Wondering why other channels are saying Hexclad sticks? I tested that out too. Check out this video: America's Test Kitchen Says Hexclad is NOT Non-stick th-cam.com/video/Y6QTb1CGxdE/w-d-xo.html
Am suspect of all these good reviews... Hexclad definitely does stick - it degrades pretty quickly. I've been extremely careful (only use recommended silicone spatulas), but the surface area degrades and quickly loses its non-stick coating.
@@vonbendian1801they tested it under the exact same conditions as all other non-stick pans. Thus no bias or special treatment for hexclad. All it showed it what I expected, the exposed stainless steel acted like stainless steel. With proper fat (1 tsp) and temperature control I can get a stainless steel pan non-stick too. From everything I've seen, I can come to the conclusion that if you just want an easy cleaning pan for everyday cooking hexclad will likely work just fine for the average hone cook. Just like most don't need a komodo smoker when a propane gas grill will do 90% of everything for the average person. I personally would not buy hexclad, or any other hybrid pan. I already own stainless steel, cast iron, a dutch oven and carbon steel (wok only). If I was just starting out when I bought crappy Tfal pans? Sure I would have concidered hexclad and probably been content.
Absolutely great pans. I still use cast iron for corn bread and pinto beans, but after using these in my home for the past 6 months I am so glad I made the purchase. Still trying to get down the technique of flipping my fried eggs because the pans are so slippery. Yes, they fit my 77 year old hands perfectly. Great video, wish I had your technical cooking skills!!
I use Circulon pans now, Im able to use steal utensils to a degree because it has circular ridges. The price is way less and I wanted the silicon wrapped handle. Anyone have both Circulon and HexClad to compare them. Is it worth the extra money to do the switch??
I just bought the wok a few weeks ago and I did the egg test after seasoning it and it does stick a bit but after a little help to loosen it up. It did slide around. The heat is pretty good and cooks thing fast but the only down side I can see is that you won't be able to get that wok hai that you would get from traditional woks since you are not suppose to use it with super high heat.
I try to stay away from nonstick all together latterly I’ve found there’s nothing I can’t do with cast iron and stainless steel its just a matter of learning technique
Got my own Hexclad frying pan. Been using it for well over 2 years and its OOB performance has not changed. It's my favorite pan to cook everything including pancakes, eggs, fish, and even steaks. Even my folks who are far from masters when it comes to temperature control have little to no problems cooking on it. I can only imagine that many of the negative reviews out there either stem from fake/knockoff Hexclad pans or their cooking ability is just that awful they cannot fry an egg without a teflon or carbon steel pan.
I purchased Ninja C39800 Foodi NeverStick Cookware very disappointed. Less than 6 months after using it, noticed a scratch on the surface and I'm only using Silicone Cooking Utensils. I've been forever trying to find a truly Nonstick Cookware.
At 1:26 when he talks about the handles being the best. I disagree. My daughter and I used the 5.5-qt saute pan (it's 3" deep and 12" across; this size pan is our go-to for cooking hamburger and adding ingredients like you would with hamburger helper or any other meal where you add liquid and vegetables). We quickly discovered that the rounded and curved handle makes it nearly impossible to control the pan with one hand when tipping the pan, such as to pour hamburger into a colander to drain the grease off. My 19-yo daughter had so much difficulty due to this handle, that I heard her exclaim "ow!" and similar comments three times before I ran to the kitchen to see what she was hurting so much. I'm considering returning our entire purchase of Hexclad. Too bad, this was to be a major Christmas present meant to last her years.
I am more confused by the coating. What is it made of? will you notice it when cooking? Risk of consuming it or will you just notice a crunchy bit. Is it a normal stainless steel pan after the coating peels off? or do you just toss it?
It’s the same coating used on other nonstick pans. If it comes off, you will notice it. Don’t eat it. I’m my opinion, if it strips off, time for a new pan with any nonstick coating.
I don't think you could ever consider this a normal stainless pan. When the coating comes off, it's not going to come off clean all at once unless you sandblast it off or something. At that point, I think it would be worse than a normal stainless pan, because it doesn't have a smooth surface.
I ran across the HexClad guy demo'ing at Costco about a montha fter I bought a (Tramontina) stainless steel set. He gave me his spiel, but I couldn't figure out what the difference was - why I should return my stainless and buy his 3x higher priced HexClad. Granted, the stainless was a bit of a learning curve, and I still work on temperature control. but I have no complaints about my choice.
Very nice, well balanced review, Tom. I appreciate that you stress that this is a hybrid type of cookware that combines characteristics of borh nonstick and stainless steel cookware. I have had very similar results with my HexClad cookware. I currently have 4 pieces of it and that will pretty much be all. I don't want an entire set. It is a useful addition to my mainstay cookware, STAUB, LE CREUSET, and some top quality multi-clad stainless steel. My HexClad has lived up to all the hype--great searing, even heat distribution, easy cleanup, and you can use metal utensils if you desire. I would recommend handwashing even though the manufacturer says they can be put into the dishwasher. The environment in a dishwasher is very harsh and will strip away the seasoning that the manufacturer recommends you do when you get your new pan. I hand-wash all of my cookware. When you pay so much for top quality cookware, it deserves a little pampering. As for the infamous America's Test Kitchen fried egg test of the HexClad skillet--puh-leeze! Even dedicated nonstick skillets will fail a fried egg test like this with no oil or butter after they've been used for some time. Emphasis on hybrid cookware, America's Test Kitchen people.
I appreciate what seems to be an honest review of the hexclad brand. I am looking for a new skillet and was considering it, I prefer generational cookware, like cutco and queen or other stainless steel pots and pans. Similar to Kirby vacuums where my children will be able to use my cookware. I was hoping hexclad was like that, but it seems to not be.
I just bought two pans trying them out. ❤ I have found that they work just like they say they will. They’re easy cleanup once in a while I might throw it in the dishwasher which is a plus for me due to the fact that I am a truck driver and I don’t have time to stand at the kitchen sink and do a lot because I’m prepping food to put in the truck to leave out for two weeks, but yes, I would love to be entered in to try to find out if I could win a set where I could take a few pieces with me over the road. The very first time that Caraway dishes and pans came out. I bought the set and wasn’t really paying attention and I did not hear anybody say you couldn’t put them in the dishwasher so I ran a set and of course I got burned by them after I bought an extra pan to replace one they would not cover the coating and it came off within two weeks so I’ve been very very reluctant to buy new pans, but I have started doing these and I am totally in love with them so far. ❤
I bought a hexclad a few months ago. My carbon steel is much more consistent especially when I want to cook an over easy egg. The hexclad is now sitting in my goodwill pile waiting to be donated. They are just not worth it.
you can force the creation of fond.. take a bit of meat and dice is super small. smear in pan at medium heat in butter or fat, before it goes full cooked, add some water to sautee-steam-extract from the bits, then you can brown it.. and then 'de glaze'/deglace.
Great review! I wonder if you can do the egg test with no oil like atk to see if you get the same results. I know you can’t do the 50 eggs test they do, but I’d love to see if you get the same results with a couple of tries.
