HexClad vs. Analon X vs. Bargain Non-Stick Pans (Initial Test)
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- Опубликовано: 15 дек 2021
- In this video I do some initial testing on the HexClad and Anolon X pans vs bargain brand pans I found at HomeGoods. I'm low key tired of seeing the Gordon Ramsay Ads with these pans, they don't feel worth it. Just go buy a relatively cheap non-stick pan and a relatively cheap stainless steel pan, those would be your best bet, honestly.
#HexClad #AnolonX #Experiment 
Хобби
I'm thinking about doing a torture test on these next 👀
I hear waterboarding is effective
Oven test was done wrong. You could easily set oven to whatever degree you want, as long as you have water in the pans you will get the same result. Try same test with empty pans.
I just bought a T-Fal set and I’d love to see a torture test on it. I do love them so far and for a fraction of the cost of Hex-clad.
Great comparison video my fellow chef! Well done!
short, sweet, honest review. thank you sir
I really like the way that you did this video it was really fairly balanced as far as price points and letting us see visually everything that was happening you speak slowly and clearly thank you for this tutorial and I was really excited about that X hybrid pan now I guess I'm not so excited and it's a hell of a lot of money for middle-class girl thank you
I've been buying cookware from TJ Maxx, Home Goods and Marshalls for 20yrs....and the Deals are Generally 50%-65% savings vs Department Stores (Macy's etc)... for the Price of 1 Hexclad 12 inch you can obtain 2 Anodized Nonstick (Calphalon or All Clad) and 2 Quality Stainless steel 3ply pans in same sizes (10-12 inch)....
I bought a hex clad 2 months ago, I wish I would have seen this video first. I will stick to my made in. Great review video
This was one of the best reviews and tests I have seen. Excellent! I am going to stick with my T Fal non stick and keep my All Clad stainless. I always scratched m y head when I hear metal utensil safe!!
Yeah, I'm in the same boat. I don't understand why would say a nonstick is metal utensil safe. They should always be babyed with silicone utensils
Using metal utensils on the hexclad at first was a huge wtf moment, but i've used it for roughly 2 years now even cleaning with steel wool and it has not been a problem. Hexclad is not completely non stick, nor is it really like stainless steel. It truly is a hybrid. They are marketing this product wrong completely. Honestly, its the easier to clean stainless steel alternative.
I'm moving to this brand after failing to prevent family from tearing up other non-stick pans with metal and needing to replace them after a few years. Not to mention ingesting some of that non-stick material due to the small scratches until the pan gets bad enough to replace. After spending half as much on other pans it ends up costing much more over time. It's also nice being able to cook at a lower heat due to the evenness of the heating with Hexclad, and we no longer want to deal with the weight of cast iron. Most people cook at too high a temp and don't add enough fat (butter, oil) for sticky things like eggs. Carbon steel is good but people are usually bothered that they don't look pretty with use when the seasoning (the non-stick part) that has built up and ruin the seasoning by trying to make them look new again. I think cast iron hides the seasoning so people don't notice it but dang, they are heavy. So far HexClad is the best family-proof pans I've found for my household and the care of them is pretty simple in the long run and slowly swapping out the other pans.
This is gonna be a bit lengthy but hopefully it makes sense.
To my knowledge, one of the original selling points of nonstick pans was, use less fat, which means less calories, which means healthier. Which is why I used as minimal oil as possible. Granted that’s not really how people use the pans but it did yield some test results.
The thing I don’t understand about hybrid pans, specifically the Hexclad pan is: if you have to season it like, let’s say a carbon steel pan, what is the point? Carbon steel pans are just as expensive as the HexClad pans but also don’t have a risk of a man-made nonstick coating coming off. I know they say it’s metal utensil safe and nontoxic but I’m personally a skeptic of that kind of marketing. If I had the budget I would love to use an electric whisk on a carbon steel and a HedClad pan, add some water and creat liquid samples for Inductively coupled plasma mass spectrometry (ICP-MS) analysis to see if any toxic materials are present.
Granted I understand the user error with traditional nonstick pans, but I personally don’t think it’s that much to understand- low to medium heat, no metal utensils, no dishwasher, no scouring pads.
I just think HexClad, and hybrid kitchen things in general, try to solve problems that with proper use with proper equipment, shouldn’t be problems in the first place.
