
I had the absolute worst experience with Ninja pans. I've been a life long consumer of them & Shark.. I have just about every product they offer. When I ordered that entire set I was so excited. Then a year later all of my pots started to bubble. I treated them like non stick pans.. never using metal, no dishwasher, seasoned regular, refrained from high heat. When I contacted them regarding the issue, they did nothing but offer 20% off a new set. I was so disappointed in the brand that I had used & loved my entire adult life. So then I bought HC.
People love these pans because the pattern is attractive, which gives the impression of being well thought out. But the fact is, the stainless steel is not non-stick, so these pans are not entirely non-stick, and do not last very long due to the fine detail (tiny cross-sections) in the stainless surface. These are "appearance over function" products. Definitely avoid metal utensils while cooking if you already have these or other teflon / non-stick pans.
I love my Tramontina cookware. Stainless-steel with non stick sauté pans. They also make aluminum, but I made sure to get the stainless steel. Also their Ceramic lined 12” deep skillet. Inexpensive yet quality for the price. Love all my Tramontina pans without breaking the bank!
I actually do appreciate this. I bought a set in the summer of 2020. I do cook pretty regularly but also on a glass surface stove and it took me about a year figure out what proper heating was on those burners but in the last 8 months or so I notice the chipping on a few of my pots and sticking with my 12 inch pan. Now I sometimes will just do a small run of olive oil to prevent the sticking and it seems to work just fine but for steaks I use my cast iron. I’ve considered using the warranty which I probably will in the next month because I paid to have it.
My mom bought a T-fal stainless steel pan long ago, but doesn't use it as its too heavy for her now. I started it using it now myself and I love it. With this type of pan make sure to preheat to leidenfrost temp (when water forms a bead) and apply at least a thin coat of oil, this makes the pans non stick. Then there's also carbon steel and cast iron that must be seasoned, but once they are, are non stick.
I use an induction cooktop and stick to lower temps as it’s not necessary to over heat these pans! I hand wash my pots and pans with dishsoap and an OXO nylon scrubbing brush right after using! I have yet to have any problems but I will keep an eye out for problems you described. I’m more than satisfied with all six of my Hellas pots and pans and extra large wok
When I first started cooking about 25 years ago , I started with Meyer analon non stick and a hard anodized skillet. The non stick is still very solid. I always used plastic utensils, and hand washed. Top dollars well spent. The skillet is what i would call "bulletproof" , till this day. About 20 years ago , I shelled out for All-Clad SS set., not non stick.. A whole new level of indestructible. A bit of work to clean , let em soak if you have time. All that being said, I just bought this same set 2 weeks ago at Costco. So far so good. I will continue to use plastic utensils and see how she goes. I am very comfortable spending what i think was a great deal at costco, anyone who knows, knows they have a great , no questions asked return policy.
Great info here, thanks! I use All-Clad stainless steel and De Buyer carbon steel pans for all of my cooking. Both have a sleight learning curve, but it's well worth it. These pans will last forever.
I bought a full set of pans from Pampered Chef. I use them daily and clean in the dishwasher…which PC says is okay. They do not have a lifetime guarantee. The part that the coating is wearing off on are the rims around the entire pan. I’m thinking that is caused by their lids. Once the cooking area scratches they will be tossed. It will be a toss up as to what I’ll replace them with. Probably cast iron. I enjoyed your video. Thank you.
I agree. Hexclad pans are expensive junk. They have Teflon, nestled in a stainless steel "web" / mesh of sorts (the Teflon is ever so slightly lower than the stainless steel mesh, on the pan surface. This is to help prevent marring of the Teflon, as utensils will mostly scrape against the slightly raised, stainless steel mesh!). Hence, the pattern on the pans. If you don't use oils, butter, or ghee, your food is going to stick, mainly due to the stainless steel "webbing" / mesh. I did an experiment: cracked and egg in a true, non-stick (Teflon) pan, and cooked to make a fried egg - no oil. The egg came right out of the pan, sliding right onto my plate. Tried the same with Hexclad. The egg stuck to the point where you could turn the pan upside down, and the egg wasn't coming off! Had to use a spatula to get it out of the pan! Even with oil, Hexclad is not anymore non-stick than a decent stainless steel pan! Hexclad definitely is NOT worth the price. Why would you pay for Hexclad, when a good quality, stainless steel pan is just as good? Just because Gordon Ramsey is PAID to promote this poor excuse for a pan, certainly doesn't make it good! If you TRULY want good non-stick, a good quality, Teflon, non-stick pan is the way to go (e.g. All Clad D3. I bought this on Amazon, and got an 8" and 10" set, for less than 1 large Hexclad pan!). I read A LOT about Teflon pans before buying my set. First, Teflon is very safe - up until the surface material is marred / showing signs of coming off the pan (typically 3 - 5 years, if you take good care of the pans). I will often use ghee (clarified butter) for my oil in the pan, though it's not necessary. Ghee adds a nice buttery flavor, and has a high smoke-point (won't burn easily on higher cooking temperatures). I use utensils mean for use with Teflon pans (mine are silicone, and are good at over 400 degrees!). Do NOT ever use metal utensils in a Teflon pan! You will ruin the Teflon finish, and you pan will no longer be non-stick - not to mention that the Teflon will wind-up in your food! Hand wash the pans with soap and water on a paper towel, or soap and was on a soft sponge / soft cloth. NEVER use scrubbing sponges or steel wool, or abrasives (e.g. - Bar keeper's Friend), as these will ruin your pan's finish. Trust me, the pans wash / wipe out very easily using a paper towel / soft sponge / soft cloth, and some soap and water. Just put aside the pans after washing (or dry them with a dry dish towel). Teflon pans are amazing and safe, and will provide years of trouble free service, if you take care of them. Hope this helps.
Thanks for the update. We also use the 8" 1-2 times a day about 1.5 years so I'll keep an eye on it. I do use a decent amount of fat and my eggs and other things still slide right out, but I do that in any pan type. Switched to Hexclad originally because I couldn't keep the family from tearing up the non-stick pans we used to buy and then we're ingesting that stuff. I may try a carbon steel but it seems I can't get anyone to stop removing the seasoning because they think a pan must look shiny new. I believe the problem is with the humans and not the pans!
Thanks for sharing! Carbon steel may not be great for you then, I too have had to reapply seasoning when things like that happen. I have been using stainless cookware from Heritage, Made In and Demeyere ever since this video and all 3 are top tier products. They just need a quick overview on best practices for cooking with them. They will last forever.
For non-stick I'm really enjoying using the zwilling Madura-Plus. As for stainless steel Made-In is always my go to, but I was using a Tramontina as a budget one and that worked really well for the value
I use Tramontina's professional non-stick and have for a year. Take good care of and use only Bamboo utensils and plastic spatulas - love it, love it, love it. No problems with it so far.
Cast iron all the way. It has a steep learning curve but I haven’t used any other pan that has all of the following properties- non-toxic, non-stick(barring user error), easy to clean, makes delicious food. Some people complain of it being heavy- I use the smaller sized cast iron to alleviate the problem.
This is really informative and well-researched video. Thank you. My experience with the same Costco set bought 6 years ago is nothing like yours. The set is pristine. I occasionally dishwasher them. No flaking, no degradation. Yes, some oil is necessary. And they replaced one pan that warped (glass tops and induction cause that). Carbon steel and cast iron are far more finicky, again because of their uneven heating on anything but gas. Constantly obsessing over the seasoning takes the fun out of cooking. And a UA-camr actually said people liked the metallic taste of a carbon steel paella pan. The leeching is, therefore, real. So if the PTFE thing is a worry and carbon steel leeches, we are left with stainless. With seasoning and perfect temp control, you can get nonstick eggs. So many cooking implements out there are just rabbit holes. But good for content creators. Sous vide, stainless, pressure cooker, outdoor gas grill, pellet smoker. ‘Nuff said.
I bought the 14“ wok in 2022 from amazon, it is said on Amazon the coating is ceramic. I only cook Vegan food, so most of the time it's non-stick except when cooking fried rice. Yesterday I found Costco was selling it and it looks different from what I bought; the lines was thinner and the surface looks more shinny and smoother, the price is good too, so I couldn't help to buy another 14" wok. After I came back from Costco, I found out on Costco website that the coating is PTFE, I am a little struggle with this, but I think if I cook with low temperature, it should be safe. The one I bought in 2022 still in good condition except the stickiness when cooking fried rice.
When first used they were very non-stick, but over time and usage not, now my eggs stick and I use a decent amount of olive oil. When I first got them I was very happy with how the eggs would just slide off, even my scrambled eggs, not now everything sticks. I bought mine with a slight discount, but even then they were more than I should have or would have spent, more hype than function.
I like Hestan NanoBond, All Clad Copper Core, and Demeyere Atlantis if your looking at stainless steel. I don't do nonstick anymore for all the reasons you point out in this video. I'm also getting into carbon steel. With proper seasoning it performs almost as well as "nonstick" cookware and it will last forever.