Bottom line… it has PTFE type teflon coating that NEVER lasts long. It doesn’t wear off from metal utensils scraping it. Rather it begins to peel and flake off with temperature changes. Like when adding cold white wine to a hot pan, or water to the hot pan for deglazing purposes etc…. Also, teflon coatings fail with high heat. You can’t put a nice hot flame to a teflon non stick pan like you can cast iron and good quality carbon steel such as Mineral B Pro series pans. Hexclad is a failure after a few short years of use.
Thanks Kenneth. I know you had some concerns about the review being honest since the company did provide the set for free and is hosting the giveaway. I hope I lived up to your expectations.
Look at the Ninja Foodi Neverstick Premium. They cost a little less than Hexclad, are more durable, and far better nonstick. The findings on stickiness in this review run counter to pretty much every other review I've seen on Hexclad. America's Test Kitchen has a video showing just how bad they are. *HINT* if you need oil to cook an egg, it's not non-stick enough.
i found your comment regarding fond very interesting. in fact, you're the first i've heard to mention that. to me, fond pan sauces are to recapture the lost flavor bits in cooking which have stuck to the fan. if the "sticky bits" remain on the food in the first place, isn't this better, and won't that make the cooked meat / food have the best flavor it can have on its own (without sauce)? of course it does. if one decides to go ahead with a sauce in the pan, then fine. many people do not do, or even like, sauces, so there's that too. thank you for your video.
Fond does not work that way. It’s not necessarily removing flavor from the food. The food is still browning as usually but the pan is converting the moister, left over seasoning, and fat into burnt bits which makes a wonderful sauce if you choose to. With non stick, all that goodness just slides right out when cleaning. Thanks for watching. Cheers
At the end of the day they are a "NON-STICK PAN". While I own a couple I really only use the for eggs and stuff. And treat them as wear item that I need to throw away. I am much happier and confident with stainless steel, carbon steel, cast-iron, etc. Delamination is virtually eliminated with my preference and if it does delaminate it wont into my food like non-stick. My preference is to throw non-stick pans away every year and get new ones.
Thanks for sharing, keep in mind, throwing nonstick pans every year really pollutes the environment. If a hexclad nonstick can last for 10+ years, it may be a better alternative for those who prefer nonstick. Thanks for watching.
@@tomwadek I agree! But the visual indicators that it is delaminating bothers me. I need more science to understand. When my non stick is visibly scratched or eggs start sticking I know it is done. But your video showed those micro polygons delaminating. Delimitation is the Achilles heel of non-stick. Damn thermodynamic science. Remember I use non-stick but also why is non-stick so bad? Well they use forever chemicals, in other words they never break down, well in any time frame we know. And they are everywhere. Cool technology too much capitalism without a check. Your argument of less waste has some merit but I need to know when hexclad is done? I doubt any non-stick manufacturer would own up to that.
It's a year later. I've been hearing about PFAS on radio news channels of late. It sounds bad. I assume that PFAS is the key part of most "non-stick" skillet cookware. I did come across a low cost "rock" skillet that lasted longer for the price. A ceramic coating? When I was trying out those "non-stick" skillets over the past years I didn't know about PFAS. I was buying low cost "non-stick" skillets. Not the cheapest ones. They last about a year. I could buy 10 of those pans for the cost of one Hexclad. Now I realize I've been eating PFAS. But I had already switched back to cast iron before I knew about PFAS. Cast iron cookware has issues. Takes more time to heat/cool and wash. But the pan never wears out. I've never seen a cast iron pan warp from heat. It always sits flat on the stove. You could wear out the seasoned coating, but that can be fixed. You cannot fix the coating on those "non-stick" cookware.
I own and rent a couple of vacation rentals, so I have a few nonstick pans available because some guests prefer using them. I end up replacing them after a couple of years because nonstick simply does not last, apparently including Hexclad. I might consider these next time I have to replace the nonstick. For myself, I have a full set of AllClad copper core and some good enameled cast iron that will last me a lifetime. It isn’t hard to learn to use stainless properly, and I’m really not being a cookware snob. Quality of product plus a bit of technique is all you need.
It does but I wasn’t able to read the claims. For all we know, it could have been user error. Maybe they put them in the oven above 600 F. The vast majority of people don’t seem to have issues.
I might be more inclined to purchase if the warranty was more explicit about the coating. They're fairly expensive for something that would need to be replace after a few years like most nonstick pans.
Yeah, keep in mind, “potentially need to be replaced every few years” I don’t have any long term experience yet with Hexclad. Could be 10 years before it needs replacement or 20. I don’t know. Thanks for watching
I've never had a single nonstick pan thay didn't need to be replaced after a few years...and they've nearly all said how amazingly long their 327 layer process lasts and all give up by year 3 the longest. For the prices of these the better warranty the coating also or its by far not worth it. Do you have to season these in an oven once or twice a year? I've tried stainless but my skills suck and I ruined everything on them.
Nice review but u don’t have any skin ($) in the game to properly form an unbiased opinion. Even you couldn’t answer your own question, “So do I recommend Hexclad.” Suggest you make it about this: is Hexclad recommended at $699, $799 or $899 or whatever they want for it. In the same vein u reviewed the Tramontina at the value added price point.
@@Luke.Cooking well no, my issue is long term use. I can’t answer that question now until I use it for at least 6month to a year. If the coating fails every few years then might as well just buy a nonstick pan for $30-40. That’s where I’m coming from right now. I do have skin in the game, always my reputation and word. Thanks for the suggestion
I bought a Pampered Chef brand pan and wok that supposedly were made to copy Hexclad. It would be interesting to compare them - PC claims the fond works really well in theirs, and they offer a lifetime guarantee if you send back the product for replacement.
Tom, I love your videos. I got mixed feelings about this one. I think you were fair, although during the cooking tests you seemed to be using some Hexclad buzzwords. Good job digging into the warranty ambiguity and highlighting the fact that the coating will fail eventually. You came to the same conclusion as some other reviews I've watched: well-made pans, but potentially misleading claims.
Thanks! I didn’t intentional use buzz words. I think it’s the nature of the marketing. Gets stuck in your head lol. I always try my best to be fair. I think they are great pans but the coating (any coating) always worries me.
If the warranty covers the coating then I personally wouldn’t have any major concerns and the price would reflect the warranty. They are very well made pans but as I said in the video, all nonstick coating eventually fail
I was in a thrift store a few months ago and saw a Hexclad pan. I thought "score!", until I picked it up and saw how the coating had peeled away. How long did it take to get in that condition, I don't know. But eventually it does fail.
Great review, Tom! I don't own any Hexcclad pans, only stainless and carbon steel. I have the same concerns you do about longevity. All coated pans will eventually wear out and will need to be replaced. I have a stainless steel pan I inherited from my mother, who got it for her a wedding gift. Still works great. You won't be able to do that with coated pans. Still, Hexclad looks like quality pans.
I prefer my heavy cast iron pans...no fuss nothing to worry.I can sear the meat and throw in oven.Not sure about chemical coded pan in 500degree oven...
