Note: When Henckels first released this collection, it was called Henckels HXagon. It has since been renamed to Henckels Paradigm. Read my full comparison for more details: prudentreviews.com/hexclad-vs-henckels-hxagon/ Want to know when HexClad and Henckels go on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/
Wow - This is one of the most unbiased, scientific and well articulated comparison videos I've ever seen! I'm guessing that Henckels may have been forced to change their name, as they now call their version "Paradigm" instead of "HXagon". I do think that it is important to note that the price differential is MUCH higher than double; the 8/10/12 hexclad pans, without lids, are $457 at Hexclad vs $79.99 for the same size Henckels set in-store at Costco, so that is a ratio of 5.71, or almost 6X the price. That makes it a complete no-brainer given the minimal differences you demonstrated. Thank you!!
We purchased the HexClad and at first we were disappointed... eg ... eggs. With time and good "seasoning" of the pans, eggs and more no longer stick. We are pleased with our purchase - which was at a discount at Costco!
I don't understand the attraction of any of these hybrid pans. They're not really non-stick, and they're not really stainless steel. Its like the worst of both worlds, no matter who makes them. Great review!
It’s the worst and best of both worlds, if that makes sense. They are certainly a lot more non-stick than stainless steel pans and they do sear well (see my HexClad vs. All-Clad video) and the steel pattern protects the nonstick coating. But they aren’t as slick as nonstick pans and not as durable as stainless steel.
@@PrudentReviews Not to be argumentative, but how is it the best of both worlds? If I still have to add fat to the pan to keep food from sticking, its not non-stick. If it browns like a stainless steel pan, why not just use a stainless steel pan? And if I do have to clean it, I can't rely on any of the traditional tools like Barkeeper's Friend, instead I have to baby it. I know people like these things, I just don't get it.
And just like any other non-stick pan they have a limited lifetime. Maybe not as limited as a regular non-stick pan, but still short compared to stainless or carbon steel.
@@nekekaminger yeah I don't understand these. Buy a stainless steel pan and a cheap tfal nonstick pan. You'll have a better experience than these for less money.
Seemingly, the idea behind the "hexagons" is that the raised honeycomb pattern prevents wear of the nonstick coating, as each hexagonal cell has the raised hex ridges around it. Good in theory, but wear testing has proven inconclusive. Good points on the different heating behaviour of the different guages of metal on gas/electric vs induction hobs. I'll have to remember that. Thanks.
I have been cooking for 48 years now since I have been 4 years old and learned from my Grandmother in 1975. My grandmother had the All Clad pans and were great. When I became an adult I got the All Clad pans in 1991and had that set for a long time. When I heard about the Hexclad hybrid pans I decided to give them a try. I was pleased with them and performed well to the All Clad. The only difference is the Hexclad pans clean easier than the stainless steel All Clad. It seems there are a lot of pans now going hybrid I saw a couple on Amazon selling now. Henckels is a great company since 1818. I use there Zwilling Professional S series knives. I might buy a hybrid pan from Henckels and see how it is.
Thanks for another excellent review. I like the idea of Henkels' cookware having smooth bottoms. I really don't see the need to have the hexagonal pattern across the bottoms of the pans. I also like the handles on the Henkels pans. The price difference is huge! I wish the Henkels pans were available before I bought my HexClad.
Glad you do these tests, it satisfies my curiosity on the hi-tech modern skillets offered. Nice to see they are almost as good as my Lodge cast iron pan and my deBuyer carbon steel. One day they may convince me to go spend the money on one, but not today.
@@PrudentReviews thanks! I’m also looking a Tramontina professional line nonstick. Costco and Amazon have good prices. My husband will destroy anything I buy. 😂
I have a Tramontina nonstick frying pan (for when I'm in a hurry and want to fry just one egg without having to be precise about pre-heating my stainless). It's great quality, but I mostly prefer my All-Clad stainless pan over two Tramontina stainless pans that I also own. Definitely the All-Clad was worth the money, while the Tramontina are a larger size (for BIG fry-ups) and a smaller size (which I hardly ever use). The small Tramontina nonstick + a large All-Clad would be my recommendation.
I like full body stainless steel pans. I have pans from two different manufacturers and they perform identically. I also like to use a carbon steel round bottomed wok. I also have a 14 in cast iron pizza pan that I use a griddle. My wok is forty years old and my stainless is going on ten years. I gave up searching for the best non-stick a long time ago. I can cook an omelet in my stainless steel with a little butter and oil and there is no sticking. You could wipe it with a paper towel like they do advertising non-stick and it would look just as clean as the non-stick.
Have you ever considered testing Woll non-stick pans? They''re very expensive, but reportedly very good, and nearly bullet proof. It would be interesting to see a comparison to these two pans.
Hexclad has that texture inside their cookware that unfortunately caused it to be a fail for me. It cooked things fine, but became of the unexpected and very uncomfortable sensory problem I had that felt as irritating as fingernails screeching on a chalkboard. I had to return it. I went to lift an egg out of it with small metal spatula and no matter how I apprached the task it felt awful. If cookware is not comfortable to use its not worth anything.