But that’s just my opinion.
I bought an Onyx frying pan which looks just like Hex clad you tested. I had to return it within the 100 days of purchase, I had intense discoloration and the pan allowed certain foods to stick. Cleaning it was also hard. I loved the aesthetics of the pan. The IKEA pan of 10 euro is what I use now....
The added cleanup left behind in your stainless pan is the base for a pan sauce.
Really good test. 👍
Thanks 🙏🥰
I’ve had an issue with tfal handles loosening. Tighten it up and it loosens again after the next use.
Nice review, but I will say it’s not a fair or true test when it comes to the non-stick features of each pan. In my years of cooking, not one single pan in the last 40 years has lived up to it’s claim on truly being non-stick. Sure, they work great the first few times you use them, but after a dozen or so uses, washings, temperatures, different foods, they ALL begin to lose their non-stick feature.
I can’t stress enough that cooking foods on different pans is the only solution along with very low temperatures. I use stainless steel pans for searing meat, low-boil on soups, sautéed foods, etc. I use cast iron for searing meat (my favorite method for searing!), a few soups, and that’s about it. I use so-called non-stick pans for quick cooking of certain foods like a scrambled egg, pancakes, French toast, or basically where I can fry something with very little oil and a very low temperature of about 175-200 degrees for no more than seven minutes per side.
To this day, Le Creuset is my number one choice for frying and sauté pans, and their Dutch ovens are competition free; no other Dutch oven compares. Also, I try to not use any pans, pots, etc., that have aluminum cores, but they are hard to find. The day a metallurgy professional can come up with a cost-effective solution, the world is their oyster.
So bottom line, no frying pan is perfect. Nope, not a single one.
I have tfal set. I am completely satisfied. I think the real difference is the scratch resistsnce which im not worried about because i use the proper utensils. I dont understand why someone would buy any nonstick cookware and use metal utensils on it
Got a set of Hexclad pans for my birthday a couple weeks back and have been thrilled with them (and "the problem" exists because my wife and daughter don't have the discipline I do in the kitchen, and trash non-stick cookware.. LOL). Great video! :)
Ditto. I've found Hexclad absolutely worth it. Tired of throwing out cheaper pans.
@@BBuchanan3 I have gotten a bunch more since and we have done so much more cooking. They do great with stir-fry, which was something my old pans were sorta meh on. Next is to learn some nice single pan recipes to make use of this awesome deep fry pan!
Longevity is the aspect you didn’t cover. If you buy one cheap pan a year but keep the hybrid pans the savings could be to their advantage. Combine that with not having to baby them makes a compelling case.
I suppose. But hexclad says to "season the pan like a cast iron". That's just extra steps and at that point just get a carbon steel pan for the same price if you need to season it to be a nonstick coating. All teflon based nonstick coatings in general should be babied: no metal utensils, regardless if they company says they're "safe". What if I literally scrape the hell out of it, is it still safe, or is there a threshold of it being "metal utensil safe". I've said this in a previous comment, but I believe that having specialized tools in the kitchen is better than having things that claim to "do it all". But that's just my opinion.
@@AnthonyCalabro Problem is all cheap non stick pans last a VERY short amount of time. Im talking 3 months and theyer basically useless as far as non stick goes. Thats stupid. Ill pay $100 for a Hexclad if that thing is still just as non stick after a year. THAT, is my biggest factor here.
@@LaminarSound I used very expensive top notch non-stick and good quality budget pans. The difference was negligible. At least it was so small that I don't care anymore for "highend" non-stick pans. This might not be true in a professional kitchen. But for home use, it really doesn't matter in my opinion. Non-stick pans, expensive or cheap, are expendable items. I really don't like it, but this is the way it is.
I've had the same non stick pan from a resto supply for like 6 years. Raason being is that it's just a specialty pan. The workhorse in my kitchen is a 10" carbon steel, where I can get it smoking and not worry. So in total, I spent abut $45 for both, and I've got 6 years out of them and looking like another 6.
Look at the fine print of the warranty. It’s not as good as they make it out to be.
