HexClad Pan Review: Does This Hybrid Pan Work?
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- čas přidán 15. 06. 2024
- Today I'm testing out the 12" HexClad hybrid pan to see if it's worth the $130-$155 price tag. I should also mention that HexClad can be used on induction cooktops, while Granite Rock cannot. Here is a short update, 1 year later: • 10 Previously Reviewed...
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#hexclad #panreview #nonstickpan - Jak na to + styl
The fact that the lid doesn't come with a $130 pan. Yet is sold separately and costs $50 is insane.
Indeed.
prob trying to cover their cost from production but yeeah nut
Apple pan
@@tommyph2362 😂😂
Yeah that’s why I just stick, or don’t stick if you get what I mean with cast iron or carbon steel.
“It’s a very attractive pan”
James comes out as pansexual, 2019
Now the covers jealous,lol.🙈🙉🙊
Lol.
*claps* 😂
I was just about to make that joke
This was good
Many non stick pans tell you NOT to use non stick sprays on them. There is a chemical in the spray called lecithin, which gets cooked on the pan surface and causes sticking and the discoloration you experienced.
What about a little oil and/or butter e.g. cooking eggs, steaks etc? - are you REALLY saying no to that? Obviously(!!) you can - and should - use oil in a non stick pan where it's needed.
@@ChrisM541
Is your comment in reply to mine ? If so, I never said oil or butter shouldn’t be used in nonstick. I use one or both all the time. What I said was any sprays applied by aerosol methods shouldn’t be used as they cause food to stick. Most companies that make non-stick pans tell you that now. Aerosol sprays have chemicals in them. Straight pump sprays are different. Read the labels on nonstick sprays you buy.
Definitely right, cooking sprays are for baking, not frying. In fact butter or even margarine are better than sprays for greasing baking trays too. The discolouration happening so fast, in my opinion, is definitely because of the spray.
love to see the 1 year follow up for this product.
Lifetime warranty? Means nothing. Most of these companies disappear before you can ever use that warranty.
That plus usually there are very specific things they will cover and they come with conditions more often than not. I work for a lifetime warranty company.
plus the return postage is the price of a pan
Amen to that. Warranties, if needed, speak to a poor level of quality control... especially if its merely a frying pan.
@@XFolf I always thought that about those "extended warranties."
The Life Time Warranty is the expected life of the product not your life. I found out by trying to get a 10 year old electric blanket replaced that had a lifetime warranty.
You know your in deep quarantine when your looking to which new pan you want on CZcams lmao
lol. you have great sense of humor much helpful in these times. thank you. you added a full our to my most blessed life!
hahahaha so true.
Life Of Eddy at 5 in the morning 😂😂
I feel you! 😅
😂😂😂😂 wow this statement is me at this very moment.
I came here looking to justify the hex clad, and I'll end up buying a granite rock!
Same
Can’t go wrong with $30, if it sucks, who cares? But I’ll tell you right now, he showed bias towards that granite rock the whole time. The quesadilla test, he let it overcook in the hexclad, and didn’t put as much pressure with the tortilla, and not as much wiping with the towel after, the shrimp was identical but he again showed bias towards the granite rock. Nevertheless the both seem close to equal anyhow. However, no metal tools on the granite rock, not dishwasher safe and doesn’t work on induction. He’s also clearly biased because of the price, good cookware is expensive (you pay for what you get). After a year and a half with the hexclads they still work like brand new, I use metal utensils and often wash them in the dishwasher, they work just as well as day one, no scratches, inside looks brand new still. The only thing that makes it seem used is that the bottom of the pan is slightly off color from when it was new, kind of the same browning you get on stainless pans. Which I’m certain was from my gas stove. I bought some Hexclad pots after moving and they have only been used on an electric stove and they haven’t browned at all. All in all they are the best pots and pans I’ve ever bought. Also, I would recommend you buy the set. $399 for 3 pans and a wok, and 3 lids, (12” goes on both the 12” pan and the wok). Individually they rack up quick, 600 bucks or so for the same 7 piece set if added to the cart individually.
Me too! Do they sell this pan in a smaller size with the lid?
I'll still buy the hex pan, Why? Simply, in order to judge, I must test it my self🤷♂️
maeve kelly there will eventually be some discoloration, but not much. If you don’t overheat the pan it won’t happen. I recommend never going over medium heat on Hexclads. Only two of my pans have any discoloration and it’s minor, a light brown tinge on the bottom, but both pans were overheated by other users (a guest and my daughter). They still perform like the day I first got them though, and that was almost two years ago now
As far as a review, a pan should be used for 6 months, then tell me how good the pan still is and upholding with metal utensils
czcams.com/video/WQIbj-zpXJY/video.html
@@mandor.4669 I watched this. It was certainly a good long term view.
Mine still good after 6 years
The test of a nonstick pan isn't the first day you own it; it's how well it works after extensive use.
This should top comment. I can get $20 Chinese non sticks that works wonders for the first two months.
@@kangaroo1119 And they will perform just as well as the hexclad. Hexclad is overpriced garbage.
@@bobvance- but Kim Lim said 2 months. That comes to $120 a year if you keep replacing it to "work wonders". The Granite Rock is only $30 and appears to last longer.
@@bobvance- garbage?
@@bobvance- - I can understand why some may feel that HexClad is somewhat overpriced. To each their own, in that case. But it’s definitely not “garbage”. We’ve owned/own multiple HexClad Pans since they first came on the market. Our Family appreciates variety of engineering, composition, and function when it comes to our cookware. HexClad is a hybrid of sorts. It has some great benefits like heat retention, even heating, amazing durability, never warps, non stick properties, lightweight, and grill/searing benefits, etc., all in one style of Pan. It’s kind of a partial mix of Stainless Steel, Cast Iron, and Non Stick, in construction and coating/cooking surface. HexClad has done a great job at combining many aspects of cooking into their Pans. They will likely continue to invest in research and development as many Companies do. We own & use different types of Non Stick/Ceramic, Cast Iron, Enameled Cast Iron, Aluminum, MultiClad, Steel, and Stainless Steel Pans; and they all serve a good purpose. It depends on what each cook is trying to accomplish, and what they are comfortable cooking with. To our Family, HexClad cookware is well worth the price, and a Brand that will only improve as cookware technology advances in the months/years to come.
Anyone who actually makes quesadillas like that needs to be in jail lol
Joe Merritt right I was watching that and I was like he is mental.
