Yep... HexClads are some very expensive pans. It's tough to pull the trigger on something like this, especially with so many conflicting information about them. There are some things that you have to take into account about these, but they can definitely perform. If you liked this video, you might like the unboxing for the Ninja Everclad Stainless Pans: ua-cam.com/video/xLrIt3dzT3o/v-deo.html
Hex clad uses the same toxic nonstick coating that every cheap pan uses these all use Teflon you know the stuff we’ve been hearing about in the news recently the forever chemical PFAS well that’s what is in these Teflon pans and the price is meant to make you think you’re buying something high-quality but you’re literally just buying a toxic Teflon pan Teflon causes infertility and cancer in the long run .. You should be using is cast-iron or high carbon, steel or ceramic coated but stay away from Teflon
I WAS a big fan of hexclad pans. I had literally everything they made, bought the entire set and love them for about the first 3 to 5 months. They claim you can use metal utensils in them but when we did, there were noticeable scratch marks from simple using metal spatulas I wasn't using knives or anything heavy duty on them. They held up great for about the first year and then after that there was a notable breakdown happening. It didn't matter if we tried seasoning them like cast iron as they claim you should do, they just did not seem to function as well after about a year or so. Thank God I bought them at Costco and returned them there, where I then purchased some tefal non-stick pans, some ceramic pans, and three Henkels paradigm pans which are effectively hexclad to the t and the bottom is all stainless which I preferred anyway. I bought two large enamel Dutch ovens and 8 q and a 6 q, and I am much happier now with the selection of pans that we have and utilize them very specifically. For eggs, I use the non-stick pans and don't ever touch a metal utensil to it. For things like searing, I'll use my cast iron and clean up is a snap. I have French steel pans, 1930s and '40s Wagner and Griswold cast iron, I'm kind of a kitchen head when it comes to pans and utensils.
I know the owner and helped spearhead the original Costco roadshows. Because the stainless steel pattern is slightly raised, creating surface area in contact with the food that isn’t the nonstick portion, it will never be as nonstick as pans that the entire surface is Teflon-ish. But that was the trade off to try to get the sear of stainless steel from the HexClad. (The stainless steel portion in contact with the food gets the stainless steel sear, which other nonsticks won’t.) So for everyone who has or wants HexClad, season the pan and use a little oil
Agreed. Thanks. Even mentioned that fact in the video. Even with regular nonsticks, it's still recommended to use at least a little bit of fat in there.
👏🏾👏🏾👏🏾 Joe, your reviews have always impressed me .... Most paid Hex pan reviewers will never even go near, the fact that oil and butter are a must for satisfactory cooking... Your years in a professional kitchen are highlighted in your excellent care of your equipment 😁🍳 You can see your face in that pan 😅😅😅
I purchased the set of three frying pans with lids, the of three pans (2 saucepans and Dutch oven), along with the wok pan. Upon opening the boxes, I could immediately tell that these were quality. The packaging is great, with each pan shipped within its own canvas bag with drawstring, and the lids each within their own cardboard packaging/plastic bag. These pans are definitely weighty, and they are beautiful. I love them thus far. I know others have had problems; but two things that they do, that I do not, is putting them within the dishwasher and using metal utensils. I always wash mine by hand, and I do not use metal utensils. I think they are great!
Agreed.... I always tell people not to put anything in the dishwasher that you value. It does weird stuff to the finish over time. handwashing and silicone utensils will keep you stuff looking new for a really long time.
I'm a big fan of HexClad-I own the entire collection and couldn't be happier! Thank you for clarifying that these pans aren’t meant to be traditionally non-stick; that’s exactly what sets them apart and makes them fantastic. I can’t stand those misleading ads for non-stick pans where someone slides a fried egg off an oil-free pan with a puff of air. Honestly, who cooks like that?
Great video, as usual, Joe. Thanks for the comprehensive review, you clearly hit all the typical points where pans may have sticking points. No pun intended…
Hello Joe, This is the first of your videos that I have watched. I truly enjoyed your matter-of-fact, down to earth style. I have just purchase a Hexclad three pan set. Was kind of panicked at some rather dramatic reviews…that went away after watching your review. I think your reasoning about Hexclad is spot on. I will definitely take your excellent advise and enjoy these pans. Looking forward to seeing more of your insight. Thank you for producing a well grounded and knowledgeable review. All the best, Marcos
@michellelyman7092 hmm... That's interesting. I typically don't go up very much past half power. How heavy are your pans? The better the heat retention, the less power you need to maintain temperature.
