HexClad vs. All-Clad: I Tested Them Head-to-Head to See Which Cooks Better
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- Опубликовано: 12 июн 2024
- In this comparison of HexClad vs. All-Clad, you’ll learn how their cookware differs in construction, design, price, and more. After breaking down their differences, I’ll show you the results from my head-to-head cooking tests. By the end, you’ll be able to decide which cookware is right for your kitchen.
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0:00 Intro
0:20 Construction
1:12 Design
2:37 Price
2:58 Where It's Made
3:13 Oven-Safe Temperatures
3:30 Test Results
****Products Featured in This Video****
HexClad Cookware: www.awin1.com/cread.php?awinm... (HexClad.com)
HexClad Cookware: amzn.to/45XyMzR (Amazon)
All-Clad Cookware: www.kqzyfj.com/click-8744728-... (All-Clad.com)
All-Clad Cookware: amzn.to/3PnrCxA (Amazon)
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Barkeepers Friend for stainless keeps your All Clad looking great for generations. Once I saw the marketing hype behind Hex Clad on social media with Gordon Ramsey and others I knew it was a money grab. I have no need to try Hex Clad when my 25 year old All Clad does the job so well. There’s a reason that All Clad is so respected and it’s that it performs so well for so long possibly forever. I will end up giving my All Clad cookware to my children. I doubt anyone will be talking about Hex Clad in five years let alone 25 years.
I fully agree. Barkeepers friend has become my favorite kitchen cleanup friend.
Very informative-thank you for your comments. Not sure what I need yet but this helps us find a pan for breakfasts (eggs, bacon, sausage, hash browns).
I totally agree with you,m I have both sets,, I have had my All Clad for 10 yrs now still lokks great yes you do have to baby the stainless steel a little bit more with the bar keepers friend... I also have or had Hex-Clad also I thought it was kinda cool being endorsed by Ramsey,, but it really hasnt held up well,, with using metal utensils and all... The frying pan went and looked a mess with it peeling bad, yes they did send me a brand new one with support,,, then it happened to my nice Wok I have also from them and this past yr that also started to peel,,, then once again my frying pan again started to peel and thats when I really had enough,, and im thinking about sticking with my oold reliable All Clad,, I just dont like all Stainless Steel options, so I may get the D3 but nonstick fry pans and use that in addition to everything else I have from All Clad... But i was kinda impressed with the way the Hex Clad looks, but in total replacements several times, yes they did honor all of my returns,, but I dont think its worth it...
Learning how to deglaze pans made owning stainless much better. Splash a little water to cause steam, and then scraping food off becomes easier. If it's stuck eggs, just soak the egg parts in water and the eggs come right off.
I bought the Hex Clad cooking set,
after 3 years, the 10” pan lost nonstick in the 7 o’clock position . I replaced the pan and once again the nonstick was gone in the same spot. I also have an All Clad 8” pan. Use after use after use, it looks like the day I bought it. ITS All Clad for me from now on.
Actually, all of their plans come slightly warped on purpose, if you cook with it, it flattens out after. They say that if they came flat, they would become convex after cooking on them. And if they stay warped after cooking on them, that’s when you can enact the warranty.
I always enjoy your videos, thank you.
Hexclad is my all time favorite fry pan for eggs. You can’t beat it for eggs but you do need to add a little fat; then those eggs slide around beautifully. Love my All-Clad Copper Core (and other types D3 etc.)but I was tired of replacing All-Clad nonstick so frequently; even though I never used metal implements and thought I was being so careful-the nonstick scratched with wooden utensils. Got the Hexclad and love the performance. I can use metal utensils and so easy to clean. I’ve had the Hexclad a few years now and it’s still going strong and looks great. I really appreciate your very detailed and honest reviews.
Cast iron is perfect for eggs. You should give cast iron a try in place of your hexclad if you haven’t already. It’s cheaper and literally lasts forever. If all you use it for is eggs it would be a perfect replacement. Just cook a fatty protein with it, or bake a layer of oil on regularly and i think you’ll find it way better than the hexclad imo. The idea of being able to pass all my cast iron cook ware down to my child is so cool to me, if you’re into that.
My All Clad Copper has no problem with eggs. The copper drops heat fast, so if you need to release, pull it off the heat for a few seconds and then slide your spatula under the cooking egg.
All cookware no matter what the material is can be generally nonstick if heated to the temp where the Leidenfrost Effect comes into play. The biggest issue is distribution of heat so the as much of the pan is evenly at Leidenfrost Effect temp. A refinement on the test would be to do a test that can demonstrate temperature distribution of each pan, and to test the pans when the surfaces hit the same temperature.
Nonetheless, good effort on the testing.