After a few years, the PFAS non-stick coating between the stainless steel structure becomes detached. Experience has also shown this. Over time, these particles get into the food! You should be particularly careful with spicy things! I have also fried with iron pans and cast iron pans. These are definitely better than this PFAS crap! What I have noticed, however, is that particles of the patina have come off the cast iron pans in particular and can be recognized by small black dots in the food. Especially when I made bolognese and sweet and sour sauces. Acidic foods should not be prepared in these pans! In the end, I also gave away the iron pans and cast iron pans and bought stainless steel pans. These are great! Nothing sticks to the food and, if handled correctly, nothing sticks either. Pour a little oil (e.g. sunflower oil) into the pan and wait on a medium heat until the oil flows loosely and easily in the pan (like water). The oil may also smoke a little, then remove the pan directly from the heat. The stainless steel pan now has a very good non-stick effect. You can even fry eggs straight from the fridge in a cold pan. I also made a little movie about this on youtube. For me, there are no better pans than stainless steel pans. You can get a good 3-layer stainless steel pan (stainless steel-aluminum-stainless steel layer) from amazon for around 40 dollars. These pans also last a lifetime!
America's Test Kitchen got very different results on the stick test from you. They really "panned" Hexclad. What do you think accounts for the difference between your results and theirs?
I would only spend that kind of money for a pan that will last a lifetime, like a premium quality stainless steel one. Anyway, the stickiness of Hexclad seemed a lot worse in other professional video reviews I've watched on TH-cam (like on Chris Young's or America's Test Kitchen channels). How is that?
I agree, at that premium price tag, it should last forever. I covered the stickiness in this video: America's Test Kitchen Says Hexclad is NOT Non-stick th-cam.com/video/Y6QTb1CGxdE/w-d-xo.html
You missed a very important downside in using this cookware. The bottoms of the pans are convex. When using on induction cooktops or electric flat cooktops the pan moves (shimmies) off of the burner. HexClad will tell you the pan will flatten out with use. Not true. I complained. To their credit they replaced my pan. The new pan has the same issues. While I believe these are well made pans, I would never purchase again given the very high price. I consider myself a very good cook & I’ll just continue using my stainless & non-stick pans accordingly.
but can the hex clad stir fry noodles and rice with very little oil? that's where a true non stick pan shines! otherwise a carbon steel wok reigns supreme. Can you fry cornstarch coated cubes tofu without sticking? Non stick was suppose to be a healthier cooking pan.
I have always enjoyed your channel and reviews. This video was a first impression. There is a video made by America's Test Kitchen. They proved in their video that Hexclad just does not hold up. They showed that it became unusable even before traditional non-stick. So I will definitely pass on this product.
@@pjwroblewski then how come I can cook an egg on my hexclad - and my results are the opposite of your reliable non financially connected organization? - how is your hex clad performing ? - oh that’s right, you don’t own one, so you have zero experience with one , you must be fun at parties
The main question should not be whether hexclad cookware is nonstick right out of the box. The question should be is how good are they 3 or 4 years down the road, 10 years down the road, because they market themselves as having a lifetime warranty. They cost many times as much as well reviewed regular nonstick cookware, so you could buy several cabinets of regular nonstick cookware for the same price and just replace pieces that wear out. What the warranty actually says is : "HexClad’s products are created to last a lifetime. All HexClad products are covered for manufacturer’s defects. Our warranty does not cover damage occurred as a result of failure to follow proper care and use guidelines as outlined in the product inserts and on our website." The warranty is for "manufacturer's defects". Some reviews of old hexclad cookware reveal that the nonstick quality goes down a little to a lot
I’m not totally sure if my daughter had real Hexclad pans, but I definitely had to scrub things like eggs off when I did her dishes. She did put them in the dishwasher, which I don’t do with fancy pans, and that might have affected them
That’s interesting, although hexclad says these are dishwasher safe, I still practice hand washing personally. I’ve also heard a lot of folks say their hexclad pans stick but so far I’ve had zero sticking issues. Thanks for sharing and happy cooking.
Dishwashers create such a harsh, hostile environment that they can easily strip away the initial seasoning the HexClad manufacturer recommends you do with their cookware. No wonder food is sticking. I would not put even my stainless steel cookware in my dishwasher! It sounds as though her pans should be reseasoned and hand washed in the future.
The key is to allow the pan to heat up before cooking the food, if you turn the pan on and put the egg in it will stick every time. Also with Hexclad you never go above medium unless you are bringing to a boil. I was like your daughter, got the pan turned it on med high and threw the eggs in, they stuck and it was a mess. After learning how to allow the pan to heat up never had an issue again.
PTFE, it seems to be in the Hexclad pans. What is your thought on the effects on the environment of this chemical? Has it been in your thoughts when recommending these pans? The main reason for me to switch to stainless steel pans, was the lack of PFAS, like PTFE. Not only because of direct health risks, but also because of the impact on the environment after the pans are disposed of. It seems that these chemicals are not degradable.
Yes, I touched up on it a bit during my issues with the warrenty. Basically, if the hex design and bonding method does increase the life of the pans to 10-15 yrs plus and the warranty honors the coating, I think these pans are fantastic and a good "happy" middle ground for most people. I would like to see potentially a return/recycle program by the company to decrese impacts to the enviornment wherever possible.
@@tomwadek The life span of the PFAS seems to be as long as the earth exists. So the PFAS will end up in every life form from the moment it gets created. It will enter the food chain and will impact every life form like fish, land animals and humans. At least that is my understanding. If your understanding is the same, is it worth your recommendation? If your understanding is different, what is your understanding?
@@Reddepex I agree with you and the epa maps this out clearly www.epa.gov/pfas/pfas-explained but it also seems like there’s more studying to be done to understand how to properly dispose or destroy it. I’m generally in favor of the big 3 ci, cs, and ss. I understand the need for nonstick and this is a good alternative if it does last considerably longer than most nonstick rather than throwing out a pan every 2 years. I think what’s more important is that folks take the time to learn the fundamentals so they can use any cookware/tool in the kitchen.
Tried these pans. Don't buy into the hype. I ended up switching to stainless steel. People don't realize that these aren't really "non-stick pans". I returned mine to Costco after a month because the "non-stick" abilities wore off already, so food was sticking even with oil. And since they are a hybrid pan with the Teflon type coating mixed in, they will break down over time.. just like any other pan with a Teflon. Not to mention that I had one get scratched pretty good from normal use. Not the indestructible pans they claim to be.
DOES THE OIL STAY IN THE MIDDLE WHERE YOU PUT IT? NO ONE- but no one will answer this no matter what site or video I ask. Ive watched enough to know its not amazing cookware and Id probably buy a knockoff version of a hybrid pan but not until I can hopefully find out if this claim is true THANKS!
Still very expensive (compared to cast iron for example) and must eventually be replaced. I don't know if Hexclad has included its lifetime warranty in their business case. What if Hexclad goes bankrupt due to success? That is precisely the risk for a young company with a product of such high quality. That means that quality management must be set up and maintained at a very high and expensive level (including the number of replacements per year for the complaining consumer). That may explain the purchase price. But....Hexclad has not been on the market for too long to have confidence in the organisation (and a longtime durability of the pan, compared to overall non-stick teflon pans). As soon as restaurants start begging for Hexclad pans, instead of steel or cast iron pans....then I'm in!
The Teflon and the Wok seem like a poor match, but then again, the breakdown point of Teflon is a bit higher than people give it credit for... so I guess we will see.
