Thanks for the content, we enjoy it very much! We use our All Clad stainless and our Lodge cast iron 95% of the time but we use our All Clad nonstick exclusively for egg dishes…It’s 15 years old - always use plastic or silicone utensils and always hand washed… Looks and performs like new! Cheers…
G'day Tom, I'm a retired Chef and I was initially fascinated by the Hexclad concept. I saw your original OOB review and trial usage. So, I looked up the Hexclad web site here in Australia. I think I'm still getting over the shock of their price range, per pan in Aussie dollars. I'm not shy of paying top dollar for a great piece of cookware, if it performs as advertised. I don't know anyone who has Hexclad here where I live so I can't ask a user about their opinions. Down to performance; no fond is usually a deal breaker with me. Good fond retention is a vital advantage in cooking more than one element of a dish. Like I always cook a few rashers of bacon in a pan that I'm going to fry eggs in. No point in using Hexclad in that instance, as I saw in your first video. I've had the same French non-stick omelette/utility pan for over 12 years. I always use a bit of oil and a small amount of butter. This pan has never seen the inside of my dishwasher and I always finish off the hand cleaning with a 'few atoms' of oil covering the clean pan; ready for its next use. I have no need to replace that pan with a Hexclad version. Bottom line is, for me, the price. I can't justify a price tag of nearly AUD$300 per pan if you include a lid. That's way too much considering what you're getting. I already have a few thousand dollars’ worth of excellent quality non-stick, carbon steel and stainless-steel pots and pans. I'll be sticking with what I have. Thanks so much, Tom for doing the 'homework' on this line of products. Cheers, Bill
Hi Bill. I would agree. I don’t see hexclad offering any real advantage over the pans you already own. You already have a great setup with the Ss, cs, and a specialty ns pan
Good review. Very thorough. I purchased the 8" Hex Clad skillet. It performed ok although it needs a lot of fat when cooking eggs. I like the design and the materials but was a little disappointed that I spent that much money on it. That aside, I will keep using it for other things.
Thank you for a fair and balanced review. You hit all the same points of my own experiences with HexClad cookware. The biggest issue is that they are hybrid pans, and people need to adjust their expectations accordingly. I cringe every time I see someone doing the fried egg test in a dry HexClad skillet with no butter or oil (America's Test Kitchen for instance) as though it is a true nonstick pan. Then they declare it a failure when the egg sticks. Nevermind that they weren't following the manufacturer's instructions. Use good sense in your use and care of these HexClad pans and you will not be disappointed, well, except for the high prices. Thanks again for a reasonable and well thoughtful review.
They are marketing it as a hybrid pan with SOME properties of nonstick, stainless steel, and cast iron -- at least for those who can read and understand the information provided by the manufacturer.
I have had mine for several months. It’s best used with some kind of oil for non stick. It’s not meant to be heated naked and toss on an egg. My hex has never tasted dish soap. Hot water and a quick dry.
Finally! An honest review...thank you so much, you just saved me a ton of money! Also, any suggestions for anodized pots and pans - I have had mine forever, but now they no longer conduct heat very well, regardless of temp and everything sticks...
After watching a countless number of your videos, I’ve come to find your opinions to be unbiased. Therefore I was interested in your opinion about HexClad cookware. Suffice it to say I trust you more than Gordon Ramsey. As you noted, I really don’t need more than the cast iron, stainless steel, and carbon steel pans and the one nonstick pan I own. HexClad cookware just seems to be a successful marketing gimmick that experienced home cooks don’t need to buy. I was going to say “invest in” but HexClad will never have a life span like cast iron, carbon steel or a set of All Clad stainless steel pots and pans. The one nonstick pan I own is an Analon 12” sauté pan. I’ve owned it for over 12 years, have never used metal utensils with it, it’s been a workhorse in my kitchen, and doesn’t show a scratch.
Thank you for the kind words and faith in my videos. I do try to be as unbiased and fair as possible. I think you hit the nail on the head, for experienced cooks, Hexclad may not be appealing. I'm happy with the big 3 with a dedicated ns pan for very specific use. Cheers!
Someone needs to explain the reason nonstick is on the exterior of pans/pots especially if 500-600 degree heat can be reached on Stove tops....the Design patent must have expired as about 8-9 other companies have their own version of Hexclad Hitting the stores the last 2yrs
For me, I reserve my non-sick pan just for eggs, and I wash it by hand afterwards. i know if you are a pro you can reproduce it in other pan types, but I am not. Otherwise I am happier with the big three.
Perhaps what is not clear is how harsh a semi pro home cook are you. There are pro kitchens where most non stick is lost after three months and the pan is tossed after 6 (after they scrub off the remaining non stick). So in those cases, the choice was usually between IKEA or Ninja cheap non stick - and the expensive like All Clad; with the cheap winning. All the time. In that scenario, one can see an argument for Hexclad in a hybrid role to extend use out to 2 or 3 years. In the home kitchen, that 3 months is likely to be 30 months with good non stick (i.e. non IKEA) and good practices, depending on the cuisine, etcetera. On a like for like basis, Hexclad would need to last 15 years to make it worthwhile. While those who can afford All Clad would manage this with everyone else just making do. I cannot see anyone doing a review over that timeframe, let alone be bothered outside a kitchen nerd for the kitchen nerd environment.