I get it. I appreciate the time you put into this video. Your points of concern are all valid. I will just say (I use Hexclad nearly daily) that I have from the beginning treated them as I would a cheap, nonstick pan from Walmart. I use wood or silicone spatulas or spoons because I understand that metal will scratch metal and nonstick....period. having said that, I don't understand your reluctance in getting a brand new pan whenever it's damaged. How great is that? Treat your pans with care and they will perform well and last a lot longer. Then, when it wears out or is damaged, get yourself a free new pan! 👍
@wc4572 Ugh, I'm tired of the environment argument. The average citizen is constantly berating themselves for abusing the environment yet we only contribute about a quarter of 1 point of that pollution. The majority of the blame lands on major corporations and our entire trash collection system. We could have placed laws in place, trash systems in place that would have been much more environmentally friendly but now we're stuck. Companies package everything in plastic, you have to go to a farmer's market just to get meats wrapped in paper these days and farmer's markers are only open certain days. I mean I could go on for hours siting specific examples but stop blaming yourself and others for pollution, we're barely a drop in the pond. Your 1 pan per year isn't going to save or destroy the world.
Your comment is totally correct. I've been very impressed with the HexClad but it's still a non-stick pan so all the non-stick pan rules apply, irrespective of marketing BS. If you use it like a non-stick pan (no dishwasher or metal tools) then it's the best non-stick pan you will buy. Is it as durable as straight up stainless/carbon steel? No. Is it better than your average aluminum non-stick pan that will be garbage in two years? Absolutely yes. It dominates the non-stick pans 100% The fact that people even compare it to stainless at all is testament that it's punching above it's weight.
I like our madein stainless pots and pans, they are very good, not perfect but the best i have used including my parents all clad pans. comfortable to use handles, which to me at least are better than the all clad handles, it is hard to use that as a selling point as everyones hands are different and we all grip the handles abit different. It is a sad reflection on our world that so many reviewers do not follow up giving extended impressions and saying "hey i may have made a mistake" here s what i have now found and it has changed my views. So well done, to me at least this adds weight to your reviewsas you are willing to give out information, experiance and knowledge that has changed. I would suggest reaching out to made in and see if they would offer some free pans or a discount to review them, as along as you disclose i see no problem. Try the same with all clad but i doubt they would with there advertising the way it is. Take care, God bless one and all.
Great video very informative, perhaps they gave updated their website descriptions most everything iveclooked at on hexclad said oven safe 500. I thing 1 item may have been 700 not sure which or why. Or it may have been the lids are safe to 500. Idk who runs an oven over 450. On my personal observation of various cookware. I'd say I don't care what they say and any pro will usually say this as well do not put your cookware in the dishwasher hand wash for better longevity. It definitely messes with the non stick. Also if u have any pots pans with that hockey puck bottom that is not 1 solid smooth surface, eventually water will get in-between and cause it to separate
if you're looking for new pants, would recommend the Vollrath brand and their rivetless aluminum pans specifically. I've had a 10" for a while and no issues, and just got a 10" non-stick over the weekend and love it. But looking up links on their website, seems like they're discontinued now (specifically the rivetless ones)? But either way, they're still available on Amazon right now, if you want to give them a go. For what I use aluminum pans for, they've been the best for me.
I gave up on my Hexclad pans a few years ago for basically the same reason. Switched to stainless steel and just keep one cheap nonstick pan for eggs and replace it periodically. You don’t really want to use nonstick once it starts flaking off
What about ceramic cookware ? That seems to be number one on my cookware list they're nonstick, dishwasher safe and can be used with a variety of cooking utensils. To me you can't beat ceramic or can you?
So after looking into ceramic, the result was pretty much the same, eventually that ceramic coating wears off, especially if you put them in the dishwasher. For us, we knew we wanted to stay away from something like that even though they are way better than PTFE coated pans.
Mine are at about 2 years of use and are starting to fail as well. I haven't made a claim on them yet - hopefully they will honor their warranty as it was a big reason I got them. Sadly - even if they honor it, I doubt they will in another 2 years. The positive I'm taking out this is that I'm now ready for a stainless set.
I use lots of lodge cast iron for most cooking. Have a All-Clad D3 12 inch stainless fry pan. Cuisinart 12 Piece Cookware Set, MultiClad Pro Triple Ply(id call them a all-clad knock off but happy with them) and a carbon steel wok. No Teflon in my kitchen. Stainless is great for acidic and liquids, cast iron great for everything else, carbon steel wok was a splurge and is definitely a learning experience for me as I stir-fry at least once a week .
i bought i think that was 2010 around ... a WMF (German Brand) Stainless Steel Pan in their "Pro Grade" (Lot of Restaurants here in Austria and Germany are using them) Still have that thing today and is literally my "Daily Driver" since then - Sure you have to "learn the techniques" how to Cook with Stainless Steel Pans, but i can even cook eggs with it without sticking after all that years. The best thing about Stainless Steel Pans - if you treat them right (while cooking AND cleaning) they are zero hassle to clean and there is nothing better then a good "Pansauce" And a good one ... even when a lil bit pricey, is indestructible
I have Hexclad pans and I am super satisfied with them. I never fry my steak in them due to the fact that I was told not to overheat the pans. My steaks are cooked in my cast iron skillet to perfect result every time. The guy in the video never let us know how he is using his pans but it looks to me that they are getting the roughest treatment possible in the kitchen. It is with pans as other tools in the kitchen. We had different knives for different tasks. To me, that yields for pans as well.
I have had the same thing happen with one pan and the wok, but the areas without the non-stick were much much larger. All that after about 18months of use
I’ve never actually heard of that Henckels line. I looked it up and it doesn’t look like they even sell it on Henckels website. It’s only at retailers like Walmart or Costco. It’s also a quarter of the price of Hexclad. Either way, for me it’s a no go because I am done with all things non-stick. If you try it, let me know. I will tell you that Henckels is owned by Zwilling Group and they are an EXCELLENT company with a very long history of backing their products.
As stainless steel and the teflon expand and contract at different rates, that would account for the loss of the nonstick or more accurately, the stick resistance, of the surface. It sounds to me that these pans were exposed to much higher temperatures than their design specs permit and breakdown of the surface accelerated.
I use pans very similar to the Hexclad ones, Bergner Hi-Tech 3 Masterpro, which are much cheaper and I have used them for years without any problem, in fact I use them daily, but I am extremely careful when using and caring for them, I always use wood spatulas and I wash them by hand. I guess the same thing happens with HexClad. By the way, you have to learn to control the temperatures to cook with them. I plan to buy a 14" HexClad wok and I plan to take care of it and maintain it like the Hi-Tech 3
All-clad D-5 pots and skillet, carbon steel wok and skillet, cast iron skillet, and a good medium and large non-stick which I replace Avery couple of ears. I will never have to replace the all_clad, the carbon steel, and the cast-iron. It’s a pittance to replace the nonstick skillets every couple years.
I have had my set for almost 10 years. We use metal utensils and dishwasher every time. No issues ever. No problem at all with my pans. I do condition them as needed and no high heat because it reaches and holds the heat really well. Sorry you got a bad experience.
I’m glad they have lasted for you. One common thing I’ve noticed since making this video is that people who bought Hexclad long ago, when they first came out are having a vastly different experience than those who purchased within the last couple of years 🤷
Thank you for posting. I have been really considering purchasing a set, thinking it would be my final pot set. After watching this video, I will definitely be saving my money.
I've had hexclad a couple years. They do clean up really well, and are great for searing. They are far from non-stick, but if I use enough oil or butter, do quite well (why would one need to use oil or butter on non-stick fir things lije eggs). Other things do release quite well so partially non-stick? Another negative is that the bottoms are not completely flat. I have seen at least 1 reviewer point this out and he said Hexclad told him that these will flatten out after a few cooks. When I asked them about this after 2 years of use (and still not flat), they told me they are designed that way so they don't warp. They never answered my repeated questions as to why the 2 different stories, but did offer to replace them. Turned them down if I was hoing to have the same situation. I'll also be interested to see what you end up with.
You're right, they definitely do clean up well but I never really had that problem with cheaper non-stick pans either. Just got some pans from Heritage Steel and they have me wondering WTF I ever bought non-stick in the first place lol
Glad I watched this. And the sad part is that non stick coating is PTFE based which is teflon which is toxic. So if it’s flaking off it’s being ingested.
Just switched from Hexclad to Salad Master. Very excited. I agree, we're bummed about our clad and it's horrible Chem leaching and scratching with non aggressive medal utensils that's occurring.
Don't know if you've picked up any stainless cookware yet but I would recommend Heritage Steel along with All-Clad or Made In. HS is made in Tennessee by a family company.
I bought the 5-Ply Stainless Steel by Lagostina years ago. Love the pots but did have trouble with the pan at first until I found I wasn't preheating it hot enough. Tossed all my non stick pans & now use only stainless or & my one trusted cast iron.
I researched very thoroughly before buying Hex-Clad. From what I read, all "non-stick" pans have a limited life span where they will need to be replaced (some even said yearly) due to the coating wearing off. Hex-Clad were rated as a "good-enough" for both non-stick and stainless properties; not perfect at either but really decent at both. If I have to get replacements every few years under warranty, I see this as better than buying new "cheap" non stick pans yearly and having separate stainless to store (yes, I'll still hold on to my All-Clad). Using a fat and heating to the proper temperature (like cooking with Stainless) will yield excellent "non-stick" results.
