Even in a non stick pan things can stick, but you really need to use a brush of some sort to coat the entire surface of the pan before frying eggs, regardless of the pan being used. Also, lower your heat on the eggs.
I wonder if this would also benefit from additionally raising the temperature until the oil becomes more liquid after oiling and then cooking the eggs when it starts cooling down again? As far as i understand, there's no such thing as actual no stick. its just about how much the sticking is reduced and what the temperature window and oil needed is to make it not stick. something like cast iron or carbon steel requires a bit more skill, while something like super ultra non-stick has bad durability and questionable build materials that might or might not affect your health. This set seems to have a big temperature tolerance, healthy materials and durability (closer to carbon steel and cast iron) but also non-stick capabilities like a regular non-stick pan. It isn't the best at anything, but it's very good at more than any other type, this is kind of what i understand from what i've read on all the types of pan. Is this assessment accurate?
Tempreture needs to be high in the begening then lower, and he tried to flip them too much quickly. Those eggs barely stayed seconds in the pan. The eggs need solidify properly from the bottom to flip them.
Lower heat is key with these for eggs! I've been using mine almost every day for two years and they work just as well as when I first got them. They conduct heat much faster. I cook eggs on medium-low. It looks like you were cooking on too high of heat with your fried eggs.
Thanks for the tip. I’ll give that a shot. Same for scrambled eggs? I generally go lower heat for scrambled eggs and though super easy to clean after, I get a lot of residue that sticks to the hexclad.
I appreciate your video, but as many have already said, you have to spread the oil or fat around the entire pan, as they state to make sure you are warm and seasoned before you start to cook. You have have a ton of dry, no coated, no season areas which is why it sticks. I just bought my set and should have it in a few days. I do love your cleanup demo. Thank you.
Love these pans! Had them for a few years. The key to keeping these pans pristine is never put them on high heat. There is no need for high heat with these 70 to 75% is all you need. 2nd thing to mever do is use soap. Ive never used soap, ever! When you get done with the pan rinse and use a paper towel to dry. 3, use a nickel size drop of olive oil and take a paper towel and whip the whole pan. Throw the pan into the haxclad bag and back into the cabinet. My eggs slide off the pan they dont stick to the pan like the eggs in this video. Rhats why put soem oil om them before I put them away. With these 3 steps you will have these pans for years. Mine still look brand new.
I will stay with my cast iron pan, the original none stick pans. I can use any type of utensil I want! Over 10 years on 2 cast iron pans. Have never needed to reseason ever since used daily. I can use them any were, fire pits, ovens, bbq grills, coal fires, I've even used a cutting torch to see how well they would do. I have Gordon bleu pots and pans, which are not cheap either. 10 years ago it was 10k for that Gordon bleu set. So take my advice go cast iron. There is lighter ones nowa days that are the same quality. Don't get the ceramic color coating ones either, they are the same as stainless none stick coated pans!!
I'd recommend grabbing a silicone basting brush. They're awesome for basting ingredients but one thing I use them for all the time is spreading oil out on the pan instead of tilting it around and not really getting good coverage. Gives you a nice coat like a spray would without having to use aerosol
Not to be a butt, butt just drizzling oil on the pan like you did only covered maybe 5% of the cooking surface. How would anyone expect that to contribute to a non stick oil?
First of all it’s nonstick but u see ppl who do reviews coat the pain with oil He needs to put oil around the pan smfh common sense who taught u how to cook everybody knows to coat the pain with oil and let it heat up then put the eggs in and cook u just put eggs on a hot pain that had hardly no oil and then want to say negative things about the product 😂 this is funny cuz common sense not being used worth a damn
Eggs will stick in all pans if you don't heat up the pan before cracking the egg in. give it like 2 min before adding the eggs. Then let the eggs rest a bit don't steer right away.
Don't just "swirl" the oil around, it doesn't cover the whole pan. Use a pastry brush to cover the entire surface. Also if you use Bar Keepers cleaner and a scotchbrite pad it it will take all the residue from the pan. My daughter has had her fry pan set for 2 years and they look brand new!
Thanks for the review. This saves me from buying one. My cast iron skillet is more non-stick than this pan. My eggs slide out clean from my $20 100 year old Wagner cast iron that I bought at a flea market 40 years ago and use daily.
Nice! If it ain’t broke… these days I pretty much only use my carbon steel Misen. Only time I use the hexclad instead is when I’m cooking acidic foods.