I love my Hexclad pans, I've had them for 2 1/2 years now, and they have been great! They heat and retain heat well, they cook great, and clean up is a breeze! I use metal utensils on them without an issue, and have even used a stainless steal sponge on twice when I got a bit of discoloration on the sides when doing some high temp searing. and even then they cleaned up easy enough.
Your stove top most likely puts more energy into one side than the other side when both burners are on, you would have to check your stove model and verify in the oven to make your claim of one side cooking faster than the other (or you could switch the pans sides and repeat your test)
@@dramc-ov3cp No, I just read the manual of the induction stove top I bought and it says exactly that. using both burners will reduce one side more than the other. 🤷
I use a stainless steel pan for high temperature food, but i’m unsure what to use for lower temperature food.. i was thinking about getting hexclad but i see nothing but negative reviews 😢
Bought a full set at Costco and the large pan darkened and got old within months and was sticking more so I looked up the info and they noted that there is a FDA approved coating - well it's still chemicals not to be put in the body. I emailed the HexClad company and ask several times what coatings are they using and they would NOT absolutely NOT tell me and my question in why? If there is nothing to hide why are they refusing to tell us the coating name? What are we doing with unknown chemicals in our body? Not only that the salesman at Costco said NO coatings and lied to us so it all went back. I will stick with cast iron on a limited use and stainless steel. These companies are very deceptive and seems like they can feed us chemicals and get away with it. Not right.
The hybrid cooking surfaces are very similar so no reason one should last longer than the other. However, HexClad is thinker so less likely to warp. Henckels was just released in January 2024 so time will tell.
Been trying to find a Canadian source for the 3 pc Pan set, absolutely no luck. Costco in Canada, nope. Zwilling has what looks to be the same set, $199 CAD, and regular $400. Henckels Paradigm 3 pc seems the same. I guess I'll be visiting the US although not sure the Costco membership carries over. 😆
I've had my hexclad for a little over one year. 2 Warranty replacements. Everything sticks, you cant even boil pasta in the pots. My vege soup with pasta in it was ruined because pasta sticks so bad. I just bought some ceramics to replace, and I'm selling them...such a bad experience. I dont care if ceramic takes longer to heat up...cant ruin food these days.
Can you tell me the advantage of these types of pans vs regular stainless? I tried eggs and pancakes without oil on Hexclad and they stuck miserably. So how is this considered non stick?I added oil and the food released. Same exact thing happened with stainless. The sear was better with stainless at much less cost.
The main benefit is that hybrid pans like these release food better and are easier to clean. It's great to hear that you're able to cook eggs in your stainless steel pan without sticking, but that's a challenge for many home cooks.
@@superbeefus | you can find the info readily on the internet. It is 100% certain that both these products contain harmful chemicals. Lots and lots and lots of great nonstick pans that are free of these harmful compounds. Much less expensive too. The only tradeoff is that you cannot use metal utensils with them which in reality is no big deal. I liked the review overall and have watch many Prudent reviews. He does a nice job usually, but in my opinion this omission is not acceptable.
What I learned from this video review: HexClad thicker (more expensive). Henckels thinner (less expensive). Thicker cooks a bit slower, thinner cooks a bit faster. Neigher pan is a direct replacement for a traditional non-stick pan. It was disappointing that you did not tell us how to adjust the stove temp to make the pans perform the same. That would have been a useful experiment.
That pattern on the bottom of the Henkel pan makes no sense whatsoever and frankly, I wouldn't buy either one but thx for the comparison, I was just curious. Recently got a wok from Mandy and am liking carbon steel. My stainless steel remains on the shelf, a bit too big for my induction unit and stainless is not friendly. I purchased a NutriChef 10" ceramic pan and love it. Seems to be holding up fine but may just add an 8" carbon steel pan.
The induction cooker test should use equal power for each pan (just like the resistance burner test), not an equal target temperature setting. With no idea of the power to each pan, the test induction test results are meaningless... although the guess that the thinner pan will get less heating power with the same applied power may be correct.
The Henkles seem to only have the 3 pans and no lids where the HexClad has a lot more options. What's crazy is there is a Hells Kitchen version that they claim they are affiliated with the show and are cheaper then hexclad but the show more gordon ramsey do not use or promote them.
expect more sizes and options to come out soon for Henckels. The 3-piece set was a test with Costco but a Henckels customer service rep told me they will be expanding the collection.
ok, so there is a "seasoning" that you forgot to do. you're supposed to wipe down the inside of the pan with a high temp oil, then wipe dry before adding food...if cooking dry. it doesn't look like you did that.