I bought a set of these after watching Gordon Ramsey also, by the way, the pepper grinder he uses is awesome. I also have a problem with things sticking, but most of all, something you didn't mentions is the handles. The first time I cooked in the 10" skillet, i picked it up and the pan spun in my hand and the food hit the floor. I am so used to my All-Clad pans handles. I had the chance to buy All-Clad before they stopped having their seconds sale in Washington Pennsylvania. I went there twice. I picked up about $6000.00 worth of All-Clad pots and pans for around $2000.00. The collection is so big I have to store some of it in the garage. I use these pans most of the time and am very happy with them. I also use Cast Iron pans to cook really high heat things like steak. I also bought a set of All-Clad non-stick aluminum pans and feel that they were so cheap at the seconds sale that if they fail, I will just buy some more.
I use iron pans. And steel pots. Will also buy and use enamel coated dutch oven soon for some things, but they do scratch over time so I would use wood utensils. I'm also interested in carbon steel pans, just haven't bought any yet. I don't use teflon anything. F that garbage to be honest. Iron cooks eggs just fine.
Before we even used hex clad after we bought them. From Costco. I washed them after light seasoning as instructed. As I used a paper towel to dry them. Saw tons of black residue AND it was removing the black non stick material. We immediately returned them and went full stainless steel. Hex clad is horrible
So I might not be the best to recommend pots & pans since I don't cook everyday, but I use the Soft Grip set from GreenLife and absolutely love them! They're not a super pricey brand, but they've held up great for me and are truely non-stick. When I cook eggs, I crack the egg in a bowl, stir it up, then pour it directly into the pan with nothing else and it doesn't stick. Most times when I cook something I don't even have to wash the pans because a paper towel wipes it clean. Now, I don't wash them in the dishwasher because cleaning them is so easy, so even when I need to wash them I just wipe them out with soap, water, and a dish sponge. I also try to avoid using metal utensils on them because I'm afraid of ruining that beautiful non-stick surface. lol With that in mind, I bought the set in March 2022 and they all still look like new. Even the little pan that I use most. And I can't tell any difference in the non-stick effectiveness. I ordered mine on Amazon for the shipping, but they also have a nice website. On the Amazon page they state the pans are free of PFAS, PFOA, lead, and cadmium. ....Also they're available in light pink, which immediately sold me on them. LOL But they've been totally worth it! I can't speak for how they hold up to dishwashing and metal utensils, but my personal experience with them has been great.
I have had the 10" pan for 3 months so far... yeah not long but, there is no discoloration and the performance is as the day I bought it. I don't see a need for the pots though. I will get the 8" and 12" soon. I also hand wash and dry after every use.
Thanks for this video. It was very informative. Personally, I never put any of my pots or pans in my dishwasher. That is a very harsh environment for any cookware. Even though manufacturers say their products are dishwasher safe, they recommend hand washing. I have multiclad stainless cookware as one of my main choices and either Staub or Le Creuset as my other main choice for everyday cookware. For nonstick pans, I have some ceramic nonstick tri-ply skillets that do very well. These do everything I need for my daily cooking needs. I don't want the hassles of cast iron or carbon steel pans. Your video has me rethinking any desire to buy HexClad. I always thought they were a bit too evasive about that nonstick material they use in their products.
Soooo, serendipitously, just today I received my replacement 10" pan from Hexclad. I've had the original pan for less than 5 months and I cooked with it every single day (eggs and bacon). After about three months, I noticed that an area on the left side was starting to show wear, even though I washed it with non-abrasives. Yes, EVERYTHING wanted to stick to that area, so I avoided it as best as I could and always used oil or butter when cooking with the pan. Eventually, the sticky spot grew so large, it was virtually worthless to cook with. Thinking it must be something "I'M" doing wrong, I decided to get a replacement. So, here I am wondering what to do now. I am looking at Heritage Steel pans, but I just don't know. It is eye opening that the magic of Hexclad is really just coated with Teflon in a stainless steel mesh. Very disappointing. These are expensive! To anyone thinking about buy one of these (or worse, a whole set) caveat emptor ("Let the buyer beware").
I too cook everyday. I have Allclad D5 and copper core as well as Made In and Demeyere. My favorite is the Demeyere Atlantis line. Little by little I am replacing my cookware with Demeyere. I need to mention that I cook with induction and not all induction cookware performs the same The Demeyere is the best that I have used with induction and their Silvinox coating is very nice.
My HexClad peeled too and I too was told by a hexclad rep at Costco that the dishwasher would ruin the nonstick coating. My pots and pans are two yrs old. I only have ever used silicone utensils so I believe it. HexClad should not advertise they are dishwasher safe
I bet its from the differential thermal expansion properties of the different materials. The metal probably expands more than the non stick coating does when it heats up... which over time would erode the bonding between the metal and the coat. which would then chip off, just the way it seems to have done in the video. It makes perfect sense!
hello, I am researching pans. do you think all-clad is better for non-stick? when I was looking at them, they don't really claim non-stick but I did read they are hard to clean so I would think they may be harder to clean than Hexclad. What are your thoughts?
Great question!!! We ended purchasing Heritage Steel pans and we absolutely love them! There are just a few different ways to cook with them to get a “nonstick” type of experience. I should have my initial review video up next week! We have no issue cleaning them and the best part is they actually add flavor to the food in a way that hexclad never did.
No, they didn’t even ask me to send them back. They told me they are recyclable but my local waste management company would not recycle them since they need a special process in order to be recycled.
⭐ HEXCLAD JUST CHANGED THEIR COOKWARE, WATCH HERE - ua-cam.com/video/fYtudeKhKDg/v-deo.html ⭐
Well, this is a very honest in depth review, and I think you did a good job giving an honest opinion. My experience with anything that is a hybrid or nonstick pan, I simply just don't use metal utensils. Honestly, food releases well enough with them and I just don't feel it's necessary. In my experience, using metal utensils just shortens the life of any nonstick pan regardless of brand.
Once I figured out how to cook on stainless 5 ply pans (all clad brand). I tossed all my non stick pans. I make omelets and sunny side up eggs almost every morning. Heat pan on medium high till throwing water makes it dance around the pan, light avacado oil, butter and toss eggs in there and they won't stick if done right. I can literally make an omelet with 0 stick. I only need a tensile to folt the edges over. Sunny side up eggs require no tensile at all from pan to plate. Just slides right off.
100% agree. Stainless can be fairly non stick if you pre heat and use some fat. Carbon steel after seasoning is very non stick, again if you pre heat and use some fat. My carbon steel pans are used every day, I cook up hash browns, scrambled eggs and over easy eggs every morning and I have no sticking issues whatsoever. Clean up is easy. Bottom line there is no reason to use Teflon coated pans. I don’t much trust “scientific” studies that are underwritten by the same chemical companies that make Teflon. 😮
You can do it in this way with every stainlessness steel pan. Non toxic, life-time retainable.
I’ve had a full set for three years, and they’re spotless on the inside, no damage,.. The outside has darkened in color, but that just shows it’s used, got on outside with s.o.s. steel wool, it cleans up. Hexclad is clear they are NOT pure non-stick. Light amount of oil for eggs & other sticky food
I have been using a hex-clad pan every day for the last 18 months, and it is still in brand-new condition. Even though it says you can use metal utensils with it I don't, I only use wood or silicone tools.... I think using metal tools would eventually scratch anything .....
Then they shouldn't say you can use metal utensils with it if i can't scratch the coating. But they do so this is a negative on the company and product.
After only 18 months of using @HexClad pots and pans, I am changing my mind! I am honestly disappointed, I really loved my Hexclad cookware but after recommending it since I purchased it, I no longer can because in my experience, it doesn't last.
Do you have Hexclad cookware? Tell me about your experience below. I hope it is/was better than mine.
What cookware do you use? Tell me in the comments below!
As always, I appreciate you, thanks for watching!
Links referenced in the video:
Hexclad's FAQ page - hexclad.com/pages/faq
Hexclad Max Temp - geni.us/maxtemp
California's Prop 65 Link - dtsc.ca.gov/scp/authoritative-lists/
Hexclad Pan Specs - hexclad.com/products/8-hexclad-pan#specs
Hexclad's Cooking Temp Video - ua-cam.com/video/2zHyvqrZfIM/v-deo.html
Damn, son...what unfortunate timing.
Tramontina for everyday person triply if you can't afford allclad.
LOLOLOL Just because it says it's dishwasher safe doesn't mean to do it, especially every time you use it. Do you know what goes on in a dishwasher and with high-power detergent? Yeah maybe once in a while you are going somewhere and can't wash it by hand then it's dishwasher safe. Dishwasher detergent is a strong ass chemical to clean dirty plates, and some food is extra "sticky". So you are basically using a strong chemical and high heat cycle to wash a product that was chemically glued to metal. Guess how long that will last with repeated dishwashing
@@cam35mm I’ve run nonstick pans that cost half as much as Hexclad and had them last longer while running them through the dishwasher on a daily basis so yeah, I expected more from them. Still Don’t think that’s too much to ask.LOLOL
@@BeergrYT LOL then why did you get rid of it. LOL, And I bet you stick it in 500 degree ovens too because it said it's safe too. Why do you think they said not to stick fine crystal or China into the dishwasher. after all, it's basically ceramic and glass...oh my.
This is very interesting. I bought my 3 pan set and the same wok in 2020, they are still in a very good condition. I only hand wash them, never used a metal utensil on them.
I can definitely imagine that if I didn't use metal utensils on them, they would last much longer...that probably means they aren't metal utensil safe?
