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Started By
Message
Thoughts on Hexclad
Posted on 11/26/25 at 4:32 pm
Posted on 11/26/25 at 4:32 pm
Any of you baws own hexclad cookware?
I typically use stainless steel but there’s a Black Friday sale that’s caught my eye.
I cook a lot and want quality cookware
I typically use stainless steel but there’s a Black Friday sale that’s caught my eye.
I cook a lot and want quality cookware
This post was edited on 11/26/25 at 6:05 pm
7
Posted on 11/26/25 at 4:41 pm to Tigeralum2008
I have them. They are great but they come with a lot of rules. Watch some reviews first. You can't cook with them on high heat and some other weird things or you'll permanently stain them
Posted on 11/26/25 at 4:52 pm to Tigeralum2008
I’ve had them for a year or so. Quality stuff. Got them at Costco on a big deal they were doing
Posted on 11/26/25 at 5:30 pm to tiggy
I’ve had some for a couple of years and never looked up any rules and mine all look fine
Posted on 11/26/25 at 6:47 pm to LSU-MNCBABY
Appreciate the insight guys. Happy Thanksgiving
Posted on 11/27/25 at 5:35 am to Tigeralum2008
Remember this.
Always use some type of oil with HexClad.
Follows instructions on how to season. (Not like Cast iron) It takes 5 minutes.
They do cook a beautiful steak.
Always use some type of oil with HexClad.
Follows instructions on how to season. (Not like Cast iron) It takes 5 minutes.
They do cook a beautiful steak.
Posted on 11/27/25 at 6:23 am to tiggy
quote:
You can't cook with them on high heat and some other weird things or you'll permanently stain them
Just noticed mine is burned to all hell on the bottom. I guess I didn't follow the rules close enough.
And that is on me, not the hexclad.
Posted on 11/27/25 at 10:56 am to Tigeralum2008
Mine wore out in 2 years as they all started flaking off the teflon.
Might be because we put them in the dishwasher.
We just upgraded to caraway ceramic pans and are now hand washing everything.
Might be because we put them in the dishwasher.
We just upgraded to caraway ceramic pans and are now hand washing everything.
Posted on 11/27/25 at 1:41 pm to Tigeralum2008
The have all the pros and cons of teflon (no high heat, etc), but you can use metal utensils on them until they begin to delaminate for other reasons.
Posted on 11/30/25 at 12:40 pm to Tigeralum2008
I have one that I use on a daily basis for about a year and a half.
It has never been in the dishwasher, always used with an oil (not PAM), and never ever on the highest heat setting on my induction cooktop.
After about 6 months I noticed it was developing a burn on the bottom (in the middle) so I got mad at it. It grew to maybe 3" x 4", but otherwise worked fine.
I continued to use it, but was looking around for other options.
I had tried everything - soaking, boiling water in there, etc.
Then one day I said screw it and deglazed with a wine and scraped the shite out of it with a metal spatula. I figured it was toast anyhow so what the heck.
The stain scraped up and looks good as new underneath.
I am not sure if he was worth the money as he seems to need to be scraped after cooking with any heat over medium these days, but he is getting the job done.
I use cast iron for searing and the hexclad for everything else.
There doesn't seem to be a perfect, all around, every day pan. Each has their strengths and weaknesses. After the hexclad kicks the bucket I'll probably go back to ceramic coated cast iron.
It has never been in the dishwasher, always used with an oil (not PAM), and never ever on the highest heat setting on my induction cooktop.
After about 6 months I noticed it was developing a burn on the bottom (in the middle) so I got mad at it. It grew to maybe 3" x 4", but otherwise worked fine.
I continued to use it, but was looking around for other options.
I had tried everything - soaking, boiling water in there, etc.
Then one day I said screw it and deglazed with a wine and scraped the shite out of it with a metal spatula. I figured it was toast anyhow so what the heck.
The stain scraped up and looks good as new underneath.
I am not sure if he was worth the money as he seems to need to be scraped after cooking with any heat over medium these days, but he is getting the job done.
I use cast iron for searing and the hexclad for everything else.
There doesn't seem to be a perfect, all around, every day pan. Each has their strengths and weaknesses. After the hexclad kicks the bucket I'll probably go back to ceramic coated cast iron.
This post was edited on 11/30/25 at 12:45 pm
Posted on 11/30/25 at 8:05 pm to Tigeralum2008
My Hexclad skillet and I are about to have our 3 year anniversary this week.
She's been great to me with everything I have slid in and out of her. She's been magnificent. I have only treated her with nonstick spatulas, never anything with sharp edges. She' so easy to clean and seems to purr like a kitten when I remove my crusted protein from her surfaces.
I'm thinking about treating her to something she's never had before just to show how special she is to me. I'm thinking scallops.
She's been great to me with everything I have slid in and out of her. She's been magnificent. I have only treated her with nonstick spatulas, never anything with sharp edges. She' so easy to clean and seems to purr like a kitten when I remove my crusted protein from her surfaces.
I'm thinking about treating her to something she's never had before just to show how special she is to me. I'm thinking scallops.
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