One thing you didn't discuss is care. How do you take care of your pans? Do you have to re-season them every time you use them? Once in a while? I have a set of Hexclads and I hate them. They're good when I do a deep clean and re-season but shortly after they start to stick, and I mean stick bad like they were coated in glue. I've gone back to using my cast iron and carbon steel skillets. I do have to re-season them (cast irons, not carbon steels) every few weeks to keep them perfectly nonstick but they work great and I don't have to worry about PTFEs or anything with them. Maybe there aren't any studies that say PTFEs aren't safe for humans, but if they'll kill a bird can they really be safe for humans?
Lionel here in Central California. Nice review. I've tried all sorts of pans over the years. I purchased some of the copper ones, they needed oil when they said you don't. They scratched when they said they wouldn't. When using oil and non metal utensils they were good. I then watched a couple of cast iron videos and decided to order a 10.5 inch flat skillet from Lodge, an American company for under 25 dollars. It came pre seasoned, but I reseasoned it. I wanted it flat so it would be easier to turn my eggs over. It does have a quarter inch lip. I do use a flexible metal utensil. You can't beat how well and evenly it heats. The eggs don't stick. Just saying....
Lodge is the best. One of my favorites, can only be outdone by enameled cast iron and I think Lodge may have that as well. Got a whole set of Lodge in the bottom drawer of my stove and wouldnt trade them for the world. I agree. I dont need to worry about what damn utensil I use. 👍
My cast iron pans are over 10 years and are still none stick. Use daily and never had to reseason. Use all utensil, knifes, and everything used. Cost 50 for 2 pans.
The 3 year old hexclad worked exactly as well as my current stainless steel pan that I use for eggs does, but the difference is that the stainless steel pan will continue to work the same for many, many years, not get noticeably worse in just 3 years. Also I could by at least 4 of these stainless steel pans for the same price as one of the hexclad pans.
They have a lifetime warranty, so you only need to purchase them once. If/after they fail and you have taken the proper measures to ensure you have not damaged them through miss-use, you just get them replaced
@@effekt4 are you aware that in the US a "lifetime" warranty doesn't mean that it is warrantied forever? It only means that it is warrantied for at least the normal expected life of similar products.
@@effekt4 it is also worth noting that they would likely ask for the pan to be returned before sending out the replacement, which creates a bit of a hassle. No thanks, I will stick with my stainless steel and cast iron pans that cost way less, will last forever without needing warranty replacements and work just as well or better if you know how to use them.
@@ainusa1534 ohh, I could afford them if I saw a reason to buy them. I just don't see the point when I can literally get the same performance with far cheaper pans that will last forever.
I had a Pampered Chef which I quite enjoyed but started bubbling and peeling after a year and a half. Your video was incredibly helpful, and I'm confident I'm not wasting money on hexclad.
The thing about non-stick pans that concern me is even though the Hex Clad last longer, the chemical coating does wear off as you noted after 3 yrs. It's going somewhere and that has to be in your food. That's what scares me vs stainless steel pans.
Like when you have to sharpen your knives? Where's that metal going? What about the plastics your food comes in don't you think some of it is getting in your good? What about the processed foods you eat? What about? What about? What about? 🙄
I do not want to make the knowledge argument, but unfortunately I have to clarify. I am a graduate student doing my research on the behaviour of PFASes: Most chemical non-stick coatings, even today after many tries for regulation, are PTFE (polytetrafluorethylene). Chemical giants Dupont, 3M and other criminals try and have tried to downplay the effects which PFAS'es (short to long chemical compounds with carbonfluor bonds, like TFE, PTFE, PFOA, PFBA, PFOS) have on the body. They have swept it under the rug for years, and we are only just (last 5 years) discovering the extended effects that PFAS chemicals have on our bodies. This video does not do right to this issue, as it only goes into the effects of PTFE. The production of PTFE releases massive amounts of PFAS chemicals into the waterways and atmosphere. I would recommend people to stop/drastically reduce buying PFAS-containing products for betterment of the environment and their own health. Stopping demand also stops production and stops the poisoning of the food chain. Especially because the video producer is stating he is not sponsored, I would advocate to please stop promoting these toxic products. The PTFE coating does break down eventually, thus you will ingest it and it will pass through your digestive system. PTFE itself probably is an order of magnitude less harmful than the stuff that its made of (HPFO-DA and traces of other PFAS likely), but we do not know yet. And dont forget the PFTE is made from these chemicals, so they are still present in small amounts in the compound. It takes a stupidly little amount of this stuff to be toxic. Do not believe the chemical giants they have lied for over a decade, and got away with it paying massive bribes to governments around the world.