@@BeergrYT I have definitely gone down the same rabbit hole like you have. If anything comes off and goes through and/or in my body, I would be very upset as well. By the end of the day, I just want to sort of protect my $700 investment so I just followed the instructions they recommended, vaguely remember seeing these somewhere on their website.
@@JB-sm2en I was worried about the pfaa's causing issues, but the pfaa used in the pans are non-toxic. Basically, the chemical hates everything in the sense that it doesn't want to chemically bond to anything thus, if ingested, no harm will occur. I trust that advice, but I'm still skeptical considering the way corporations and government have lied about so many things.
@@BeergrYT If your utensil can fit between the metal dots, then it can scratch the coating which is softer than the coating of many other non-stick brands as shown in the recent Project Farm review video of various non-stick pans.
I just received my wok, and was pretty content to just try it out and not buy others, and was probably not going to use metal utensils often just to make it last longer but was undecided about putting it in the dishwasher. To be honest, I find it comforting that they honoured the warranty and sent over a new set. My ceramic pan lost it's nonstick quality in under two years so that was a major incentive to try this (and in the past Teflon pans started flaking off and plus were unhealthy). If California doesn't list PTFE (anymore, if it was just an update to the list), then that's also comforting because they haven't the lowest tolerance for any carcinogenic substances. Anyhow, I'll see how my wok does but might baby mine a bit more than I expected to.
I purchased the exact set from Costco Canada back in Dec 2021. I use them regularly and they are in pristine condition. I however do not put them in the dishwasher and do not use metal utensils (only silicone spatulas, personal preference). Your review made me recheck my pans with microscopic eyes LOL!
I’m glad they’re lasting for you! They def should last longer if you don’t use them how they’re marketed.
I am exactly like you but have two pans starting to peel the coating and I don't use my every day nor put temps above medium.
That's a shame, while I can't afford the brand, I was hoping the hex technique would trickle down to more economical options in the future. It seems like everything nonstick just doesn't last even if you take care of it.
I have a small and large cast iron pan that I keep well-seasoned that does the bulk of my cooking and a number of nonstick coated pans in varying stages of degradation that I use for quick meals. All wooden spatulas and spoons, plastic tongs, and silicon-coated whisks to make them last a bit longer.
I'm glad you made an update video, even the cheapest of nonstick options will work great for the first couple months, so it can be hard to judge reviews without repeated daily use for quite some time, and a lot of channels don't bother letting anyone know when things start to go south.
Definitely, the lesson here is just buy cheap if you want non stick. No matter the price tag, it’s just going fail in the end.
There are generic brands of hexclad, you can get a pan for like $20-40
@@BeergrYT The issue is that I have an induction cooker so my options are limited.
@@theonlyD All of the brands I talk about in this video are induction ready and will absolutely last forever. Just a little trick to get them “non-stick “ ua-cam.com/video/uzQp0oSMv4Y/v-deo.htmlsi=W29hWEVP2spkyhUR
Henkels has a HXagon product that's the same
What a great video. I've seen these pans advertised EVERYWHERE, and like most products that claim the world, I was a bit dubious of their claims and have not purchased them. Good to see that decision on my part paying off so to speak. Thank you for the warning and showing exactly why the pans are not a good fit for you and possibly others, and why they may not meet their marketing standards.
Thank you for watching! Which pans did you end up going with??
@@BeergrYT I actually haven't purchased any yet. Still rocking the old stainless steel, and even older cast iron. I'll be sure to stay tuned in for your next recommendation! Let us know what you find!
@@Schwermer19Those are the only two pans you truly ever need, Good choices.
Same here, stainless steel are for a lifetime, I bought mine about 10 years ago and still looking like new. They are non stick when I use non-stick olive oil spray👌🏼
Definitely can't go wrong with the All-Clad pans. I love my All-Clad D5 set and they get used daily at home. I will say I have also recently tried some stainless pans given to me by a family member made by Tramontina. They certainly aren't the same level as the All-Clad set but for the price, they seem to be pretty solid pans. More time will tell though. Ever since switching to the solid stainless pans the only other thing I use is cast iron for certain applications. I won't be going back to any sort of special non-stick pans again at this point. They always come with the same problems and with limits real non-stick capability. Plus I am really skeptical about what chemicals you might be ingesting if that is chipping off during cooking.
Heard! Thank you! The search for my next pans continues but I am def leaning to the All-Clad pans. Enameled cast iron also has my interest peaked but that too may be another gimmick to fail? We will see!
@@BeergrYT I have some enameled cast iron as well. They are great for some specific things, definitely makes a great dutch oven or when cooking thicker steaks prior to searing, but I would find myself tired of their heavier weight pretty quickly if using them more regularly when cooking meals. I have been pretty impressed with their durability, though, as I am not known for being gentle on my cookware by any means. They still have a pretty limited nonstick capability in my opinion when it comes to higher temps or longer cook times. I think I am starting to settle on the stainless and then probably keep 1 or 2 nonstick pans I can be gentle with specifically for things like French omelets or some other quick breakfast items. Otherwise, the versatility and durability of a good quality stainless pan just seem like the way to go for most of the heavy cooking around the kitchen. Good luck on your search. I am sure you have much more experience than I do in these topics as I am really just getting started with cooking but have really enjoyed experimenting and learning along the way. I just recently found your channel but have enjoyed the content so far. Keep up the great work.
what do you use for limes noodle stir fry? We eat japchae often and can’t use the all clads because the noodles and sticky sauce just burn into the plan and it just becomes a mess and I think the same will happen with cast iron
@@Mina-ob7pq I use a Yosukata carbon steel wok. They work great for stir frying.
@@Finis08thanks! I’m sure I can grab one at T&T!
Stainless steel I’d recommend all-clad or demeyer. Both are great. But I prefer regular cast iron for skillets. And Le Creuset enameled cast iron for a lot of others braisers and Dutch ovens etc. I use the stainless steel for mostly for sauce pan. I have carbon steel also. Which are great. I just prefer cast iron
I concur. Cast iron is forever, completely indestructible and pretty non stick as long as you reseason them every now and then, I bought my Wagner skillets 40 years ago and they are better today then they were then because cast iron gets better with use.
For more delicate things like sauces or where you are cooking with wine multi ply stainless steel like All clad D5 of G5 are the go-to pans. Cast iron can also be cheap, Lodge is great and very affordable.
I've never trusted Teflon, it might be harmless but why take the chance when cast iron works so much better.
I’m a cast iron girl for sure 🍳
I have big collection of cast iron acquired here and there, always loved them but as I’m now as woman in my mid seventies find the larger ones just too heavy. My favorite a Tramontina probably a 12”, has a long handle on one side and a shorter one on the other, much easier for me. I try to look at using my cast iron as a weight lifting opportunity but sometimes making a meal is enough of a workout.
Thank you for taking the time and commitment to share such well thought out information sir. Its people like you that make rhis world a safer and better place.
I appreciate that! Thanks for watching
Stainless is my go-to for most of my cooking, and All-Clad is definitely my top pick. Having a decent non-stick pan is always nice, as well as something like cast iron for certain tasks (the 50+ year old Griswold that belonged to my grandmother is probably the slickest thing I've cooked on).
Starting with my first All-Clad D3 fry pan 5-6 years ago, I've been adding pieces I need one at a time. They are pricey, but you wont have to worry about replacing them for 18 years, let alone 18 months. They do require a small amount of care, and aren't dishwasher safe, but cook the same on use #1 as they do on use #1000. I've heard good things about Made In and Heritage steel also, but haven't used those personally.
My father in law just restored a Griswold from 1929!!! And it looks like glass!
I have some all-clad on the way from Heritage steel! I like the idea that theirs are made 100% in the US and even more so the fact that they are family owned. Stay tuned for that review, thanks for watching!
I have stainless steel skillet and pots, Cast iron skillet and WOK and a carbon steel Wok. I season all of them. So, It rarely sticks.
@@TChalla007how do you season the stainless?
@@Sam___Smith high temp oil , wipe all the excess oil. Turn on the stove to high, once you see a small amount of smoke, remove it. I got this from UA-cam. I can't remember the exact temp.
@@TChalla007 wow thanks! do you only have to do this one time? Or periodically?
Really helpful. Thank you for your efforts. You make a solid observation regarding the specs page of each pan. That says a lot about the manufacturer.
Glad it was helpful!
Kudos to you for your humility and also dedication to your family through ignoring forever chemicals as and where you're able!
7:55 it’s a good test, because adding oil just means the oil is non-stick. A true non-stick pan, PTFE, will release the egg as it cooks with no added oil.
Thank you so much for sharing this info. You go me worried about my recent purchase of similar Vertex pans, so I called the manufacturer and they assured me they were not teflon coated, Vertex pans use a porcelain coating. Thought it might interest you since you don’t want any teflon surfaces for cooking.
Thank you for makijg this video. I was about to buy HexClad but wont be anymore.
I have had the same experience, the non-stick has peeled off large areas of the hexclad pans I bought without even using metal utensils. I'm so disappointed because they were *expensive*. Glad to hear about your positive warranty experience. Gordon Ramsay should know better.
Amazing review! I really appreciate it! My husband got a set at Costco and I have been wanting to return the box that is until this moment unopened. It was weird for me to hear that was non stick and chemical free. Thanks a lot!! I will return it!