Henckels pan is a good deal, the biggest reason people buy because they want a hexclad. yes its not as non stick as traditional non stick, however its heck of more nons tick than stainless steel. AND WHO THE HECK complains about adding oil, the whole point of non stick as i remember is not to use as much oil which most non stick delivers and alstly yes these pand heat up rather quickly
I don't believe there is a need for hybrid cookware or non stick cookware other than possibly one skillet for delicate foods. I have never needed non stick pots for boiling, sauces, or frying. The only use case I have for non stick are frying eggs since I like my eggs with no crisp on the bottom. So, I have one very cheap non stick pan for my eggs. That is all I use it for. So I have zero need for these hybrid pans.
Yes, you will still get scratches in the non-stick coating, the idea of the raised hexagonal pattern is just to reduce the amount of abrasion of that coating.
I thought Hard Anodized enabled non-stick without ptfe (teflon), but i was wrong. All the anodized pans have a layer of ptfe. For some reason some of the anodized + ptfe ones seem to last longer than others. I don't know why. The thing that i dont get, is why people say these hybrid pans are easier to clean than stainless. That is simply not true, unless you re never cleaning the ptfe pan, just wiping it out and calling it clean. I can also wipe my hot all-clad 3 layer ss pan with a paper towel, but i can also really clean it quickly and thoroughly with a stainless scouring pad and some liquid Barkeepers on a hot pan if i want to, inside and out. I can not do that on a hybrid pan or a simple ptfe pan. How do you clean the stains out of the ptfe coating? You cant. How do you clean the bottom of a HexClad pan every 20 hrs or so? You cant. In summary, the hybrid pans stay a bit cleaner than ss if you never clean them, but if you clean them, you ruin them. I still want an 8" pan for eggs, several times a day. I am torn between Tramontina aluminum ptfe pan or an 8" tri clad ss pan with a bit of oil. This needs to work for the whole family, not just me, so i lean toward the ptfe disposable (3 years). One final thought. If i really cared, i could re-polish my stainless pan to a mirror shine inside and out, but i dont want to do that level of work.
I suggest avoiding that approach completely unless you really need nonstick for certain dishes. The non-stick coating isn’t worth the health risk/uncertainty no matter how much they change the formula and it’s also bad for the environment to regularly throw away pans. Carbon steel and cast iron are non-stick enough for my dishes and eggs seem to taste better on cast iron.
That pattern on the bottom of the Henkel pan makes no sense whatsoever and frankly, I wouldn't buy either one but thx for the comparison, I was just curious. Recently got a wok from Mandy and am liking carbon steel. My stainless steel remains on the shelf, a bit too big for my induction unit and stainless is not friendly. I purchased a NutriChef 10" ceramic pan and love it. Seems to be holding up fine but may just add an 8" carbon steel pan. Gordon Ramsey......if he likes it I won't buy it. Can't stand that guy!
I’m generally not a fan of nonstick, but there seems to be no benefit to owning either of these… you still have to add oil/fat to take advantage of their nonstick properties. Stainless steel is much better at searing and it is nonstick if you heat the pan first, then add the oil/fat of your choice, and then add the food. Eggs or salmon do not stick and as long as you wait until the food releases from the pan. Cast iron is even better at searing… it’s only limitation is dishes with high acidity will break down the seasoning.
I am not endorsed or paid to say the following. This is my experience with hex cookware. I bought Henkel Paradigm three set pans at Costco and returned them after a month for full refund. Paid $99 CAD and don’t believe those pans are worth that much. Eggs, the industry standard for non stick release cook testing, performance was terrible. I will just stay with my SS pans and carbon steel pans. Quality stainless steel pans will last longer (longer than your lifetime) than any hex design pan, because the hex design pans have teflon as the lower level beneath/between titanium hex grid and teflon does not last. Reason why it doesn’t last is due to the fact that teflon and the pan’s metal it’s attached to, expand and contract at different rates. This means over time, teflon will delaminate and become problematic in the pan. With each heat/cool cycle, this physics process occurs. Manufacturers don’t tell you that, of course, and certainly don’t want you to know it. But now you do. Save your money and stay away from gimmick sales tactics. Titanium belongs on cars and razor blades…not cook ware.
I am basically against ANY non-stick; I really don't need to have nonstick on the food. If you know how to cook; nothing sticks. So I am not understanding the need for non-stick. I have no sticking; regardless of pan and regardless of food; so I am unsure what everybody else is doing. I cook 350+ dinners a year..
I’m a home cook with decades of experience. I know how to cook and how to take the best advantage of the cookware I own. I have carbon steel, enameled cast iron, cast iron, 100% ceramic, and nonstick pans. I am no snob and use my nonstick pans when I’m making a lot of dishes at once and when I’m in a hurry. I have arthritis in both wrists and ulnar palsy in both elbows from a lifetime of pushing my wheelchair all kinds of crazy places. I appreciate the lightweight nature of my nonstick pans and that I can slide them on my ceramic cooktop without fear of scratching, saving my arms from more damage. I also appreciate the easier cleanup and no maintenance required those pans offer. While I love to cook, I don’t love washing dishes and seasoning pans. If you don’t like nonstick pans, don’t buy them. But don’t think you’re somehow better than people who need to take advantage of them.
