Should I RETURN my Hexclad? Full 6 Month Hexclad Review

Thank you for the review. Save me money!

Man you read my mind because I feel almost exactly the same way....nothing about the hexclad blows me away. I like Hexclad but I dont love them and the eggs...yeah that drives me crazy sometimes. These are good pans but not great compared to how they are advertised. If you have induction like me, it does heat up really well and does not get as dirty as gas stoves.

The company says that you're suppose to soap and steel wool to clean off stains. You shouldn't believe a cosco employee. Read the manual.

You gotta be out of your mind to pay that much for pans. Get yourself some good carbon steel pans, stainless steel pots, Dutch ovens, and if you so desire a Henckels hexagon set and you’ll be set for a fraction of what these cost quite possibly for life

Yeah, I have some, and they are not as good as my old pans.

In the age of the internet it is a wonder that someone could upload a video but not know that non-stick cookware with teflon has pfas in it.

There is no PFOA in non stick pans today. And what is used is not harmful. Glad they are heavy! You don’t seem to know how to clean your pots and pans.

My Hexclad wok started to have the black specs on the top borders flake off. I emailed them and they did send me a new one but after a while, the new wok also started to flake. Maybe it's because I do put it in the dishwasher. It DOES say it is dishwasher safe. so....😒

"lifetime warranty" but can't use on high heat seems like just an excuse to void it, for that money it's possible to buy some top notch stainless cookware, which wont have PTFEs and wont stick when tempered

At 65+ years, I've given up on finding a long-term "non-stick, throw it in the dishwasher, rinse and repeat" pan - not to mention a whole set. Although totally not care-free, my cast iron skillets and (scrupulously clean) stainless skillets do a good enough job for me - without the buyer's remorse. Been there, done that. Thanks for an honest review. Cheers!

Hexclad is a scam. Their marketing is really good and it worked. They have a bunch of people buying it. The exposed stainless steel divots defeat the purpose of having the Teflon in the first place. You are better off getting a fully coated nonstick cookware if that is what you want. Buy 100% stainless steel if that's what you want. I cook eggs and omelets on my stainless steel frying pan using animal fat or oils and have no problems is the eggs sticking. All their claims contradict their instructions. You did nothing wrong. The product is just marketed VERY WELL. They used Gordon Ramsey to sell it. I'm pretty sure he doesn't use it unless its on camera. Thank you for your honest review of this trash product. We need more reviews like this. That is my two cents.

Very nicely done. Clear, concise and informative. My only critique is that it is not a negative of the pan if it can't be held by children. Quality cookware often has heft.

I've never had cookware that didn't stain on the sides no matter the price or quality.

These pans ugh. They are the worst of stainless and NS. They are crap compared to stainless for most things and the nonstick is crap full stop.

You can cook and egg in stainless and it not stick.

I use my carbon, spun iron and stainless and I’m not missing out at all for not having NS.

I will say while the frying pans are utterly pointless, the pots are much better. And also you can at least cook acid sauces in them.

But again, just use stainless

Guess I got lucky. I got their 12 inch pan a year ago after having 2 All Clad non stick pans fail within 3 years. I use mine about 5 times a week and couldn't be happier. I love that it still looks and works as if brand new.

Gaps in hex still leaves metal to metal can be scratched...

Manufacture has removed use metal o them, thry now recom7use sili on et , (after lawsuits loss)

These pans lost me on the Cost alone. years ago I got copper bottom pan set cost me £90 and that for me was a lot. but they were very good at keeping clean. but I could not use on induction so I gave them to my mother.
I do not see these pans as worth it. how many pans that you use every week out of the set. you now have a cupboard full of pans that some may never see the light of day.
i would like to know how much Gordon gets as a kick back for promoting them.
since things will stick to the raised metal parts of the pan and adding more fat to stop it makes the food you cook less healthy

Gimmick. Rule of thumb. Once a celebrity endorses it, even if they are a chef, look somewhere else.

IKEA stainless steel sets and carbon steel frypan. Can’t go wrong wrong!

Best they have had only means they haven't had anything better than those. I'm a Stainless and Cast Iron cook. Nothing Teflon, PTFE, etc...cook eggs in my Cast Iron all the time....sunny side up through fluffy scrambled. Buy quality not celebrity endorsed anything. My $.02

for the eggs sticking, are you using spray oil's? I read somewhere that spray oils aren't recommended.

I've had mine for nearly four years and I have not had the staining issue. I agree that the non-stick properties are kinda mediocre. The are definitely not super great egg skillets. I rely on my older Teflon skillets for frying eggs.

I am not sure why I watched this video when it popped up on my feed, but I feel the need to put my two cents in. Firstly, let me preface this that I worked as a professional cook for 10+ years. I use my HEXclads daily, I use the 8" many times a week to cook eggs (over easy and scrambled for my wife), I use the 10" for meats that I want a good caramelization on and sautés and the 12" and wok sautés & sauces and stir-fry respectively and I find this cookware to be extremely good.
I did notice that you are using your pans quite a lot by the amount of oil cooked onto the exposed stainless surfaces and your overall opinion of the cookware seemed mostly positive as far as the performance of the pans.
it appears that your biggest concern with the pans is that for the price you expected more from them.
In regard to the build-up of cooked on oils, I use Scotchbrite pad to keep any of the cooked-on oils from building up the exposed stainless-steel surfaces ONLY, I do not use Scotchbrite on the non-stick portions of the pans - my old stainless cookware also had this happen and other than looking bad it did not affect the functionality of the pans,
I will re-season my pans if they begin have any sticking issues by firstly removing any residual carbon from the stainless Hex's in the cooking surface and then following the seasoning process, the carbon build-up will guarantee food will stick.
As I mentioned, I cook eggs almost daily in my 8" pan and have never had a problem with the eggs sticking, I use a well-seasoned pan with a teaspoon of butter (clarified butter works best) and I only use this pan for eggs so as not to have carbon buildup on the Hex's.