The Costco band is Henckles brand not Hexclad.
40 years ago i purchased a non stick pan that was made in the UK. It used a titanium mesh that the coating was bonded to. It worked but food became trapped in the mesh and because that food wasn't being moved it would tend to burn even though it wasn't sticking. Cost me $120 then so about $400 today. I think all Teflon based cook wear has a finite lifespan and should never be regarded as lifetime. Most of my cooking has been on clad stainless but I was given some Tramontina non stick pans that have held up well to grilled cheese and eggs.
I love my MADEIN carbon steel pans, once they were seasoned, the non stick is the best of any so called nonstick on the market.
You will love them.
I have the 12” and the griddle! I do love them!
When I went looking for cookware, every option had it's proponents and it's detractors. I was recently divorced and didn't have a whole lot of money, but I finally went with "Cuisinart 12 Piece Cookware Set, MultiClad Pro Triple Ply, Silver, MCP-12N". Bought them in 2018 and they look almost as good as they did in 2018 and they are used at least 5 days a week, but I also purchased some CeramiGuard II (PFOA free) Vollrath non-stick pans for the times when non-stick is needed. I avoid metal tools in the Vollrath pans, but the CeramiGuard II has held up quite well and I do sometimes use metal tools in them. Neither set of pans has warped or loosened a rivet. Just goes to show you don't need to buy hugely expensive pans to get a good value.
Great video! I stopped using non-stick pans about ten years ago, going with thick carbon steel, swedish cast iron and premium french copper (expensive, but i love it so!). My breakfast egg never stick. I can’t use the dishwasher, and i have to oil them to protect from rust-that is the downside i suppose, but i have almost built up a relationship with them, i know them, know how they heat up, which one to use to which dish and so on, so it’s worth it. And they really last more than a life time, my children will inherit them.
You're so right, you definitely build up a relationship with them
The flaking issue is 100% from putting it in the dishwasher. Putting anything nonstick in the dishwasher will damage and/or remove nonstick due to the aggressive nature of the detergent used in them
I always hand wash and silicone utensils. I had the same experience as Beergr video. I also, do not recommend Hex clad.
That is false! I take very good care, hand wash all my pans and don't use metal utensils on my pans and I have two that now have the coating peeling away.
But if that's true, they shouldn't advertise them as dishwasher-safe.
It doesn't matter re: Dishwasher. The problem is the non-stick. Eventually ALL non-stick pans wear out. Hexclad is just celeb chef sponsored nonstick wear. If you really want some thing that works and lasts forever then buy cast iron, stainless steal, ceramic cast iron, or carbon steel. Non-stick does not last. Period.
I have a GreenPan non stick that is at least 6 to 7 years old and I wash it in the dishwasher all the time. It's still has great non-stick properties. I do not use metal utensils on it.
Nonstick coating will always eventually delaminate from a pan because of the repeated expansion and contraction from cooking and cooling down.
Agreed, I just hoped for a longer experience based on Hexclad's claims. I have far less expensive non-stick pans last longer.
@@BeergrYTwhich non-stick pot do you use/recommend ?
Pppppplease and thank you.😊
My experience with non stick pans has been they always perform great at first, but definitely they loose that initial non stick performance. That changes to a dull non stick thats ok still but nothing like new We bought a set of Le Creuset the pan quality is good. The coating is ok after 3 years but non stick performance is not what it was. We hand wash all the time and no metal utensils just silicone, plastic. Good video regarding the Hex clad never heard of it till tonight.
When looking up PTFE, try searching for PFOA/PFAS. These are "forever chemicals" used in the manufacture of PTFE and similar coatings. Another arra of concern is that if you read the fine print, you'll probably find that the coating is only considered "safe" or "inert" up to 500F. Its not so hard to blow past that line on a hot stovetop.
Totally agree!
Most important is to use non-stick for purposes that non-stick is good for and cast iron/carbon steel or similar for super high temp cooking. I don't use non-stick for steaks anymore. Non-stick is good for many generic uses for sure. The marketing for non-sticks is often misleading and is very much so with HexClad.
VERY INFORMATIVE VID. THANKS! l love my De Buyer pans..blue steel. I even like that in time they turn uniformly dark grey. I never clean them with scratchy pads. Don't have to. They are inexpensive also. Chefs here in France commonly use them, and as we know, professional kitchens don't have time to worry about having to crazy scrub pots, 😊worry about utensil types. and need to rely on efficiency, soo....I'll go with a pro anytime. 😉
i like my allclad pans - 8 years still new looking. also recommend Mauvel if you can find them at a discount (i found these at Ross for like 20-30 bucks a pan). clean coat of oil or butter- make sure it’s nice and hot, do the water test (sprinkle water on it itll ball up and dance) then nothing sticks to it. even if stuff sticks a little, run hot water and use a scrubber immediately after, the crud should easily come off.
I'm so glad I found this video, I was about to buy 2 Hexclad pans 4.5qt & 12" frying pan, thank you for exposing this in a well mannered and respectful way, I would Not use these pans if it happened to our family, that stuff coming off of the pans is going into the food and bodies, I will check your updated video on what you use now which i believe is Stainless steel, thanks a bunch! ✌
Thanks for sharing! Yes, I upgraded to Heritage Steel stainless steel. Since then I have also added pans from Made In along with Demeyere. I talk about all three in the updated vid
@@BeergrYT Thanks brother! Watching the updated video now, I am only lookin for a good maybe 12" Frying pan w Lid if possible, which would you recommend from the 3 brands?
just finished watching your updated video I went with the Eater Series 12" Stainless Steel, I almost bought the Titanium but the Eaters series handle seems alot better to grab and handle(pun intended) 😀Thanks again, appreciate your feedback through your videos! ...Used your code btw✌
@@Humble452 Awesome, let me know if you need any tips or assistance or video ideas!
@@BeergrYT I actually cancelled and reordered the 10.5" frying pan, we needed a bit smaller than 12" but this one should be good(I made sure to re-use your code beergr) these apps make it hard as they keep changing your coupon code but i shared your code with honey app, so others can use your code and hopefully goes viral :) anyhow I did have a question, how are the "forever sponges" working for you thus far, I ordered a couple, cant seem to find those sponges by themselves just with the cleaning kit
Thank you for this video. I've been sooooo close to diving in and getting some Hexclad pans over the past few months but keep holding back due to the price. Your video has made me thankful that I never pulled the trigger because I've wondered about the longevity of the pans. For the amount they charge and the claims they make, I would assume and hope they would last forever. Even Hexclad replacing them every couple years is a hassle I don't want to have to deal with. You are much more of a cook than I am, so when/if you find a good replacement, please do a video on them. I wish more people took the time to analyze the good along with the bad instead of just hyping up a product to get views on YT. I can't tell you how many ads I've seen for Hexclad on my Facebook timeline over he past couple months with glowing reviews in the comments. If this is the result two years down the line, I feel for the people who spend hundreds of dollars on these pans...
Oh yeah once you click one of those ads, they’ve got you pinned forever lol. Thanks for watching!
I got rid of all my non-stick cookware and have replaced it with All-Clad D3 Stainless Steel. Expensive, but I love it and it will last me forever. You just have to preheat the pans and do the water drop test before using, and the food doesn't stick. Works every time.
1. Tetrafluoroethylene(TFE) is listed on oehha for Prop65, so poly(P) just means many TFE linked together through polymerization.
2.TFE causing cancer mechanism was only by inhalation in which it would then get absorbed directly into the blood stream, causing kidney toxicity which could lead to cancer but PTFE probably isn't going to convert into a gas on your stove
3. You probably lost the coating in the dish washer not cooking. It is pretty hard to get it out of those hexes when cooking.
4. The main reason to get hexclad is the wok otherwise allclad is better because you want the wok to be super hot but the coating stops that
I don't think it's possible for a non-stick to last "forever." Although 18-20 months is much longer than other non sticks I've used, even Hestan Titum. But at that price point, they *should* last a lifetime. If people must choose non-stick, I would just go with Tramontina and replace it at the first sign of wear. I always have a couple on hand for when my teenagers want to knock out some eggs. Otherwise, for "every day" cooking, I'd find a carbon steel set and research how to properly season it.
....For 8+ years, I have been using almost daily a set of Analon nouvelle nonstick (with the copper and induction stainless base) ... the nonstick surface and the pans in general look fantastic and the nonstick works almost as new...I use steel utensils often...no sticking issues at all.... the analon brand IS a high-end wanna-be, at lower cost... but arent exactly cheap.. but 8 years and counting.... I also have the stainless set(look new)... about 30 pieces between the nonstick and stainless including lids..
Choosing to follow you as a result of watching this video. Thanks for your honest review!
Awesome! Thank you!
Nicely done video, fairly presented. One thing about how much heat is too much heat? I do have a couple nonstick pans that I occasionally use but only on a low heat hob. Using an infrared thermometer to check, it is shockingly easy to exceed 500 degrees in spots on even a medium heat setting. So even the manufacturer of Hexclad or any other PTFE contains coated cookware will disclose toxic off gassing at that temperature, because they have to. And who pays for these PTFE safety studies? Why the same companies that make PTFE. 🤔 Confirmation bias, anyone?
I don't know. I've used mine for 3 years now. They work great for me. I've also used them in the oven without a problem. As far as I'm concerned, they make a great product.