Very true. Ideally I would have like to do a 3-5 year review but I felt like I was confident in saying, it’s a quality product and felt like any other “nonstick” pan in terms of lifespan. I was ready to return to my copper core pan 😂
Why not just use something like carbon steel, if they're going through so much pans? Hexclad seem to be pretty similar in terms of non-stick properties.
@@theSleepyLamp Depends on the kitchen, the restaurant, the cuisine, the price point and how much care is taken for the pan. The cheapest IKEA are $10 so in some kitchens with western cuisine and certain dishes, they use the non stick for a month, scrub the remaining non stick off and use like stainless or carbon steel for 6 weeks and then dispose. Eastern cookery tends to use Carbon Steel in the restaurants, if not take care of pans better, if more than a basic affair. Some high end restaurants serving French style will use the full range of Stainless, Copper, Cast Iron etcetera. This is the small subset who Hexclad sell to who might have been tempted by All Clad and the others. To an extent, restaurants tend to replace things more often than at home - and the luxury market for these pans is small unless they sell to the home cook. The customers who attend these higher end restaurants might be taken in by the Hexclad spiel - if they cook in the same way and adopt the same cleaning practices (metal utensils and metal scourers). Depending on the local market, one of Hexclad or All Clad might be cheaper - but no doubt the nonstick All Clad will not last more than 2 to 3 years if used everyday. Hence to see if the Hexclad is worthwhile, one needs a long term test - at least 18 months - to see if it lasts.
Meh, I'm giving it a shot. Bought them from costco, and they have a great return policy. I hated stainless steel. This is something in between both. I got a 14 pcs set for under 700. I use cast iron, but for regular daily cooking, I'd rather not.
Thanks for the content, we enjoy it very much! We use our All Clad stainless and our Lodge cast iron 95% of the time but we use our All Clad nonstick exclusively for egg dishes…It’s 15 years old - always use plastic or silicone utensils and always hand washed… Looks and performs like new! Cheers…
Thanks for sharing! Cheers!
G'day Tom, I'm a retired Chef and I was initially fascinated by the Hexclad concept. I saw your original OOB review and trial usage. So, I looked up the Hexclad web site here in Australia. I think I'm still getting over the shock of their price range, per pan in Aussie dollars.
I'm not shy of paying top dollar for a great piece of cookware, if it performs as advertised.
I don't know anyone who has Hexclad here where I live so I can't ask a user about their opinions.
Down to performance; no fond is usually a deal breaker with me. Good fond retention is a vital advantage in cooking more than one element of a dish. Like I always cook a few rashers of bacon in a pan that I'm going to fry eggs in. No point in using Hexclad in that instance, as I saw in your first video.
I've had the same French non-stick omelette/utility pan for over 12 years. I always use a bit of oil and a small amount of butter. This pan has never seen the inside of my dishwasher and I always finish off the hand cleaning with a 'few atoms' of oil covering the clean pan; ready for its next use. I have no need to replace that pan with a Hexclad version.
Bottom line is, for me, the price. I can't justify a price tag of nearly AUD$300 per pan if you include a lid. That's way too much considering what you're getting.
I already have a few thousand dollars’ worth of excellent quality non-stick, carbon steel and stainless-steel pots and pans. I'll be sticking with what I have.
Thanks so much, Tom for doing the 'homework' on this line of products. Cheers, Bill
Hi Bill. I would agree. I don’t see hexclad offering any real advantage over the pans you already own. You already have a great setup with the Ss, cs, and a specialty ns pan
Good review. Very thorough. I purchased the 8" Hex Clad skillet. It performed ok although it needs a lot of fat when cooking eggs. I like the design and the materials but was a little disappointed that I spent that much money on it. That aside, I will keep using it for other things.
I’m glad you enjoyed the video! Cheers
Thank you for a fair and balanced review. You hit all the same points of my own experiences with HexClad cookware. The biggest issue is that they are hybrid pans, and people need to adjust their expectations accordingly. I cringe every time I see someone doing the fried egg test in a dry HexClad skillet with no butter or oil (America's Test Kitchen for instance) as though it is a true nonstick pan. Then they declare it a failure when the egg sticks. Nevermind that they weren't following the manufacturer's instructions. Use good sense in your use and care of these HexClad pans and you will not be disappointed, well, except for the high prices. Thanks again for a reasonable and well thoughtful review.
glad you enjoyed the video, cheers!
Then don’t market it as nonstick as nonstick pan, which is what hexclad are doing
They are marketing it as a hybrid pan with SOME properties of nonstick, stainless steel, and cast iron -- at least for those who can read and understand the information provided by the manufacturer.
I have had mine for several months. It’s best used with some kind of oil for non stick. It’s not meant to be heated naked and toss on an egg. My hex has never tasted dish soap. Hot water and a quick dry.
Finally! An honest review...thank you so much, you just saved me a ton of money! Also, any suggestions for anodized pots and pans - I have had mine forever, but now they no longer conduct heat very well, regardless of temp and everything sticks...