Jut got a set from Costco I like them I cook eggs all the time never had a problem with sticking to the pan I use a little oil works fine I use Graza olive oil.

When you need a non stick nothing else will do. I don’t have the pans so I can’t comment but in general sets aren’t a good idea.

How can anything be non Teflon and use ptfe it's the same thing? But does explain why not to use it at high, very bad marketing

Use an sos pad on just the stainless steel part not the black hexclad sections of the pan it'll make it look brand new

If you got them from Costco, return them. Vote with your wallet. Let them know they should not sell 90% marketing to members.

I'll stick to my budget, heavy weight, Tramontina tri-ply. It's heavy weight, good quality, and not much less than All-Clad quality but substantially less expensive.
I have Oxo non stick skillets recommended by ATK, and am quite happy.

How can you use these strange hybrid pans(?) I only use stainless steel pans, which produce very good results. The hybrid pans only last a certain amount of time (see also the Hexclad pans in the USA). Over time, the PTFE (Teflon) layer will be absorbed into the food. Under no circumstances should you use sharp metal objects in the pan! Apart from that, toxic chemicals are released during production, which pollute the environment very badly!!! For this reason, the EU is currently working on a ban on PFAS products. So why does a professional chef still use this type of pan?!!!?!?!? You don't have all these problems with stainless steel pans!!! Iron or cast iron pans are also a good alternative. I also used these at the beginning. Unfortunately, I noticed that some of the patina came off and got into the food. Furthermore, acidic foods and dairy products (such as tomatoes, citrus fruits or wine) should not be cooked in these pans, as the patina is also attacked and can come off. Dairy products such as cream or cheese form an unappetising and difficult to remove film on the patina. ------>>>> You don't have these problems with stainless steel pans either, as they are neutral to the food and are absolutely professional! Sorry Guy's I can't recommend these pans!

Should have got the Kirkland Stainless Steel Tri-Ply set ($200) and the Kirkland Anodized Aluminum Nonstick set $130) and still have $300 left for Groceries

Appreciate the review, thank you!!

Thanks for the advice I was reluctant to buy at the start

Also you can make these pans no stick by seasoning them im a pro at it now

Stick to carbon steel or cast that's all i use and also use enamel cast

I've had a set of All Clad( made in the USA) and Scan Pan( non stick) Made in Denmark for years. The scan pans have peeled and the company replaces them with no problem. I've probably returned each of my scan pans at least 1x since I've had them for over 10 years. The warranty is great, although I have to pay for the return. Thankfully, They are not that far from me so return shipping is not bad.

Ceramic nonstick (the other option instead of PTFE) is garbage and will wear out in a few months.

If a nonstick pan doesn't specifically say "ceramic" somewhere it's PTFE-Based nonstick (Teflon is the most famous brand).

For what you paid for those pans, you should be ecstatic with them. You should send them back if you haven't already.

I worked with Danny for 10 years and I can tell you he makes a great product but it has to be properly maintained and cleaned.

I would take it back if you still can to Costco honestly, you wont miss much with these pans. I got a very cheap deal on my three hexclad skillets that i bought back in early 2020 which was well over a year before Ramsey starting endorsing them. So with Ramsey they got more expensive but they are honestly nothing special. I didn’t know their pans were infused with basically a type of Teflon when I bought them and their marketing is very misleading and deceptive on how they describe these pans. Also beware of getting them too hot because they will start to smoke and apparently they can possibly off-gas like some type of hazardous substance into the air.

Excellent honest review, it seems on non stick pans tend to get worse not better. I think there are better options

I'd take it back. Doesn't sound impressive for the price point.

Pans dirty that's why no good cook

Sticking often occurs when you use too much heat. Our technology allows our cookware to heat up much faster than typical cookware. We often find that new customers tend to cook on too high of heat, but low heat is key! We recommend starting on medium-low heat with a little bit of oil.

Return them! You’ll never be happy with them!
You’re paying for Gordon Ramseys name😢

She doesn’t know how to sear lmao

Have you tried nonstick eggs??? JK. I agree, was excited to get mine, but getting frustrated for the reasons you pointed out. And doesn’t Ramsey test his chefs on how they scramble an egg????? Just sayin.

Very honest review Lisa! That brand sure is expensive, with shallow sides on skillets! I don't mind the extra care cast iron needs.All my skillets are cast iron, as well as a 6qt dutch oven. The are incredibly versatile, offer very reliable results at a fraction of cost. If they are willing to refund the price, that would make me happy as a customer. I still do avoid the 'non-stick' cookware as is still does contain PFOA/PTFE, even though makers try avoiding that subject at all costs, it's not good for sales.