Awesome thanks for the review. I would suggest removing the pan from the heat, or turn off the burner for a minute to let the egg cook without burning on the one side before flipping for over-easy. Also if you don’t have a grease trap, that’s a lot of grease to be sending down the drain.
The sales of hexclad in Costco did mention that the pan requires re-conditioning every 3-4 months of regular use. RU-vid has a Hexclad “seasoning your cookware” video.
Funny you mention that. I did a follow up video of exactly that. Scrubbed it back to like new condition, re-seasoned it, and retested it. Check it out here. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MG4PaFBYQK4.html
I'm just gonna say, I have a 2 year old scanpan cs+. I use it many times a week. I add butter, then fry eggs. I never have this problem. I'd be happy to show to demonstrate if needed.
I think for high heat sear with oil a cast iron pan is the best. I have a Woll that can cook egg with no oil and not stick but the trick is not never overheat oil on the pan, which removes a lot of recipes. But I am adding the hexclad so I can cook some dishes with oil and it is not as flat and heavy as my cast iron. There is no one-size-fit-all magical pan. The hexclad will give you good non-stick properties with medium heat and oil. We have to be selective.
Good quality Stainless steel pans are great, and if you use them right, no problem with sticking, just need to heat up first, too many people are impatient and put their food in too soon
Agreed. Where I run into challenges on my all clad is when I'm searing protein on high heat and the splatter on the edges gets burnt in. Not a huge deal but takes a little more elbow grease and some bar keepers friend to get the sides clean. Any tips on avoiding this? For me it pretty much balances out - allclad = slightly better sear and hexclad = slightly easier to clean - i choose depending on what my priority is for the night. Lol.
@@AGuThing I'm getting the 14" wok. Do you notice if the shiny steel (all around the top edge) gets any scratching marks at all over time from abrasive cleaning? Thanks in advance.
Thanks for the long term review. Cool looking pan but it doesnt seem to do anything better than a well seasoned carbon steel frying pan that would last forever.
you should heat up the pan before adding oil...if you do that on a stainless pan eggs won't stick on it. if you want to cook this way, you should use a teflon pan. but the cleaning afterwards is impressive. But this looks like a great browning pan. cooking eggs in it would require more skill.
If you used a silicon brush to spread the oil evenly over the surface, you’d probably be able to do over-easy eggs 95% of the time or more. With no sticking. I cook eggs on a Lodge cast iron. If the temperature is correct, and oil painted evenly over the surface, eggs don’t even stick on cast. Also, try soaking your pans in extra-strength vinegar to get them clean. Sticking often happens if small particles become carbonized to the cook surface.
Use a stick of butter instead and give the pan surface a quick wipe around right before you drop the eggs in. Fattier = less sticky. Hope you didn't use that for the burgers cooking at that temp considering its smoke point is only as low as ~300 deg Fahrenheit. Avocado or vegetable oil would be a better choice.
When cooking eggs, drop some water then cover with lid/foil. No flip. Or cook with low temp let the bottom(under yolk) cook a bit longer, then you can flip.
@@AGuThingI absolutely agree about the butter. Get the pan really hot on medium, will take time to heat. Then add ghee, then a few slabs of unsalted butter, then lower the heat, throw in your eggs. Let the eggs sit for a few seconds without touching. Then use a rubber spatule to stir the eggs as you shake the pan. Keep stirring on and off the heat. Add more butter right before removing from the pan. 😋
Thanks for the review! Just got my 10" pan and wanted some more real life cooking videos when I found yours. Great review, I'm very happy after only a couple days with my pan. I have Misen stainless steel pans and love them, I loved their non stick pan as well but wore it out after 6 months, twice. I've got a "copper" coated Walmart pan that is truly "slicker than a cat's ass", but it leaves a funny taste and doesn't brown for ... Every pan has it's place, and I know that the Hexclad will be my everyday go to for that breakfast burrito/sandwich and morning eggs scramble plus the weekend sear on a steak.
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!
@@carlyndolphin I also made a litte youtube film. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0bu89faCkj8.html Nothing stick if you tread the uncoated stainless steel pan correctly
@@carlyndolphin Place the cold stainless steel pan on the stove and add approx. 2 to 3 tablespoons of heat-resistant oil (e.g. sunflower oil or coconut oil) to the pan. The oil should cover the entire surface of the pan, swirl the pan if necessary. Now heat the pan at 75% of the oven heat until the oil starts to smoke slightly. Now remove the pan from the oven and leave to cool. Now nothing will stick to the pan. You can now also work at a low temperature. For example, you can now pour off the oil and add butter to the pan. After frying, clean the pan with some paper. The non-stick effect remains! If the pan is very dirty and needs to be cleaned with washing-up liquid, the pan must be reheated as described above. Have fun using the pan! By the way, chefs also use stainless steel pans! Take a look at my (non-professional but informative) movie! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0bu89faCkj8.html
Most problems with this pan are created by the User, Ive been using one for the last 2 months with no sticking, Hint. When using oil sperad it all over the pan,Just drizzling it is no good as most of the pan will not coated with oil .....