I generally agree with you that non-stick is not necessary or most meals. But the reality is that non-stick makes up a large portion of the cookware market simply because it's fool-proof. You can certainly cook eggs and other sticky foods in stainless steel, cast iron, carbon steel, and other types of pans, but with non-stick you don't have to worry about the heat level as much and don't need to add as much grease. It's all about convenience.
@@16xthedetail76 The main pan I use is a stainless steel, cheap, no non-stick surface. Sometimes, if it is used, I use another, aluminium, non-stick. Guess which one is the "no fuss" and wich one I want to throw to the wall!
I love not having to use oil when I cook my eggs. I get enough grease and salt from the bacons and sausages. I use nonstick for that purpose, less oil to no oil in my food.
No thankyou, I'll stick with my AllClad set and $20 chinese dishwasher-safe pan from Amazon - which happen to be on Project Farm and outperformed the $200 Hexclad pan.
both over hyped crap... All you ever need is stainless steel, cast iron or carbon steel. But technically there is nothing what stainless steel could not do
Cast iron, stainless steel, or carbon steel. Any one of the three is a good choice and will be much cheaper and last much, much, much longer than this overpriced, over engineered trash.
![เปิดใจ “ต้นหอม ศกุนตลา” หลังโดนพาดพิงธุรกิจที่เคยทำ และผลกระทบทำถูกปลดฟ้าผ่า! | แฉ 24 ต.ค.67 [2/3]](http://i.ytimg.com/vi/vCi5OIqlxaE/mqdefault.jpg)
Note: When Henckels first released this collection, it was called Henckels HXagon. It has since been renamed to Henckels Paradigm.
Read my full comparison for more details: prudentreviews.com/hexclad-vs-henckels-hxagon/
Want to know when HexClad and Henckels go on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/
we dont think the difference in heat up speed (it it mattered)_ is caused by your burners, no?
Wow - This is one of the most unbiased, scientific and well articulated comparison videos I've ever seen! I'm guessing that Henckels may have been forced to change their name, as they now call their version "Paradigm" instead of "HXagon". I do think that it is important to note that the price differential is MUCH higher than double; the 8/10/12 hexclad pans, without lids, are $457 at Hexclad vs $79.99 for the same size Henckels set in-store at Costco, so that is a ratio of 5.71, or almost 6X the price. That makes it a complete no-brainer given the minimal differences you demonstrated. Thank you!!
Thank you so much! I didn't realize they renamed it to Paradigm until you mentioned it.
We purchased the HexClad and at first we were disappointed... eg ... eggs. With time and good "seasoning" of the pans, eggs and more no longer stick. We are pleased with our purchase - which was at a discount at Costco!
What was the deal you got at Costco?
@@la_privatechef4530I went to Costco today in MD and it $79 for 3 pieces
I love my henckels pan. It’s nice to have a semi non stick pan that you can throw in the oven as well and use metal utensils on.
I don't understand the attraction of any of these hybrid pans. They're not really non-stick, and they're not really stainless steel. Its like the worst of both worlds, no matter who makes them.
Great review!
It’s the worst and best of both worlds, if that makes sense. They are certainly a lot more non-stick than stainless steel pans and they do sear well (see my HexClad vs. All-Clad video) and the steel pattern protects the nonstick coating. But they aren’t as slick as nonstick pans and not as durable as stainless steel.
@@PrudentReviews Not to be argumentative, but how is it the best of both worlds? If I still have to add fat to the pan to keep food from sticking, its not non-stick. If it browns like a stainless steel pan, why not just use a stainless steel pan? And if I do have to clean it, I can't rely on any of the traditional tools like Barkeeper's Friend, instead I have to baby it. I know people like these things, I just don't get it.
@@lisaboban And that smoke from the non-stick coating when you (accidentally) overheating the pan to over 260C!
And just like any other non-stick pan they have a limited lifetime. Maybe not as limited as a regular non-stick pan, but still short compared to stainless or carbon steel.
@@nekekaminger yeah I don't understand these. Buy a stainless steel pan and a cheap tfal nonstick pan. You'll have a better experience than these for less money.
Seemingly, the idea behind the "hexagons" is that the raised honeycomb pattern prevents wear of the nonstick coating, as each hexagonal cell has the raised hex ridges around it. Good in theory, but wear testing has proven inconclusive.
Good points on the different heating behaviour of the different guages of metal on gas/electric vs induction hobs. I'll have to remember that. Thanks.
it is not inconclusive. the steel reduces mechanical wear but teflon will still wear out by itself
Certainly it will. I'm just pointing to the theory 😃
That is a good question. This serious problem is with time how well do the pans stay flat
I have been cooking for 48 years now since I have been 4 years old and learned from my Grandmother in 1975. My grandmother had the All Clad pans and were great. When I became an adult I got the All Clad pans in 1991and had that set for a long time. When I heard about the Hexclad hybrid pans I decided to give them a try. I was pleased with them and performed well to the All Clad. The only difference is the Hexclad pans clean easier than the stainless steel All Clad. It seems there are a lot of pans now going hybrid I saw a couple on Amazon selling now. Henckels is a great company since 1818. I use there Zwilling Professional S series knives. I might buy a hybrid pan from Henckels and see how it is.