Glad to see an honest review. People love to bash on these pans but have been using them for a year and they look like new. Never have anything sticking to them. Just bought their deep dish saute pan so looking forward to adding that to our collection.
May 2024 I ordered the twelve piece with the extra griddle pan and I also bought their Wok and let me tell you I use the Wok more than a any other pan it's amazing! It is hard to tell where to clean it sometimes because of the texture but I use a Scotch-Brite Zero Scratch Scrub Sponges with Dawn dish soap. The big and small pots I have deep fried many times with the pots and boiled pasta no issues. I have a sears Kenmore Elite stove top electric range used both the pots and the wok on highest heat no issues. I believe I've used the Wok at least 100 times. I been cooking for almost 50 yrs both in restaurants and at home. If the HexClad were crap for the money I paid I would have been devastated.
Yep.... Scotch Brite Zero Scratch pads are what I use on everything. Love em... I use the Dawn Powerwash, too. I really do like that wok, also... That was my main reason for buying these, since they came in a set and at the time there was a fantastic deal. Got the 12" wok, 8, 10, and 12 inch frypans, and 3 lids for $350 bucks.... That's hard to beat for HexClad
For $49 on Amazon, I bought myself the 13.4" carbon steel non-stick wok from Souped Up Recipes. NOTHING sticks to the wok, AND I can use metal utensils inside it. It's pretty much the only wok/pan I use to cook everything now. It's even rated for induction cooking, and the sides get very hot, not just the flat bottom.
We've done the non stick thing with another brand like hexclad....we found stainless steel to be our favorite. Cleans as easy, no problem with sticking, and can use any cooking utensil. We've found even with the steel designs of the non stick surfaces they STILL didn't do well except with plastic utensils. and they do wear regardless of what is used.
I saw a video with 6 months of usage. The nonstick surfaces started to wear away with normal use. Hopefully you can do an updated video after 6 months of use.
I only have the large wok. Have been using it for about 3 years. Fairly heavy use. The only metal I use is the skimmer to get food out. Always hand rinse or quick soap wash. No problems with food sticking, only the "sauce" that washes off with water and a quick wipe.
Glad to see you are doing a review on the Hexclad, but all non-stick pans perform well for the first few months when they are new, so we would appreciate it very much if you can do a follow-up 12 months from now. Hexclads had started the hybrid non-stick pans with their grid pattern as there are so many non-stick pans copying their inner pan design. The latest one on the block is the Our Place Titanium Always Pan Pro that has similar interior grid design. Still, the major difference is that there is no toxic non-stick coating inside the pan - and your job, if you feel up to the challenge, is to do a review on this Titanium non-stick pan, and then do a side-by-side comparison review a year later to see which one is worth our hard-earned money! Thank you in advance for accepting this challenge.
I have been using mine for well over a year now. They perform better the longer you use them. I use metal, wood, and silicone utensils and throw them in the dishwasher if im feeling lazy. I have a few scratches in the non stick coating from scrubbing too hard with steel wool because I had some trouble right out of the gate with sticking, but I am 100% sure it was because i didn't season them properly. They are expensive but I don't see myself ever buying another brand again. My girlfriend just bought me the knife set, they are beautiful and well made in my opinion. Right out of the box, they are sharp enough to split a hair
I think what you're getting on a high end pan like this is even heat distribution/retention. I have the Ninja Premium which are also heavy duty pans and they are a blast to cook with. It heats evenly like heavy pans should. I still treat nonstick pans like nonstick pans. They're low to medium heat and I use them for delicate foods like fish and eggs. No metal utensils and no stacking other pans on top of it. I'm not going to test the 500 degree claim over and over again when I have perfectly good cast iron ready for those jobs
My hexclad pans lasted about 2 years then started peeling and chipping. I’m glad I only bought 2 pans and not a whole set. I’ll stick with stainless steel.