Yeah I live in south Texas thts def not a quesadilla..... It's jst a flour tortilla smeard n burnt cheddr chz!!
We certainly don't do it like that in California. They must be from some state that doesn't have Mexicans yet.
Ikr lol
Underdog Rising he is from Arizona
First off, please allow me to say your video reviews are thoughtfully done and I applaud you.
Now onto the data...As someone who owns a kitchen full of All-Clad & true, French handmade, Solid Copper (lined with 1mm of aluminum inside) pots & pans. I was an assistant chef at the age of 17 at a local prominent restaurant. Since then I have only expanded my culinary experience exponentially. I now own thousands of dollars worth of high-end Japanese cutlery, All-Clad and high-end French handmade copper cookware that I utilize on a daily basis.
Now that some touting is out of the way...the discoloring of the pan is normal. Virtually all stainless steel pans will discolor with use (copper does so even worse!). This is apart of the seasoning and usage/cooking processes. If you are looking for “spotless” cookware, then you may need to buy cheaper options to cook with while keeping the more expensive for display.
From someone who cooks daily, the discoloration is never an issue for anyone who cooks regularly and/or who own high-end cookware. It all comes down to longevity of the cooking surface, the feel of the pan in your hand (the handle & weight) & the transfer of heat across the surface (no hot spots)... also that the handle remains cool to the touch even under high gas heat.
As I do not own a HexClad, I can only judge by the video...& I must say I’m quite impressed. I feel that this pan has excellent commercial grade qualities. It seems like a pan that will gladly take the abuse of a commercial kitchen and simply laugh at normal household usage. So in closing (without owing one), based off this video alone... I’d say it looks like an excellent investment for a pan if you are like me and do NOT have time to baby your pots and pans. Chefs don’t have time to gently hand wash...we take a searing hot pan, place it under running water to flash steam and knock off baked on food. Then we let that “tossed” pan remain in the sink while we finish cooking with our other pots/pans. So, I’d give my personal stamp of approval on this based off this video alone!
Thanks for this input man!
Thanks man I’m planning to cook daily and I’m no professional chef but love to cook and make everything from scratch so this really helps me and thank you for the input I really appreciate it and you said it well!
(my qualifications at the end)
I've had my anodized aluminum set for 10+ yrs. besides their anecdotal superiority, they are technically superior. if im not mistaken, i believe aluminum is more conductive than copper. but they compete with gold and silver, and these four are alone in their class. but of all, aluminum is the most prone to oxidization. gold for example barely oxidizes(tarnishes) over hundreds of years. but aluminum pretty much instantly oxidized. and aluminum oxide is HARD. it's a 9 on the Mohs scale. just below diamond. compared to a 2.75 hardness of REGULAR aluminum, or a 4-4.5 of iron, or a 6 of titanium.
to anodize something, they take a material and then shoot electricity through it. they basically artificially "corrode" an aluminum pan, deep, , except corroded aluminum is better.
so i scientifically maintain my anodized aluminum set is the best at transferring heat, is the best at being the hardest, and I think it allows for optimal seasoning. and i think Teflon isn't metal resistant and isn't hardy enough to withstand the "heat" of the kitchen.
at 16-17 i held a temp position as a dishwasher and prep chef at a prominent restaurant. i was visited at home and asked to chef with the start date of my 18th birthday. The reason being legal requirements of some of the machinery/appliances per my employer. i became head chef of thai cuisine, with a counterpart for Chinese. this wasn't a takeout joint but a legit fine dining est. my next place was japanese, and i was second in line for the sushi and also for the cooking and played "head chef" foreither side. was the only guy to know the entire menu. even the owner didnt.
Backs up everything I learned working the Restaurant grind from Cafe' to 3 star. Thanks for your comment, backup is always good when buying for a chef or more importantly your Wife.
LOL have a good one!
Just what I thought. People always love to complain about price, then end up buying a new pan every 6 months and potentially even ingesting harmful chemicals from said pans. I currently only use stainless steel and carbon steel pots and pans but I need a non stick pan that’s quick to clean, which will be a Hexclad.
Thank you for a very thorough review!! I’m used to wooden or plastic utensils so the use of metal wouldn’t sway me either way. I suspect the discoloration is the burned oil/nonstick spray and it should come off with a plastic scrubber ... and apparently plenty of elbow grease! Thanks again for the unbiased review and comparison with the GraniteStone as well.
I looked everywhere at the supermarket, they don’t sell elbow grease, where do you get it?….😂
THANK YOU for saving me $150, I'm getting the Granite Rock. And I'll have enough money left over I can buy the air fryer. Wife will be happy this Christmas.
Buy a set of hard anodized pots. Brand doesn't matter
@@naturegirl2110 I'm saving up for exactly that. I've been wanting this 13 piece Calphalon Premier Hard-Anodized set for awhile now that goes for $600 but seems well worth it.
@Lassi Kinnunen I got, on sale, a complete T-Fall induction compatible cook set - 4 pots & lids and 3 frying pans for just a bit more money than you paid for the expensive frying pan & lid. Interesting video, thanks for posting it.
Got my cousin a 12 piece Cuisinart multi-clad series for $160 on Amazon.
Get a cast iron
Here's where this pan wins out for me. I'm not the only one in the house who's cooking. And the others aren't as gentle as I am. They're going to grab whatever is handy to stir or flip with. If they do wash a pan, it's being scrubbed vigorously and probably going to end up in the dishwasher. I've gotten nice nonstick pans before and they're ruined within a month.
Just being able to cope with the abuse puts it above the others.
@@koenigsforst_ Problem is, they have to consider listening and then following the requests.
Good point :-)
I know the feel, got a new ceramic set for Christmas and 2 days later my brother decided to use a knife to cut meat IN THE PAN!?!? I'm only slightly triggered when I see the scrathes. WIth that out of the way, I love this ceramic set. It's the only non-stick pan I've used that is actually non-stick. Just wipe and it's clean.
have the same problem only i am away from home for weeks at a time and no way will they behave. if its scratchable it will be scratched but the staining is sad because after weeks and they wouldn't even notice staining , i'd be scrubbing for hours. the 30 dollar pan wins i can buy 3 or 4 granite pans before i'm loosing money.
@@classics7636 I think to address the op here though, cast iron probably would be ruined by other cooks.