So, a few month later. How do you feel about the Hexclad pan?
I've had my Henckels for several weeks now. I really like them! I use a wooden spatula to hopefully not damage the non-stick part of the pan.
I also bought Henckles after almost buying HexClad, so satisfied!
I had an 8 inch Hex on order at Amazon. Cancelled the order and ordered the Henckels from Costco for under $90.
The theory is that since that raised part is metal, then a straight metal spatula will never touch the Teflon.
Another very professional review. Thanks
Thanks for watching! Glad you enjoyed
I owned hexckad before a divorce. I just picked up the Henckles 3 pc pan set at Costco on sale for $79.99 and they seem legit so far
Thanks for another excellent review. I like the idea of Henkels' cookware having smooth bottoms. I really don't see the need to have the hexagonal pattern across the bottoms of the pans. I also like the handles on the Henkels pans. The price difference is huge! I wish the Henkels pans were available before I bought my HexClad.
Don't feel too bad. The Henkels don't include any lids. At least the HexClad include them. They are definitely pricy though.
Glad you do these tests, it satisfies my curiosity on the hi-tech modern skillets offered. Nice to see they are almost as good as my Lodge cast iron pan and my deBuyer carbon steel. One day they may convince me to go spend the money on one, but not today.
I’m so happy you did this review! Starting my research for a new non stick. Thank you so much!😅
You’re welcome! Reach out if you need recommendations ask@prudentreviews.com
@@PrudentReviews thanks! I’m also looking a Tramontina professional line nonstick. Costco and Amazon have good prices. My husband will destroy anything I buy. 😂
@@stjabnful Try a carbon steel pan from Matfer or de Buyer. Solid pans that will last generations. Your husband won't be able to destroy them! 🙂
@@stjabnful I’m a fan of Tramontina professional, solid performance and great price
I have a Tramontina nonstick frying pan (for when I'm in a hurry and want to fry just one egg without having to be precise about pre-heating my stainless). It's great quality, but I mostly prefer my All-Clad stainless pan over two Tramontina stainless pans that I also own. Definitely the All-Clad was worth the money, while the Tramontina are a larger size (for BIG fry-ups) and a smaller size (which I hardly ever use). The small Tramontina nonstick + a large All-Clad would be my recommendation.
I like full body stainless steel pans. I have pans from two different manufacturers and they perform identically. I also like to use a carbon steel round bottomed wok. I also have a 14 in cast iron pizza pan that I use a griddle. My wok is forty years old and my stainless is going on ten years. I gave up searching for the best non-stick a long time ago. I can cook an omelet in my stainless steel with a little butter and oil and there is no sticking. You could wipe it with a paper towel like they do advertising non-stick and it would look just as clean as the non-stick.
Have you ever considered testing Woll non-stick pans? They''re very expensive, but reportedly very good, and nearly bullet proof. It would be interesting to see a comparison to these two pans.
Yes, but I haven't tested them yet
Hexclad has that texture inside their cookware that unfortunately caused it to be a fail for me. It cooked things fine, but became of the unexpected and very uncomfortable sensory problem I had that felt as irritating as fingernails screeching on a chalkboard. I had to return it. I went to lift an egg out of it with small metal spatula and no matter how I apprached the task it felt awful. If cookware is not comfortable to use its not worth anything.
I love my Hexclad pans, I've had them for 2 1/2 years now, and they have been great! They heat and retain heat well, they cook great, and clean up is a breeze! I use metal utensils on them without an issue, and have even used a stainless steal sponge on twice when I got a bit of discoloration on the sides when doing some high temp searing. and even then they cleaned up easy enough.
Enjoy your dose of PTFE whenever you sear.
Your stove top most likely puts more energy into one side than the other side when both burners are on, you would have to check your stove model and verify in the oven to make your claim of one side cooking faster than the other (or you could switch the pans sides and repeat your test)
That's just silly. Liberal arts student, right?
@@dramc-ov3cp No, I just read the manual of the induction stove top I bought and it says exactly that. using both burners will reduce one side more than the other. 🤷
I'll stick to nonstick pans and just buy new ones when needed :)
What about the lawsuits against Hexclad for using forever chemicals? Does Henckels pans have the same issue?
I use a stainless steel pan for high temperature food, but i’m unsure what to use for lower temperature food.. i was thinking about getting hexclad but i see nothing but negative reviews 😢
Thanks for the helpful review!
after owning a few junk Henckels knives I would be reluctant to buy a Henckles pan
I wish you used a infrared thermometer and then showed each pan at 300-315F when you put the eggs on. The pans looked pretty hot on the first test.
