HexClad Hybrid Nonstick 6-Piece Fry Pan Set, 8, 10, and 12-Inch Frying Pans with Tempered Glass Lids, Stay-Cool Handles, Dishwasher-Friendly, Induction-Ready, Compatible with All Cooktops

The hype is real, but… it turns out you have to know how to cook
If I’d only had YouTube to assist in my purchase decision, I’d have never bought these pans. Everyone is a critic. Everyone complains the pans aren’t non-stick. It also turns out that none of these people giving the pans terrible reviews seem to have the faintest idea how to cook in the first place.If you dump scrambled eggs into a dry non-stick pan of any make or model, they’re going to stick. And probably burn. Every single YouTube review tries the “egg test” by putting an egg into a hot, dry pan and guess what happens? If you dump frozen ravioli into a dry non-stick pan, they aren’t going to thaw, much less cook, and they’ll have scorch marks. If you try to make fried rice in a non-stick wok but don’t use a drop of oil, the rice is going to stick and burn. If I tune into your HexClad product review and you tell me that you had to go to the store to buy vegetable oil to season the pans because you don’t normally use any in your cooking, I’m going to turn that video right off.So here’s the deal: Are HexClad non-stick pans? Yes. And also no. They are hybrid cookware. But they are unique hybrid cookware unlike any I’ve owned or tried. Must you use some oil in your cooking? 100% yes. It’s actually in the instruction sheet that comes with the pans. Also, it’s proper technique. How else are you going to ensure proper heat transfer to the food? Again, think about what you’re buying here: hybrid cookware. A hybrid of what? A hybrid of non-stick cookware, which, no matter the brand, still will require some kind of oil or fat to be properly non-stick, and of stainless steel cookware, which most definitely requires oil or fat to be non-stick.The bottom line on this whole “they aren’t non-stick” nonsense is that they most certainly are. When you want them to be. When you use proper cooking techniques.Now, how did they work out for me? I’m not a chef. I’m a home cook. But I like to think I’m an above average home cook. Two of my good friends are foodies. One of them actually is a chef. The other is a skilled home cook and recently purchased a set of HexClad, which he really likes. We often cook and eat together.First test, after following the seasoning instructions, was with the 12″ pan. I made sichuan chicken using boneless, skinless chicken thighs. While skeptical at first, I heated the pan on medium low as instructed, thinking no way is this going to be hot enough. With a little oil in the pan once it came up to temperature (within 2 minutes at that), the chicken cooked and even browned. Developed a nice sear on the outside. Beautiful, gorgeous color. And yet, when turning the meat it released from the pan with zero resistance and no residue left stuck on the pan surface. Removing the chicken, I added a tbsp more oil and in went the peppers and onion. Again, a gorgeous result. Nice searing and no sticking. Added the meat back, added sauce, and the same meal I had prepared the night before in my quality non-stick skillet actually looked far more appetizing. And it was delicious. I dare say, even better due to the increased Maillard reaction over standard non-stick pans. Clean up entailed a wet sponge and a gentle wipe and rinse and it was clean. Nothing stuck. No discoloration. Soap and water finish.After enjoying my meal, I just had to know if the pans were going to pass the test that would make them a keeper for me: the French Omelette test. So I heated up the 10″ pan, scrambled and seasoned three eggs, and threw a knob of butter into the pan. Medium low heat was plenty enough to get the job done. I worked quickly, keeping the eggs moving to avoid forming large curds. Once nearly set, I began rolling. The egg came away from the pan without a single stick, and without even the need to add more butter to release it as I would in my regular non-stick pans. Perfect, soft, yellow (not browned), creamy French Omelette. Clean up was a non-event. Aside from a bit of butter there wasn’t anything for the soap, water, and sponge to remove. This test sealed the deal for me.I have other decent pans: All-Clad D3 12″ and 10″ pans, and three non-stick Oxo 8″, 10″, and 12″ pans (top rated by America’s Test Kitchen). The All-Clads can work okay, but they were mostly a disappointment. They take too long to heat up, the heat dissipates quickly when food is added, and they have cold spots around the outside where there isn’t direct flame. The Oxo pans are actually pretty great, but they have rubber handles which can’t go into the oven, and even medium heat just isn’t hot enough. Not the pan’s fault, but you’ll never get a sear on a non-stick surface. My goal here was to have ONE set of pans that could get proper searing, could be used in the oven, and still have non-stick properties. I have achieved that goal with the HexClad pans. My All-Clad and Oxo pans will be gifted to someone. I have no need for them anymore.Handles: Nice, fat handles on the HexClad that don’t turn in your hands or get hot. The worst thing about the All-Clad D3’s are the handles. I have nearly dumped the contents of both pans when tossing as the handles rotated in my palm. They are the absolute worst. I absolutely LOVE the HexClad handles.Lids: Every HexClad pan came with a nice, glass lid that fits perfectly, and has a steam vent. All-Clad? Because my D3 set didn’t come with lids initially, All-Clad doesn’t and won’t sell them separately. I called All-Clad when I got them and asked if they’d sell me some lids and they basically told me to go pound sand. They were actually rude and dismissive.Heat distribution: As mentioned, the All-Clad D3’s didn’t evenly distribute the heat to the outsides of the pan surface that weren’t directly over flame, nor did they keep the heat when food was added. Even cranking the flame up to high was never enough to get a good sear. Not so with the HexClad. I was sure that the warning to not heat them above medium had something to do with the non-stick surface (and it might), but it’s just not necessary to go any higher. The outsides of the pan are just as hot as the middle and they sear so well, keeping their heat even as food is added. They perform almost like carbon steel or cast iron in this regard.Non-stick: Covered this, but it bears repeating that these actually are non-stick when used properly.Appearance: They’re gorgeous, aren’t they? My friend’s set has no discoloration after several months of daily, hard use, and he’s never had to use Barkeeper’s Friend or any scouring. They are absolutely stunning under the LED cook lights of my hood. Prettier by far than the All-Clad.I’ve ordered the 2, 3, and 8 QT pot set, which arrives tomorrow, and expect to be equally happy if these pans are any indication. I also have a 10″ wok arriving next week for my near daily stir fries. At some point, I may also add a 1 QT pot and 7 QT deep saute.The bottom line is that these pans aren’t going to miraculously make you cook better. But they WILL reward good technique with superior results. I was skeptical coming into this that I wouldn’t like them nearly as much as what I already had but any hesitation is gone. The hype is real with this tech.

