Feedback on hexclad cookware?
Feedback on hexclad cookware?
Hello, would anyone have experience with this brand?
In particular the nonstick performance as well as scratch resistance?
Any alternative recommendations?
Thank you. They're not cheap but if they are indeed durable they could be worth it. We cook nearly every day at home
My parents had them and were ecstatic at how great they were. Unfortunately that's in the past tense.
They lasted longer than other nonstick, but in the end they started peeling just like other brands and they went back to cast iron and stainless.
Csst iron and stainless are really good for most things, and ceramic non-stick does a great job of filling the niche of a small and quick pan that doesn't use as much oil as stainless and doesn't need the heat retention of cast iron. Plus the ceramic surface holds up way better than other non-stick coatings.
If you want a true BIFL cookware get:
Stainless steel pots.
For pans, cast iron (if you are ok with the maintenance) or stainless steel.
I switch between the two, depending on what I'm cooking. I expect my cookware will last many lifetimes.
I've never heard of a non-stick pans lasting more than 5 or 10 years, and that's if you aren't being slowly poisoned during that time, either. There are almost no safe non-stick pans, other than cast iron. :)
SS can be non-stick if you use them properly. But even if you don't, they are easy to clean and make like new again.
SS can be non-stick if you use them properly
This is simply untrue. Things are meant to stick to stainless, that's where the deglazing comes in. That said, I love my stainless frying pans but they are not for everybody. Things will stick and you have to be prepared to deal with that.
Things
willcan stick and you have to be prepared to deal with that.Again, if you don't use it properly (i.e. getting the right temperature) then food can stick. The same rings true for even non-stick cookware and cast iron.
A simple search on YouTube for "prevent food from sticking to stainless steel pans" will give you loads of examples of how to use them correctly.
If your intention is to deglaze, then you'll purposely avoid those techniques. This makes SS quite versatile, in my opinion.
Yeah my experience is similar to other replies - no nonstick will last you for ever.
If you want a BIFL pan, a real high quality stainless steel one from a restaurant supply store will be your ticket IMHO. You’ll be able to use metal utensils in it and not ding the coating, and you can use real steel wool and brillo pads in it and not hurt it. I tried for years to baby various nonstick brands but they always got fucked up one way or another. Even ceramic coated eventually chipped and scratched until it wasn’t very nonstick anymore.
It won’t be as nonstick as a coated pan, but it will truly last you forever; they’re made for kitchen staff which means they’re built to get the shit kicked out of them regularly. It does mean more scrubbing but it also means not buying pans every year or two, so 🤷♂️
Edit: Oh I just remembered my favorite trick for removing caked on grease and whatnot - fill the pan with water (and a tiny bit of dish soap if it’s really bad) then put it on high heat and boil it.
Great until you find out that they're still using PFAS.
You don't want to heat that up and mix it with your food.
Stick with ceramic-coated pans if you want something better and safer.
And if you're interested in a dramatized version of the story about how hard companies fought to cover up their own findings on these chemicals: https://www.netflix.com/title/81192027
There is no such thing as BIFL nonstick.
Either get a cast-iron pan and deal with it being less non-stick, or get a cheap T-Fal or whatever and expect to throw it out and replace it every few years.
Firmly agree. Non-stick is the result of PFAS (specifically PTFE) being temporarily bonded to a metal pan. You can buy a pan with better metal, but PFAS aren't durable, so you are eating it right away, and it doesn't break down once it's in your body.
"Ceramic" nonstick is not ceramic, it's just another coating. It's likely healthier, but also not as durable as metal.
Cast iron properly used is fairly nonstick, and the coating is not harmful, and it's self healing. Carbon steel works the same as cast iron from a non-stick perspective. Also, for most foods, sticking is not a bad thing; people just need to let the food cook until it releases without trying to poke it around. Stainless steel is super cheap and durable.
Project Farm had a recent video on non-stick pans. If you're not familiar with his channel, he does great reviews and tries to set up some objective tests for how well products perform.
I've only had mine a brief time but my wife really likes it so far.
I have some Hex Clad (real ones), used for a few years now without issue, no scratches or damaged areas, they are good for general purpose cooking, the non stick is ok but not amazing. Eggs tend to stick more but not like glue, as long as you use some butter/oil.
They were bought to replace my tefal pans, used a few of those over some years but they always warped and the non stick coating wore off.
I did buy 2 Green Pans to fry eggs etc. in but the non stick coating developed a worn area within 10 months, and they also showed signs of the coating flaking off, with proper use.
All in all I prefer stainless steel, esp for meat, but for big (one) pan meals I use my hex clad. Over time I hope to replace all non stick with certified pfas free pans, real stainless steel alternatives are rather expensive.
they always warped
You used too much heat. I try to be careful but occasionally fuck up the same way.
Here's why it's bullshit: it still has Teflon (or whatever). You still can't use metal utensils, because goodbye nonstick layer. You still can't get it searingly hot. The uneven surface could make cleaning more complicated. Any Teflon-like nonstick will accumulate wear and tear and thermal expansion stress until it cracks, peels or stops being nonstick, all of which are good reasons to throw it away for ergonomic and (probably) health reasons. Being surrounded by stainless or whatever is going to change none of that.
I would suggest just getting one of each "major kind of pan" - nonstick and either cast iron or stainless will let you do most things. Getting all three doesn't need to break the bank either. Then you can save the nonstick for the stuff that really needs it, give everything else the heat and surface it deserves.