Thank you for your work. I personally do NOT want to eat coatings as they are chemicals we do not want in our body.
Carbon steel rocks, and is non stick.
Bought a full set at Costco and the large pan darkened and got old within months and was sticking more so I looked up the info and they noted that there is a FDA approved coating - well it's still chemicals not to be put in the body. I emailed the HexClad company and ask several times what coatings are they using and they would NOT absolutely NOT tell me and my question in why? If there is nothing to hide why are they refusing to tell us the coating name? What are we doing with unknown chemicals in our body? Not only that the salesman at Costco said NO coatings and lied to us so it all went back. I will stick with cast iron on a limited use and stainless steel. These companies are very deceptive and seems like they can feed us chemicals and get away with it. Not right.
Which one is gonna last longer though?
The hybrid cooking surfaces are very similar so no reason one should last longer than the other. However, HexClad is thinker so less likely to warp. Henckels was just released in January 2024 so time will tell.
My All-Clad stainless steel skillet 😂
A rock heated in the fire pit 😂
Carbon steel will last forever, those will be scrap after few years at best.
Do the henckles pans have a lifetime warranty like the hexclad?
Been trying to find a Canadian source for the 3 pc Pan set, absolutely no luck. Costco in Canada, nope. Zwilling has what looks to be the same set, $199 CAD, and regular $400. Henckels Paradigm 3 pc seems the same. I guess I'll be visiting the US although not sure the Costco membership carries over. 😆
They have it in Costco Canada now. I think my mil said she it was $100, it's $116 online
mmmm those are free range cage free eggs!? Thanks for sharing the video excellent
Pasture raised :)
I can’t find the hxagon anywhere I wanted to get it. I found some weird brand on Amazon that was hybrid like these that works great but very thin.
I've had my hexclad for a little over one year. 2 Warranty replacements. Everything sticks, you cant even boil pasta in the pots. My vege soup with pasta in it was ruined because pasta sticks so bad. I just bought some ceramics to replace, and I'm selling them...such a bad experience. I dont care if ceramic takes longer to heat up...cant ruin food these days.
Can you tell me the advantage of these types of pans vs regular stainless? I tried eggs and pancakes without oil on Hexclad and they stuck miserably. So how is this considered non stick?I added oil and the food released. Same exact thing happened with stainless. The sear was better with stainless at much less cost.
The main benefit is that hybrid pans like these release food better and are easier to clean. It's great to hear that you're able to cook eggs in your stainless steel pan without sticking, but that's a challenge for many home cooks.
Try seasoned carbon steel, it's great to work with.
The hex clad set we bought was not non stick, performed horribly and was a nightmare to return. Please look elsewhere for cookware.
Very nice video/review, BUT, both these pans contain PFAS and should be avoided.
Source?
@@superbeefus
|
you can find the info readily on the internet.
It is 100% certain that both these products contain harmful chemicals.
Lots and lots and lots of great nonstick pans that are free of these harmful compounds. Much less expensive too. The only tradeoff is that you cannot use metal utensils with them which in reality is no big deal.
I liked the review overall and have watch many Prudent reviews. He does a nice job usually, but in my opinion this omission is not acceptable.
When I saw you had to season the pan just like what cast-iron I decided to stick with my cast-iron it says nonstick is pretty much anything out there
Hexclad is overpriced marketing pan -costs that much to pay Gordon Ramsay. Not as non-stick as non-stick pans and not as good at searing as stainless.
How wide is the actual (Flat) cooking surface on the 8, 10 ans 12 inch pans?
The key thing is, how will they perform 24 months from the time you buy them.
What I learned from this video review:
HexClad thicker (more expensive). Henckels thinner (less expensive).
Thicker cooks a bit slower, thinner cooks a bit faster.
Neigher pan is a direct replacement for a traditional non-stick pan.
It was disappointing that you did not tell us how to adjust the stove temp to make the pans perform the same. That would have been a useful experiment.
Yes, it's that simple. Video is like jumping off multiple bridges and measuring velocity on impact to prove that gravity works.
Actually, if you know how to season pans, they can be as good as nonstick. I have stainless steel, carbon steel and cast iron.
I purchased the ceramic Ballarini from Costco… and I love them 😍
Yes, but it's never their fault.
That pattern on the bottom of the Henkel pan makes no sense whatsoever and frankly, I wouldn't buy either one but thx for the comparison, I was just curious.
Recently got a wok from Mandy and am liking carbon steel. My stainless steel remains on the shelf, a bit too big for my induction unit and stainless is not friendly. I purchased a NutriChef 10" ceramic pan and love it. Seems to be holding up fine but may just add an 8" carbon steel pan.
The induction cooker test should use equal power for each pan (just like the resistance burner test), not an equal target temperature setting. With no idea of the power to each pan, the test induction test results are meaningless... although the guess that the thinner pan will get less heating power with the same applied power may be correct.
Any info on what the non stick is comprised of?
PTFE according to their hexclad's FAQ. They hide them in FAQ though.