I'm moving to this brand after failing to prevent family from tearing up other non-stick pans with metal and needing to replace them after a few years. After spending half as much on other pans it ends up costing much more over time. It's also nice being able to cook at a lower heat due to the evenness of the heating with Hexclad, and we no longer want to deal with the weight of cast iron. I have printed off my purchase info and filed it away if I ever need to take advantage of their lifetime warranty.
@@aoutsky I ordered 2 oxo pans 8 and 10 in, neither would sit level on the counter or on the stove, which causes uneven heating, back they went...bottoms were not even close to being flat
The great things about these pans is the durability. They are really scratch resistant and mostly non-stick with the right cooking temp and use of some sort of oil. I’ve had experience teflon coated pans that might be a tad better at non-stick but will instantly scratch when using anything other than plastic utensils. Sometimes, metal utensils is absolutely neccessary. I like mine very much. I think the company needs to explain the key details instead of marketing them as completely non-stick. If they did, no one would have anything to complain about because it truly is great cookware and will be very long lasting..
Agreed. Solid cookware if used properly. But the expectations people have going into it, myself included, from their advertising doesn’t match the actual usage of the cookware which is what leads to frustration.
Really appreciate seeing the pan after 6 months of use. I've got to be honest. For a $130 pan, that HexClad looks and cooks way worse than my GBP 25 nonstick Circulon pan that I've used daily for 6 years. It's obviously a very damaged pan. What a waste of $130. A regular old stainless steel or carbon steel pan sticks less than that HexClad. On a side note, watch a video on how Heston Blumenthal makes scrambled eggs. Or Cantonese-style scrambled eggs.
I bought HexClad pan from Korean company Beka for 12$ and I love it, if you buy a good brand HexClad you won’t regret it few years down the road. I’ve seen other reviews of HexClad copies from Amazon that do scratch and they cost 35$ well that’s disappointing, but if you get the one from Beka (not sure if the still available I bought mine in 2019) you will love it.
Legit question: Why do you use so little avocado oil in your pan to cook your eggs? Are you afraid of any kind of fat? Instead of only using a tiny bit of oil to cook your eggs, use about a teaspoon of Ghee along with 3 thick slabs of butter in a *Hot* pan. Once the butter melts, add your eggs. As the eggs are cooking, add a little more butter, like 2 thin slabs. You will not get better eggs than that! 🍳😋 Do not be afraid of any kind of fat to cook your food, especially not full fat unsalted butter! Animal fat is good for your body and especially for your brain. I'm glad that you use avocado oil as opposed to vegetable oil or canola oil. Now those, I would be very afraid to use. I do not use those or any kind of seed oils either. Do not be afraid of butter, ghee, coconut oil, olive oil, avocado oil! Instead, be afraid of canola oil, vegetable oil, seed oils, sugar, and carbs!
I did. But I did also see a big improvement after cleaning it throughly and re-seasoning. That being said, the way you need to cook with a hexclad, you may as well just use stainless or carbon steel. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MG4PaFBYQK4.htmlsi=f8youB2DQWraL4p0
I deep cleaned and re-seasoned the pan then repeated the tests. Worked out much better. Process and results here If you’re interested: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MG4PaFBYQK4.html
Out if the box, washed it several times. Still produces black onto oily paper towels when I wipe it. For a crazy price. I do not want that black film on my food. What is it? Trust the Science? Not with Hexclad.
Agreed! That’s why so many people are disappointed when they get the hexclad. While it’s a good pan if you know what you’re getting into, essentially stainless steel performance but with easier cleanup, they focus their marketing on it being a non-stick which than creates an expectation that they don’t do a good job meeting.
Thanks for the feedback! I also have a Misen carbon steel. Tbh I have a strong preference for the carbon steel, these days the only time I use the hexclad instead is if I’m cooking something acidic like tomato sauce because it strips the seasoning off. Outside of that it’s all Misen, non stick ability is just as good and heats more evenly.
