Kitchen

[timeless]

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!

[LizzieInSRQ]

@timeless did you contact HexClad?

[Sooner]

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!  

[gardenman]

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. 

[faeriemoon]

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.

[JeanLouiseFinch]

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.  

[wagirl]

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----

[timeless]

@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.

[cindyNC]

@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. 

[ID2]

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.