I am glad they are working out for you
Hi! Several years ago I decided to go off all non stick cookware. My selection of pots and pans is now stainless steel from AllClad, copper with stainless steel coating from de Buyer, also a big pan made from steel by them, enamailed from Silit, cast iron with an enamailed coating from le Creuset and last but not least a forged iron pan. The forged iron pan is just great. It performes almost as a non stick when it's burned in well. As does the de Buyer pan. What I can say: you don't use more fat for cooking, but you learn to control your cooking process better, as even in a stainless steel pan you can cook a pancake with very few fat. Only wipe your pan with some oil when it's hot, add a dash of oil after that and neither your pancake nor your fried egg will stick. But you have to be more attentive in your cooking. All the best
I love my Le Creuset ❤️ and my Ninja foodie NeverStick Vivid Frypans w/lids.
I also make sure to follow care instructions.example my frypans say let cool before cleaning and I haven’t had any issues.Le Creuset speaks for it self!
Thanks for watching and sharing! I just got some Clad/steel pans from Heritage steel and have been LOVING them!
I had the absolute worst experience with Ninja pans. I've been a life long consumer of them & Shark.. I have just about every product they offer. When I ordered that entire set I was so excited. Then a year later all of my pots started to bubble. I treated them like non stick pans.. never using metal, no dishwasher, seasoned regular, refrained from high heat. When I contacted them regarding the issue, they did nothing but offer 20% off a new set. I was so disappointed in the brand that I had used & loved my entire adult life. So then I bought HC.
People love these pans because the pattern is attractive, which gives the impression of being well thought out. But the fact is, the stainless steel is not non-stick, so these pans are not entirely non-stick, and do not last very long due to the fine detail (tiny cross-sections) in the stainless surface. These are "appearance over function" products. Definitely avoid metal utensils while cooking if you already have these or other teflon / non-stick pans.
I love my Tramontina cookware. Stainless-steel with non stick sauté pans. They also make aluminum, but I made sure to get the stainless steel. Also their Ceramic lined 12” deep skillet. Inexpensive yet quality for the price. Love all my Tramontina pans without breaking the bank!
I actually do appreciate this. I bought a set in the summer of 2020. I do cook pretty regularly but also on a glass surface stove and it took me about a year figure out what proper heating was on those burners but in the last 8 months or so I notice the chipping on a few of my pots and sticking with my 12 inch pan. Now I sometimes will just do a small run of olive oil to prevent the sticking and it seems to work just fine but for steaks I use my cast iron. I’ve considered using the warranty which I probably will in the next month because I paid to have it.
My mom bought a T-fal stainless steel pan long ago, but doesn't use it as its too heavy for her now. I started it using it now myself and I love it. With this type of pan make sure to preheat to leidenfrost temp (when water forms a bead) and apply at least a thin coat of oil, this makes the pans non stick. Then there's also carbon steel and cast iron that must be seasoned, but once they are, are non stick.
Thanks for the heads up. I was all set to buy the whole set. I avoid PTFE in any form. Shame, they look pretty cool.
I use an induction cooktop and stick to lower temps as it’s not necessary to over heat these pans! I hand wash my pots and pans with dishsoap and an OXO nylon scrubbing brush right after using! I have yet to have any problems but I will keep an eye out for problems you described. I’m more than satisfied with all six of my Hellas pots and pans and extra large wok
When I first started cooking about 25 years ago , I started with Meyer analon non stick and a hard anodized skillet. The non stick is still very solid. I always used plastic utensils, and hand washed. Top dollars well spent. The skillet is what i would call "bulletproof" , till this day. About 20 years ago , I shelled out for All-Clad SS set., not non stick.. A whole new level of indestructible. A bit of work to clean , let em soak if you have time. All that being said, I just bought this same set 2 weeks ago at Costco. So far so good. I will continue to use plastic utensils and see how she goes. I am very comfortable spending what i think was a great deal at costco, anyone who knows, knows they have a great , no questions asked return policy.
Great info here, thanks! I use All-Clad stainless steel and De Buyer carbon steel pans for all of my cooking. Both have a sleight learning curve, but it's well worth it. These pans will last forever.
We went with Heritage Steel and have been loving them! Review video coming soon! Thanks!
Yes, I wish I had bought Heritage steel instead of All-Clad. I hate the handles on All-Clad. My next stainless steel pan will be Heritage.
@@hepgeoff - Yeah, All-Clad couldn’t have designed a less ergonomic handle 😂
So true!
I am so glad that I saw your video! I would like to thank you for saving me money!!! THANK YOU :)
I bought a full set of pans from Pampered Chef. I use them daily and clean in the dishwasher…which PC says is okay. They do not have a lifetime guarantee. The part that the coating is wearing off on are the rims around the entire pan. I’m thinking that is caused by their lids. Once the cooking area scratches they will be tossed. It will be a toss up as to what I’ll replace them with. Probably cast iron. I enjoyed your video. Thank you.
Thanks for sharing! Be sure to check out my update to this video about which stainless steel pans we went with. Also, don't overlook carbon steel!
I agree. Hexclad pans are expensive junk. They have Teflon, nestled in a stainless steel "web" / mesh of sorts (the Teflon is ever so slightly lower than the stainless steel mesh, on the pan surface. This is to help prevent marring of the Teflon, as utensils will mostly scrape against the slightly raised, stainless steel mesh!). Hence, the pattern on the pans. If you don't use oils, butter, or ghee, your food is going to stick, mainly due to the stainless steel "webbing" / mesh. I did an experiment: cracked and egg in a true, non-stick (Teflon) pan, and cooked to make a fried egg - no oil. The egg came right out of the pan, sliding right onto my plate. Tried the same with Hexclad. The egg stuck to the point where you could turn the pan upside down, and the egg wasn't coming off! Had to use a spatula to get it out of the pan! Even with oil, Hexclad is not anymore non-stick than a decent stainless steel pan! Hexclad definitely is NOT worth the price. Why would you pay for Hexclad, when a good quality, stainless steel pan is just as good? Just because Gordon Ramsey is PAID to promote this poor excuse for a pan, certainly doesn't make it good! If you TRULY want good non-stick, a good quality, Teflon, non-stick pan is the way to go (e.g. All Clad D3. I bought this on Amazon, and got an 8" and 10" set, for less than 1 large Hexclad pan!). I read A LOT about Teflon pans before buying my set. First, Teflon is very safe - up until the surface material is marred / showing signs of coming off the pan (typically 3 - 5 years, if you take good care of the pans). I will often use ghee (clarified butter) for my oil in the pan, though it's not necessary. Ghee adds a nice buttery flavor, and has a high smoke-point (won't burn easily on higher cooking temperatures). I use utensils mean for use with Teflon pans (mine are silicone, and are good at over 400 degrees!). Do NOT ever use metal utensils in a Teflon pan! You will ruin the Teflon finish, and you pan will no longer be non-stick - not to mention that the Teflon will wind-up in your food! Hand wash the pans with soap and water on a paper towel, or soap and was on a soft sponge / soft cloth. NEVER use scrubbing sponges or steel wool, or abrasives (e.g. - Bar keeper's Friend), as these will ruin your pan's finish. Trust me, the pans wash / wipe out very easily using a paper towel / soft sponge / soft cloth, and some soap and water. Just put aside the pans after washing (or dry them with a dry dish towel). Teflon pans are amazing and safe, and will provide years of trouble free service, if you take care of them. Hope this helps.
Thanks for the update. We also use the 8" 1-2 times a day about 1.5 years so I'll keep an eye on it. I do use a decent amount of fat and my eggs and other things still slide right out, but I do that in any pan type. Switched to Hexclad originally because I couldn't keep the family from tearing up the non-stick pans we used to buy and then we're ingesting that stuff. I may try a carbon steel but it seems I can't get anyone to stop removing the seasoning because they think a pan must look shiny new. I believe the problem is with the humans and not the pans!
Thanks for sharing! Carbon steel may not be great for you then, I too have had to reapply seasoning when things like that happen. I have been using stainless cookware from Heritage, Made In and Demeyere ever since this video and all 3 are top tier products. They just need a quick overview on best practices for cooking with them. They will last forever.
For non-stick I'm really enjoying using the zwilling Madura-Plus. As for stainless steel Made-In is always my go to, but I was using a Tramontina as a budget one and that worked really well for the value
I use Tramontina's professional non-stick and have for a year. Take good care of and use only
Bamboo utensils and plastic spatulas - love it, love it, love it. No problems with it so far.
Cast iron all the way. It has a steep learning curve but I haven’t used any other pan that has all of the following properties- non-toxic, non-stick(barring user error), easy to clean, makes delicious food.
Some people complain of it being heavy- I use the smaller sized cast iron to alleviate the problem.
This is really informative and well-researched video. Thank you. My experience with the same Costco set bought 6 years ago is nothing like yours. The set is pristine. I occasionally dishwasher them. No flaking, no degradation. Yes, some oil is necessary. And they replaced one pan that warped (glass tops and induction cause that). Carbon steel and cast iron are far more finicky, again because of their uneven heating on anything but gas. Constantly obsessing over the seasoning takes the fun out of cooking. And a UA-camr actually said people liked the metallic taste of a carbon steel paella pan. The leeching is, therefore, real. So if the PTFE thing is a worry and carbon steel leeches, we are left with stainless. With seasoning and perfect temp control, you can get nonstick eggs. So many cooking implements out there are just rabbit holes. But good for content creators. Sous vide, stainless, pressure cooker, outdoor gas grill, pellet smoker. ‘Nuff said.