I use cast iron cookware when I make food but I'm following through with all the seasoning. Others aren't as willing to. Than with my stainless steel, it's sticky when others use it wrong.
I dislike non stick, pans that start fading and becoming toxic, but the convenience of cleaning and non stick, other members of the household like it more. This may be a good hybrid solution for guest who visit. Pricey though.
I am so grateful that you review all of these pans. I am looking at the Hexclad because I can't eat food that comes out of pans that aren't cleaned in the dishwasher. I need ones that really won't get scratched up and most do eventually.
I just stumbled on your review for the hexclad and I am owner of almost their entire set. I love the pans and your review is spot on with my experience in cooking and cleaning the pans. Elbow grease, brillo and barkeepers friend are necessary if you are bothered with the aethestics as stated. That is definitely my biggest negative. I think I will be buying the granite stone for when I don't want one scrub so much. Thanks for your reviews!!
Dude said “we got more tests though... let’s see how this turns out” he really shoulda said pans out
I always use baking soda to remove any of that discoloration on my nonstick pans. Comes off instantly... 😊
Awesome tip. Thank you.
YOOOOO I TRIED IT AND IT WORKS!! THANK YOUUUUUU!!!!!!!!!!!
Just baking soda and water?
Hey Melanie! How exactly do you do it???
Noted!
Thanks for your review. In Australia a 13 piece set is almost $1200 AU. Our biggest problem with pans in our house is scratching. So it makes up my mind. Great to see how responsible you are with your pans especially after one year. We normally throw away a heavy use pan after 12 months.😢
I've owned hexclad for over a year. it gets discolored over time from time to time. It comes off super easily with a bit of Barkeeper's Friend, and the discoloration doesn't impact the non-stick performance. It's just aesthetics.
You put a caustic in a nonstick surface?
@@vilneas6358 they recommend it at their store demos. i thought it sounded weird...but thats what they say
@@Ashhong1 interesting, that's wild
Barkeepers Friend works great with just a sponge or a towel. No need for the steel wool. I love my Hexclad pans!
@@vilneas6358 it's not really a non-stick surface. It's a hybrid, where the non-stick is protected by stainless steel. It's counter-intuitive but it really does work well.
Watches pan demonstration.
ME: They make a Star Trek pizza cutter?
I immediately wanted it
Yes!!!
Same
I got one for Xmas!
I have owned the Hex Clad for about a year, as you use them the non stick improves, I have zero complaints with these pans.
Except that you paid more for no good reason. Logic gave way to acceptance by way of justification untethered by commons sense🤷🏽♂️
@@Coolbreeze_atl I have been a competition cook, I paid way more for a BBQ pit than most would because they are a tool, I used them all the time. I paid more than most would for knives because the extra money is worth it, paying a $100 for a pan and its lid is not too much if the quality is there and you appreciate it. Could I have paid less for another product, yes. Would I have received the same quality, in general NO. I have bought less expensive pans, not been happy with how they functioned. Too each their own, I don't regret the purchace at all.
I’m curious, does it function like a tri ply pan for sautéing? I wouldn’t typically use a nonstick pan (I don’t have one, I have a great carbon steel pan that functions as one). That pan is less than a good tri ply though. Would you get one in place of say an All Clad?
@@ytreece Sauteing traditionally is higher heat than I would use with Hex Clad. I kept a stainless steel pan for sauteing. I would keep an All Clad for sauteing if I had one.
@@jminion1947 I honestly have all the pans I need. All my pans are either All Clad, carbon steel, or cast iron so they will last forever. I just kind of miss building up my collection because it’s fun 😂. Maybe I’ll get a copper sauce pan. That I do not have. Up my sauce game.
This was the absolute best review I have ever seen. Thank you so much.
Thank you for doing this video been debating on buying one of these and haven't been able to make a clear decision. I think this has been one of your better videos
I mean it's a decent pan but nothing amazing for that price. I honestly felt like the granite pan was better
Not cost effective at all if there's something out there that can do it for $30.
Right ....
Yeah if your gonna spend that much money on a pan you should get a really nice stainless steel pan such as an all cad d3
The big difference is durability, the fact that you can use metal utensils, a scotch pad and high heat is a big difference from the granite pan which you have to baby. Many people like the idea of a good nonstick pan they can just chuck in the dishwasher with no fear.
@@MaethorDerien You nailed it.All good tools ,for any trade ,may have some limitations ,&all tools MUST be taken care of,as needed - you expect it to work correctly,right?
It’s 3:50am and I’m looking at pan review, I don’t even know how I got here. Time to get some sleep haha
It's 11:30 PM for me but I get it
I use the hex clad pan daily, just love it. It did discolor the first week of use, but after the sides got a seasoning no more discoloring.
I got the 7 pr 8 piece frying pan set several years ago before they became a thing. It came with 3 frying and, a wok and all the lids were included and they were $350.00ish. I loved them so much that I bought the sauce pan set. Then I bought the griddle. Everything looks like it did when I bought them. Since I got them, I redid the kitchen and have gone to an induction cooktop and the pans work perfectly with induction. I have spent maybe $700.00 total on all their pans and I’m betting that I will probably never have to buy another pan ever again.
You really shouldn't keep using those pans they are still teflon and all ptfe's are going to break down into your food.
@@user-dd9dh9kw5cthose sort of materials won’t break down at low-medium heat. For high heat I’d use a pan dedicated to that
All stainless steel pans discolor, but discoloration doesn't have any impact on cooking ability. Aside from that, Bar Keepers Friend is super for removing discoloration from stainless steel. :) Love you review!!
Yup, common issue for stainless steel cookwares.
Using too high heat on stainless pans will make them discolour and look awful very quickly, even as early as the first use, especially when using oil or fatty foods, the oil/fat goes through polymerisation creating a dark yellow/brown layer.
Conversely this is actually a good thing on carbon steel pans like Woks and you should aim to build up a nice even layer of polymerised oil on the entirety of the pan before you use it for cooking at all, a process called seasoning.
One of the Pro's of stainless steel pans is you can clean them as abrasively and rigorously as you like, so a strong detergent and steel wool will likely clean up most things and make them look brand new, if that fails use vinegar and coarse salt with steel wool, or like you mentioned a good quality metal cleaner or polish will work wonders too. Just don't ever clean your seasoned carbon steel, or standard non stick pans like this, for the carbon steel it will fuck the coating you have built up and you will have to season from scratch all over again, for the non stick it will completely ruin the pan and you will have to buy a new one.