I have 2 sets of Calphalon stainless steel pots and pans and a couple hexclad pans. I like them all for different reasons
Thank you for this. I've been using Anolon's Nouvelle hard anodized/stainless steel for years. I'm looking into their AnolonX, but I don't think it's for me as yet. I was a little confused about the competitors and how it really performs. This were great demonstrations. Also, I too wish companies would stop saying metal utensil safe for non stick, because it's really not in most cases (some people are hard on their cookware, but they are not aware or won't admit it). Companies put a high burden of standards on the pots and receive outcry from consumers when they see a simple scratch.
I'd agree with you. When people hear "metal utensil safe" they think they can stab the pans with knives and it will be okay. This is not the case by a long shot. Nonstick pans are a specialty tool and should be babied with low heat and silicone utensils.
Thank you, that was extremely useful, it saved me time and money
How fast do they wear down? That’s the real question…
I was excited about AnolonX from a TV commercial but after watching this review no way I’m going to part with 80 bucks for any of these! My little cast-iron will do just fine and for nonstick I have one 10 inch Made In pan.
So I’m good! 🤓
That's literally all you need.
Looking for something that has the property of a cast iron pan, but is safe for a flat top stove.
Thanks for the review. I wanted a pan that can do the job if two. A non stick and a stainless without having both pans. Also my non stick started to peel and chip. Do u think the Hexclad can do this?
Hey Joseph. While I do recommend that it would just be better to have two separate pans, the Hexclad pan is a good pan to have. I haven't done any long term testing with this pan, I don't think it would have any peeling issues.
Thank you for the information. I think after viewing this I would go with Caphilon or All Clad.
After 45 years cooking in cheap pans, I finally got Anolon X. Took me 2 hours to cook 2 chicken thighs and some potatoes. Kept adding oil because they sticked and now have to clean a lot of mess. Next time will wait before I turn the food. Hope it will help. The reason I decided to spend a lot is healthy material is the pan. Hope it is true.
I have read that you need to initially treat the Hexclad like Cast Iron and season it properly when you first get it to ensure it performs the best. Have you had a chance to do that yet? This review was great and has me second guessing the Hexclad, but wasn't sure if you pulled this pan right from the box and used it or if you seasoned it as recommended.
Yep this was right from the box (well after a quick rinse). I know it says to season like a cast iron but if I have to do that, then why get a hexclad when you could literally season a normal stainless steel pan the same way. Personally, I don't understand the hype. A nice $20 nonstick pan can last you a good while if you take care of it. Like don't use it to sear things, and only using silicone utensils. Which allows you to buy different pans with that money saved. I feel like companies try to make a solution to a problem that doesn't exist. In the kitchen, I find that items that have a very specific use are better than items that try to do multiple things.
@Djt the point is the Anolon pan is $70 & Hexclad pan is $100 ....you or anyone can obtain both a Stainless steel tri ply pan and a nonstick anodized pan for $40-$50 & get the same results with $50 left over for other cookware etc
I own a Lodge 8 ich cast iron great for bacon also a Baccarat 8 inch stainless, my favorite is an Arcosteel 10 inch stainless with a ply base that has a copper layer thru the base ! What a pan I've had it years, bought in a Tip shop in Tasmania for $4 ! Samuel Groves do a triple ply copper stainless that will be my next buy. Oh forgot to mention I also own a Hexclad 8 inch with lid I use it as an egg poacher !@@AnthonyCalabro
Are they all flat across the interior? All of my pans are slightly domed. They aren't warped from putting in cold water while hot, I always wait until the pan is cooled down; they just seem to be manufactured that way. I would like a pan that has an even coating of oil instead of the oil pooling on the sides.
Well, technically the AnalonX is advertised to keep the oil in the pan, but I think some of the pooling to one side might have to do with if your stove is level. Also, depending on what you're doing, you could use one hand to swirl the oil around in the pan while placing the food in the center of the pan
I have the same problem with both of my 12" T-Fal pans. It's not a matter of the stove being uneven. They do seem to be convexed since if I add enough oil, it forms a little moat all the way around the pan. This is why I am considering the Anolon X.
Yes I would just to try them for myself, though knowing how to sliperiize stainless steel is fair.