@@joaocardoso2156 i like them personally but i prefer carbon steel. As long as there is no toxic PFAS in it its good. Copper is also nice but it is not so practical for acidic foods so you can use a tin-lined copper one
@@TheFakeyCakeMaker Well, when you sharpen a knife, you usually wash it before cutting up your food to avoid getting the metal into the food, you know.
I have read reviews of people saying they cannot get the warranty to replace a pan that is no longer nonstick after 2ish years of use. Hexclad was telling them their warranty doesn't cover no longer nonstick.
Jeesus, can't you simply use a silicone spatula??? Plus, I don't understand: is your 3yr old HexClad not nonsticking properly because of your abuse with a metal spatula, or for other reasons? 'Cause we are used with silicone ones that are great. Wooden spatula aren't good for Teflon coated pots either as they do scratch off the coating.
We received a very nice set of non stick pans for our wedding. Five kids later i have one left that no one ever touched but me. I still use it for omelette. I did move to stainless and carbon which with practice have become my favorites. My wife saw Mr Chef Ramsay and hocking the hexclad. She asked me what i thought and I said I have no idea so here I am. Thanks for the insight.
Cutting in your Hexclad pan with a knife will likely damage the non-stick coating (damage visible with magnification)! So I suggest not doing that. The reason is that a knife edge is sharp hardened steel and will bite into those stainless steel (not hardened) ridges and get to the non-stick coating! So while blunt metal implements and steel wool are ok, knife edges are not! Re, the older Hexclad not being as non-stick as the new one. Be interesting to see what the 'deglaze' treatment with water and baking soda does (no scrubbing reqd). This method is recommended by Scanpan for their CTX line (similar metal safe non-stick surface). Disclaimer, I do not have a Hexclad, but do have several Scanpan CTX, and this definitely works for them - my 2 year old pans are just as non-stck as when new (in fact a quirk of the CTX is that the older pans are actually a bit more non-stick than the new, as a bit of oil residue improves slickness on the slightly rough pan surface)!
Every non-stick pan ends up in a landfill eventually. The coating degrades with use. There's a new pan thats basically like a stainless steel pan, except the cooking surface is carbon steel. So it has the even heat distribution of aluminum, shine of stainless steel, and the non-stick of carbon sleel. I'm excited about those! Its basically like hexclad, since you only have to season the cooking surface, but it won't degrade over time.
Can you Do a test with no oil I think thats the purpose of purchasing the higher priced pans, as I can add oil to any pan and get the same results 🤷♂️
It's very concerning that vids like this encourage people to buy when much of what these people say. They get paid for promoting their you tube channels subscribers etc. In short they make money (not objective) reviews. I have these pans, they are "none stick wise" they are utter junk. For such high cost they should be none stick, and still none stick three years later. If you have bought, you have bought. Consider positive and negative reviews. Also take note it took months for me to even get one pan replaced. Months. In my book, just telling the truth life time warranty is fine if you ca waste your life fighting through it. PS Retired chef, chef lecturer, catering business owner....50 year catering career.