I have tried-ply stainless pans with no discolor just use Barkeepers friend.. Works great
The question in this case: can you safely use Barkeepers Friend or Bon Ami on a hexclad pan, or will the pumice (fine abrasives) get in between the raises stainless steel ridges and hurt the non-stock areas, just like it would with a regular non-stick pan?
EDIT: I have now used my own HexClad pan for a couple months and saw what I consider normal discoloration on the inside and outside surfaces. Just like with my stainless cookware, I used a little Barkeeper's Friend and a Dobie scrub pad and the discoloration came right off. No apparent effect on the non-stick material or on the pan's performance. That being said, the HexClad pan is NOT as non-stick as a pure teflon-style pan for things like scrambled eggs. For everything else, it's great. And I feel like it's much more durable than typical non-stick. So the question you have to ask is: "Is increased durability worth a less non-stick surface?" I personally don't make scrambled eggs that often (hey, I prefer an omelette or over-easy). So my answer is Yes, it's worth it.
You can just boil water to clean burn fat in Stainless Steel Cookware, its easy. That's what I like with Nutricraft Cookware.
I clean my HexClad pans with Bar Keepers Friend Powder and it easily takes off the discoloration without damaging the pan.
Was about to say the same thing
I have had these pans for a year and absolutely love them! I will tell you the EASIEST way to get the discoloration off….without scrubbing for days! THE PINK STUFF paste and a Scrub Daddy! 🎉 It’s like magic!! It practically melts right off!! The pans are expensive, but if you get the 2 sets at Costco, they are not so expensive!
There’s a powder cleaner called Bar Keepers Friend, I use that and a basic plastic brush to scrub my pans once a month. They always look like new afterwards. As per their recommendation when using an abrasive cleaner, I also “season” the pan with some oil on all sides afterwards.
$50 for a lid? I don't even need to watch the video to know this company is nothing but a bunch of money grubbing loones.
No kidding!
It keeps the Hex's in
Buy at costco. I got a whole set for less than $300
Yep
I'm not surprised. My slow cooker lid cracked in half last year; including shipping it would have cost me $75 to replace it.
I bought an Instant Pot for $60 that has both pressure and slow cook capability.
Bar Keeper's Friend or and clay cleaner will immediately remove any discoloration. I've got stainless steel pans I use the same cleaner on. Bottom line, I've got the whole set of HexClad's (over a year now), and for durability, standup to harsh chemicals in the dishwasher, scratch resistant, warping and high oven temps, nothing compares to them. I cook on the regular and have used some of the most expensive pots and pans on the market over the years. I've had to replace them all. These HexClad's look the same as they did, cook as evenly as they did and did not warp over the past year. Time is the true test.
This. Ordering a set now.
Exactly my same experience with using Hexclad for a year, and I use mine almost every day.....and yes, Barkeeper's Friend makes quick & easy work in removing discoloration......I like the weight, it feels good in my hand, heats up very quickly and evenly......I like the rolled edge as opposed to a "raw" edge......no problem in the oven at high heat......easy to clean......I've also replaced other high end pans (All Clad)..........Hexclad is expensive but IMO it's a worthwhile investment......just as my kitchen knives are.......
love mine too. I've been using brillo to restore, I'll check out the bar keepers friend.
Yup. I don't even bother with the "discoloration." They work great, years later.
Question to all of you HexClad owners: are they just as non-stick after using them for a while? My wife has been going through pans and we've almost decided to just treat them as disposables at this point. After 6-12 months of daily cooking they all lose the finish and start sticking. The latest one we tried was the Ozeri Stone Earth frying pan with the best reviews on Amazon. I purchased it in July and now 4-months later, my wife accidentally burned it, but she was saying it was nearing its useful life anyway. So here I am shopping for a new Pan. Debating if we should try GraniteStone or HexClad next.
P.S. We use an induction cooktop and I'm not price sensitive at all... thanks!
I've had a full set of HexClad frying pans for almost two years and a full set of HexClad pots and pans for a little over a year and I love them. I've cooked a wide variety of food in them and have never had a problem with the food sticking. They work wonderfully on my induction range, heat evenly and clean up easily. I can be a bit rough on pans and I've ruined many non-stick pans by overheating them or scratching the surface. All of these pans are are just a good today as they were the first day I used them. I have used STEEL WOOL to clean the discoloration that does sometimes show up, I've used metal utensils and I've used forks while cooking in these pots and pans and I can't see a single scratch on any of them. I feel confident in saying that these will be the last pans I ever buy (especially since they have a lifetime warranty).
thanks for sharing
Do you have to use oil or spray?
@lindagodlewski34 You do not need it once you have properly seasoned the pan. That process is fairly simple. Heat your pan to medium-low and spread 1 teaspoon of vegetable oil around the interior of the pan. Leave the pan on the heat for 1-2 minutes. Now you're ready to cook. You DO NOT have to do it every time.
I treated them exactly as the instructions said and things still stick without oil, especially eggs.
@@lindagodlewski34food sucks without at least a little bit of oil or butter anyway. 😛
Here i am 2 years after this video. I got this pan as a gift. I love it and the discoloration doesn't bother me. The piece of mind is great that people haven't ruined my pan using metal utensils like past pans. I think I will look into some of the other pans too for personal use though as a cheaper alternative in different sizes.
I think the discoloration is seasoning. I wouldn't scrub that off. It should improve the pan over time like a good cast iron.
Nailed it!
Exactly. Most professional chefs know the importance of seasoning any brand new steel/cast iron cookware before use. As an example, before even using a brand new wok chefs spend quite some time, heating (at high temperate) the wok with an even layer of oil, then re-adding oil and heating again and again until the work becomes very dark. Even Ken Hom used to say this about the continued used of a wok: "The darker the wok, the better the cook!".
And to further counter your disappointment, the FAQs on Hexclad Pan's website states: "Over the first few weeks of use, your HexClad Hybrid cookware will perform better and better as it re-seasons itself on its own from the fats in the food you are cooking."
You should perhaps do more thorough research next time as some people will follow your advice =)
Luckily you got the handle for free :P
Mohammed Salim jajaja
2 years later, a 6 piece set for $300 seems to bring the value into alignment. Would recommend!
2 years isn't really a good test. 5 years maybe.