High heat and improper maintenance are the number one destroyer of nonstick cookware…..not metal utensils. You must diligently remove any residual fat remaining on the cooking surface before you reheat the pan. It’s not obvious when the pan is perfectly clean so we commonly heat the pan up (too high usually) while there still exists a micro film of fat on the surface. This film of oil becomes superheated and turns to varnish (and you can’t see it as you would with stainless) and this cycle of abuse shortens the life of the Teflon Coating. The solution is to avoid searing/high heat and to thoroughly clean the pan with soap. My pans aren’t clean until they pass the squeak test of my finger across the WET surface. If your finger slips over the surface when wet it’s not clean.
Good to know!
with respect to wear and tear Hexclad has AMAZING customer service / lifetime warranty. The teflon was peeling on my 12" pan and they replaced it straight away, not even charging shipping. Also had an issue with a handle coming loose on a pot lid and they sent a new one free. It's a game changer- as long as they stay in business I guess.
Really? I'm happy for you. That was not ,my experience at all.
I Had all the same issues, but all in all I dont think its worth it honestly,, Frying Pans,, Wok,, and peeled, yes it was returned and I was sent new ones... but that shouldnt happen.
The outside coating of the HexClad appears to identical to the inside coating. Do the metal "peaks" in the coating scratch your glass cooktop?
Thank you for your detailed review,
awesome GREAT video! i just let my stainless soak with water and dish soap for an hour it washed right off. no scrubbing.
Excellent review! Thank you!!!
One problem with the smaller HexClad pans is that the handles are heavier than the pans, so it tilts a bit on the burner.
And frying eggs will stick a bit no matter how much butter/oil you use.
I bought a 14inch Hexclad Pan. It arrived warped. Not only did Hexclad give me bs about how I must have dropped it, or whatever, even after many, many photos, but they continued to ask and ask for more "details". Their warrantee is BS. I just ended up keeping it, because I didn't want to drop $50 to send it back to them for "inspection to see if it was warped". It is, and things stick, and it doesn't heat evenly. I only ever use it when I need a large pan. And even then, it's not worth it. G.Ramsey is full of it. Hexclad is not worth the silly price, and don't believe that they stand by their products, because in reality they do not.
I've heard enough concerning anecdotes about hexclad to stay wary. Especially when dropping 160 on a pan 😂. I've brought smaller, used all clads to pro spec with some good cleaning. Doubt I'll find any good quality hexclads used haha
I use a little butter and avocado oil to cook my eggs in the Hexclad pan. I baste the eggs so I don’t have to turn them over. They come out perfect every time with zero sticking!
Hexclad uses ptfe materials for the non-stick. It will wear out even if the utensils are not touching it. It will lose it's non-stick capabilities just like every other non-stick pan.
Such an honest informative review
All-Clad for me please. I have an All-Clad pan and never used it for many years because I didn't know how. But you have taught me how and have fundamental questions about temps and times on the stove and in the oven, please.
I have a set of HexClad and I love it. I don’t need super non-stick performance for what I cook. HexClad is perfectly nonstick for what I cook.
Gordon Ramsay says Hexclad is rolls Royce of pans. I’m reserving buying a Hexclad until I listen to ur assessment. Hexclad is like 185.00 for an 8” pan. I’ve decided on All clad.
Gordon Ramsey gets paid to push Hexclad
I have an all-clad everyday 8" skillet. It's named the "egg pan." I need immediate heat changes when cooking eggs more than I need anything else.
Have you tried Forged in Fire 10" pan?
I use nothing but my All Clad D3 stainless pans for everything including eggs. Heat the pan correctly and use a little butter and the egg slides around just like a non-stick pan. After replacing pans over and over and over, I finally broke down bought a full set of the D3 a few years back. It turns out it was a fantastic investment that gets used every night and will probably be passed down to one of the kids.
Great channel! Could you review Granite Stone cookware? That'd be amazing! :D
D3 - 12” for the win
Nice choice sir
AMEN! I love my D3s so much. There’s NO need for non-stick pans.
I love All-clad. It took me a month or so to befriend with my pans. My only madness starts when it comes to cleaning them after I cook something that makes the grease burn which doesn’t come off easily even if I wash them right away (and I use the All-clad powder).Other than that, I feel like the food tastes crispier (like potatoes or pancakes) when cooked in All-clad. Right now, I’m tempted to get the Hexclad wok but I keep questioning myself why not other carbon steel wok. With the pots and pans, I will stick to All-clad though.
Try deglazing
Or just buy a real wok.
