topic Re: Hex Clad Cookware in Kitchen

Hex Clad Cookware

timeless — Thu, 18 Jun 2026 01:33:12 GMT

I have a couple of this line and am feeling conflicted on it.

Specifically, I found that my frypan, placed into a 500* oven warped.

Also, I discovered the non-stick needs to be "seasoned", as per instructions received by a rep at Costco.

Yes, my frypan sometimes sticks. Last night's dinner left a large stuccage.

So today, after said stucckage, I soaked the stick in vinegar and it loosened. I then cleaned the pan and lightly coated it in avocado oil and heated on low. Just enough to get warmed.

I turned off the heat and let it get cold. Then repeated the oil/heat cycle.

Give me a break! If I wanted to have to "season" a frypan, I would have just bought cast iron!

Re: Hex Clad Cookware

LizzieInSRQ — Thu, 18 Jun 2026 02:37:01 GMT

@timeless did you contact HexClad?

Re: Hex Clad Cookware

Sooner — Thu, 18 Jun 2026 02:47:19 GMT

We have a stir fry pan and a skillet and like them a lot. But we don't use them on really high heat and do wipe them with oil to reseason them and have had no issues.

Sorry you don't like yours, but I think it just isn't the pan you were hoping for. This one does require some care. Hope you find one you love!

Re: Hex Clad Cookware

gardenman — Thu, 18 Jun 2026 12:22:51 GMT

I used to watch the "Great Chefs" series on PBS. I would often be shocked at the pans/cookware they used. Most looked worse than stuff I've thrown away. In one episode, a chef was making a delicate sauce, the kind of thing home cooks are told they need a heavy copper saucepan for, in a disposable foil take-out container, and it came out fine. I've largely come to the conclusion that a pan is a pan. I've got a little All-Clad fry pan that I use on occasion and some really cheap Walmart pans, and both work about the same.

Re: Hex Clad Cookware

faeriemoon — Thu, 18 Jun 2026 12:50:24 GMT

I have two hexclad pans and I hate them. One I purchased (14" everyday pan) and one was a gift (10" skillet.)

They are not any "healthier" than non-stick because that is what the finish is below the hexes, and they are not "eggs non-stick". If you use your stainless steel correctly you can get the same result.

I am not a novice cook and I have a very well-equipped kitchen. I would not buy more pieces, nor would I recommend this brand. In fact, if anyone I knew was interested in purchasing this brand, I would give them my two pieces with lids.

Forgot to mention; the finish doesn't go all the way to the edges of the pan. So if you are searing, the fats can splatter to the pan edges and cleaning can be difficult.

Re: Hex Clad Cookware

JeanLouiseFinch — Thu, 18 Jun 2026 13:38:39 GMT

I bought a 3-pc. set of Hexclad skillets at Costco a couple of years ago and loved them at first. Not anymore. At first, no sticking, now they do. I'm looking for replacements. Thinking titanium but they're pricey.

Re: Hex Clad Cookware

wagirl — Thu, 18 Jun 2026 14:01:28 GMT

I think I buy a set of pans--usually the skillets every --10 years or so. Am using Curtis Stone durapans right now and they are just starting to wear thin. Been maybe 8+ years now---I use the skillets the most--the pots are fine. Now by far, I didn't pay mega bucks for them----so am happy they have lasted this long. I have never spent alot of $$ on just one pan---but maybe---that's what I need to do---am looking for a deep sided--3" --everyday pan now----

Re: Hex Clad Cookware

timeless — Thu, 18 Jun 2026 14:04:27 GMT

@LizzieInSRQ

@timeless did you contact HexClad?

No. The pans are at least two years old, so I think they will just say it's all on me. If they were brand new, I could see doing that.

Like others have said, I think my expectations were too high.

Thank goodness I kept my KitchenAid stainless steel pans.

Re: Hex Clad Cookware

cindyNC — Thu, 18 Jun 2026 14:59:41 GMT

@timeless Thanks for posting. I always wondered about the brand but have never puchased one.

I'm not sure I believe in "nonstick" .......I always use a bit of oil or water. I one Granitstone square fry pan that I use repeatedly as well as two pieces of Curtis Stone and one pan from Macys.

Re: Hex Clad Cookware

ID2 — Fri, 19 Jun 2026 09:50:25 GMT

I absolutely LOVE my Hexclad cookware! I gave away all my AllClad and got a full set of Hexclad years ago. I have no problems. You just need to care for your cookware. I never have anything sticking, you know how? I always scrub it and season it. Follow the directions for optima use.

Re: Hex Clad Cookware

ULY — Fri, 19 Jun 2026 17:28:23 GMT

First and foremost, there really isn't a pan that does everything no matter what people on television tell you. Certain dishes need certain pans for the best results.

As far as non-stick goes, I have yet to use one that doesn't require a slight amount of fat for delicate foods. For example, I have older pans I use that I could make a sunny side up egg that will cook fine w/o butter and even though it will release (ones the whites harden up), it will not slide around the pan nor will it be a "fried" egg.

We use a combination of All-Clad (when using on the grill or mixing or tossing with metal implements) and Ninja/Cooks Essentials for more delicate things that need to be released easily in order to maintain integrity that don't require a high degree of fat(s).

Re: Hex Clad Cookware

Hoovermom — Wed, 24 Jun 2026 01:10:04 GMT

DS has lots of HexClad and loves each piece. He has had them for about 4 years and has had no problem (I asked him). He says they wash up beautifully and look brand new.

Re: Hex Clad Cookware

River Song — Wed, 24 Jun 2026 13:53:57 GMT

I have an induction cooktop and have a variety of non-stick, stainless steel, black steel, cast iron and enameled cast iron cookware.

The non-stick is only used on low to medium heat and never on high heat or in the oven. I have two brands of non-stick I purchased at Costco. The Circulon non-stick has held up fairly well but I had to replace the two frying pans I use the most due to the non-stick surface degrading. Non-stick surfaces degrade over time, it's just a fact of life with these pans. I replaced them with the set of two non-stick frying pans by the Made In brand at Costco, available on-line, gets really good reviews. I've only had them for around 9 months, so far, so good. I always use a dab of olive oil when cooking with a non-stick pan to help microscopically polymerize the oil to the non-stick surface. That is the point of seasoning a pan.

I've read mixed reviews about Hexclad and decided to stay away from that brand. Same with the Green Pan brand.

The Costco Kirkland brand of stainless steel cookware set I have has held up surprisingly well, just as good as an All-clad frying pan I have.

For high heat searing or using on the grill, I use my Matfer black steel frying pans, like what they use in restaurant kitchens. They are not as heavy as cast iron pans. The black steel pans are practically indestructible but need to be seasoned and cared for like cast iron pans.