That is correct. Both are PTFE.
The Henkles seem to only have the 3 pans and no lids where the HexClad has a lot more options. What's crazy is there is a Hells Kitchen version that they claim they are affiliated with the show and are cheaper then hexclad but the show more gordon ramsey do not use or promote them.
expect more sizes and options to come out soon for Henckels. The 3-piece set was a test with Costco but a Henckels customer service rep told me they will be expanding the collection.
HexClad has lifetime warrantee, or so I've heard.
ok, so there is a "seasoning" that you forgot to do. you're supposed to wipe down the inside of the pan with a high temp oil, then wipe dry before adding food...if cooking dry. it doesn't look like you did that.
Henckels pan is a good deal, the biggest reason people buy because they want a hexclad. yes its not as non stick as traditional non stick, however its heck of more nons tick than stainless steel. AND WHO THE HECK complains about adding oil, the whole point of non stick as i remember is not to use as much oil which most non stick delivers and alstly yes these pand heat up rather quickly
Facts. If someone says they don't use oil or butter when they cook, don't invite me to dinner.
I don't believe there is a need for hybrid cookware or non stick cookware other than possibly one skillet for delicate foods. I have never needed non stick pots for boiling, sauces, or frying. The only use case I have for non stick are frying eggs since I like my eggs with no crisp on the bottom. So, I have one very cheap non stick pan for my eggs. That is all I use it for. So I have zero need for these hybrid pans.
maybe its just me, but it seems like the hex clad on certain angles had scratches in it. did anyone else see that?
Yes, you will still get scratches in the non-stick coating, the idea of the raised hexagonal pattern is just to reduce the amount of abrasion of that coating.
I thought Hard Anodized enabled non-stick without ptfe (teflon), but i was wrong. All the anodized pans have a layer of ptfe. For some reason some of the anodized + ptfe ones seem to last longer than others. I don't know why.
The thing that i dont get, is why people say these hybrid pans are easier to clean than stainless. That is simply not true, unless you re never cleaning the ptfe pan, just wiping it out and calling it clean. I can also wipe my hot all-clad 3 layer ss pan with a paper towel, but i can also really clean it quickly and thoroughly with a stainless scouring pad and some liquid Barkeepers on a hot pan if i want to, inside and out. I can not do that on a hybrid pan or a simple ptfe pan. How do you clean the stains out of the ptfe coating? You cant. How do you clean the bottom of a HexClad pan every 20 hrs or so? You cant. In summary, the hybrid pans stay a bit cleaner than ss if you never clean them, but if you clean them, you ruin them.
I still want an 8" pan for eggs, several times a day. I am torn between Tramontina aluminum ptfe pan or an 8" tri clad ss pan with a bit of oil. This needs to work for the whole family, not just me, so i lean toward the ptfe disposable (3 years).
One final thought. If i really cared, i could re-polish my stainless pan to a mirror shine inside and out, but i dont want to do that level of work.
How can a product that isn’t any good be better?
Twice as much? Try x5 as much, Henckels 3 piece set is $80 while HexClad is $400 for the same set and that the sale price.
I cancelled my 8 inch Hex for $120 on Amazon and ordered the set of Henckels for under $90 at Costco.
I want hexclad
They don’t pay Gordon…he bought part of the company a couple years ago…
I was considering Hexclad. No more.
Try carbon steel, if you're passionate about cooking, you'll love it.
@@dramc-ov3cp True. I have a carbon steel wok, stainless steel and cast Iron. I'm getting the Henckels set at costco. .
Maybe when it comes to teflon pans, buy cheap and maybe it is just better to replace them every year .
That's what the experts recommend. Better buy stainless steel and learn how to use it. Professional kitchens typically only use stainless for a reson.
I suggest avoiding that approach completely unless you really need nonstick for certain dishes. The non-stick coating isn’t worth the health risk/uncertainty no matter how much they change the formula and it’s also bad for the environment to regularly throw away pans. Carbon steel and cast iron are non-stick enough for my dishes and eggs seem to taste better on cast iron.
@@rickbear7249 actually they use Carbon steel. I have a carbon steel wok, stainless steel and cast Iron. I'm getting the Henckels set at Costco.
I choose my blue diamond pan
I've had several (keep claiming refund replacement when they fail) but the Tramontina is better.
@@rickbear7249
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@@rickbear7249 okay sure
Warping is an issue for me.
U can get 3 henkels for $90 at Costco rn
I cancelled my 8 inch Hex for $120 on Amazon and ordered the set of Henckels for under $90 at Costco.
I cannot see any real benefit from having the pattern on the outside of the pan. A smooth surface is easy enough to clean.
i saw the Henkels in Costco. read the fine print and it contains Teflon. no thank you
That pattern on the bottom of the Henkel pan makes no sense whatsoever and frankly, I wouldn't buy either one but thx for the comparison, I was just curious.