We tend to forget history. By the early '70s fat had become a dietary boogey man. So fried food was pretty much a no-no, but, it tastes good. An entire industry of reduced fat cooking methods sprang up. Teflon coated pans were initially pushed for the low to oil-less cooking possibilities. As the '90s sank in the west, it became clear that fat was not anywhere near as scary as it been made to look. In fact, sugar and carbohydrates (which had been previously hyped) for your caloric needs were far more worrisome. But by then, we had discovered that there is one thing non-stick pans do really well, clean up. So, we might have begun using nonstick for health reasons - I didn't, but we keep because they are easy to clean. And - with a little, butter, olive oil, or bacon fat, they fry potatoes just fine.
Excellent review. Thanks. I dunno. I have cast iron pans, I am entirely happy with them. The hex clad pans are Hella expensive. My 12 inch cast iron pan was passed down 2 generations. It was my Grandfather's pan. It is over 50 years old. You're not going to be passing on hexclad to your progeny.
Make sure you keep them. Cast iron isn't the same as it used to be. I recently went shopping for a set, unlike the ones my parents had, they all were thin and light.
I bought one a while back, and it has good build quality. It does fine for what it's supposed to do in certain scenarios and does have good heat distribution. My biggest issue is that you cannot use high heat on them. Not ideal for cooking things like steak. I almost never use it because of that, and use other types of pans that do a better job for different things. Eventually the nonstick coating will wear off, and probably soon with high usage. I don't waste my time with it anymore.
I like hexclad had it for a bit now. Only have one pan 12" replaced my cast iron on the stove. Needs a small amount of fat to non stick but outside of that its a great pan.
When you get any frying pan, the first thing to do is to put some oil of your choice into the pan and heat it up. Then let it cool and after cooling you heat it up again. Let it cool and wipe out with a few paper towels. You just do not start cooking on any pan that you did not take the time to do this, you are not going to love the pan. And not spray oil but some out of the bottle. The chemical in the spry cans can harm the surface .
Hey Joe! Question for you, how would you store your pots and pans in your kitchen if you were limited on space? I was thinking about getting a hanging rack and putting it on the wall but it would end up outside of my kitchen, the layout sucks.
Heya Digbar. I had a hanging pot rack over my old house's island, but when I built the studio, I put some lights there instead and put up a shelf on a wall that pans can hang from. Might work in your smaller space if you have some empty wall. You can see it in this video at just after the 35 1/2 min mark: ua-cam.com/video/K_yeAnaonaw/v-deo.html
ONE THING YOU MAY WANT TO MENTION THAT ABSOLUTELY DRIVES ME NUTS) IS THAT THE HANDLES ON THE LIDS GET SUPER HOT! I HAVE CHEAPER POTS AND PANS AND THE LIDS AREN’T SILICONE COVERED/WRAPPED WHY THESE ARE BEYOND ME. YES , I KNOW YOU CAN PUT THESE IN THE OVEN…HOWEVER SILICONE IS ALSO OVEN FRIENDLY.
I had the big pan. The hexes were ok but stuff would always burn on the vertical rim of the pan. So I gave it away. I see this happening with other people here at YT who are testing these pans.
I was thinking about replacing my swiss diamond with hexclad because I'd like something lighter in weight but I just was really worried about the oil - I think not now because I really dont' want to use oil
Yeah.. with these you definitely want to use a little. Those swiss pans will probably have much better heat retention. Heavy pans usually do since theres so much more material in them.
For €70 less you buy a stainless steel wok. Have mine for years now and use it at least two days in a week with a steel spatula without any problems. All my other pans are carbon steel ans stainless steel and way cheaper than this stuff. Good to see that good marketing still works.
With the amount of oil you put in the pans nothing including glue would stick. You also used silicone utensils they claim you can use metal utensils. With a real Chinese wok you can use metal utensil and much higher heat. So hard pass on something that is overpriced.
I put a little over a tbsp.. That's what they recommend, so I just followed that. They claim the metal utensils, but I don't trust that at all... With a Chinese wok, definitely can use the metal, but those are carbon steel and you use them seasoned anyways... Totally agree with ya about the price... It's a lot... For most people that's gonna just be too steep. Thanks for the extra insight. Much appreciated!
People keep confusing these pans as nonstick. They are not "nonstick" pans. They are stainless steel pans with nonstick properties. They should be treated as stainless steel. I don't use metal on any of my pans, so these pans have been amazing.