Everyone is trying out the egg / frypan test. But owning these pans, they are nothing but a headache. The pots are the worse. Preparing rice or even pasta, and everything sticks to the bottom of these things. Really, just making pasta and the bottom of the pan is a stuck glued on mess. Rice is the same way.
I never bought these pans, because I have an iron skillet, stainless steel, non stick, and carbon steel cookware already. However, several of my neighbors did buy the hexclad set. The problem is that the coating came off on their most used pans before the two year mark. The coating is going to come off, no non stick coated pan is going to last forever with the materials used today. This is why I won't be buying them and for my one non stick pan, I will just purchase a new one for 30$ every few years. All of my other cookware will last a lifetime.
Here’s my problem with non-stick cookware. The PTFE coating will eventually wear off. A good cast iron or stainless pan will last forever. Better to buy a Tramontina non-stick pan for $30 and use for 5 years and buy a new one when it wears out.
The PFAS coating will be in the environment for ever, they do not break down. If everyone would constantly get new pans because of a good warranty, when their pans are peeling we are in the end producing so much forever-waste. If the costs to deal with these PFAS chemicals would be factored in the price, it would move consumers to stop using (traditional non-stick) pans as disposable products. We learn how to drive a car, why don't we learn to use real pans?
Learn the pans. It's a year later. I've been hearing about PFAS on radio news channels of late. It sounds bad. I assume that PFAS is the key part of most "non-stick" skillet cookware. I did come across a low cost "rock" skillet that lasted longer for the price. A ceramic coating? When I was trying out those "non-stick" skillets over the past years I didn't know about PFAS. I was buying low cost "non-stick" skillets. Not the cheapest ones. They last about a year. I could buy 10 of those pans for the cost of one Hexclad. Now I realize I've been eating PFAS. But I had already switched back to cast iron before I knew about PFAS. Cast iron cookware has issues. Takes more time to heat/cool and wash. But the pan never wears out. I've never seen a cast iron pan warp from heat. It always sits flat on the stove. You could wear out the seasoned coating, but that can be fixed. You cannot fix the coating on those "non-stick" cookware. I will echo this comment as a new post.
The fact that I have pans that are older than you well unless you are somehow over 100 means I will stick to my cast iron and armor I mean thick steel pans. Bought a cheap set of non stick and when it wears out they will become plates and bowls and a new cheap set will be bought.
I almost bought that set for my wife for Christmas this year. Then I realized I was buying her what I wanted instead. I wound to getting her something she wanted much more and later getting me a great set of carbon steel pans instead.
Wondering why other channels are saying Hexclad sticks? I tested that out too. Check out this video:
America's Test Kitchen Says Hexclad is NOT Non-stick
th-cam.com/video/Y6QTb1CGxdE/w-d-xo.html
That video of ATK is simply misleading...pans weren't properly seasoned to perform the egg test! Shame on them for not following directions!
I'm the world's shittiest egg cook, and it was even non-stick for me.
Am suspect of all these good reviews... Hexclad definitely does stick - it degrades pretty quickly. I've been extremely careful (only use recommended silicone spatulas), but the surface area degrades and quickly loses its non-stick coating.
@@vonbendian1801they tested it under the exact same conditions as all other non-stick pans. Thus no bias or special treatment for hexclad. All it showed it what I expected, the exposed stainless steel acted like stainless steel. With proper fat (1 tsp) and temperature control I can get a stainless steel pan non-stick too. From everything I've seen, I can come to the conclusion that if you just want an easy cleaning pan for everyday cooking hexclad will likely work just fine for the average hone cook. Just like most don't need a komodo smoker when a propane gas grill will do 90% of everything for the average person. I personally would not buy hexclad, or any other hybrid pan. I already own stainless steel, cast iron, a dutch oven and carbon steel (wok only). If I was just starting out when I bought crappy Tfal pans? Sure I would have concidered hexclad and probably been content.
Absolutely great pans. I still use cast iron for corn bread and pinto beans, but after using these in my home for the past 6 months I am so glad I made the purchase. Still trying to get down the technique of flipping my fried eggs because the pans are so slippery. Yes, they fit my 77 year old hands perfectly. Great video, wish I had your technical cooking skills!!
Congrats to the giveaway winner: @carmencardenas3156
A Special thank you to @hexclad for spnsoring the giveaway.
I use Circulon pans now, Im able to use steal utensils to a degree because it has circular ridges. The price is way less and I wanted the silicon wrapped handle. Anyone have both Circulon and HexClad to compare them. Is it worth the extra money to do the switch??
not sure, i'm not familiar with Ciculon
I just bought the wok a few weeks ago and I did the egg test after seasoning it and it does stick a bit but after a little help to loosen it up. It did slide around. The heat is pretty good and cooks thing fast but the only down side I can see is that you won't be able to get that wok hai that you would get from traditional woks since you are not suppose to use it with super high heat.
Thanks for sharing!
I try to stay away from nonstick all together latterly I’ve found there’s nothing I can’t do with cast iron and stainless steel its just a matter of learning technique
Thanks for sharing!
We love our Hexclad pans - have had them for about 6 weeks and so far so good.
I’m happy to hear it! Happy cooking.
hey Bruce, how about now? still good?
Fantastic. Waiting for your 6-month review!
Anyone know what that red spatula is? Silicone?
It’s silicon
Got my own Hexclad frying pan. Been using it for well over 2 years and its OOB performance has not changed. It's my favorite pan to cook everything including pancakes, eggs, fish, and even steaks. Even my folks who are far from masters when it comes to temperature control have little to no problems cooking on it. I can only imagine that many of the negative reviews out there either stem from fake/knockoff Hexclad pans or their cooking ability is just that awful they cannot fry an egg without a teflon or carbon steel pan.
Thanks for sharing. I enjoyed the cookware greatly and it really helped me turn off my mind and just cook.
I purchased Ninja C39800 Foodi NeverStick Cookware very disappointed. Less than 6 months after using it, noticed a scratch on the surface and I'm only using Silicone Cooking Utensils.
I've been forever trying to find a truly Nonstick Cookware.
@@MrTtaakk hexclad might be worth a try
@@TomWadeCine Okay 👍 Thanks 👍
👏👏👏 really good info, I've been eyeing these pots for a good while now!
Thanks for watching!
I really want to know more about that wok. Can it handle the extreme heat well enough for some good old-fashioned wok hei?
me too!
Always enjoyable seeing your new videos pop up on my feed. Good content and quality in video. Keep it going!👍
Thank you Peter. I appreciate the kind words.
Great honest review. I love my stainless and will stick with that. Ever since learning how to heat and oil the pan, nothing is better.
I’m glad you enjoyed the video
“Stick with that”. Pun intended?
@@whengrapespop5728 no pun intended. Nothing sticks after learning how to use it properly. My eggs float and are perfect.
