America's Test Kitchen Says Hexclad is NOT Non-stick

[@jslezak57]

Be sure to read the fine print on the Hexclad warranty: it's a guarantee ONLY against manufacturing defects. If the coating fails over time,.it's not a warranty issue. For the price, it makes more sense to buy one, good quality non-stick skillet and replace it after 3-4 years.

[@HBSuccess]

I don’t use non-stick very often but when I do (omelets) we have the cheap Oxo pans (ATK recommended) and replace them as soon as they start getting beat up.

[@Ccagesniper]

If I have to treat my nonstick pan like a stainless steal pan, I'll just get a stainless steel pan. the hex clad is basically the worst of both worlds.

[@romanma2556]

Exactly. It can't stand high heat like stainless steel and can't do what a non-stick pan can do (low heat no fat cooking). The idea is total BS

[@romanma2556]

@@SundayFoggyNotions which a stainless steel pan can do with much lower risk to screw the pan up.

[@romanma2556]

@@SundayFoggyNotions also it you only address part of the argument and not the rest. It’s used as a conclusion (an opinion) and not a supporting argument. Know your stuff.

[@romanma2556]

@@SundayFoggyNotions quote the rule. If you’re just talking about use of swear words and not logical validity, then I agree to disagree. If you’re referring to argument validity I’m logical sense, you are plain wrong.

[@romanma2556]

@@SundayFoggyNotions hahhh it was never a debate. I replied to the comment in agreement.

[@notverygoodguy]

It seems to me that hexclad is just teflon with the scratches included at manufacture.

[@victoriasrandomstuff]

Threw out all my non-stick stuff 20 years ago when we got a small parrot. The coating is toxic for them. I found that one needs to re-learn how to cook when all you can use is steel/iron. Now I cook everything at a much lower temp and foods really do taste better. Now, I only use HI when I need to boil water and everything else at a MED-LOW.

[@tomwadek]

The key to cooking is time and temp. Mastering cooking is all about temp control. Sounds like you got it. I use to have a parrot as well. I know the challenges but love those guys. We had a sun conure named Sunny. He was a clown. Cheers!

[@anaihilator]

These are facts. I only have my pot on high to boil water for pasta/grains or if I'm making a soup or stew I preheat the pan on med and then cook pn

[@bacca71]

Thank you for the nice review. Short and sweet. Encourages me to continue using my 60+ year old large and medium cast iron skillets and 50 year old carbon steel woks. Or my large 70+ year old Revere ware 12" copper bottom stainless fry pan (my mother's). They've been great companions for many years. So while I was tempted to go for the hexclad briefly, decided 'if it ain't broke, don't fix it'. That said, as you pointed out, a little dab of fat seems to cure all stickiness in that HexClad. Just no advantage to me personally.

[@huitrecouture]

You weren't temped. Stop.

[@jdblackwell2]

I bought my set at Costco after watching the road show demos. They used induction burners. There's a learning curve to using them. Eggs are hard for a lot of people regardless of the pan. If your pan isn't perfectly flat bottomed you will get uneven heating on glass top electric. If you don't learn to cook at a lower temp you'll have problems. If you try to turn the egg before the yolk just starts to skin over it'll fall apart. If your spatule has a thick edge it'll break the egg just like the ATK tester and you did. Butter has water and solids in it. The solids burn and the water steams which lowers the cooking temp. I use Ghee with eggs. No steam, no burnt solids.

[@mountaingoat168]

This is one of the better responses as it points out the learning curve to a Hexclad pan. Hexclad packaging says their pans work best with a little bit of oil or butter. They are not designed to be cooked without oil or butter. Next is heat. You have to re-calibrate your brain to using far less heat and possibly adding more time. REseasoning the pad when sticking becomes prevalent will also help. Lastly would be cleaning. I'm not sure, but I have poor results when I used degreasing dishwashing soaps. al of this combines to make the pan a bit finicky for the average super busy person who just wants to cook food and does not have time to research how to properly maintain a high tech pan.

[@MichaelJ-hj6rp]

Would it make a difference if you pre season them according to hexclad instructions?

[@tomwadek]

Yes, you should follow the manufacture’s instructions and this pan was pre-seasoned as well. Thanks for watching.

[@Subcode]

@@tomwadek So then the answer isnt yes, its no. It would not make a difference as it was already preseasoned.