Thank you for the reviews I think you're my new favorite go-to guy for these things
you're watching this like "nice. 2 expensive pans" then you realize the granite rock is 20 bucks
This is also how I feel about my 12" Calphalon. Got it from HomeGoods for like $25-30. I buy all my kitchen ware there bc they have brand names discounted.
Lifetime warranty too
Hey James, one minor comment on your cooking style, when doing something like a steak, youd wanna try to cook on one side of the pan, then when flipping, flip it to the other side. The side without the meat will be hotter and you’ll get a better sear. Great reviews dude, keep em coming.
Very good tip!
Damn that's actually a great tip, never thought of this myself, thanks man
I never thought about this! Thank you!
Thanks for the tip. I'm a baking prodigy, but I'm cooking retarded. I can watch Ramsey all day and go in there all confident, then have to choose between eating what I made with a side of sadness, or eating out also with sadness lol
@Chris Kibodeaux Isn't that the point of having a comment section?
No joke, I worked at Hexclad for like 2 months as a temp. They said they were trying to replicate cast-iron, but with reduced weight and some non-stick properties, although that was more of a side effect, since they were all in on cast-iron replication.
So hexclad is trying to be what “carbon steel” pans are - same performer as a cast iron pan with less weight & all the non stick properties & the ability to use metal utensils.
That said, I’m pretty impressed by the performances of Hexclad shown here & by some of the long time owners who commented praising their hexclad pans.
Yeah, I’m trying to understand what hex clad *is*.
Like, ceramic coating on a steel pan? Something else?
I think he doesn’t know about specific heat and sear/fry differences with Iron and Steel, as there is no way it’s exactly the same as the Granite Rock being aluminum.
@@EricLS Sorry, I don't know how the pans are made, other than it being aluminum sandwiched by steel, with a non-stick coating on top (highly doubt it's ceramic.)
I still use the Hexclad pans they gave me as a parting gift. They do discolor, but they stand the test of time. If you do get Hexclad, use oil! They clean super easy too!
I don't know too much about the differences between steel and iron, so I can't say anything there.
@@EricLS Teflon. Hexes are raised and exposed stainless steel.
@@stevej.6674 nothing will replace cast iron. I cook with it almost exclusively. And I’m a very good cook. I have a very old Griswold that stays on the stove. I have some LeCruest Dutch ovens and a Walmart brand grill pan.
Idk I just appreciate the even heat distribution. But I am shopping for a new “non stick” specifically for eggs and home made tortillas.
What oven temp can you max out the granite Rock pan? All of the things you did to the Hexclad that you didn't or can't do to the Granite Rock is what makes the Hexclad a better product. You must take that into consideration as well.
They both use teflon which breaks down much faster in the oven
Not being able to use metal utensils is a dealbreaker for me, that alone justifies the higher price tag for the hexclad. There are videos of people abusing the hell out of them only to effortlessly clean them out and continue cooking like a brand new nonstick pan.
That Hexclad pan is a three layer clad (Stainless, aluminum, stainless) pan with some non stick properties and from what I can tell by how the non stick material is set below the surface of the rest of the pan my bet is that even though it doesn't out perform the other pan right now it will perform at this level for many more years than the other pan. Also because it is a 3 layer clad pan it will likely cook better and more evenly than the other pan. That's how I look at it anyway, not knocking the granite rock pan but that will be in a landfill many years before that hexclad pan will be more than likely. Love your videos!
I think the hexagon pattern will wear off and the pan will be crap soon.
@@mipmipmipmipmip from my understanding the silver hexagon pattern is a raised portion of the stainless steel base material, you're going to be hard pressed to wear that anytime soon.
Also, toxins from nonstick are below the stainless, so I was told.
Marshmallow and chocolate test. Fish test, one side skin.
cheese too
UnL33shed We want this to be edible
Nine Tails, you don’t want to try marshmallow chocolate fish with cheese?
Chocolate chip pancakes...learned it from my grandkids.....they demand them almost every visit.
the discoloration is seasoning, you want to keep it on there. After some time you will have a nice patina all over the pan.
This channel is just awesome. I can watch 24/7. I’ve never heard of this pan
Had you thoroughly seasoned the pan, the discoloration (not thoroughly cleaning the pan) would have been easily remedied. Gotta season the ENTIRE inside of the pan. Use AVOCADO oil rather than canola (525 degree smoke point.). I coat the inside of the pan from edge to edge while the pan is cool, then put it on medium heat for a few minutes. On the wok I added a little oil about a minute in. After more than 2 1/2 years...ZERO discoloration (not thoroughly cleaning the pan.)
Yesssssssssss!!!!!
Can you make a video? I feel like Hexclad's own video is nothing like what you describe.
THANK YOU for this comment! :)
Avocado oil is not good for seasoning pans. Its not about smokepoint.
@@kaapuuu Completely agree. Avocado oil is high in fibre. You need an oil that is the opposite, like a cheap unrefined grapeseed oil. Seed oils in general are perfect for seasoning. Rapeseed oil, sunflower seed oil etc...
I have several different non-stick / ceramic pans. After a year or so, they lose their non-stick properties. I would like to see how they all compare after a couple of years use.
First comment i have seen in a sea of commenters that make sense. I want a years worth of review over two weeks.
So glad you’re doing a review on this!!!!
this channel radiates positive vibes. I love it
I bought a set of HexClad pans from Costco 6 months ago and have used them almost everyday and they are good pans. They aren't completely non stick but they do cook very well and cleanup is always easy. I've tried many other non stick pans before and sooner or later they all get scratched or nicked no matter how careful you are with them and then it's game over. The discoloration whether inside the pan or outside is quickly and easily dealt with by using Bar Keepers Friend which is what the sales rep told us to use. It felt wrong but it sure works. This is why the non stick on the outside comes in handy. Your pans always look and perform like new. So far so good.
Wow, just wow.
@@MrCynan4812 Autocorrect? Some people cant even be bothered I guess.
@@MrCynan4812 I just noticed the typos and corrected then. I am visually impaired and sometimes auto correct in gboard really makes a mess. Hopefully my comment makes more sense now. 😀
Did you season your pan before using it?
@@fearofchicke Yes and everytime you have to use a lot of dish soap it has to be seasoned again.