At 1:26 when he talks about the handles being the best. I disagree. My daughter and I used the 5.5-qt saute pan (it's 3" deep and 12" across; this size pan is our go-to for cooking hamburger and adding ingredients like you would with hamburger helper or any other meal where you add liquid and vegetables). We quickly discovered that the rounded and curved handle makes it nearly impossible to control the pan with one hand when tipping the pan, such as to pour hamburger into a colander to drain the grease off. My 19-yo daughter had so much difficulty due to this handle, that I heard her exclaim "ow!" and similar comments three times before I ran to the kitchen to see what she was hurting so much. I'm considering returning our entire purchase of Hexclad. Too bad, this was to be a major Christmas present meant to last her years.
I am more confused by the coating.
What is it made of? will you notice it when cooking? Risk of consuming it or will you just notice a crunchy bit.
Is it a normal stainless steel pan after the coating peels off? or do you just toss it?
It’s the same coating used on other nonstick pans. If it comes off, you will notice it. Don’t eat it. I’m my opinion, if it strips off, time for a new pan with any nonstick coating.
I don't think you could ever consider this a normal stainless pan. When the coating comes off, it's not going to come off clean all at once unless you sandblast it off or something. At that point, I think it would be worse than a normal stainless pan, because it doesn't have a smooth surface.
I ran across the HexClad guy demo'ing at Costco about a montha fter I bought a (Tramontina) stainless steel set. He gave me his spiel, but I couldn't figure out what the difference was - why I should return my stainless and buy his 3x higher priced HexClad. Granted, the stainless was a bit of a learning curve, and I still work on temperature control. but I have no complaints about my choice.
right on, essentially if the coating fails (not saying it will) every 2 years, then your just buying an expensive nonstick pans. Thanks for sharing!
Very nice, well balanced review, Tom. I appreciate that you stress that this is a hybrid type of cookware that combines characteristics of borh nonstick and stainless steel cookware. I have had very similar results with my HexClad cookware. I currently have 4 pieces of it and that will pretty much be all. I don't want an entire set. It is a useful addition to my mainstay cookware, STAUB, LE CREUSET, and some top quality multi-clad stainless steel. My HexClad has lived up to all the hype--great searing, even heat distribution, easy cleanup, and you can use metal utensils if you desire. I would recommend handwashing even though the manufacturer says they can be put into the dishwasher. The environment in a dishwasher is very harsh and will strip away the seasoning that the manufacturer recommends you do when you get your new pan. I hand-wash all of my cookware. When you pay so much for top quality cookware, it deserves a little pampering. As for the infamous America's Test Kitchen fried egg test of the HexClad skillet--puh-leeze! Even dedicated nonstick skillets will fail a fried egg test like this with no oil or butter after they've been used for some time. Emphasis on hybrid cookware, America's Test Kitchen people.
I'm glad you enjoyed the video. Couldn't agree more about hand washing!
With the wok, did it impart the "wok hei" to the food that traditional woks do?
No it didn’t but I wasn’t using a wok burner either.
Which burner are you using?
amzn.to/3pOk8er
There are quite a few Hexclad-like products on the market - are they as good/bad as Hexclad, or is Hexclad somehow special?
I’m not sure. Do similar design exist? I would think the bonding method and warranty would set Hexclad apart.
What temperature did you use to get that nice sear on the steak??
Has anyone been denied a claim for coating issues? Or normal wear and tear?
I appreciate what seems to be an honest review of the hexclad brand. I am looking for a new skillet and was considering it, I prefer generational cookware, like cutco and queen or other stainless steel pots and pans. Similar to Kirby vacuums where my children will be able to use my cookware. I was hoping hexclad was like that, but it seems to not be.
got my first Hexclad..... I love it !!
Awesome. Glad your enjoying the brand
Do you still like it ?
looking for a great steak fry pan, which would you recommend?
carbon steel
I just bought two pans trying them out. ❤ I have found that they work just like they say they will. They’re easy cleanup once in a while I might throw it in the dishwasher which is a plus for me due to the fact that I am a truck driver and I don’t have time to stand at the kitchen sink and do a lot because I’m prepping food to put in the truck to leave out for two weeks, but yes, I would love to be entered in to try to find out if I could win a set where I could take a few pieces with me over the road. The very first time that Caraway dishes and pans came out. I bought the set and wasn’t really paying attention and I did not hear anybody say you couldn’t put them in the dishwasher so I ran a set and of course I got burned by them after I bought an extra pan to replace one they would not cover the coating and it came off within two weeks so I’ve been very very reluctant to buy new pans, but I have started doing these and I am totally in love with them so far. ❤
I bought a hexclad a few months ago. My carbon steel is much more consistent especially when I want to cook an over easy egg. The hexclad is now sitting in my goodwill pile waiting to be donated. They are just not worth it.
Thanks for sharing
Reminds of those infomercial products
I'd be happy to take it off your hands
My carbon was a pain to maintain and clean
you can force the creation of fond.. take a bit of meat and dice is super small. smear in pan at medium heat in butter or fat, before it goes full cooked, add some water to sautee-steam-extract from the bits, then you can brown it.. and then 'de glaze'/deglace.
Great review! I wonder if you can do the egg test with no oil like atk to see if you get the same results. I know you can’t do the 50 eggs test they do, but I’d love to see if you get the same results with a couple of tries.
Honestly, I did it recently and yes, it’s still nonstick
Bottom line… it has PTFE type teflon coating that NEVER lasts long. It doesn’t wear off from metal utensils scraping it. Rather it begins to peel and flake off with temperature changes. Like when adding cold white wine to a hot pan, or water to the hot pan for deglazing purposes etc…. Also, teflon coatings fail with high heat. You can’t put a nice hot flame to a teflon non stick pan like you can cast iron and good quality carbon steel such as Mineral B Pro series pans.
Hexclad is a failure after a few short years of use.
Ok, they are great pans, but are they healthy? No harmful chemicals that gets into our foods? Does it have PFAS?
Thanks Tom. Been wondering about their claims. Looking forward to your longer term tests
Thanks Kenneth. I know you had some concerns about the review being honest since the company did provide the set for free and is hosting the giveaway. I hope I lived up to your expectations.
Look at the Ninja Foodi Neverstick Premium. They cost a little less than Hexclad, are more durable, and far better nonstick. The findings on stickiness in this review run counter to pretty much every other review I've seen on Hexclad. America's Test Kitchen has a video showing just how bad they are. *HINT* if you need oil to cook an egg, it's not non-stick enough.
@@meikgeikEXACTLY!
i found your comment regarding fond very interesting. in fact, you're the first i've heard to mention that. to me, fond pan sauces are to recapture the lost flavor bits in cooking which have stuck to the fan. if the "sticky bits" remain on the food in the first place, isn't this better, and won't that make the cooked meat / food have the best flavor it can have on its own (without sauce)? of course it does. if one decides to go ahead with a sauce in the pan, then fine. many people do not do, or even like, sauces, so there's that too. thank you for your video.
Fond does not work that way. It’s not necessarily removing flavor from the food. The food is still browning as usually but the pan is converting the moister, left over seasoning, and fat into burnt bits which makes a wonderful sauce if you choose to. With non stick, all that goodness just slides right out when cleaning. Thanks for watching. Cheers
What's the discount code?
Fair and comprehensive review. Noticed you have a Dalstrong Crixus hybrid chef/cleaver knife. Would you recommend? Thanks!
Yes, I like it and use it often. It’s also a great conversation piece at bbq parties lol. I find it useful and fun
@@tomwadek Is it thin enough to be a good slicer, dicer and chopper for onions and vegetables?