[@DennisInVenice]

Why does Hexclad have the hex surface on the bottom? Especially with gas flame.

[@tomwadek]

I have no clue, maybe it's easier on them to bond everything in the manufacturing process.

[@DennisInVenice]

@@tomwadek I just asked the Hexclad sales guy at the Costco Hexclad event. He said it was for easier cleaning of the underside. I suppose they did their homework but I would thing the underside teflon would deteriorate.

[@tjcabrera1]

When first used they were very non-stick, but over time and usage not, now my eggs stick and I use a decent amount of olive oil. When I first got them I was very happy with how the eggs would just slide off, even my scrambled eggs, not now everything sticks. I bought mine with a slight discount, but even then they were more than I should have or would have spent, more hype than function.

[@STV-H4H]

I’ve watched your videos for maybe two years and find them very interesting, informative and enjoyable. ATK is generally my go to place for learning about cookware. Consumer Reports has a great resource for other household appliances etc. I just happened upon the ATK vid about this pan a couple days ago and was surprised about the Hexclad part. I had thought I’d seen positive reviews on it. Getting Ramsay to support it now is a surprise, but his vote would lean me towards an item if I was looking for something. But after about 10yrs now of owning better quality products, even more so since I invested in an induction cooktop, now all my cookware is as close to top shelf as I can justify But when I comes to non stick, I gave up on AlClad and the likes, buy a reputable brand (OXO is a great one) that’s inexpensive, so when the surface is no longer doing the slippery egg thing, it’s not a hard sell to give it to the goodwill or similar. The next user still gets a good and serviceable product at a bargain.

[@ABACUStoPC]

Thanks for the honest review. Most if not all reviews on youtube did not address the problems but mostly about praising the product. No non-stick coating can last 10 years and I don't believe this brand will do

[@huitrecouture]

It is a HYBRED NON STICK not a "NO STICK" THE WEBSITE SAYS "MINIMUM OIL WITH NO STICKING" NOT "NO OIL" You people are SO MOUTHY and ignorant at the same time.

[@BuzzLiteBeer]

Hexclad is redundant at best in a home kitchen and is a jack-of-all-trade, but a master-of-none. At the end of the day, it's an expensive non-stick pan that doesn't really perform as well as an actual non-stick. The coating is still toxic at high temps and can still deteriorate quickly.

[@DiddlyD-xx2ih]

Yes! If I want a pan I have to use fat in, I'm going to use stainless or carbon steel. If I want a pan that's non-stick, I will just use a cheap nonstick. I don't get the entire point of hex-clad.

[@huitrecouture]

Because you dummies fail to comprehend it's not NON STICK. It's HYBRID NON STICK. Three words all in THEIR OWN TITLE. And so COOL you, who never touched a pan can predict it's poor use and deterioration speedTHE WEBSITE SAYS "MINIMUM OIL WITH NO STICKING" NOT "NO OIL"

[@huitrecouture]

@@DiddlyD-xx2ih Yeah you all running your mouths knowing NOTHING. IT IS NOT NON-STICK. IT IS HYBRID NON STICK. AND THE MANUFACTURER SAYS "HexClad heats evenly and can handle the most delicate dishes with minimal oil and no sticking." WITH MINIMUM OIL.

[@huitrecouture]

IT IS NOT NON STICK. IT IS HYBRID NON STICK AND THE MANUFACTURER SAYS "WITH MINIMUM OIL" Why do you all talk while knowing NOTHING. Of course this channel is wrong for not even reading the literature either. And ATK should be sued for WILLFULLY DISREGARDING THE INSTRUCTIONS AND LYING ABOUT THE TERM "NON STICK" which the manufacturer never said.

[@lukeskywalker9386]

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!