Your reviews are exactly as I would do. . Good job! Recently I read an article "" 10 things you did'nt know you needed" I hate cleaning and one gadget that looked interesting is "the Drill Brush " I ordered 2 different ones "White for auto and glass " Black and yellow for tile and ceramic " my 3 year old bath tub dingy with hard water with the drill brush looked like new and easy to maintain. the White one made my super expensive Stainless Steel stove looks like new and the burner strikers cleaned well and the flames lite better then before cleaning! I was so impressed with this young company I took before and after photos and posted my reviews on Amazon. My handle is knights of the temple. That's right I am a knights Templar and I never lie.
Keep up the work you are helping people make good choices.
I also called Costco that Sham Wow is poor at best good for say drying a dog! In 2.weeks Sham wow was gone from Costco.
I bought all the hexclad pans and I love love love them. Just ordered the 12 inch hybrid griddle pan and can't wait to get it! I've had the set for a few months and couldn't be happier!
How did you like the griddle. I just ordered one. But I'm still not sure how I'll end up using it
What is the verdict?
Great video!!!, just watching your videos help me save so much money and headache. Keep up the Great Work
The price kills it. For that price you could get multiple cast iron pans, season them properly and have non-stick pans that will last more than a lifetime.
Nutrition just don’t let water near it....
@@gooseseey4687 I wash mine with soap and water, it's fine. The seasoning tends to prevent any rusting issues (since the polymerized fat is a good moisture barrier). So long as you don't leave it submerged in water for a long period of time you should be fine. I do dry mine on the stove after washing and throw on a quick layer of oil just in case but it's not a ton of care....and many of the pans are 100+ years old.
Cast iron you're wasting your money on gas, electric, etc. Aside from grill pans; Cast Iron pans are garbage.
@@madthumbs1564 Just as it takes longer to heat up, It retains heat longer. So there is a tradeoff. It takes aawhile to get hot but is geat at searing because it's ability to hold that thermal energy. I've never met someone who thinks cast iron is garbage, only people who realize like everything else, there are specific use-cases for pans made of different materials. You are certinly entitled to your own opinion though.
True. We use cast iron that was passed down from my wife’s grandmother. She’s 94 years old and got those pans when she was our age. So they’re over 60 years old and still basically brand new.
Wow, I was thinking on investing in a Hexclad. Nope. Gonna get a Granite Rock set. Thanks James! 😁
Leave the "discoloration" that is basically like seasoning on a cast iron pan. We have used the hex clad and as the "discoloration" increases then it becomes more and more slick. It is not as slick if you remove it. Think of it like a dishwasher safe cast iron pan not like a traditional non-stick pan.
A non-stick pan that needs seasoning? Lmfao. That's not how that works.
@@bobvance- That just means it is different from the pans you're use to. Parts of the surface are steel, and those parts need seasoning. The dark areas are pockets of teflon. The exposed steel is why you can use metal on it without damaging the teflon.
@@VirtueCry I was just pointing out the irony of having to season a non-stick pan.
You know, seasoning, the thing you specifically do to pans that are not non-stick.
That was very helpful. Thank you 🙏🏽
As a pansexual I have to say, she cute but she seems super high maintenance
ahhh ... I see what you did there
😂
Nice.
I would say the same thing about you, judging by your profile picture alone 😉
Trevor! What are you doing in the can with my new pan?
Nothing has come out that is better than a regular old cast iron skillet which are less expensive and will last generations.
Allison Fitzpatrick cast iron on a glass cook top is a big no no.
@@disturbedangel1085 I use cast iron and pressure can on a glass top with no problems though I know it's not recommended.
@@disturbedangel1085 Glass cooktops are the worst. All form, no function.
I bought RevereWare back in the 80's and they're still going strong. And I think the set was way cheaper than this one pan.
That is incorrect. Cast iron has its place, but so do plenty of other choices.
I love my HexClad pots and pans. Food cooks very well, cleaning is incredibly easy and fast, and the non-stick qualities are very good - not perfect. The non-stick pans I have used in the past didn’t last very long before the surface got charred or blistered. I’ve had my HexClad set about four years and I feel they’ll outlive my grandson. I consider the discoloration to be similar to the patina that forms on a Japanese kitchen knife. A mark of use and trust.
Wonderful test. TY!
this was on my feed. All my cookwears are cast iron. It was actually given to me by my dad. Im 36 now and I graduated culinary when I was 21. So after 15 years all of them are still with me. And they make a good self defense
Good self defense if you can lift it 😉 those things are heavy!
Great review, as always.
We have the hexclad for a while now. So far so good! I was impressed with his GraniteStone though.
Appreciate your thorough testing on this pan. I'm more interested on a healthy option for a none stick frying pan verses all the other non stick frying pans that have dangerous chemicals. Would you recommend this one? Really would love your opinion on this
I think I found my next perfect pan, maybe when I find it on sale though. I love that it is possible to use metal utensils on it, which actually makes cleaning it a breeze, like stainless steel one. And it is still nonstick, which is better than stainless steel pans. So, it is exactly what I have been looking for. Thank you for the review.
Get it now because they are offering the lid for free.
I know it's been a long time since your comment but Costco has a 7 piece HexClad set on sale for half the price.
@@apuz13 Omg, thank you so much! You are so kind!
Hi, I used Hex Clad for 4 mos where I was living.I loved them.Yes, they do discolor around the edges, but I used a scotch brite pad and Barkeeper's Friend..took it right out.The plastic non stick surface in the Hex Clad is slightly lover than the metal part of the hex..that is why you can use metal, brillo pads, without scratching.I like the weight of the hex clad pans, they do heat up nicely and handles stay cool and are easy to grip.I had an All Clad non stick pan that eventually gave up the ghost after a good 8 years..the non stick surface was toast.The thing about the Hex Clad, you CAN see the discoloration...the All Clad non stick I used , it discolored as well..but you cannot scrub it off.I really like the Hex Clad, yes, I would buy it, given it has a life time warranty and performs well.I like buying a pan that will last, rather than replacing them as needed...that means more to landfill.I have no experience with granite Rock but it looks like a decent pan.Thanks for your review..
@Edktd Mlnn All Clad nonstick sets stay well if you cook in medium to low heat.
I just bought 4 Hexclad pans and honestly I love them. Thank you for the excellent review, ya, the pans aren't perfect but I find they work pretty well and I love the way they look, really sharp looking cookware. I got some SOS steel wool and a good scrubber so I'll be keeping them shining. Yeah, they discolor but I have nothing better to do, no life so keeping them shiny will give me something to do. I also bought a Swiss Diamond 10.25 Inch Frying Pan - HD Nonstick Diamond Coated which has great ratings, it was around $112 at Amazon. New Subscriber, great job on the video.