I bought the 14“ wok in 2022 from amazon, it is said on Amazon the coating is ceramic. I only cook Vegan food, so most of the time it's non-stick except when cooking fried rice. Yesterday I found Costco was selling it and it looks different from what I bought; the lines was thinner and the surface looks more shinny and smoother, the price is good too, so I couldn't help to buy another 14" wok. After I came back from Costco, I found out on Costco website that the coating is PTFE, I am a little struggle with this, but I think if I cook with low temperature, it should be safe. The one I bought in 2022 still in good condition except the stickiness when cooking fried rice.
Youve got it backwards. Theyve always been made with ptfe. They only switched like this year to ceramic coating.
@ it is good if they switched to ceramic coating
When first used they were very non-stick, but over time and usage not, now my eggs stick and I use a decent amount of olive oil. When I first got them I was very happy with how the eggs would just slide off, even my scrambled eggs, not now everything sticks. I bought mine with a slight discount, but even then they were more than I should have or would have spent, more hype than function.
Good morning. Thanks for sharing the valuable info. What do you recommend for nonstick pans?
Something on the lesser expensive side. I don't really have any brand specific recommendations, maybe Made In but I have not used it personally.
I like Hestan NanoBond, All Clad Copper Core, and Demeyere Atlantis if your looking at stainless steel. I don't do nonstick anymore for all the reasons you point out in this video. I'm also getting into carbon steel. With proper seasoning it performs almost as well as "nonstick" cookware and it will last forever.
I get it. I appreciate the time you put into this video. Your points of concern are all valid. I will just say (I use Hexclad nearly daily) that I have from the beginning treated them as I would a cheap, nonstick pan from Walmart. I use wood or silicone spatulas or spoons because I understand that metal will scratch metal and nonstick....period. having said that, I don't understand your reluctance in getting a brand new pan whenever it's damaged. How great is that? Treat your pans with care and they will perform well and last a lot longer. Then, when it wears out or is damaged, get yourself a free new pan! 👍
because its terrible for the environment and a stainless steel pan is superior once you learn how to use it properly and lasts a lifetime
@wc4572 Ugh, I'm tired of the environment argument. The average citizen is constantly berating themselves for abusing the environment yet we only contribute about a quarter of 1 point of that pollution. The majority of the blame lands on major corporations and our entire trash collection system. We could have placed laws in place, trash systems in place that would have been much more environmentally friendly but now we're stuck. Companies package everything in plastic, you have to go to a farmer's market just to get meats wrapped in paper these days and farmer's markers are only open certain days. I mean I could go on for hours siting specific examples but stop blaming yourself and others for pollution, we're barely a drop in the pond. Your 1 pan per year isn't going to save or destroy the world.
I found the warranty very difficult. Took "months" to get one pan replaced. It was far from a straight forward easy replacement.
Your comment is totally correct. I've been very impressed with the HexClad but it's still a non-stick pan so all the non-stick pan rules apply, irrespective of marketing BS. If you use it like a non-stick pan (no dishwasher or metal tools) then it's the best non-stick pan you will buy. Is it as durable as straight up stainless/carbon steel? No. Is it better than your average aluminum non-stick pan that will be garbage in two years? Absolutely yes. It dominates the non-stick pans 100%
The fact that people even compare it to stainless at all is testament that it's punching above it's weight.
@@MrRaincoast haters lol
I like our madein stainless pots and pans, they are very good, not perfect but the best i have used including my parents all clad pans. comfortable to use handles, which to me at least are better than the all clad handles, it is hard to use that as a selling point as everyones hands are different and we all grip the handles abit different. It is a sad reflection on our world that so many reviewers do not follow up giving extended impressions and saying "hey i may have made a mistake" here s what i have now found and it has changed my views. So well done, to me at least this adds weight to your reviewsas you are willing to give out information, experiance and knowledge that has changed.
I would suggest reaching out to made in and see if they would offer some free pans or a discount to review them, as along as you disclose i see no problem. Try the same with all clad but i doubt they would with there advertising the way it is.
Take care, God bless one and all.
Great video very informative, perhaps they gave updated their website descriptions most everything iveclooked at on hexclad said oven safe 500. I thing 1 item may have been 700 not sure which or why. Or it may have been the lids are safe to 500. Idk who runs an oven over 450.
On my personal observation of various cookware. I'd say I don't care what they say and any pro will usually say this as well do not put your cookware in the dishwasher hand wash for better longevity. It definitely messes with the non stick. Also if u have any pots pans with that hockey puck bottom that is not 1 solid smooth surface, eventually water will get in-between and cause it to separate
if you're looking for new pants, would recommend the Vollrath brand and their rivetless aluminum pans specifically. I've had a 10" for a while and no issues, and just got a 10" non-stick over the weekend and love it. But looking up links on their website, seems like they're discontinued now (specifically the rivetless ones)? But either way, they're still available on Amazon right now, if you want to give them a go. For what I use aluminum pans for, they've been the best for me.
Thanks for your recommendation, I will check them out. I Just received some new pans from Heritage Steel and have been LOVING them!
I gave up on my Hexclad pans a few years ago for basically the same reason. Switched to stainless steel and just keep one cheap nonstick pan for eggs and replace it periodically. You don’t really want to use nonstick once it starts flaking off
What about ceramic cookware ? That seems to be number one on my cookware list they're nonstick, dishwasher safe and can be used with a variety of cooking utensils. To me you can't beat ceramic or can you?
So after looking into ceramic, the result was pretty much the same, eventually that ceramic coating wears off, especially if you put them in the dishwasher. For us, we knew we wanted to stay away from something like that even though they are way better than PTFE coated pans.
Thank you for checking that out for me. Maybe it's the pretty flowers on the pots and pans that have fooled me 😂
Mine are at about 2 years of use and are starting to fail as well. I haven't made a claim on them yet - hopefully they will honor their warranty as it was a big reason I got them. Sadly - even if they honor it, I doubt they will in another 2 years. The positive I'm taking out this is that I'm now ready for a stainless set.
I use lots of lodge cast iron for most cooking. Have a All-Clad D3 12 inch stainless fry pan.
Cuisinart 12 Piece Cookware Set, MultiClad Pro Triple Ply(id call them a all-clad knock off but happy with them) and a carbon steel wok. No Teflon in my kitchen. Stainless is great for acidic and liquids, cast iron great for everything else, carbon steel wok was a splurge and is definitely a learning experience for me as I stir-fry at least once a week .
Thanks for sharing!
i bought i think that was 2010 around ... a WMF (German Brand) Stainless Steel Pan in their "Pro Grade" (Lot of Restaurants here in Austria and Germany are using them)
Still have that thing today and is literally my "Daily Driver" since then - Sure you have to "learn the techniques" how to Cook with Stainless Steel Pans, but i can even cook eggs with it without sticking after all that years.
The best thing about Stainless Steel Pans - if you treat them right (while cooking AND cleaning) they are zero hassle to clean and there is nothing better then a good "Pansauce"
And a good one ... even when a lil bit pricey, is indestructible
I have Hexclad pans and I am super satisfied with them. I never fry my steak in them due to the fact that I was told not to overheat the pans. My steaks are cooked in my cast iron skillet to perfect result every time. The guy in the video never let us know how he is using his pans but it looks to me that they are getting the roughest treatment possible in the kitchen. It is with pans as other tools in the kitchen. We had different knives for different tasks. To me, that yields for pans as well.
I have had the same thing happen with one pan and the wok, but the areas without the non-stick were much much larger. All that after about 18months of use
Thanks for the review, im looking into HXagon by Henkels and was wondering if Hexclad was truly superior
I’ve never actually heard of that Henckels line. I looked it up and it doesn’t look like they even sell it on Henckels website. It’s only at retailers like Walmart or Costco. It’s also a quarter of the price of Hexclad. Either way, for me it’s a no go because I am done with all things non-stick. If you try it, let me know. I will tell you that Henckels is owned by Zwilling Group and they are an EXCELLENT company with a very long history of backing their products.
As stainless steel and the teflon expand and contract at different rates, that would account for the loss of the nonstick or more accurately, the stick resistance, of the surface. It sounds to me that these pans were exposed to much higher temperatures than their design specs permit and breakdown of the surface accelerated.
I use pans very similar to the Hexclad ones, Bergner Hi-Tech 3 Masterpro, which are much cheaper and I have used them for years without any problem, in fact I use them daily, but I am extremely careful when using and caring for them, I always use wood spatulas and I wash them by hand. I guess the same thing happens with HexClad. By the way, you have to learn to control the temperatures to cook with them. I plan to buy a 14" HexClad wok and I plan to take care of it and maintain it like the Hi-Tech 3
If you use them daily then I highly recommend Carbon Steel pans. Not as good for acidic foods, but golden for almost everything else.
All-clad D-5 pots and skillet, carbon steel wok and skillet, cast iron skillet, and a good medium and large non-stick which I replace Avery couple of ears. I will never have to replace the all_clad, the carbon steel, and the cast-iron. It’s a pittance to replace the nonstick skillets every couple years.