This is the first time I came across your video, thank you for the information, even though I had to rewind couple times to admire your dogs. They’re definitely wait for the egg flipping again :)
HexClad is not “so non-stick it’s insane”. It is definitely acceptably non-stick. Over 5 years, my HexClad set has been really good and really durable. Great cookware.
Nothing beats solidteknics pans. Wrought iron so forever renewable. You can cook in an open fire no problems and sear perfectly. No rivets. been using mine for 6 years so far and used everyday.
lmao you guys are funny the stuff you breath in everyday the restaurants you eat in and the food you buy!!! and you are worried about non stick chemicals! the Hex clads are awesome love cooking in them.
I got rid of all my non stick pans. I use carbon steel pans ( solidTeknics) and allclad stainless steel pans you can season stainless steel pans to make it nonstick
After a few years, the PFAS non-stick coating between the stainless steel structure becomes detached. Experience has also shown this. Over time, these particles get into the food! You should be particularly careful with spicy things! I have also fried with iron pans and cast iron pans. These are definitely better than this PFAS crap! What I have noticed, however, is that particles of the patina have come off the cast iron pans in particular and can be recognized by small black dots in the food. Especially when I made bolognese and sweet and sour sauces. Acidic foods should not be prepared in these pans! In the end, I also gave away the iron pans and cast iron pans and bought stainless steel pans. These are great! Nothing sticks to the food and, if handled correctly, nothing sticks either. Pour a little oil (e.g. sunflower oil) into the pan and wait on a medium heat until the oil flows loosely and easily in the pan (like water). The oil may also smoke a little, then remove the pan directly from the heat. The stainless steel pan now has a very good non-stick effect. You can even fry eggs straight from the fridge in a cold pan. I also made a little movie about this on youtube. For me, there are no better pans than stainless steel pans. You can get a good 3-layer stainless steel pan (stainless steel-aluminum-stainless steel layer) from amazon for around 40 dollars. These pans also last a lifetime!
I ordered a set on your recommendation 3 days ago! I hate most of my pans except for my cast iron and a few SS pots. My no stick it that cheap copper bottom garbage so I can't wat to get the hex!
When I seen HexClad, watched their videos, read about the pans. I was in love. But watching real videos of people using them, I just don't think it's worth it. It's a marketing thing. Yes it's more nonstick than regular pans but you shouldn't even need oil for frying an egg. I fry my eggs on my non stick, no oil and I can slide it back and forth in the pan. The idea of using metal utensils in these are nice, and having one set of pans that can do it all would be great. but clearly the Teflon still breaks down and that's a problem for me because I use my pans heavily compared to other home cooks. I bought a really good set of pots and pans 10 years ago and I have only replaced my non stick pans and I think that it is worth doing every few years and using silicone or wood utensils doesn't bother me.
It seems crazy to me to hear "for a three year old pan, you'd expect the non-stick coating to be completely gone". I have non-stick pans that are 30 years old and they are just now showing scratches and rust (and need to be thrown out).
@@newfie8 LOL. Not at all. I have no reason to lie. That said, I did check the pans I use most and found one now appears to have rust and the other one has scratches. As such, I've ordered some new pans and am now hand-washing my non-stick pans again instead of using a dishwasher.
Your college story is hilarious to me. I had a single non-stick pan that I used for everything. It was so worn out that there was more aluminum showing than coating. I wish I knew better, but who can be surprised when it came to a single college bro?
IMO a true non stick test should be done without any oil. Thats sort of defeating the purpose of the test. I can fry eggs on stainless steel without sticking if I put oil in the pan.
So it still has that toxic non-stick coating on the interior cooking surface? ...Looks like I'll stick with what I've got. Thanks for the review though!
Hexclad did not honor the warranty I recently requested. They do provide a solution by reconditioning the pans with heating the pan in the stove method. I would not want to try that I told them I am not convinced and concerned about the forever chemical. In conclusion they refuse my request for a lifetime warranty claim. 😢
It's all temperature control.. I been a line cook/chef all my life, all the restaurants I worked for always had stainless steel and carbon steel pans.. never non-stick.. always add a Lil oil and control the temp and u should be fine..