[@toushabonzai]

They use the term canary in the coal mine. If it makes the parrot sick, it’s likely doing the same to us but at a lower level. Additionally, I had plastic feeding bowls for my cats. One of my cats got sores under his chin and when I asked the vet about it, she said it was because of the plastic bowls. When I got rid of the plastic bowls the sores went away. I got rid of my plastic containers right after and switched to glass. There is a study that said that most human beings have a great deal of plastic in their blood. We need to rethink this material altogether

[@tomwadek]

I completely agree. Thanks for sharing

[@naekosl3059]

@@tomwadek Cheap plasticizer leaches out of the plastic. There are great durable plastics, but those are from decades ago. Today, many plastic non-cookware products have switched to plastics that leech their chemicals. And if the cookware maker uses THOSE types of plastics, then the plasticizer leeches into the food. You can prove this for yourself at home or office. Take 91% isopropyl alcohol and put some in a spray bottle. Spray lightly in a very spotty mist. You don't want to totally wet the surface, just have some spots. Spray onto some dark plastic products which show the leeching chemicals more visually. You will find many products don't appear different. But a bunch will get white spots as the alcohol leeches the chemicals out of that plastic. Over the decades of my life, in the old days, few plastics leeched like this. With modern products, leeching occurred with many many plastic products. Now, if such plastics are used in cookware, then you'd get leeching of plasticizers into your food.

[@stebesplace]

I don't really understand the need for something like Hexclad. A regular nonstick is all you need, along with a nice stainless pan. For the price of the Hexclad, you can find a two pan combo that will give you the absolute best of both pans abilities, versus a Hexclad that isn't great at either.

[@huitrecouture]

"It is a HYBRID NON STICK not a "NON STICK" THE WEBSITE SAYS "MINIMUM OIL WITH NO STICKING" NOT "NO OIL"

[@peterjones4621]

Why buy them? I bought them because they are beautiful, they heat evenly, great construction and cooks meats evenly and quickly, they're wonderful. For eggs I buy high priced Teflon or Teflon like fry pans, problem solved. Money is not a factor for me so when the Teflon pans start to stick I toss them in the trash and buy another high priced Teflon pan. I believe a lot of people would buy the Hexclad pans regardless of eggs sticking but don't because they don't have the finances to make it happen. Hexclad is GREAT at cooking everything except eggs.

[@pompeydejesus9387]

If buyers know how to properly read and understand manufacturers instruction , then it would be fine, i had been using hexclad for the last 2 years and is working perfect.

[@onolicious5777]

I researched the Hexclad for a week...then ended up buying the carbon steel (bought both DeBuyers and Matfers)...3 days of seasoning, re-seasoning...and figuring it out. They are now the most non-stick pans I've every used and getting more non stick daily. What worked for me was the potato peel method of seasoning. The oven and stovetop/oil only methods didn't work for me. My neighbors saw mine and bought a set of Matfers, I showed them how easy it is to season the pan in 10mins using the peel method. Highly recommend it. I have a couple skillets of stainless, I've never been successful on them...though I'm considering the All-Clad D7. I've heard it cooks like a carbon steel. It would be interesting to see that pan tested.

[@tomwadek]

Carbon steel for the win! Cheers

[@dbkfrogkaty1]

I use stainless steel All-Clad pans for acidic dishes that include tomatoes, vinegar, and/or lemon. I've had my All-Clad pans for over 20 years. Superb pans. These are the original 3 ply pans before they were known as D3.

[@huitrecouture]

Awesome. Come back with photos when it rusts.

[@davidyoung1610]

Carbon steel is the way to go. Takes high heat, gets better with use, zero toxic surface coating. Has a learning curve and seasoning/maintenance process which is not for your average casual cook. For that, there’s HexClad.

[@AAAnastasia27]

I was given hex clad for my birthday a little over 6 months ago and I have had no issues. I love Hex clad!

[@tomwadek]

I'm glad your enjoying Hexclad

[@hrshy491777]

I like hexclad for how easy they clean. They’re not like a normal nonstick at all and I have cheap nonstick that I only use for eggs. I have carbon steel, stainless and cast iron but I seem to struggle with getting the seasoning right.

[@tomwadek]

Thanks for sharing!

[@trylliumt5441]

thanks Tom!

[@tomwadek]

No problem!

[@raist315]

Having used them, I think Hexclad are great pans. Just too expensive for my taste. I have a couple of medium priced pans, but my main is a cast iron skillet I bought over 45 years ago. And I don't see Hexclad lasting that long.

[@tomwadek]

Thanks for sharing!

[@VulcanLogic]

Farberware usually lasts me 2 years or so and costs $10-15 depending on the size.

[@dhrtiwalter8670]

What butane burner do you use? Thanks!