I agree with ya. Not nearly enough time, but enough for a general review. I was planning on doing a follow-up review at either 6 months or 1 yr to show how they've held up. I've done that for a few other products and people seemed to have appreciated that.
Ok, so are these worth it? I’m seeing tons of good reviews and some showing negative reviews. Thanks in advance. Also, these don’t have none of those chemicals and junk based on what I’m seeing ? Mainly just want to get away from stuff that has chemicals and stuff in it and not have those chemicals in our food.
HexClad's nonstick coating is called TerraBond™. It's a ceramic formula that's free of PTFE, PFAS, lead, and cadmium. This is what is says on their website, but there have been people that have disputed that claim saying that you shouldn't trust what's on a company website. That's really all I have for you on that. I tend to believe Hexclad on this since they'd get sued into oblivion if they lied about it, but it doesn't mean they aren't rolling the dice on that.
I dont agree! In what other product do you not follow the manufacturer's insteuctions for use. If they say you can use metal utensils then use them. Should the pan fail to withstand the use of metal, then its fraud. The mfg will either have to replace or refund.
I hear ya bud. There's just too many times that I've seen manufactures play pretty loose with that. Ninja Swears you can use metal on their neverstick nonstick coating, and my wife tried that out and scratched the heck out of it. Also, when I got my original neversticks without the stainless overlay, they were supposed to be dishwasher safe, and the induction plated on the bottom got massively corroded after 1 wash. Those are pretty isolated things, and for the most part things are usually fine, but it seems like a lot of the claims over the years have been meant just to get them to last through the warranty periods, and if not, a lot of time they try to find ways to claim mis-use or something. I just end up overly-cautios with everything to avoid any possiblilty of shenanigans.
@JoesPhenomenal If everyone immediately scratched their pans, and MFG's had to replace or refund thousands of customers, those "claims" would stop. But instead you baby their products, and advise others to do the same. I advocate the opposite, use, abuse, and return. I don't have time to worry about the resilience of products in my home. If it's delicate, then it better be cheap.
Just a side note talking about cast iron… you said oh you dont clean them with soap and water because you just season them. That isnt true. You can and should wash your iron with soap. That old claim comes from decades ago when soap contained lye, which is caustic and will strip seasoning. Modern soaps do not contain lye, hence are safe to use on cast iron. Seriously, not washing your iron is not a point of pride. Its just nasty. Wash your pans.
In my opinion non-stick pans are for lazy people who don’t want to take the time and enjoy the experience of having non-stick results with cast iron or stainless steel. Even though hex clad pans contain no PFOA’s the same recommendations to avoid overheating the pan, use appropriate utensils (silicone, wood, or plastic), and take care to maintain the surface are still in place. I say keep the money in your pocket and take an extra one or two minutes to properly preheat before cooking and clean your stainless or cast iron properly.
Yep... HexClads are some very expensive pans. It's tough to pull the trigger on something like this, especially with so many conflicting information about them. There are some things that you have to take into account about these, but they can definitely perform. If you liked this video, you might like the unboxing for the Ninja Everclad Stainless Pans: ua-cam.com/video/xLrIt3dzT3o/v-deo.html
Hex clad uses the same toxic nonstick coating that every cheap pan uses these all use Teflon you know the stuff we’ve been hearing about in the news recently the forever chemical PFAS well that’s what is in these Teflon pans and the price is meant to make you think you’re buying something high-quality but you’re literally just buying a toxic Teflon pan Teflon causes infertility and cancer in the long run .. You should be using is cast-iron or high carbon, steel or ceramic coated but stay away from Teflon
@blizzunt420e according to Hexclad, they use a ceramic nonstick coating.
@@blizzunt420eHexclad changed their construction two years ago. It now uses “Terrabond” for the nonstick surface and is PTFE-free.
Project farm did a great job testing these pans against a very fair and practical set of scenarios. They sucked across the board.