I am glad you gave the bird note because I just bought a set of hex clad pans and I have a Eclectus Parrot that has a room pretty close to the kitchen. Gonna make sure I use the pans away from him 😬
Oooh nice pan!👌 I will give the hexclad griddle a try! Thank you for your review! If I can ask you a quick question? Your pup is so cute!🐶🐾❤ I have two golden retrievers myself, what kind of dog food are you feeding it? The coat looks so beautiful on your pup. One of my goldens has allergies and I had to change her food. I buy both the same dog food as the previous one started to give them bothhot spots. Her coat is very nice and no hot spots🙏🏼. My other Goldens coat is not looking good anymore, but he’s not getting the hot spots🙏🏼 I’m on the hunt to try to change his food. Thanks😊🐶🐾❤️
Per Hexclad FAQ, "Yes, even a diamond can scratch! Metal spatulas, whisks, spoons, and other metal utensils are fine, but sharp utensils could leave a scratch."
We recently bought the same set at Costco as well and love them. We also purchased the pots which we don't use as much as the frying pans. Costco also had the Hex Clad skillet on sale on their website about a month ago and we purchased that. It's great. My wife also purchased the BBQ Grille accessory which is brand new for Fathers Day. So far loving them a lot. I love how quickly the pans heat up. Like you, I would never put them in the dishwasher even though they are said to be safe to do so. They are easy enough to clean and I just don't feel comfortable placing them in the dishwasher. To me it's almost the same as taking my Tesla Model Y to the gas station and filling it up lol Thanks for the great video.
@EverydayChris Wish I had known about HexClad & seen this video before I wasted hard earned money on Circulon & Ninja Cookware. I do use Silicone Utensils. Hopefully HexClad will finally be my last Cookware Set.
For how much they want for these pans no thanks. Just go buy a ton of tfal pans and use them until they are no good. 20 dollar pan vs 250 dollar pan is a no brainer.
Great review as people are always shopping and comparing for the best nonstick pans - can you please consider comparing the HexClad with the Circulon nonstick cookware since Circulon is supposedly the best nonstick cookware on the market right now.
Thanks for the video. I just got two pans but I still hope it was a good decision. My boss recently got one, did the cutting in the pan too and made a big cut into the HexClad. I'm just hearing and seeing so many conflicting things about this pan.
I don't use metal utensils in any of my cookware whether it's cast iron enamel cast iron stainless steel whatever it's either silicon or wood or plastic.
The way Hexclad is designed to be metal safe in my opinion will expose you to more forever chemicals than any solid surface non stick used with silicone and or wood utensils and a fairly low temperature.
Thanks Chris, great review per normal. I was shocked to see a Californian with a gas stove in their house, OMG !!! People like you probably have ceiling fans too!!!
If we're going to talk about forever chemicals, the manufacture of Teflon is far worse than what Teflon can leech out when you cut it. 3M is pretty frequently in trouble over it in fact.
Hexclad still has the chemicals, just breaks down slower. So don't use metal on these. Plus it isn't truly non stick, so lube it up before you slam down the food.
Glorify hybrid non stick pan. Would never get that. For unstick application, I just use regular cheaper ceramic non stick pan on medium to low heat. Change it when it’s needed. All else just use carbon steel or stainless. The non stick coating on the hex pan would degrade after repeated high heat cooking.
Naught a full set, mainly use two of them and after two years they are no longer non stick. Seasoning them is a waste of time and doesn’t make any difference. For the money of I could do it again I would have got stainless steel. They rarely non stick but they last forever
If you're stressed about health and pans… maybe look at what you put IN the pan since we're eating way more of that than whatever the pan is made of. I'll let the Internet fight that out. Thanks for the review!