@@EikottXDi ended up buying a traditional carbon steel wok
I would love to hear your thoughts on Ikea's cookware
I haven't tested it yet, but I plan to soon
Even Calphalon stainless steel can get an egg sliding so long as you heat it properly with a bit of fat. The only issue i have is i have to deglaze between eggs to keep it that way. Now THAT would have been a better test between the two ... IMHO.
We use IKEA nonstick pans, they cost around $15 for 8” and 10” pans. Been using for about 10 years and they are great for the money. Just my thoughts.
I just bought the hex clad and I have a caphalon set that I had for 20 years that I have use since I been married. I have been married for 20 years. I didn’t pick the All clad because the handles we’re horrible so I bought my caphalon, and they still look new. My hex clad is still in the box. I came in here to look at reviews. They said they have a life guaranteed. Let’s see.
Nice! I've hade my Caphalon's for about 12 years. Yes, I treat them nice, and don't let my kids use them, but they LITERALLY look brand new. They are the white ceramic-bottom kind. What a great purchase. I will try a small Hexclad though, but to see. :)
All-clad for us, I’ll take the extra minute of cleaning
All-clad handles are designed to be held differently than you show in this video. Amateurs always grip the pan with the hand over the handle. Trained Chefs grip in a bit further than you do, with the last three fingers in the groove. That prevents fatigue over a full shift of cooking.
Did you season the all clad?
I greased it before cooking but I didn't season it like you would a cast iron skillet.
I got rid of all my All-clads just because of the uncomfortable handle, i mean it, most uncomfortable. I really like my HexClad, yes I’m aware you need to cook at a lower temperature just like regular non-stick
You are probably holding the pan with your hand over the top of the handle, where it is truly uncomfortable. The pan is designed for trained chefs and skilled enthusiasts - where the handle is held with your hand rotated so you are looking at the bottom of your wrist as you use it. It is not intuitive, but that grip is stronger and helps with fatigue when pans are used for a full shift, and used that way it is very comfortable.
The fact that most of the All-clad products are made here in the USA is a win for me.
Just need to double check.
Agreed. all but a small portion is USA. And nonstick pans are toxic no matter how well they are made and grt cut into over time releasing those toxins. I'm fine with All-Clad
Given that I'm from China the choice is simple for me 😅
@@fit_tit9902 I do everything I can to avoid anything made in China - The current Chinese government is truly evil. When you buy goods made in Chinese you need to know it’s likely the product of slave labor.
Washington, Pennsylvania, I think
The hexes were fine on my pan but the other pattern on the vertical rim was always brown and burned.
So I gave my pan away.
Seems you forgot the D3 Stainless steel non stick pans. Should use that in your comparison, also made in USA
I'm aware of them but $190 for a non-stick pan is way too much
But can you develop a fond with HexClad?
It's possible but you don't get as much as you would in a stainless steel pan
@@PrudentReviews Well, that's where the flavor is. I wish reviews would focus on that instead of just on sticking.
I’ve had the same full set of All Clad for 25+ years. Let’s check in on Hex Clad in another quarter century.
Probably not even that long, I've read lots of complaints about the non stick coming off in under a year
It's not about which one can last 25years but which one is easier to cook and clean
@@larryc1616 All Clad and stainless is very easy to cook on and clean. Barkeepers Friend cleanser and polish works great.
@zekelucente9702 yes I have SS and bar keeper's. PITA! Ceramic all the way! Easy clean, easy cooking and no Teflon. I replace every few years. Cheap but good quality! Just replaced my 8" for $13 and 10" deep saute pan for $27 Amazon black Friday. Got my eye on a hex competitor 12" wok for $59. Screw SS, carbon steel and cast iron!
@@larryc1616 The only non stick I have is an 8”.
Also look at Made In...almost as good as All Clad but much less expensive. I don't use non stick cookware for anything and and mostly All Clad D 5 (except for cast iron and enameled iron. But if I was buying new cookware today I'd look at made In as well. I was interested in Hexclad but just don't see the value in it
I bought, and returned, two Made In saucepans. They were convex in the middle, meaning there was an island in the middle. All the oil would run to the side, leaving the center with no oil coverage. Not acceptable. My understanding is that they almost went out of business a few years back, but the owners held their noses and accepted Private Equity investment. They thus had a marketing war chest to buy off endorsements from celebrity chefs. Made In likes to pretend that they “cut out the middleman” but actually they *are* the middleman. They spec and resell cookware “Made In” foreign factories.
All 🤙
I prefer Hexclad, it’s cheaper vs buying multiple pans. I cook most thing on medium heat, and I’ve never had an issue with sticking.