I WAS a big fan of hexclad pans. I had literally everything they made, bought the entire set and love them for about the first 3 to 5 months. They claim you can use metal utensils in them but when we did, there were noticeable scratch marks from simple using metal spatulas I wasn't using knives or anything heavy duty on them. They held up great for about the first year and then after that there was a notable breakdown happening. It didn't matter if we tried seasoning them like cast iron as they claim you should do, they just did not seem to function as well after about a year or so. Thank God I bought them at Costco and returned them there, where I then purchased some tefal non-stick pans, some ceramic pans, and three Henkels paradigm pans which are effectively hexclad to the t and the bottom is all stainless which I preferred anyway. I bought two large enamel Dutch ovens and 8 q and a 6 q, and I am much happier now with the selection of pans that we have and utilize them very specifically. For eggs, I use the non-stick pans and don't ever touch a metal utensil to it. For things like searing, I'll use my cast iron and clean up is a snap. I have French steel pans, 1930s and '40s Wagner and Griswold cast iron, I'm kind of a kitchen head when it comes to pans and utensils.
I know the owner and helped spearhead the original Costco roadshows. Because the stainless steel pattern is slightly raised, creating surface area in contact with the food that isn’t the nonstick portion, it will never be as nonstick as pans that the entire surface is Teflon-ish. But that was the trade off to try to get the sear of stainless steel from the HexClad. (The stainless steel portion in contact with the food gets the stainless steel sear, which other nonsticks won’t.) So for everyone who has or wants HexClad, season the pan and use a little oil
Agreed. Thanks. Even mentioned that fact in the video. Even with regular nonsticks, it's still recommended to use at least a little bit of fat in there.
👏🏾👏🏾👏🏾 Joe, your reviews have always impressed me .... Most paid Hex pan reviewers will never even go near, the fact that oil and butter are a must for satisfactory cooking... Your years in a professional kitchen are highlighted in your excellent care of your equipment 😁🍳 You can see your face in that pan 😅😅😅
Seeing my face in the pans could be a negative. ha ha
I purchased the set of three frying pans with lids, the of three pans (2 saucepans and Dutch oven), along with the wok pan. Upon opening the boxes, I could immediately tell that these were quality. The packaging is great, with each pan shipped within its own canvas bag with drawstring, and the lids each within their own cardboard packaging/plastic bag. These pans are definitely weighty, and they are beautiful. I love them thus far. I know others have had problems; but two things that they do, that I do not, is putting them within the dishwasher and using metal utensils. I always wash mine by hand, and I do not use metal utensils. I think they are great!
Agreed.... I always tell people not to put anything in the dishwasher that you value. It does weird stuff to the finish over time. handwashing and silicone utensils will keep you stuff looking new for a really long time.
I'm a big fan of HexClad-I own the entire collection and couldn't be happier! Thank you for clarifying that these pans aren’t meant to be traditionally non-stick; that’s exactly what sets them apart and makes them fantastic. I can’t stand those misleading ads for non-stick pans where someone slides a fried egg off an oil-free pan with a puff of air. Honestly, who cooks like that?
You got it! I was pretty surprised. Was expecting them to be pretty bad.
Great video, as usual, Joe. Thanks for the comprehensive review, you clearly hit all the typical points where pans may have sticking points. No pun intended…
LOL... I see what ya did there.
Hello Joe,
This is the first of your videos that I have watched. I truly enjoyed your matter-of-fact, down to earth style.
I have just purchase a Hexclad three pan set. Was kind of panicked at some rather dramatic reviews…that went away after watching your review.
I think your reasoning about Hexclad is spot on. I will definitely take your excellent advise and enjoy these pans.
Looking forward to seeing more of your insight. Thank you for producing a well grounded and knowledgeable review.
All the best,
Marcos
Thanks, Marcos! I appreciate you
Very useful information. I just bought my first induction/convection range. It's like learning to cook and bake all over again. Thanks for this.
Any time! I'm a big believer in induction. It's improved a lot over the years. The cleanup is just fantastic, too.
I love induction but sometimes I wish I could get higher heat
@michellelyman7092 hmm... That's interesting. I typically don't go up very much past half power. How heavy are your pans? The better the heat retention, the less power you need to maintain temperature.
Glad to see an honest review. People love to bash on these pans but have been using them for a year and they look like new. Never have anything sticking to them. Just bought their deep dish saute pan so looking forward to adding that to our collection.
Need to see a long term review. All non stick type pans work great for a little while.
Right, and I'm gonna be keeping an eye on how it holds up long-term!