Have to remember that people as a whole do not follow instructions they want to do their own thing, and then the results do not pan out the way they expect they say that the product is inferior or doesn’t work or whatever bullshit
Yeah… if you’re looking for a stainless steel pan that’s a bit easier to clean, this may fit the bill. Looking for non-stick? Probably not the right choice.
If you want FULL non-stick, meaning you want cheese or an egg to slide effortlessly don't get this one. I recommend the Rock (Starfrit is a affordable GREAT brand) for non-stick. If you want something with even heating, oven proof, metal utensil safe and long life then Hexclad is great. I use it as a everyday pan and love that I can just pop it in the oven.
I had a few questions. First, did you season your Hexclad when you first used it and also; how often do you treat your pans since you use it daily? Also, I was pretty sure the recommended heat for all cooking on these pans were medium-low and that over time due to to the design of how heat should be distributed; it will maintain the longevity of the nonstick features. Have you been mostly cooking on medium-high as you mentioned in the video? I know the high heat won't hurt the pan, but maybe after a good season like any pan; the nonstick features may be restored?
victoria le I did season it as directed before the initial use with avocado oil. I generally cook on medium, but go medium-high for eggs as I’ve found it releases better and medium high for steaks or burgers as I get a better sear. I haven’t gone through the dedicated seasoning process again but generally just rinse with water and wipe with a paper towel as clean up so it shouldn’t need to be seasoned again. But good point! I’ll try doing the seasoning process again and seeing if it improves it’s non-stick capabilities.
Meggie B 100% agreed! When I got it originally i was looking for full non-stick and was disappointed at first however I’ve since come to really appreciate the versatility that comes with being metal utensil and oven safe.
Been looking for a good non stick set of pans. The last u tried was the blue diamond and i bought just one 12 inch ban to test. After about a year or two it sticks terribly. These cost two arms and a leg but maybe it's worth the extra cost for quality pans. Nice review. Thanks buddy.
What I’ve found is if you’re after something that’s truly non-stick (not like the hexclads which behave more like stainless steel than non stick), you’re better off getting a less expensive one that performs well with the expectation that they won’t last more than 2 years of regular use. Even the high end, pricey ones don’t last much longer than that so no point in spending the extra money. These days I use my carbon steel or stainless cookware 95% of the time and only non-stick about 5% so they should last a while longer than usual.
A Gu Thing yes I do own the blue carbon steel wok, cooks wonderful meals, it’s beautiful made.. Best of all, made in USA I just bought their 12 inch skillet cooks great no sticky eggs at all👍 check them out here on RU-vid made in cookware
one thing about your over easy eggs, your heat is too high. Second you are not cooking it long enough to come loose on it's own, lower heat and more time is a better egg. Just a tip from a chef.
I’d say that would be the right choice. I now rarely ever use this and for the most part use my Misen carbon steel. Better result and better non-stick.
As a second observation, unless you are ‘crazy’ careful with other non-stick pans (Silverstone, Teflon, and the like) within 6-months to a year, you won’t be able to do muffled eggs in them either. The surfaces break down very quickly. And I have to believe that means you are ingesting the no.-stick chemicals…
That’s a great point and I tend to agree. I actually no longer really use the hexclad and have stopped non stick cookware altogether. A steeper learning curve with using carbon steel or stainless but once you get the hang of it, you really don’t need a coated nonstick any more and they last forever.
@@AGuThing - same here, I use a Lodge cast iron for about 90% of my fry/sauté cooking, carbonized steel for things like crepes. Stainless for any cooking that damages the carbon seasoning. Not only do cast and steel last for ever, the more you use them the better they become.
Nice review! It's refreshing to see someone cook eggs like you do without a ton of oil. If I didn't love my stainless and carbon steel pans so much, I might spring for the Hexclad. Admittedly, the Hexclad looks a lot easier to clean up.
Appreciate the feedback. To be honest, I’ve been using my Misen carbon steel for the most part and rarely use the hexclad anymore. The only time I pick the hexclad over the Misen is when I’m cooking something acidic.
Flip your oils. Use the fat on eggs and little bit of oil for the burgers (they’ll render out their own fat) I used to use avocado oil when I first started cooking and my eggs would always. I mean ALWAYS stick. Until I discovered butter lol. Learned to use standard olive oil not extra virgin as extra virgin olive oil doesn’t hold up to high temps as well.
My omelettes are an important feature at my BnB. I bought Hexclad for the acclaimed non-stick surface! Big Mistake! Even with oil covering the surface, the omelettes stick and cannot be turned out onto a plate without scraping them out of the pan and then they look terrible!