@@MichaelE.Douroux yes it is
@@tomwadek Ok, thanks!
@@MichaelE.Douroux np
Are they safe to use?
At the end of the day they are a "NON-STICK PAN". While I own a couple I really only use the for eggs and stuff. And treat them as wear item that I need to throw away. I am much happier and confident with stainless steel, carbon steel, cast-iron, etc. Delamination is virtually eliminated with my preference and if it does delaminate it wont into my food like non-stick. My preference is to throw non-stick pans away every year and get new ones.
Thanks for sharing, keep in mind, throwing nonstick pans every year really pollutes the environment. If a hexclad nonstick can last for 10+ years, it may be a better alternative for those who prefer nonstick. Thanks for watching.
@@tomwadek I agree! But the visual indicators that it is delaminating bothers me. I need more science to understand.
When my non stick is visibly scratched or eggs start sticking I know it is done. But your video showed those micro polygons delaminating.
Delimitation is the Achilles heel of non-stick. Damn thermodynamic science.
Remember I use non-stick but also why is non-stick so bad? Well they use forever chemicals, in other words they never break down, well in any time frame we know. And they are everywhere. Cool technology too much capitalism without a check.
Your argument of less waste has some merit but I need to know when hexclad is done? I doubt any non-stick manufacturer would own up to that.
@@michaelmiller1109 right, I agree. Long term use is the only way to know. Thanks
It's a year later. I've been hearing about PFAS on radio news channels of late. It sounds bad. I assume that PFAS is the key part of most "non-stick" skillet cookware. I did come across a low cost "rock" skillet that lasted longer for the price. A ceramic coating? When I was trying out those "non-stick" skillets over the past years I didn't know about PFAS. I was buying low cost "non-stick" skillets. Not the cheapest ones. They last about a year.
I could buy 10 of those pans for the cost of one Hexclad.
Now I realize I've been eating PFAS. But I had already switched back to cast iron before I knew about PFAS. Cast iron cookware has issues. Takes more time to heat/cool and wash. But the pan never wears out. I've never seen a cast iron pan warp from heat. It always sits flat on the stove. You could wear out the seasoned coating, but that can be fixed. You cannot fix the coating on those "non-stick" cookware.
I own and rent a couple of vacation rentals, so I have a few nonstick pans available because some guests prefer using them. I end up replacing them after a couple of years because nonstick simply does not last, apparently including Hexclad. I might consider these next time I have to replace the nonstick. For myself, I have a full set of AllClad copper core and some good enameled cast iron that will last me a lifetime. It isn’t hard to learn to use stainless properly, and I’m really not being a cookware snob. Quality of product plus a bit of technique is all you need.
Thanks for sharing! I’m a huge fan of copper core!
@@tomwadek Me too. You did a very good review, Tom, I forgot to mention that.
@@VintageFLA thank you! I appreciate the kind words
I really worry about those warranty claim pictures. Those look like critical failures that should require replacement
It does but I wasn’t able to read the claims. For all we know, it could have been user error. Maybe they put them in the oven above 600 F. The vast majority of people don’t seem to have issues.
I might be more inclined to purchase if the warranty was more explicit about the coating. They're fairly expensive for something that would need to be replace after a few years like most nonstick pans.
Yeah, keep in mind, “potentially need to be replaced every few years” I don’t have any long term experience yet with Hexclad. Could be 10 years before it needs replacement or 20. I don’t know. Thanks for watching
@@tomwadek fair enough I'm making an assumption, but that's also based on other comments and reviews I've looked at.
@@DaveElls84 👍
I've never had a single nonstick pan thay didn't need to be replaced after a few years...and they've nearly all said how amazingly long their 327 layer process lasts and all give up by year 3 the longest. For the prices of these the better warranty the coating also or its by far not worth it. Do you have to season these in an oven once or twice a year? I've tried stainless but my skills suck and I ruined everything on them.
fantastic and fair review! Thanks sir!
Thank you kindly!
Do you want me to test something specific out with Hexclad? Suggest a future video.
Nice review but u don’t have any skin ($) in the game to properly form an unbiased opinion. Even you couldn’t answer your own question, “So do I recommend Hexclad.” Suggest you make it about this: is Hexclad recommended at $699, $799 or $899 or whatever they want for it. In the same vein u reviewed the Tramontina at the value added price point.
@@Luke.Cooking well no, my issue is long term use. I can’t answer that question now until I use it for at least 6month to a year. If the coating fails every few years then might as well just buy a nonstick pan for $30-40. That’s where I’m coming from right now. I do have skin in the game, always my reputation and word. Thanks for the suggestion
I’ve had mine for at least 5 years. I’ve retired all my cast iron pans and carbon steel pans
@@Jam-m7m very cool. Thanks for sharing.
I bought a Pampered Chef brand pan and wok that supposedly were made to copy Hexclad. It would be interesting to compare them - PC claims the fond works really well in theirs, and they offer a lifetime guarantee if you send back the product for replacement.
Being able to use metal utensils is why I bought hexclad
That's what I'm looking for as well. First time paying this amount of money so I hope they're worth it.
Might as well just use stainless steel.
Do you no longer offer a discount code?
No, the code expired.
I really like your channel because of all the efforts put into your videos
I hope this channel become more popular, keep moving
Thank you! I really appreciate that. Don’t forget to enter the giveaway. This is my way of giving back to all of you who have supported me.
I Wish I could I live in the middle east
@@karimrami2557 I’m sorry. I’ll try to do an international giveaway soon.
Tom, I love your videos. I got mixed feelings about this one. I think you were fair, although during the cooking tests you seemed to be using some Hexclad buzzwords. Good job digging into the warranty ambiguity and highlighting the fact that the coating will fail eventually.
You came to the same conclusion as some other reviews I've watched: well-made pans, but potentially misleading claims.
Thanks! I didn’t intentional use buzz words. I think it’s the nature of the marketing. Gets stuck in your head lol. I always try my best to be fair. I think they are great pans but the coating (any coating) always worries me.
Thanks for the expedited info!
I’m glad you found it helpful
The only thing that disappointed me so far with these pans is the hole in the handle is a bit too small for some kitchen hooks.
It won’t hold up over time and isn’t worth anything near what it costs.
If the warranty covers the coating then I personally wouldn’t have any major concerns and the price would reflect the warranty. They are very well made pans but as I said in the video, all nonstick coating eventually fail
@@tomwadek where’s that coating ending up as it wears off? 😐
@@lisamelting true and that’s a good point but if it acts like a traditional nonstick pan, there would be signs ahead of total failure.
I was in a thrift store a few months ago and saw a Hexclad pan. I thought "score!", until I picked it up and saw how the coating had peeled away. How long did it take to get in that condition, I don't know. But eventually it does fail.
If you can think before you buy do it right and buy once Nonstick will fail caste iron if properly looked after last generations
Great review, Tom! I don't own any Hexcclad pans, only stainless and carbon steel. I have the same concerns you do about longevity. All coated pans will eventually wear out and will need to be replaced. I have a stainless steel pan I inherited from my mother, who got it for her a wedding gift. Still works great. You won't be able to do that with coated pans. Still, Hexclad looks like quality pans.