I have two sets of cook ware, a seven piece All-Clad HA1 set and a four piece HexClad set, all with lids The All-Clad has no equal as a non stick over time. Using non metal utensils and cleaning with a sponge it it basically indestructible. I never put it in the dishwasher, why would I when you can clean it or the HexClad in 10 seconds with a soapy sponge? Nor do I put it in the oven.. If I'm cooking something that needs to be finished in the oven I use a heavy Stainless skillet. I purchased the HexClad at Costco for $349 and bought the HA1 at Home Goods piece by piece as I found them for the same money. Both are excellent cookware but the All-Clad has no equal. Strictly my opinion.
I have the hexclad and I have no problem with it at all, cheaper pans, have a problem with the Teflon performance, might be good at 1st, but wearing out in too short of time
Thanks for the input! I'm currently trying to use all of these pans equally at the same stress levels in order to give my 2 cents for longer term use, but I have to admit that I can totally see the hexclad pan lasting longer for sure.
I have my hexclad pans for over 3 yrs now they perform super still. I love the way they look and so easy to clean ! Cheaper pans and teflon just don’t last !!
@@foxrad29 I've got most of them now 😊
I love t-fal for the price for $12 you really can’t beat it
The way you did the water boil test was inconsistent, you are first heating the Tefal pan then pouring water, while for the other ones you poured the water in pan then put the pan on heat source.
To clean a stainless steel pan, just boil some water in it with a drop of dish detergent. That'll do 90% of the work for you. You made it way more difficult than it needs to be.
whats going on with the bottoms of these pans? Is the teflon on both sides? its the same exact pattern. lol.
The bottoms are anodized aluminum. The interior has the nonstick coatings. But the AnalonX does have a nice heavy piece of stainless steel as the base, which is a nice touch.
nice comparison...but would've liked to see a starch test btwn them all, aka, fried rice
Thanks
I can tell you why I personally look for "metal utensil safe" pans... We store our pans in a large drawer and the pans all end up nesting inside of each other. I have had ceramic and "stone" coated pans that perform really well while cooking, but eventually another pan gets stored inside it and it scratches the nonstick surface, then it starts to degrade quickly after that.
So if a pan can withstand someone using it as a cutting board, it should withstand other pans sliding around inside of it. Overkill yes, but needed durability for my cooking/storage habits.
I loved my 10 dollar cast Iron pan 😊 It performs better and better everytime I'm using it!
Can you do the test after cooking with the pans for a few weeks or a month? I want to see which would actually last? I have pans that go to waste after a few weeks and lose the non stick capability. I cook every day about 3 times a day so I need something that will actually last. :) thank you!
So which one is a good one?
Hex-clad for me 3 yrs now performs well
I use jammy Oliver tefal non stick and cast iron from sweden. And a30 years old steel pan from italy.👍👍🇩🇪
Carbon Steel or Stainless steel for me
How can i know that i am exceeding the 500f when i Cook?
You most likely aren’t. Especially if you have something in the pan. If you heat the pan up with nothing in it to the point where the pan smoking, you’ve basically ruined the nonstick pan.
I can add a section showing hot zones of the pan in the follow up video if you’d like :)
@@AnthonyCalabro thanks for the reply and advice . The sad part is that it says on the manual that came with it to put it on medium high let it heat for a minute than add thin layer of canola oil and let it go for two minutes. It did smoke... Did i ruined mine? 😢
@@TheLordstrider no, that's just the oil smoking, not the pan itself. If the pan was dry and it was smoking then you should be worried
Analon X and HexClad preforms the same as my cheap cast iron skillet. :PPP
I purchased the complete set of HexClad and I’m regretting it but there’s nothing you can do. My son can’t cook an egg in them the way he wants and they’re very heavy. I should have looked at the Calphalon pans.
Sounds like he is cooking them incorrectly. Eggs are sticky. Heat the pan on low to medium a minute or two, then add a fat (butter, oil) and spread it around a bit. Then add the egg(s). I've moved to HexClad because I can't get my family to stop tearing up traditional non-stick pans that I then have to keep replacing every few years which costs much more over time. While the HexClad can also sear, most people cook at a higher temperature than necessary, probably because they are used to cheap pans that don't heat evenly.
Nonstick pans are for cooking foods that require low to medium heat.....Nothing More....than ensures long life and durability....Stainless steel, Carbon steel,, Cast Iron is nearly the same price if buying at Home Goods, Marshalls, TJ Maxx given they'll have higher end pieces individually and some small sets at a 50-66% savings from retail at Macy's, Bed Bath & Beyond, Williams & Sonoma, Sur La Table....