May 2024 I ordered the twelve piece with the extra griddle pan and I also bought their Wok and let me tell you I use the Wok more than a any other pan it's amazing! It is hard to tell where to clean it sometimes because of the texture but I use a Scotch-Brite Zero Scratch Scrub Sponges with Dawn dish soap. The big and small pots I have deep fried many times with the pots and boiled pasta no issues. I have a sears Kenmore Elite stove top electric range used both the pots and the wok on highest heat no issues. I believe I've used the Wok at least 100 times. I been cooking for almost 50 yrs both in restaurants and at home. If the HexClad were crap for the money I paid I would have been devastated.
Yep.... Scotch Brite Zero Scratch pads are what I use on everything. Love em... I use the Dawn Powerwash, too. I really do like that wok, also... That was my main reason for buying these, since they came in a set and at the time there was a fantastic deal. Got the 12" wok, 8, 10, and 12 inch frypans, and 3 lids for $350 bucks.... That's hard to beat for HexClad
For $49 on Amazon, I bought myself the 13.4" carbon steel non-stick wok from Souped Up Recipes. NOTHING sticks to the wok, AND I can use metal utensils inside it. It's pretty much the only wok/pan I use to cook everything now. It's even rated for induction cooking, and the sides get very hot, not just the flat bottom.
We've done the non stick thing with another brand like hexclad....we found stainless steel to be our favorite. Cleans as easy, no problem with sticking, and can use any cooking utensil. We've found even with the steel designs of the non stick surfaces they STILL didn't do well except with plastic utensils. and they do wear regardless of what is used.
@@collinsfriend1 yep... Stainless is usually be the best option... Cleanup really isn't all that bad on them either.
I saw a video with 6 months of usage. The nonstick surfaces started to wear away with normal use. Hopefully you can do an updated video after 6 months of use.
That's something I'm curious about too. I'll keep you updated.
They are beautiful.
Great video!
I only have the large wok. Have been using it for about 3 years. Fairly heavy use. The only metal I use is the skimmer to get food out. Always hand rinse or quick soap wash. No problems with food sticking, only the "sauce" that washes off with water and a quick wipe.
That's great to know - I'm glad you're happy with it!
Another awesome review Joe. $167.75 for the 10" on Amazon. No way! Unless that ten inches does a few other things.
Lol.... That would be a specialty niche!
Glad to see you are doing a review on the Hexclad, but all non-stick pans perform well for the first few months when they are new, so we would appreciate it very much if you can do a follow-up 12 months from now. Hexclads had started the hybrid non-stick pans with their grid pattern as there are so many non-stick pans copying their inner pan design. The latest one on the block is the Our Place Titanium Always Pan Pro that has similar interior grid design. Still, the major difference is that there is no toxic non-stick coating inside the pan - and your job, if you feel up to the challenge, is to do a review on this Titanium non-stick pan, and then do a side-by-side comparison review a year later to see which one is worth our hard-earned money! Thank you in advance for accepting this challenge.
I have been using mine for well over a year now. They perform better the longer you use them. I use metal, wood, and silicone utensils and throw them in the dishwasher if im feeling lazy. I have a few scratches in the non stick coating from scrubbing too hard with steel wool because I had some trouble right out of the gate with sticking, but I am 100% sure it was because i didn't season them properly. They are expensive but I don't see myself ever buying another brand again. My girlfriend just bought me the knife set, they are beautiful and well made in my opinion. Right out of the box, they are sharp enough to split a hair
@draykelaveau2305 gorgeous pans, too
@@draykelaveau2305 - are you talking about the Hexclad or the Titanium pan?
Will definitely be doing followups as they age. Did that for other stuff and they seem to be appreciated. Will have to look into the Our Place stuff.
I think what you're getting on a high end pan like this is even heat distribution/retention. I have the Ninja Premium which are also heavy duty pans and they are a blast to cook with. It heats evenly like heavy pans should. I still treat nonstick pans like nonstick pans. They're low to medium heat and I use them for delicate foods like fish and eggs. No metal utensils and no stacking other pans on top of it. I'm not going to test the 500 degree claim over and over again when I have perfectly good cast iron ready for those jobs
Good policy, my friend.
My hexclad pans lasted about 2 years then started peeling and chipping. I’m glad I only bought 2 pans and not a whole set. I’ll stick with stainless steel.
in the first minute, you've convinced me to sub to you.
Thank you, kindly!