Thank you, I'm glad you enjoyed the video. Hang on to your mother's pan and pass it down. It's a family treasure!
Cooking for a family of 5, easy cleanup is a big deal. Not every meal I make will need fond. I have a nice Demeyer pan for that.
Demeyere is in my opinion, the best ss manufacture out there. Congrats.
I prefer my heavy cast iron pans...no fuss nothing to worry.I can sear the meat and throw in oven.Not sure about chemical coded pan in 500degree oven...
Agree, keep the ci. Cheers
How does Hexclad compare to Made-In? Great video
I’ve never used made in sorry but compare to what I own (all clad, tramontana, Matfer, de buyer, Kirkland) it was right there with them.
No fond? No thanks!
Great review
Thanks! I'm glad you enjoyed my review.
After a few years, the PFAS non-stick coating between the stainless steel structure becomes detached. Experience has also shown this. Over time, these particles get into the food! You should be particularly careful with spicy things!
I have also fried with iron pans and cast iron pans. These are definitely better than this PFAS crap! What I have noticed, however, is that particles of the patina have come off the cast iron pans in particular and can be recognized by small black dots in the food. Especially when I made bolognese and sweet and sour sauces. Acidic foods should not be prepared in these pans! In the end, I also gave away the iron pans and cast iron pans and bought stainless steel pans. These are great! Nothing sticks to the food and, if handled correctly, nothing sticks either. Pour a little oil (e.g. sunflower oil) into the pan and wait on a medium heat until the oil flows loosely and easily in the pan (like water). The oil may also smoke a little, then remove the pan directly from the heat. The stainless steel pan now has a very good non-stick effect. You can even fry eggs straight from the fridge in a cold pan. I also made a little movie about this on youtube.
For me, there are no better pans than stainless steel pans. You can get a good 3-layer stainless steel pan (stainless steel-aluminum-stainless steel layer) from amazon for around 40 dollars. These pans also last a lifetime!
the "endorsement" was very well paid for !!!
America's Test Kitchen got very different results on the stick test from you. They really "panned" Hexclad. What do you think accounts for the difference between your results and theirs?
Don’t know, I didn’t have any issues at all. We’re they using gas? Maybe the outcome is different on induction
I would only spend that kind of money for a pan that will last a lifetime, like a premium quality stainless steel one.
Anyway, the stickiness of Hexclad seemed a lot worse in other professional video reviews I've watched on TH-cam (like on Chris Young's or America's Test Kitchen channels). How is that?
I agree, at that premium price tag, it should last forever. I covered the stickiness in this video:
America's Test Kitchen Says Hexclad is NOT Non-stick
th-cam.com/video/Y6QTb1CGxdE/w-d-xo.html
You missed a very important downside in using this cookware. The bottoms of the pans are convex. When using on induction cooktops or electric flat cooktops the pan moves (shimmies) off of the burner. HexClad will tell you the pan will flatten out with use. Not true. I complained. To their credit they replaced my pan. The new pan has the same issues. While I believe these are well made pans, I would never purchase again given the very high price. I consider myself a very good cook & I’ll just continue using my stainless & non-stick pans accordingly.
but can the hex clad stir fry noodles and rice with very little oil? that's where a true non stick pan shines! otherwise a carbon steel wok reigns supreme. Can you fry cornstarch coated cubes tofu without sticking? Non stick was suppose to be a healthier cooking pan.
As I pointed out in the video, there is still a place for a traditional nonstick pan.
I have the large pan, still out on if I really like it or not...I prefer my stainless steel pans still to anything else.
I can see why you would go either way. Thanks for sharing your perspective.
I have always enjoyed your channel and reviews. This video was a first impression. There is a video made by America's Test Kitchen. They proved in their video that Hexclad just does not hold up. They showed that it became unusable even before traditional non-stick. So I will definitely pass on this product.
Here’s my updated video: America's Test Kitchen Says Hexclad is NOT Non-stick
th-cam.com/video/Y6QTb1CGxdE/w-d-xo.html
If a person googles long enough - there are negative reviews about everything
@princediesel1 what a nonsensical comment. This is a reliable, non financially connected organization.
@@pjwroblewski then how come I can cook an egg on my hexclad - and my results are the opposite of your reliable non financially connected organization? - how is your hex clad performing ? - oh that’s right, you don’t own one, so you have zero experience with one , you must be fun at parties
Get back yo me in a couple of years and let me know how they held up.@princediesel1
any new pan acts great initially, the real test would be to do this with 3 years of pan use... so a while under it's belt...
The main question should not be whether hexclad cookware is nonstick right out of the box. The question should be is how good are they 3 or 4 years down the road, 10 years down the road, because they market themselves as having a lifetime warranty. They cost many times as much as well reviewed regular nonstick cookware, so you could buy several cabinets of regular nonstick cookware for the same price and just replace pieces that wear out.
What the warranty actually says is :
"HexClad’s products are created to last a lifetime. All HexClad products are covered for manufacturer’s defects. Our warranty does not cover damage occurred as a result of failure to follow proper care and use guidelines as outlined in the product inserts and on our website."
The warranty is for "manufacturer's defects".
Some reviews of old hexclad cookware reveal that the nonstick quality goes down a little to a lot
I wonder what level of heat he used.
for which, the steak? I was medium to medium high on the gas stove
Marketing is awesome but $200 for a pan is steep. Great review!
It can be but a good ss pan will cost you ~$120 plus a nonstick at around $40. That’s why I think the warranty needs to be top notch!
Thank you very much
You are welcome
I’m not totally sure if my daughter had real Hexclad pans, but I definitely had to scrub things like eggs off when I did her dishes. She did put them in the dishwasher, which I don’t do with fancy pans, and that might have affected them
That’s interesting, although hexclad says these are dishwasher safe, I still practice hand washing personally. I’ve also heard a lot of folks say their hexclad pans stick but so far I’ve had zero sticking issues. Thanks for sharing and happy cooking.
Dishwashers create such a harsh, hostile environment that they can easily strip away the initial seasoning the HexClad manufacturer recommends you do with their cookware. No wonder food is sticking. I would not put even my stainless steel cookware in my dishwasher! It sounds as though her pans should be reseasoned and hand washed in the future.
The key is to allow the pan to heat up before cooking the food, if you turn the pan on and put the egg in it will stick every time. Also with Hexclad you never go above medium unless you are bringing to a boil. I was like your daughter, got the pan turned it on med high and threw the eggs in, they stuck and it was a mess. After learning how to allow the pan to heat up never had an issue again.
I need new pans!!! 😂 great vid!
Thanks, Goodluck
PTFE, it seems to be in the Hexclad pans. What is your thought on the effects on the environment of this chemical? Has it been in your thoughts when recommending these pans? The main reason for me to switch to stainless steel pans, was the lack of PFAS, like PTFE. Not only because of direct health risks, but also because of the impact on the environment after the pans are disposed of. It seems that these chemicals are not degradable.
Yes, I touched up on it a bit during my issues with the warrenty. Basically, if the hex design and bonding method does increase the life of the pans to 10-15 yrs plus and the warranty honors the coating, I think these pans are fantastic and a good "happy" middle ground for most people. I would like to see potentially a return/recycle program by the company to decrese impacts to the enviornment wherever possible.