I have had my set for almost 10 years. We use metal utensils and dishwasher every time. No issues ever. No problem at all with my pans.
I do condition them as needed and no high heat because it reaches and holds the heat really well.
Sorry you got a bad experience.
I’m glad they have lasted for you. One common thing I’ve noticed since making this video is that people who bought Hexclad long ago, when they first came out are having a vastly different experience than those who purchased within the last couple of years 🤷
The raised surfaces keep metal spatula off the teflon. How would that keep a fork off the teflon?
Thank you for posting. I have been really considering purchasing a set, thinking it would be my final pot set. After watching this video, I will definitely be saving my money.
Good choice! Anything with PTFE or non stick will always degrade.
I've had hexclad a couple years. They do clean up really well, and are great for searing. They are far from non-stick, but if I use enough oil or butter, do quite well (why would one need to use oil or butter on non-stick fir things lije eggs). Other things do release quite well so partially non-stick? Another negative is that the bottoms are not completely flat. I have seen at least 1 reviewer point this out and he said Hexclad told him that these will flatten out after a few cooks. When I asked them about this after 2 years of use (and still not flat), they told me they are designed that way so they don't warp. They never answered my repeated questions as to why the 2 different stories, but did offer to replace them. Turned them down if I was hoing to have the same situation. I'll also be interested to see what you end up with.
You're right, they definitely do clean up well but I never really had that problem with cheaper non-stick pans either.
Just got some pans from Heritage Steel and they have me wondering WTF I ever bought non-stick in the first place lol
Glad I watched this. And the sad part is that non stick coating is PTFE based which is teflon which is toxic. So if it’s flaking off it’s being ingested.
PTFE which is Teflon is inert and not toxic. It’s the chemicals used in the process to make which are toxic.
Just switched from Hexclad to Salad Master. Very excited. I agree, we're bummed about our clad and it's horrible Chem leaching and scratching with non aggressive medal utensils that's occurring.
I'm glad I saw this, I am looking for new pans and almost bought hexclad. I look forward to seeing what you figure out.
Stay tuned! Decision is coming up
**Updated Video - ua-cam.com/video/uzQp0oSMv4Y/v-deo.html
Don't know if you've picked up any stainless cookware yet but I would recommend Heritage Steel along with All-Clad or Made In. HS is made in Tennessee by a family company.
That is EXACTLY what we bought! Just posted the video last Friday - ua-cam.com/video/uzQp0oSMv4Y/v-deo.html
I bought the 5-Ply Stainless Steel by Lagostina years ago. Love the pots but did have trouble with the pan at first until I found I wasn't preheating it hot enough. Tossed all my non stick pans & now use only stainless or & my one trusted cast iron.
have you tried the Titanium Always Pan® Pro I have reshoring and I hear it is an excellent pan?
I researched very thoroughly before buying Hex-Clad. From what I read, all "non-stick" pans have a limited life span where they will need to be replaced (some even said yearly) due to the coating wearing off. Hex-Clad were rated as a "good-enough" for both non-stick and stainless properties; not perfect at either but really decent at both. If I have to get replacements every few years under warranty, I see this as better than buying new "cheap" non stick pans yearly and having separate stainless to store (yes, I'll still hold on to my All-Clad). Using a fat and heating to the proper temperature (like cooking with Stainless) will yield excellent "non-stick" results.
Thanks for sharing your experience! My follow up video is coming very soon, hope you tune in for that as well
I bought a set of these after watching Gordon Ramsey also, by the way, the pepper grinder he uses is awesome. I also have a problem with things sticking, but most of all, something you didn't mentions is the handles. The first time I cooked in the 10" skillet, i picked it up and the pan spun in my hand and the food hit the floor. I am so used to my All-Clad pans handles. I had the chance to buy All-Clad before they stopped having their seconds sale in Washington Pennsylvania. I went there twice. I picked up about $6000.00 worth of All-Clad pots and pans for around $2000.00. The collection is so big I have to store some of it in the garage. I use these pans most of the time and am very happy with them. I also use Cast Iron pans to cook really high heat things like steak. I also bought a set of All-Clad non-stick aluminum pans and feel that they were so cheap at the seconds sale that if they fail, I will just buy some more.
I use iron pans. And steel pots. Will also buy and use enamel coated dutch oven soon for some things, but they do scratch over time so I would use wood utensils. I'm also interested in carbon steel pans, just haven't bought any yet. I don't use teflon anything. F that garbage to be honest. Iron cooks eggs just fine.
Before we even used hex clad after we bought them. From Costco. I washed them after light seasoning as instructed. As I used a paper towel to dry them. Saw tons of black residue AND it was removing the black non stick material. We immediately returned them and went full stainless steel. Hex clad is horrible
So I might not be the best to recommend pots & pans since I don't cook everyday, but I use the Soft Grip set from GreenLife and absolutely love them! They're not a super pricey brand, but they've held up great for me and are truely non-stick. When I cook eggs, I crack the egg in a bowl, stir it up, then pour it directly into the pan with nothing else and it doesn't stick. Most times when I cook something I don't even have to wash the pans because a paper towel wipes it clean. Now, I don't wash them in the dishwasher because cleaning them is so easy, so even when I need to wash them I just wipe them out with soap, water, and a dish sponge. I also try to avoid using metal utensils on them because I'm afraid of ruining that beautiful non-stick surface. lol
With that in mind, I bought the set in March 2022 and they all still look like new. Even the little pan that I use most. And I can't tell any difference in the non-stick effectiveness. I ordered mine on Amazon for the shipping, but they also have a nice website. On the Amazon page they state the pans are free of PFAS, PFOA, lead, and cadmium. ....Also they're available in light pink, which immediately sold me on them. LOL But they've been totally worth it! I can't speak for how they hold up to dishwashing and metal utensils, but my personal experience with them has been great.
I have looked at them! Maybe I’ll pick one up just to have a nonstick for whenever I need it? That’s for notes!
I have had the 10" pan for 3 months so far... yeah not long but, there is no discoloration and the performance is as the day I bought it. I don't see a need for the pots though. I will get the 8" and 12" soon. I also hand wash and dry after every use.
If you don’t use them how they’re marketed, they SHOULD last longer. No metal utensils, no dishwasher and low heat only
Thanks for this video. It was very informative. Personally, I never put any of my pots or pans in my dishwasher. That is a very harsh environment for any cookware. Even though manufacturers say their products are dishwasher safe, they recommend hand washing. I have multiclad stainless cookware as one of my main choices and either Staub or Le Creuset as my other main choice for everyday cookware. For nonstick pans, I have some ceramic nonstick tri-ply skillets that do very well. These do everything I need for my daily cooking needs. I don't want the hassles of cast iron or carbon steel pans. Your video has me rethinking any desire to buy HexClad. I always thought they were a bit too evasive about that nonstick material they use in their products.
Thanks for watching! I have some new all-clad pans on order now. But I do have my eye on some enameled cast iron as well.
Soooo, serendipitously, just today I received my replacement 10" pan from Hexclad. I've had the original pan for less than 5 months and I cooked with it every single day (eggs and bacon). After about three months, I noticed that an area on the left side was starting to show wear, even though I washed it with non-abrasives. Yes, EVERYTHING wanted to stick to that area, so I avoided it as best as I could and always used oil or butter when cooking with the pan. Eventually, the sticky spot grew so large, it was virtually worthless to cook with. Thinking it must be something "I'M" doing wrong, I decided to get a replacement. So, here I am wondering what to do now. I am looking at Heritage Steel pans, but I just don't know. It is eye opening that the magic of Hexclad is really just coated with Teflon in a stainless steel mesh. Very disappointing. These are expensive! To anyone thinking about buy one of these (or worse, a whole set) caveat emptor ("Let the buyer beware").
I too cook everyday. I have Allclad D5 and copper core as well as Made In and Demeyere. My favorite is the Demeyere Atlantis line. Little by little I am replacing my cookware with Demeyere. I need to mention that I cook with induction and not all induction cookware performs the same The Demeyere is the best that I have used with induction and their Silvinox coating is very nice.
We just got some from Heritage Steel and we LOVE them! Thanks for watching and sharing!
My HexClad peeled too and I too was told by a hexclad rep at Costco that the dishwasher would ruin the nonstick coating. My pots and pans are two yrs old. I only have ever used silicone utensils so I believe it. HexClad should not advertise they are dishwasher safe
I agree! I wonder how much longer they would have lasted?
I bet its from the differential thermal expansion properties of the different materials.
The metal probably expands more than the non stick coating does when it heats up... which over time would erode the bonding between the metal and the coat. which would then chip off, just the way it seems to have done in the video.
It makes perfect sense!
hello, I am researching pans. do you think all-clad is better for non-stick? when I was looking at them, they don't really claim non-stick but I did read they are hard to clean so I would think they may be harder to clean than Hexclad. What are your thoughts?
Great question!!!
We ended purchasing Heritage Steel pans and we absolutely love them! There are just a few different ways to cook with them to get a “nonstick” type of experience. I should have my initial review video up next week! We have no issue cleaning them and the best part is they actually add flavor to the food in a way that hexclad never did.
Do you need the hexclad boxes for warranty return ?? How it works for warranties
No, they didn’t even ask me to send them back. They told me they are recyclable but my local waste management company would not recycle them since they need a special process in order to be recycled.