Recently got a wok from Mandy and am liking carbon steel. My stainless steel remains on the shelf, a bit too big for my induction unit and stainless is not friendly. I purchased a NutriChef 10" ceramic pan and love it. Seems to be holding up fine but may just add an 8" carbon steel pan.
Gordon Ramsey......if he likes it I won't buy it. Can't stand that guy!
The Henckel pans do not have lids.
Hexclad also provides a lifetime warranty, does Henckels do the same?
When Henkels goes on sale. I’ll buy. Then you’re getting a bargain
I’m generally not a fan of nonstick, but there seems to be no benefit to owning either of these… you still have to add oil/fat to take advantage of their nonstick properties.
Stainless steel is much better at searing and it is nonstick if you heat the pan first, then add the oil/fat of your choice, and then add the food. Eggs or salmon do not stick and as long as you wait until the food releases from the pan. Cast iron is even better at searing… it’s only limitation is dishes with high acidity will break down the seasoning.
I have a carbon steel wok, stainless steel and cast Iron. I'm getting the Henckels set at costco.
I am not endorsed or paid to say the following. This is my experience with hex cookware. I bought Henkel Paradigm three set pans at Costco and returned them after a month for full refund. Paid $99 CAD and don’t believe those pans are worth that much. Eggs, the industry standard for non stick release cook testing, performance was terrible. I will just stay with my SS pans and carbon steel pans. Quality stainless steel pans will last longer (longer than your lifetime) than any hex design pan, because the hex design pans have teflon as the lower level beneath/between titanium hex grid and teflon does not last. Reason why it doesn’t last is due to the fact that teflon and the pan’s metal it’s attached to, expand and contract at different rates. This means over time, teflon will delaminate and become problematic in the pan. With each heat/cool cycle, this physics process occurs. Manufacturers don’t tell you that, of course, and certainly don’t want you to know it. But now you do.
Save your money and stay away from gimmick sales tactics. Titanium belongs on cars and razor blades…not cook ware.
Thanks for sharing
I am basically against ANY non-stick; I really don't need to have nonstick on the food. If you know how to cook; nothing sticks. So I am not understanding the need for non-stick. I have no sticking; regardless of pan and regardless of food; so I am unsure what everybody else is doing. I cook 350+ dinners a year..
Turn brain off no slide is basically what people want. Its good for people that just want to cook without fuss.
I’m a home cook with decades of experience. I know how to cook and how to take the best advantage of the cookware I own. I have carbon steel, enameled cast iron, cast iron, 100% ceramic, and nonstick pans. I am no snob and use my nonstick pans when I’m making a lot of dishes at once and when I’m in a hurry.
I have arthritis in both wrists and ulnar palsy in both elbows from a lifetime of pushing my wheelchair all kinds of crazy places. I appreciate the lightweight nature of my nonstick pans and that I can slide them on my ceramic cooktop without fear of scratching, saving my arms from more damage. I also appreciate the easier cleanup and no maintenance required those pans offer. While I love to cook, I don’t love washing dishes and seasoning pans. If you don’t like nonstick pans, don’t buy them. But don’t think you’re somehow better than people who need to take advantage of them.
I generally agree with you that non-stick is not necessary or most meals. But the reality is that non-stick makes up a large portion of the cookware market simply because it's fool-proof. You can certainly cook eggs and other sticky foods in stainless steel, cast iron, carbon steel, and other types of pans, but with non-stick you don't have to worry about the heat level as much and don't need to add as much grease. It's all about convenience.
@@16xthedetail76 The main pan I use is a stainless steel, cheap, no non-stick surface. Sometimes, if it is used, I use another, aluminium, non-stick.
Guess which one is the "no fuss" and wich one I want to throw to the wall!
I love not having to use oil when I cook my eggs. I get enough grease and salt from the bacons and sausages. I use nonstick for that purpose, less oil to no oil in my food.
No thankyou, I'll stick with my AllClad set and $20 chinese dishwasher-safe pan from Amazon - which happen to be on Project Farm and outperformed the $200 Hexclad pan.
looks like hexclad and all those similar are just total crapo. better off with a good carbon steel.
I have a carbon steel wok, stainless steel and cast-Iron pans. I'm getting the Henckels set at costco.
People believe anything😂
Both are overpriced junk with a PTFE coating that must fail over time. Learn to cook, and buy carbon steel; don't get fooled by the marketing hype.
I have a carbon steel wok, stainless steel and cast-Iron pans. I'm getting the Henckels set at costco.
both over hyped crap... All you ever need is stainless steel, cast iron or carbon steel. But technically there is nothing what stainless steel could not do
I have a carbon steel wok, stainless steel and cast-Iron pans. I'm getting the Henckels set at costco.
My 10 year old wok from China town can beat those overpriced pans. 😂
Cast iron, stainless steel, or carbon steel. Any one of the three is a good choice and will be much cheaper and last much, much, much longer than this overpriced, over engineered trash.
I have a carbon steel wok, stainless steel and cast-Iron pans. I'm getting the Henckels set at costco.