@@tomwadek The life span of the PFAS seems to be as long as the earth exists. So the PFAS will end up in every life form from the moment it gets created. It will enter the food chain and will impact every life form like fish, land animals and humans. At least that is my understanding. If your understanding is the same, is it worth your recommendation? If your understanding is different, what is your understanding?
@@Reddepex I agree with you and the epa maps this out clearly www.epa.gov/pfas/pfas-explained but it also seems like there’s more studying to be done to understand how to properly dispose or destroy it. I’m generally in favor of the big 3 ci, cs, and ss. I understand the need for nonstick and this is a good alternative if it does last considerably longer than most nonstick rather than throwing out a pan every 2 years. I think what’s more important is that folks take the time to learn the fundamentals so they can use any cookware/tool in the kitchen.
@@tomwadek Thank you for taking your time to answer this :)
@@Reddepex np
Tried these pans. Don't buy into the hype. I ended up switching to stainless steel. People don't realize that these aren't really "non-stick pans". I returned mine to Costco after a month because the "non-stick" abilities wore off already, so food was sticking even with oil. And since they are a hybrid pan with the Teflon type coating mixed in, they will break down over time.. just like any other pan with a Teflon. Not to mention that I had one get scratched pretty good from normal use. Not the indestructible pans they claim to be.
DOES THE OIL STAY IN THE MIDDLE WHERE YOU PUT IT? NO ONE- but no one will answer this no matter what site or video I ask. Ive watched enough to know its not amazing cookware and Id probably buy a knockoff version of a hybrid pan but not until I can hopefully find out if this claim is true THANKS!
Still very expensive (compared to cast iron for example) and must eventually be replaced. I don't know if Hexclad has included its lifetime warranty in their business case. What if Hexclad goes bankrupt due to success? That is precisely the risk for a young company with a product of such high quality. That means that quality management must be set up and maintained at a very high and expensive level (including the number of replacements per year for the complaining consumer). That may explain the purchase price. But....Hexclad has not been on the market for too long to have confidence in the organisation (and a longtime durability of the pan, compared to overall non-stick teflon pans). As soon as restaurants start begging for Hexclad pans, instead of steel or cast iron pans....then I'm in!
All good valid points. Thanks for sharing.
What about the environmental impact of nonstick????
Just bought the 3 piece frying pan set with lids... i used to be an all clad man.. not any more.
The Teflon and the Wok seem like a poor match, but then again, the breakdown point of Teflon is a bit higher than people give it credit for... so I guess we will see.
Yeah, more to come on the wok. I want to use a wok burner on it
it is 6 months already, tag me if you post out the video already
Everyone is trying out the egg / frypan test. But owning these pans, they are nothing but a headache. The pots are the worse. Preparing rice or even pasta, and everything sticks to the bottom of these things. Really, just making pasta and the bottom of the pan is a stuck glued on mess. Rice is the same way.
I didn't have the chance to try my pans but reading the reviews convinced me to return them. I got them from Costco
I just purchased after watching this
Glad I could help!
That birria though. 💕
Haha, thanks! Goodluck!
Looks great
Thanks
I'll be watching . I have seen these and thought possibly an expensive gimmick. If you approve, then I'm sure I will also.
Thanks. Overall great cookware but I address a concern I have as well
I was getting ready to buy their 13 peice set until I seen they are counting their lids. Feels scammy I didn't like that AT ALL
@7:28 “Let’s go with even less butter.” 😮😮😮. FAIL right there! Why even bother to cook then????
Agreed 100%. Use some butter/oil in a stainless/carbon steel/cast iron pan and probably never have to replace it.
@ BINGO!
I never bought these pans, because I have an iron skillet, stainless steel, non stick, and carbon steel cookware already. However, several of my neighbors did buy the hexclad set. The problem is that the coating came off on their most used pans before the two year mark. The coating is going to come off, no non stick coated pan is going to last forever with the materials used today. This is why I won't be buying them and for my one non stick pan, I will just purchase a new one for 30$ every few years. All of my other cookware will last a lifetime.
That was not the experience I had with my Hexclad. Eggs stuck to Hexclad like glue.
Here’s my problem with non-stick cookware. The PTFE coating will eventually wear off. A good cast iron or stainless pan will last forever.
Better to buy a Tramontina non-stick pan for $30 and use for 5 years and buy a new one when it wears out.
The PFAS coating will be in the environment for ever, they do not break down. If everyone would constantly get new pans because of a good warranty, when their pans are peeling we are in the end producing so much forever-waste.
If the costs to deal with these PFAS chemicals would be factored in the price, it would move consumers to stop using (traditional non-stick) pans as disposable products.
We learn how to drive a car, why don't we learn to use real pans?
that is a very good point, thank you for sharing!
@@tomwadek Thanks. And then I'm not even mentioning the waste of other steels when tossing a pan :(
Learn the pans.
It's a year later. I've been hearing about PFAS on radio news channels of late. It sounds bad. I assume that PFAS is the key part of most "non-stick" skillet cookware. I did come across a low cost "rock" skillet that lasted longer for the price. A ceramic coating? When I was trying out those "non-stick" skillets over the past years I didn't know about PFAS. I was buying low cost "non-stick" skillets. Not the cheapest ones. They last about a year.
I could buy 10 of those pans for the cost of one Hexclad.
Now I realize I've been eating PFAS. But I had already switched back to cast iron before I knew about PFAS. Cast iron cookware has issues. Takes more time to heat/cool and wash. But the pan never wears out. I've never seen a cast iron pan warp from heat. It always sits flat on the stove. You could wear out the seasoned coating, but that can be fixed. You cannot fix the coating on those "non-stick" cookware.
I will echo this comment as a new post.
I get tired of people complaining about their pans surface wear out. OF COURSE THEY WILL! Thinking any non-stick pan is going to last years is nuts😅
Fantastic review. Warranty seems 50/50. High price tag is slightly holding me back. Thanks
No problem. Glad you enjoyed it
The fact that I have pans that are older than you well unless you are somehow over 100 means I will stick to my cast iron and armor I mean thick steel pans. Bought a cheap set of non stick and when it wears out they will become plates and bowls and a new cheap set will be bought.
If you want to cook an egg without fat you need non-stick. I've never seen even advocates of HexClad say you can do that.
those that get the pans for free give them a good review, those that have to pay for them dont, now which one do lbelieve
seems like a slightly better non stick pan, like you said, i can't trust a lifetime warranty that can't be honored depending on the company mood.
Yeah, if the coating is included and in writing, I can see these pans being in my top 5
So, what about smash burgers?
I like that! Great idea.
'high grade not stick coating' is the best science they offer on their website, not good enough for me. Non Stick is toxic however you market it.
That first egg test you burned the s**t out of the Hybrid cooked egg
Again, testing nonstick and failure and not a “how to cook an egg” video.
I almost bought that set for my wife for Christmas this year. Then I realized I was buying her what I wanted instead. I wound to getting her something she wanted much more and later getting me a great set of carbon steel pans instead.
Looks like it is easy to use for someone like me lol
I’m sure even you could use it 😂