We tend to forget history. By the early '70s fat had become a dietary boogey man. So fried food was pretty much a no-no, but, it tastes good. An entire industry of reduced fat cooking methods sprang up. Teflon coated pans were initially pushed for the low to oil-less cooking possibilities. As the '90s sank in the west, it became clear that fat was not anywhere near as scary as it been made to look. In fact, sugar and carbohydrates (which had been previously hyped) for your caloric needs were far more worrisome. But by then, we had discovered that there is one thing non-stick pans do really well, clean up. So, we might have begun using nonstick for health reasons - I didn't, but we keep because they are easy to clean. And - with a little, butter, olive oil, or bacon fat, they fry potatoes just fine.
Appreciate the history lesson. A lot of people don't realize where all of that came from originally.
Excellent review. Thanks. I dunno. I have cast iron pans, I am entirely happy with them. The hex clad pans are Hella expensive.
My 12 inch cast iron pan was passed down 2 generations. It was my Grandfather's pan. It is over 50 years old.
You're not going to be passing on hexclad to your progeny.
Yeah... I'll agree with ya there... Cast iron is the GOAT
Make sure you keep them. Cast iron isn't the same as it used to be. I recently went shopping for a set, unlike the ones my parents had, they all were thin and light.
I bought one a while back, and it has good build quality. It does fine for what it's supposed to do in certain scenarios and does have good heat distribution. My biggest issue is that you cannot use high heat on them. Not ideal for cooking things like steak. I almost never use it because of that, and use other types of pans that do a better job for different things. Eventually the nonstick coating will wear off, and probably soon with high usage. I don't waste my time with it anymore.
Good info.
I like hexclad had it for a bit now. Only have one pan 12" replaced my cast iron on the stove. Needs a small amount of fat to non stick but outside of that its a great pan.
I've been happy with it. Puts a pretty decent sear on a steak, too.
They just recently (past few months) changed to the ceramic based coating.
That makes sense. Probably helps explain all the contradictory info. In any case, it's a good change, IMO.
You absolutely should be cleaning cast iron and carbon steel with modern soap and water. It will not harm any seasoning.
When you get any frying pan, the first thing to do is to put some oil of your choice into the pan and heat it up. Then let it cool and after cooling you heat it up again. Let it cool and wipe out with a few paper towels.
You just do not start cooking on any pan that you did not take the time to do this, you are not going to love the pan.
And not spray oil but some out of the bottle. The chemical in the spry cans can harm the surface .
Great tips!
Hey Joe! Question for you, how would you store your pots and pans in your kitchen if you were limited on space?
I was thinking about getting a hanging rack and putting it on the wall but it would end up outside of my kitchen, the layout sucks.
Heya Digbar. I had a hanging pot rack over my old house's island, but when I built the studio, I put some lights there instead and put up a shelf on a wall that pans can hang from. Might work in your smaller space if you have some empty wall. You can see it in this video at just after the 35 1/2 min mark: ua-cam.com/video/K_yeAnaonaw/v-deo.html
ONE THING YOU MAY WANT TO MENTION THAT ABSOLUTELY DRIVES ME NUTS) IS THAT THE HANDLES ON THE LIDS GET SUPER HOT! I HAVE CHEAPER POTS AND PANS AND THE LIDS AREN’T SILICONE COVERED/WRAPPED WHY THESE ARE BEYOND ME. YES , I KNOW YOU CAN PUT THESE IN THE OVEN…HOWEVER SILICONE IS ALSO OVEN FRIENDLY.
You handles get hot when cooking on the stove? Hmm... Mine get a little warm,, but I haven't had them heat up like that.
As a cockatoo (or other bird owner) teflon is not allowed in my house if it gets hot (aka pans, ovens, etc).
I understand that completely.
its a solid pan, but you have to use it as if its just regular stainless steel. so might s well just use stainless steel for 3/4 the price.
I had the big pan.
The hexes were ok but stuff would always burn on the vertical rim of the pan. So I gave it away.
I see this happening with other people here at YT who are testing these pans.
Seen those too... I really maticulous about my pans, so we will see if the way I handle them makes a big difference or not over time.
I was thinking about replacing my swiss diamond with hexclad because I'd like something lighter in weight but I just was really worried about the oil - I think not now because I really dont' want to use oil
Yeah.. with these you definitely want to use a little. Those swiss pans will probably have much better heat retention. Heavy pans usually do since theres so much more material in them.