Great review!!
50 bucks for the lid? What the gonx?
For that much money, you're literally in the cost territory of All Clad, the must respected and rigorously tested pan on the damned market.
Lipzig Schweitzer I think I got two nonstick All Clad pans for less than that. And they’ve held up amazingly well. They also cook far more evenly than cheaper nonstick pans.
For that much money for a lid.I will cook in. The lid
I mean think of this as the Apple of pans and lids. There are plenty of other more powerful phones that are cheaper and better than iPhones but Apple doesnt care because they know people will buy them assuming they're better just because of the bigger price tag..
I’ll just stick with my Lodge cast irons. For some reason the extra care of special cleaning and seasoning makes me love them even more. Like taking care of little pan babies.
Love the LODGE cast iron rust eraser, so easy to clean and restore your lodge.
Nothing beats cast iron! Been around for 200 years and still hasn't been one upped! Amazing!
The nice thing with Hexclad though is I can use it on induction heat as well.
I was just this week checking out the Hexclad online for my husband for a gift, since he's the cook. It was on sale but still expensive (although the pans l was looking at came with lids). How fantastic that I found your video! I've decided to opt for Granite Rock since it's priced so much more reasonably. Thank you very much for your timely video! 💋
We got the 13 piece Hexclad set during the Black Friday sale. I am not exaggerating when I tell you that their quality is beyond incredible.
Found your reviews AFTER I ordered a HexClad pan, so we'll see what happens. FYI, the lid was free with the purchase of the pan when I bought it the other day, so if you're interested and have been holding out check their site now.
So how's it been working for you? Just got our pan in the mail and used it for the first time today.
I just got the 13 piece set. Used the frying pan a few times, works great
You denied poor Bailey some steak. How cruel. 😂 Great channel.
Amen poor old dog
She deserves shrimp and cheese, too!
Sandra Streifel No to the cheese but extra on the shrimp. Dogs and cats are lactose intolerant once they’re fully grown. Don’t stop them from wanting to eat it (hell cheese is my neighbor’s wiener dog’s favorite snack) but they really shouldn’t.
The restaurant I worked at pretty much worn out the nonstick part after around 6 months, I doubt it was longer, but my friend say it was pretty much flooded with oil to be useable. They used max heat on the gas oven though, using it daily, so that's probably why. Discoloration happened after no more than a week.
Hey brother, thx for an awesome review. I used your link and you actually talked me into the Granite Stone. Went with the combo of 12" Square pan and Electric smokeless grill. I just started a cooking channel called: Cooking With TGG that I will be using. Can't wait, thx again!!
james, you have the most captivating presentation style i have seen watching reviews, etc. i appreciate most how balanced your comparison is. it was a good thing you presented the brand new hexclad pan with the year-long used granite pan (which btw looked brand new. thank you for your care for your cookware).
i strongly liked the idea of having a lifetime pan just to keep throwing pans into u.s.a. overloaded trash heaps. however, how can i know if the claim is true? at 5x the cost of the granite pan, with the way you are maintaining your granite pan, i think i can do better with the granite pan. i can repurpose it when it no longer can do well used as a cookware. money has higher value today than tomorrow, too.
may you share please how you made your granite pan look brand new even after a year-long use? do you have reviews for cast iron pans?
That price is outrageous! You can get the same size non-stick All-Clad with a lid on Amazon for $79.
That's still too much lol
@@SpottedBullet Not really. Good cookware is desirable and worth a modest investment. Unless you just make macaroni or ramen, I guess.
@@watcherofwatchers It's all a matter of perspective...as we all use aluminum cookware that's been through the wringer in the restaurant...
If you need a 150 dollar pan to cook with, perhaps you should learn how to cook first.
Spotted Bullet $150 for a pan is definitely stupid, but a good $60-$80 pan will outperform and outlast a $30 pan any day of the week. I cook every single day, and Ive thrown away more cheap pans than I can remember, they just dont last if you use them regularly. Nothing to do with cooking knowledge, just like you dont have to be a racing driver to drive a sports car.
@@Qlicky At home, by average Jane and Joe maybe, but restaurants don't use these, as I've said. Steel and aluminum is where it's at for pros.
Everyone cooks everyday, what's your point? As for HOME, we use cast iron and none of these pans will ever outlast a cast iron pan, ever. You're entitles to your opinion and I'm entitled to my professional opinion.
It's been 2 years since you posted this. I just got my pans. 8, 10, and 12 fry oans as well as 10 and 12 woks. Fry pans came with lids. Total price on a black Friday deal was just under 450. All washed and seasoned. Will post results after 5 or 6 cooks.
Liking it?
@@connorskudlarek8598 loving them so far. I will say they are not dedicated "egg pans" if you are trying to cook without lubrication... go get teflon. Otherwise, add oil, butter or Pam. Don't overheat or burn. These are super well constructed andnif not neglected...I think will probably be a lifetime cookware. Cooks so far: Bacon strips in spray. Fried eggs in bacon grease. Scrabled eggs in Pam., omelets in butter. Stir fried brussel sprouts in olive oil with garlic and Worcestershire. Higher proteins after the holiday trips.
I have the set (bought is piecemeal on ebay) and have been using it for a year now from your video no less. I am nothing but thrilled with it. Not a scratch on them of concern and also virtually zero discoloration. the little 8" I used almost Daily. I am very happy with them. they have given me zero issues zero pitting or peeling easy to use and clean.
Just a heads up!
When you read the instructions for the hexpan it said to season the pan first. That’s when you cover the pan in a thin coat of oil and bake it in. Perform that several times creates a black look. The same thing is done to cast iron pans.
I believe that’s the “discoloration” you were seeing at the edge of the pan.
So why not just get iron pans to begin with?
@@HiddenAgendas These weight less and can be moved easier.
@@Slayer821 I bought a set and they are garbage. Rebranded Chinese pans from Alibaba.
They are made of Teflon! WTF
I should have never gotten these lol
THAT PAN IS $180 TOTAL?! HELL NO!
13:40 I would never mix anything with a hand mixer in a pan that shallow. Like, just use a damn bowl to mix your stuff, then use the pan.
It was to prove a point that you could
I bought the 14” wok with lid…. Absolutely LOVE it and I’ve not had any issues with cleaning or discoloration…..