Thanks! I don’t have any suggestions sorry. Can’t go wrong with All Clad though.
After watching a countless number of your videos, I’ve come to find your opinions to be unbiased. Therefore I was interested in your opinion about HexClad cookware. Suffice it to say I trust you more than Gordon Ramsey. As you noted, I really don’t need more than the cast iron, stainless steel, and carbon steel pans and the one nonstick pan I own. HexClad cookware just seems to be a successful marketing gimmick that experienced home cooks don’t need to buy. I was going to say “invest in” but HexClad will never have a life span like cast iron, carbon steel or a set of All Clad stainless steel pots and pans. The one nonstick pan I own is an Analon 12” sauté pan. I’ve owned it for over 12 years, have never used metal utensils with it, it’s been a workhorse in my kitchen, and doesn’t show a scratch.
Thank you for the kind words and faith in my videos. I do try to be as unbiased and fair as possible. I think you hit the nail on the head, for experienced cooks, Hexclad may not be appealing. I'm happy with the big 3 with a dedicated ns pan for very specific use. Cheers!
Great review!
Glad you enjoyed it
What is that out side gas burner your useing
Thank you!
You're welcome, cheers!
Thank you
You're welcome
Someone needs to explain the reason nonstick is on the exterior of pans/pots especially if 500-600 degree heat can be reached on Stove tops....the Design patent must have expired as about 8-9 other companies have their own version of Hexclad Hitting the stores the last 2yrs
I love you can use metal utensils
I have a dedicated pan for just frying eggs - cast iron one, no pans can make a nicer fried eggs that this one
For me, I reserve my non-sick pan just for eggs, and I wash it by hand afterwards. i know if you are a pro you can reproduce it in other pan types, but I am not. Otherwise I am happier with the big three.
Makes sense, do what is best for you. As long as you’re cooking and having fun, I’m happy and did my job lol
Compulsive click ( wasn’t searching Hexclad review ) your review is terrific! Care less about the product.
Thank you! Glad you found my channel
Carbon steel or SS all the way for me… egg dishes and all… much healthier than Teflon
Right on
@@tomwadek 🙌🏼🙌🏼
Perhaps what is not clear is how harsh a semi pro home cook are you.
There are pro kitchens where most non stick is lost after three months and the pan is tossed after 6 (after they scrub off the remaining non stick).
So in those cases, the choice was usually between IKEA or Ninja cheap non stick - and the expensive like All Clad; with the cheap winning. All the time.
In that scenario, one can see an argument for Hexclad in a hybrid role to extend use out to 2 or 3 years.
In the home kitchen, that 3 months is likely to be 30 months with good non stick (i.e. non IKEA) and good practices, depending on the cuisine, etcetera. On a like for like basis, Hexclad would need to last 15 years to make it worthwhile. While those who can afford All Clad would manage this with everyone else just making do.
I cannot see anyone doing a review over that timeframe, let alone be bothered outside a kitchen nerd for the kitchen nerd environment.
Very true. Ideally I would have like to do a 3-5 year review but I felt like I was confident in saying, it’s a quality product and felt like any other “nonstick” pan in terms of lifespan. I was ready to return to my copper core pan 😂
Why not just use something like carbon steel, if they're going through so much pans? Hexclad seem to be pretty similar in terms of non-stick properties.
@@theSleepyLamp Depends on the kitchen, the restaurant, the cuisine, the price point and how much care is taken for the pan.
The cheapest IKEA are $10 so in some kitchens with western cuisine and certain dishes, they use the non stick for a month, scrub the remaining non stick off and use like stainless or carbon steel for 6 weeks and then dispose.
Eastern cookery tends to use Carbon Steel in the restaurants, if not take care of pans better, if more than a basic affair.
Some high end restaurants serving French style will use the full range of Stainless, Copper, Cast Iron etcetera. This is the small subset who Hexclad sell to who might have been tempted by All Clad and the others. To an extent, restaurants tend to replace things more often than at home - and the luxury market for these pans is small unless they sell to the home cook.
The customers who attend these higher end restaurants might be taken in by the Hexclad spiel - if they cook in the same way and adopt the same cleaning practices (metal utensils and metal scourers). Depending on the local market, one of Hexclad or All Clad might be cheaper - but no doubt the nonstick All Clad will not last more than 2 to 3 years if used everyday.
Hence to see if the Hexclad is worthwhile, one needs a long term test - at least 18 months - to see if it lasts.
Hexclad has apparently started manufacturing a new 2024 version fully removed of ptfe chemicals. Have you heard of this?
thats the first I heard of it?
@@tomwadek I haven’t actually been able to find it yet in writing truth be told but a rep for the company stated that at Costco recently.
I’d rather have one pan than two but a real non stick pan I find essential.
Anderson Lisa Anderson Ruth Lopez Jason
Expensive garbage
Meh, I'm giving it a shot. Bought them from costco, and they have a great return policy. I hated stainless steel. This is something in between both. I got a 14 pcs set for under 700. I use cast iron, but for regular daily cooking, I'd rather not.