True! I don't understand why companies want to advertise nonstick pans that are for super high heat or metal utensil safe. It doesn't make any sense. Everyone should use the right tools for the job, not fall for the use of nonstick pans for literally everything just for the sake of convenience of cleaning.
I like using metal utensils in my pans, but for years I wasn't able to. The question is how a person or family uses their pans, and how long a pan will last. Now compare that to a HEXCLAD under the same circumstances. The most important thing to consider is the findings of the FDA. Nonstick pans contain harmful chemicals that can get into your food, and when you cook at or above 500 degrees the pans will release harmful toxic chemicals in the air. My last set of nonstick pans came with instructions warning not to cook with vegetable oil, and not to fry in my pans. The set came with 3 frying pans, and I couldn't fry in them? This warning wasn't visible on the box, or I wouldn't have bought them. I believe in the phrase that you get what you pay for. I am tired of the cheap nonstick pans that need replacing as often as I must, and believe that HEXCLAD is the way to go. Your tests do not reflect normal wear and tear over time of the pans you tested. in all honesty I do not know how long or how well my HEXCLAD pans will perform, but I do know how long, how well, and how harmful nonstick pans may perform.
I understand the concerns. This was just an initial test. Hard to show average wear without actually using them for a period of time.. unless power tools are involved lol.
I personally hold the belief that nonstick pans are a specialty tool, which should be used for specific applications: eggs& omelets mostly since they don't need an extremely high temperature to cook. You can probably use them for melting sugar, chocolate, and cheese applications for the same reason. Frying, searing, baking, etc and using metal utensil I wouldn't recommend with any sort of nonstick pan, regardless if they say it's safe.
HexClad mentions that you should season the pan like a cast iron, but the average user won't do this or they will do it improperly, and if you do season the pan like a cast iron, why not just get a carbon steel pan which requires the same prep and is just as much or cheaper than the HexClad.
For frying, baking, & searing, normal cast iron or stainless steel will do the job. If you properly use and have proper lubrication, you'll have a successful nonstick surface (which is basically the same thing HexClad says about their pans).
Their pan's design uses a raised stainless surface (the dots) with nonstick in-between those dots. It is very much possible to ruin the nonstick by using metal utensils if your approach angle is perpendicular to the nonstick surface.
@@AnthonyCalabro Thank you for such a speedy reply, it is not so often that I get a reply at all. I got on line and listened to the CEO discuss how to season the pans out of the box after washing of course. I also read and followed the instructions that came with the pans which were pretty much the same as what the CEO said. I agree that nonstick pans have to be used in a way that you have mentioned. It is nice to know that I can us my pans to fry in using oils. We mostly use coconut oil. The best thing is my new HEXCLAD pans are basically an all in one pan. I was lucky to find them at COSTCO where I was able to save a little money on the fry pan and sauce pan sets. As I have only had my pans for just under two weeks, it will be interesting to see how they handle Asian cooking. We fry in oil quite a bit.
Your hexclad has the same teflon material as a cheap nonstick, it's the black part around the steel hexes. You can still vaporize it. You still can't treat it like a proper carbon/stainless pan.
The nonstick diamonds on the hex pan are going to have the same issues as other nonstick coatings.
@@MMMmyshawarma As much as it pains me to say, I was taken in by the sales lady. She left out the fact that they did in fact contain Teflon. The pans do come with a lifetime warrantee, which I don't think I will will need. Now nine months later I am still happy with my pans, but you have given me reason to pause. I am now considering cast iron for my frying needs. Cast worked for my mother, and I researched them and am convinced they will preform nicely without concerns you may have with Teflon.
Great review! I'm still leaning toward hex clad for three reasons. First, the lifetime warranty is the bomb. Second, one pan will do 2 things (sear and non-stick). Third, they're wicked cool looking.
Fair, I’d only say this- HexClad suggests that you basically use their pan as if it were a carbon steel pan. As in they say to heat it up on medium/medium high, then add oil. This is essentially the same thing as using a carbon steel pan.
My *personal* opinion is that if you’re looking for a pan to sear proteins like fish, skin on chicken, etc- get a carbon steel pan that you can beat the hell out of, and not release any of those “forever chemicals” from over heating your non-stick coated pan. If you want to cook eggs on lower heat, I’d suggest just using a pan like the AllClad.