Hey! How is the Hex clad holding up? Is it still worth the money?
Thank you very much for your Freaking in depth reviews ❤
The sears on meat are definitely better on the hexclad and it puts more heat into the food, but it burns everything on heat higher than 6/7 out of 10. We have the full set from Costco as well as their new pots (side note, the pots blow the rest of the pots we've ever owned out of the water) and overall very happy we bought them. Cleanup is fairly easy but same experience here, needs the abrasive side every time to remove black discoloration and it does the pan no harm. It does build up a seasoning layer weirdly enough with use! Enjoyed the testing, happy to see ours perform the same as yours, thanks :) **our eggs stick every time in our hexclad LOL... they should flip out of the pan on their own for the price. Great pans but def not perfect!
I know this is an old comment, but I was wondering why you think the pots are so good?
@@littlehaven7275 hey there! for us, they have performed perfectly and as advertised. they're truly non-stick and retain heat well. my only complaint is the medium and small size pots are close in size. i feel like they're two small and one large in the set. but they're work horses! i also own the Dalstrong Avalon series stainless steel 8qt pot and that has a heavier bottom and therefore retains heat a bit better overall than hex since hex has an aluminum core that heats/cools very quickly. hex is good for making quick temperature changes whereas a heavy bottom stainless pan is better for consistent heat (similar to cast iron or dutch oven). the downside is stainess alone usually sticks bad! have a great day :)
How's the 50 dollar lid? 😲
It's just a lid wth that's stupid
@@bindover5009 that's not true. It's 50 dollars. Maybe it's shatterproof, maybe the handle doesn't get hot? Would like to know why it's so expensive and it seems like others would as well. But thanks for your input I guess.
Yeah I want to know too! 😅
@@bindover5009 I have to agree with bradasstv, that is a lot of money for a lid and just because it is a lid doesn't mean that their aren't good AND bad ones. There are really well manufactured lids out their that function way better than others. I think suggesting to review the lid is a viable request.I would love to know as well!!
@@tmrider60 wow that's s mart !
I think the main point of the hex clad is acting as a stainless steel pan that’s really good for searing meats and being metal utensil safe. I’m sure over time it gets more and more seasoned
The thing I like about these pans is they're a hybrid. I don't have to be worrying about eating coating in my food. I always use butter to season the pan every time I use it, I never have an issue. I'm probably going to go for the three pan and lid package for Christmas, my wife and I both will use them. It's super important to follow the break in instructions and keep seasoning the pan.
It's just plain teflon (PTFE). The hex ridges make it less likely for a metal utensil to scratch the teflon, but if you start going at it with fork tines, it's going to eventually scratch off. And with high heat and cooling cycles it's going to delaminate like any other good/expensive teflon pan.
It's teflon
@@espressomaticit’s covered by warranty. Just get a replacement
@@khysor1832 you might wanna double check the warranty policy. They won't replace it if it's scratched because of daily use. Warranty only covers manufacturer's defects.
As someone who has owned a set of these for the better part of a year now I feel obligated to add my two cents. The discoloration can be removed fairly easily using steel wool and Bar Keepers Friend. And for me What mattered in choosing these was the long-term durability of the surface combined with the fact that it being a clad style pan has consistently resulted in more even Heating when compared to pans that I have used in the past. But yeah I never use a hand mixer in the pan why that's part of the infomercial is beyond me.
TACairsoft did you season your pan before using it?
TACairsoft they do that for show. They don't actually expect you to ever do that. It's just a stress test to show you how much stress you can withstand. If it can live thru that a couple forks and metal spatulas ain't gonna do much.
I bought a set of these at Costco and got the set for a very good price. My comment is about the discoloration. I was getting a lot of it and I discovered that if you use a stainless steel scrubber (similar to those copper ones that look like crazy curls) it comes off without ver much effort at all. Some people don’t mind it and chalk it up to seasoning, but I prefer to clean mine thoroughly after each use. For a seasoned pan, I’ll stick to my cast iron skillets that have years of seasoning built up on them.
yeh i was gonna say the discoloration looks similar to what i get on my stainless pans and bar keepers friend takes that off no problem
Get yourself a cast iron brother. They can’t be beat long term. If those are too heavy to be practical for you, get carbon steel. They work the same as a cast iron but are thinner and lighter. They are almost as conductive as copper pans and heat as evenly as you can get without using a solid copper pan.
I bought this HexClad its amazing
Easy to clean , for the color for me didn’t change no I used it for six month snd its super nice and clean
I bought the set of Hexclad pans and lids at a Costco traveling show 3/4 of a year ago. One thing is you can't make a real judgment until you've owned the pans for months. My review is Do Not Buy. Yes, I first liked the pans and thought I might not use my carbon steel, stainless steel, cast iron or other non-stick pans again. Ha, the joke was on me. The dark color in the pan pattern is teflon and it does ware off just like normal teflon wears off and then you have just another wore out teflon pan that was very expensive. Yes, you can easily damage the pans and the lids have unfavorable issues as well. But the big deal is: Hexclad's warrantee is not what the traveling show rep stated over and over. She said many times that Hexclad's warrantee is forever, no matter what happens, even if it's the user's fault you can get a new pan in replacement. (that's what made the difference in buying the set). Nope, not ture, only if Hexclad had manufacturing defects. My advice don't buy. Look into the newer cast iron pans which are thinner, smoother and with better handles.
Great informative video! 😊
I can’t believe CZcams advertised a frying pan ahead of this video, and not one being reviewed.
I own a set and know the owner. The thing that makes HexClad different is that it DOES cook faster because it has a layer of aluminum between the stainless layers. The other big deal is the ability to use metal utensils and also put directly in the oven. It isn’t quite as non-stick as some pans because of the stainless steel design. But from someone who has a girlfriend who’s Mom accidentally ruined her copper pan by scratching it, the durability, flexibility and passable non-stick makes this a winner for me. PS. Discoloration is because it’s stainless steel and occurs with all stainless steel pans. The advantage is that stainless steel cooks more evenly which is why all professional chef kitchens use stainless steel
Thanks for the Demonstration of Hexclad. Saved me a lot of expense!!
I've been saving my Amazon points for a Hexclad and don't feel I'll ever get there. You compared the Emeril which did almost as well but doesn't come with a lid. What would you suggest that has a lid? Love your show. Go to overtime I want to but something new for kitchen.