Huh? I can buy a quality stainless AND non-stick for the price of one Hexclad. Hexclad is a jack of 2 trades but a master of none. You would get much better results using 2 pans
I have one 8” non stick in my collection and that’s all I need for a good omelet and honestly I have an 8” anodized Calphilon pan that works just as well. Non stick is a waste of time and money.
Meanwhile me doing everything on a 5usd Gibson Home carbon steel pan
Boy,,, that Hex-Clad pan looks beat
We’ve used AllClad pans for years - both stainless and the hard anodized ones. They’re good, and I like that they are US-made. But then, we got a set of HexClad pans. First - you heated the pan on a 7-setting. Did you read the manual? Low/medium heat is recommended. Also, HexClad always encourages oil, butter, or spray for cooking. If you follow their instructions, they’re nearly the perfect pans.
You don't use oil on an egg test.
Hexclad all day long💯
Why does All-clad have d3 as well d3 Everyday collection?
People complain about the D3 handles so All-Clad redesigned them with the D3 Everyday collection. I talk more about the differences in this video: ruclips.net/video/5a52Txu3o4U/видео.htmlsi=uzHqEsqYnjkpzwXq
I have the entire All Clad set. I only use the 8qt to boil pasta.
Take a drink every time he says "clad".
I wish Hexclad didn't contain PFTE.
It’s too bad the Hexclad pans don’t pass the pancake test being uneven across the diameter.
All clad copper core ftw
Cast iron or carbon steel for me. Each to their own
Hex Clad had no residue? Do you mean fond? So much for making a decent pan sauce.
Fond is your friend.
i only wish there was a control pan, maybe a brand new teflon pan
The verdict is out on Hexclad now, amd it's not worth the money. Like other non-stick pans, it only lasts a few years at best before it loses it's coating. Every person I know with hexclad won't buy them again. Don't even bother with the hybrid. Get a cheap but good Tramontina non stick pan for 25$ and put your money into a stainless steel set.
Stainless is always non stick. No grease no oil. You just need to know how to use them
Hexclad's price scares ppl away. I would rather invest in stainless steel & carbon steel to do the job of hexclad.
I saw a 3 year review and Hexclad had lost its non stick.
Hexclad is for ppl who want no maintenance but willing to buy them again after they wear out. Just get Cast Iron, Carbon Steel, & Stainless Steel pans if u pride yourself on cooking. Buy once, cry once. Never will need to replace those things. Just learn how to use them.
Stainless steel is nonstick. You just have to perform the spot seasoning method.
Bad test: You used 2 completely different all clad pans that are nothing like each other.
Look.... the egg yoke broke because it was not center, way too much on the side for this test. I am calling it 110% unfair and non conclusive test.
Once he said if you want to buy All-Clad I'll put the link down in my bio said it all. He will get a cut from all-clad and it is not a fair presentation since he is getting some sort of commission if people buy through his bi.
It doesn’t matter to me whether you buy through my links or not, I’m just letting you know they’re there and disclosing that they are affiliate links. I get nothing if you don’t like the product and return it so there’s no incentive to recommend anything I don’t truly believe in. It costs significance $ and time to produce these videos and the links are one way to cover the costs so I can continue to make more content. I try to clearly lay out all the evidence and reasons for my recommendations - if that evidence is ever not clear, please let me know. Here’s a link to our testing and review process if you want to learn more. prudentreviews.com/how-we-test-and-review-products/
Sorry! I meant the non-stick A-Clad Pan
Just get cast iron
Fat is required for all nonstick cooking. Cooking without oil is marketing height not good. Cooking practice. Even running a test without oil is ridiculous and it puts in question your entire methodology. Also, limiting factors by heating everything up for the same amount of time is not wise heated up to the same temperature, and note the time difference if you must, but cooking food requires proper temperature and you’re only making your testing ridiculous by insisting on equal preheat and dwell times.
LAME FAKE ... 6:25 says "while minimalizing the variable" for his test. Right after he scoops the Hexclad pan flat, but gives the All-clad a help by turning it sideways to help the egg move.
Hexclad is a scam. Don't be fooled by all these fancy slips and sliding of eggs, perfectly brown fish.
Hexclad is dumb. Jack of 2 trades but master of none. Go buy a quality non-stick and stainless. Those 2 pans combined will be half the price of 1 Hexclad
This guy made a poor review. There is no way that it only takes a minute to clean an All-Clad pan when you see the burn marks on it. I call BS. HexClad is far superior when it comes to frying with meat. Also, they never advertised that you don't need butter or oil when frying an egg. And telling people to get two same size pans and compare them both to the one HexClad pan. Yeah, that's fair. Also, promoting All-Clad as American made cookware. Sure their stainless steel line is American made but not their non-stick brand so nice misdirection there pal. Way to mislead your audience.