I’m working on an update video as this is over a whole year and I’ve used each of the pans for a few months respectively.
@@AnthonyCalabro Valid point. Dang... I hate when other people are right 🙂 I know a guy selling his Matfer Borgeat pans. I guess I'll grab them.
I did buy a set of Allclad last week.. Didn't like them at all so they went back. Looking forward to your next video!
@@crashcopter6000 I got 12 inch and 10 inch carbon steel pans from Made-In. Have been using them for the past month, love them so far.
@@AnthonyCalabro Very nice!
I highly doubt Gordon Ramsay uses HexClad pans, especially since I've literally never seen them in any of his videos ever.
ruclips.net/video/4YgOPaR9wUs/видео.html&ab_channel=GordonRamsay
Here you go here is one of his cooking videos using them ruclips.net/video/XhRIqzUDqAM/видео.html
That's literally a sponsored video by HexClad.
@@AnthonyCalabro except no mentioning of Hexclad, no hashtags of them in the description. Worst sponsored video ever.
There could have been an agreement for them to use the videos in their actual hexclad ads rather than the video itself being an ad. In all the hexclad ads it shows him on that set. And no one starts talking about specifications of something like a pan without being paid 😂
The water test is a bust because one of the pans with water is in the, next to the boiler.
You should use a pan at least 6 months and than compare
I plan to do a follow up next month :)
very informative, but ill stick with my stainless steel skillet..
Carbon steel vs cast iron vs stainless steel
ALL YOU NEED FOLKS, FOREVER!
Carbon steel has changed my life
Cast iron or carbon steel ... stainless when necessary (please, pre-heat) ... use more oil/fat than you think you need. JFC, why is this still a thing?!
Buy what you like. It all cooks. Its a pan. I got the hexclad bc why not. I can afford it. Same reason I bought a dyson fan. Buy what u can afford.
PULEEZE send my wife and daughter a daily email reminding them not to use metal utensils in our not so cheap no stick pans. God knows how much no stick coating I've eaten . . .
Maybe you could hide the metal utensils from the family.
Why do Americans have a problem with a simple fried egg? They seem to insist on turning their eggs to mush.
I've seen pictures of his kitchen. Gordon Ramsey uses copper cookware mostly. Surprised he doesn't use silver cookware, lmao
Too busy buying Ferraris for that lol. But yeah, I wonder how much HexClad paid him to endorse the pans. Good marketing, I don't understand the hype though.
Team cast iron
My cheap non stick pan costing 7 bucks works really well...lasts about 2 years. Then I get another one.
Yep, that's the way to go
I was thinking the same thing, I get what I can afford and take care of them, then replace as needed.
@@AnthonyCalabro unbelievable: what a horrible advice - our throw-away society really hasn’t learnt much of how wasteful we live. My grandparents used to say: “we’re to poor to buy cheap things” -> that’s the way to go.
@@djamilawilschke7259 I mean I’m not disagreeing with what you’re saying either- but only with certain things. Stainless steel pans, cast iron pans, literally everything but a non-stick pan, it pays to buy something that would last generations. Nonstick pans will never last as long as any of those, so if you’re going to replace the pan in a few years, might as well buy something that isn’t going to burn a hole in your pocket. But I guess it really depends on how you take care of things.
nice pork chop teaser 4:02
Coated pans only last two years.
I'm going to be doing an update video in the coming months. Results probably won't be surprising 😂
Hexclad
Who scrambles eggs in the pan? Jesus Christ
You'll regret washing that grease down your sink bud.
Is no one concerned with their health? Even at low heat why use Teflon? I feel people who don't really know how to cook or can't be bothered to learn are the ones that buy Teflon pans. It's sad, even stainless steel pans can be bought fairky cheap. Why by a Teflon pan?
I agree. I also think the whole non-stick phase started when people were scared of using excess fats to cook things.
Mmmmm...ill stick to carbon steel pans. I can get better results with eggs than any of these so called "non-stick" pans.
Love that for you :)
These pans not worth it. They made in RPC which is cheap China
Well seasoned Carbon Steel or Cast iron will give you better results in almost all cases, and they last a lifetime.