This was part of the 12-piece set I ordered
This was part of the 12 piece set I ordered that was shipped in 2 boxes. I have looked at this cookware before and have seen a few advertisements on it. In the past, I hesitated trying it since, in most of the pictures and videos, it looks like it has a bumpy or rough interior. When I saw the 7-quart hybrid sauce pan, I decided I had to try it to replace a 7-quart Staub Dutch oven that I have. I was so impressed by this sauce pan, I decided to buy the 12-piece set of this cookware. This set was shipped in two boxes. One box include the 6-piece pot set with lids ( 2 and 3 quart pots and 8 quart stock pot), and the other box included the 6-piece frying pan set with lids (8, 10, and 12 inch frying pans with lids).I cook quite a lot and have quit a lot of cookware of various types and brands, including Staub, Le Creuset, cast iron, , Tramontina, carbon steel, Calphalon stainless steel, and Ninja Premium cookware. In most of these, I have complete, or almost complete, sets of every piece available in each type of cookware. Each of these has their pros and cons, and all are very non-stick aside from cast iron and carbon steel that must be well seasoned.Since this review is for the HexClad cookware, I will not get into the pros and cons of each type of cookware, but will compare the HexClad cookware to some of them and let you know why I prefer this cookware over some of the others.It should be noted that it is suggested to wash and season the cookware with vegetable oil before using. I used Crisco shortening which I also use on my cast iron pans. When I seasoned the pans, the oil was completely absorbed. After the initial seasoning, these pans should not need to be seasoned again even when cleaned with soap and water. Cast iron and carbon steel pans should be seasoned after every use.So, what do I like about this cookware as compared to the other cookware I have?1 – Cast iron, and enameled cast iron is very heavy and must be seasoned after every use to maintain it. This cookware does not required seasoning after it is done initially. Carbon steel is not as heavy, but must also be seasoned after every use.2 – Stainless steel cookware needs to be cleaned very time with Bar Keeper’s Friend to keep it clean and shiny. The HexClad cookware does have stainless steel on the exterior, but is easier to keep looking shiny since cooking is not done on it. Wash and dry works.3 – Most of the cookware mentioned above can be relatively nonstick when used and seasoned properly and after learning how to use it. Stainless cookware can be more challenging since temperature and what you cook can be issues. Cast iron, carbon steel, and even enameled cookware depends on persistent seasoning after every use aside from the Ninja Premium cookware that maintains a nonstick, easy to clean surface as does the HexClad cookware. Other than Tramontina cookware, the nonstick surfaces of most are durable.4 – As for weight, the cast iron and enameled cast iron (Staub and Le Creuset) are the heaviest, carbon steel comes in second, and HexClad and Ninja are about the same.5- The warranty for HexClad is lifetime vs. the Ninja warranty that is 5-10 year depending on whether you register cookware on the Ninja website. For the HexClad cookware, you must save your purchase receipt.This is all of the differences I can think of for now. If I think of more, I will add them. For now, I am impressed with the HexClad cookware, but I will not likely eliminate much of the cookware I already have. As mentioned previously, each has their own benefits. I may eventually decide to eliminate some of the heavier cookware as it is more difficult to use. I may also eliminate cookware that requires more maintenance.I will update this review if my opinion changes. I hope this review was helpful for you.

Excelente calidad

Amazing purchase, even though it was purchased as a Christmas gift I would buy a set for my self, they are non stick, super easy to clean and they have some weight to them. The size of pans are amazing. The hex clad is a great product I 100% recommend you getting yourself a set

Great value for money – best pans I’ve ever bought