For €70 less you buy a stainless steel wok. Have mine for years now and use it at least two days in a week with a steel spatula without any problems. All my other pans are carbon steel ans stainless steel and way cheaper than this stuff. Good to see that good marketing still works.
I tend to be a sucker for shiny things a lot of times. Lol
With the amount of oil you put in the pans nothing including glue would stick. You also used silicone utensils they claim you can use metal utensils. With a real Chinese wok you can use metal utensil and much higher heat. So hard pass on something that is overpriced.
I put a little over a tbsp.. That's what they recommend, so I just followed that. They claim the metal utensils, but I don't trust that at all... With a Chinese wok, definitely can use the metal, but those are carbon steel and you use them seasoned anyways... Totally agree with ya about the price... It's a lot... For most people that's gonna just be too steep. Thanks for the extra insight. Much appreciated!
People keep confusing these pans as nonstick. They are not "nonstick" pans. They are stainless steel pans with nonstick properties. They should be treated as stainless steel. I don't use metal on any of my pans, so these pans have been amazing.
Garbage. Just wait two years when they peel. They don't sear like cast iron it's not non stick. No purpose.
30 days simply isn’t enough time to come to an true conclusion of its durability.
Haven’t seen any evidence of true durability on UA-cam.
I agree with ya. Not nearly enough time, but enough for a general review. I was planning on doing a follow-up review at either 6 months or 1 yr to show how they've held up. I've done that for a few other products and people seemed to have appreciated that.
Do not put in dishwasher and Do not use metal utensils.
Always good policy on stuff like this.
Ok, so are these worth it? I’m seeing tons of good reviews and some showing negative reviews. Thanks in advance. Also, these don’t have none of those chemicals and junk based on what I’m seeing ? Mainly just want to get away from stuff that has chemicals and stuff in it and not have those chemicals in our food.
They use PFAS
HexClad's nonstick coating is called TerraBond™. It's a ceramic formula that's free of PTFE, PFAS, lead, and cadmium. This is what is says on their website, but there have been people that have disputed that claim saying that you shouldn't trust what's on a company website. That's really all I have for you on that. I tend to believe Hexclad on this since they'd get sued into oblivion if they lied about it, but it doesn't mean they aren't rolling the dice on that.
I dont agree!
In what other product do you not follow the manufacturer's insteuctions for use. If they say you can use metal utensils then use them.
Should the pan fail to withstand the use of metal, then its fraud. The mfg will either have to replace or refund.
I hear ya bud. There's just too many times that I've seen manufactures play pretty loose with that. Ninja Swears you can use metal on their neverstick nonstick coating, and my wife tried that out and scratched the heck out of it. Also, when I got my original neversticks without the stainless overlay, they were supposed to be dishwasher safe, and the induction plated on the bottom got massively corroded after 1 wash. Those are pretty isolated things, and for the most part things are usually fine, but it seems like a lot of the claims over the years have been meant just to get them to last through the warranty periods, and if not, a lot of time they try to find ways to claim mis-use or something. I just end up overly-cautios with everything to avoid any possiblilty of shenanigans.
@JoesPhenomenal
If everyone immediately scratched their pans, and MFG's had to replace or refund thousands of customers, those "claims" would stop.
But instead you baby their products, and advise others to do the same.
I advocate the opposite, use, abuse, and return. I don't have time to worry about the resilience of products in my home. If it's delicate, then it better be cheap.
@kewlztertc5386 I see where you're coming from, bud. 👍
Just a side note talking about cast iron… you said oh you dont clean them with soap and water because you just season them. That isnt true. You can and should wash your iron with soap. That old claim comes from decades ago when soap contained lye, which is caustic and will strip seasoning. Modern soaps do not contain lye, hence are safe to use on cast iron. Seriously, not washing your iron is not a point of pride. Its just nasty. Wash your pans.
Hmmm.. good info there. Thanks
In my opinion non-stick pans are for lazy people who don’t want to take the time and enjoy the experience of having non-stick results with cast iron or stainless steel. Even though hex clad pans contain no PFOA’s the same recommendations to avoid overheating the pan, use appropriate utensils (silicone, wood, or plastic), and take care to maintain the surface are still in place. I say keep the money in your pocket and take an extra one or two minutes to properly preheat before cooking and clean your stainless or cast iron properly.
They suck.