[@cfitz9976]

I've been looking at Hexclad for a while. I have not decided to purchase any yet. Primary reasons for that is the last nonstick I had started to flake and break down. They were rather old. Regardless, in my desire to improve my cooking and cooking techniques, I've been trying to work with and learn how to effectively utilize cast iron, carbon steel, and stainless steel. These are cooking staples imo. If I do decide to purchase nonstick. I'll most likely get Hexclad. I'll just buy what I need overtime rather than buying an entire set. I'll also follow the manufacturer's instructions and add some fat. Not fail to utilize the product properly and blame food sticking (eggs being the worst) on my operator error.

[@davidstanley6830]

I know this is Not a non stick pan ! But in my opinion no single fry pan is worth 130 dollars

[@tophers3756]

The price tag is the only thing that jewelry me from buying one.

[@lexotansteele2755]

I think the best solution is to buy a single teflon pan and only use it to cook delicate foods like eggs e fish. If you are careful not to use metal utensils in it and always pay attention to not overheat it, a quality non-stick pan will last you a very long time. For everything else there are better, more durable materials.

[@Shiirya]

honestly its nearly only for eggs and some fish, because there are many fish that are not as delicate and we are not in a restaurant also.carbon steel are generaly what we use in restaurant to cook fish, once its well seasoned with youir oil in it you fish doesnt realy stick much, just slightly whats needed to crete a nice searing, then you one slide your spatula under and voila a whole fish not crumbling down and well cooked. But yeah non stick is fine as you dont always need a big searing on fish and also its just more conveniant for a homecook

[@lizcademy4809]

Been there, done that, didn't work for me. I purchased an All-Clad nonstick skillet - not one of their most expensive lines, but very good. I live alone, so was the only person cooking / cleaning this pan. I was very careful to never touch the inside with metal, never heat it too hot, and to care for it as well as I knew how. It never saw the inside of my oven or dishwasher. The pan was my workhorse, I used it 3-4 times every week. After 3 1/2 years, the non-stick coating was toast. I can't use the pan any more. I did a lot of research on replacement pans, finally buying a Hestan nano-bond on a very good sale. It's *not* non-stick, I need to use oil or butter, and I still sometimes have food stick. But ... I'm still learning how to use it, I can use my metal tools, it cleans up more easily than the non-stick, and can take all the abuse I can throw at it and still work well. The pan will outlive me.

[@hepgeoff]

Great video, Tom! Love the new name for your channel, too. I cook exclusively on carbon steel and stainless steel now. My main egg pan is stainless steel, and I never have problems with sticking. Of course I use some oil. You make a good point about using a small amount of oil for Hexclad pans. It's definitely needed.

[@kensmith174]

Same here. I use All-clad d3 for everything, including eggs. I never have sticking problems. I use very little oil, and never have any issues.

[@tomwadek]

Thanks! I still advocate ci, cs, and ss pans with proper cooking techniques. Hexclad are great alternatives to nonstick. Good to hear from you again. Cheers!

[@tomwadek]

@@kensmith174 D3 is a great pan!

[@kensmith174]

@@tomwadek For eggs, I turn on the heat to medium high, gas stove, then give it a light 2 to 3 second coat of Costco spray can canola oil. Once the oil starts to shimmer, I crack in the egg still cold and fresh from the fridge. Don't even need a spatula; the eggs just slide out of the pan.

[@tomwadek]

@@kensmith174 check out my original hexclad review. I put hexclad head to head vs nonstick and ss. I think you will love it! An Honest Review On Hexclad Cookware | Gimmick or Revolutionary? kzbin.info/www/bejne/g6nTpYNmnLyGaLM

[@lightmagnet1961]

Hexclad pans are awesome. I love mine. Yea maybe a little butter with eggs but yum

[@mahumike7531]

Can ANYONE tell me if the claims are true that hybrid pans keep the oil where you put it rather than all run over to the side?

[@teeosp2577]

I have 1 and it's not a non-stick pan you have to put oil and make sure right temperature.

[@STRHYKKER]

ATK = they were using too high of heat which caused those issues. Low/Med for eggs and med heat for proteins -- never on high.

[@tomwadek]

It’s possible. Thanks for watching

[@PetrucchioDa]

PTFE will gas off over time just like any non-stick pan. In time, it will lose the non-stick PTFE

[@harrok38]

Unfortunately, I found out too late AND the coating is coming off after a year’s use! 😮😮😮

[@dhrtiwalter8670]

Maybe we ought to just quit eating eggs 😂

[@jpw9560]

Why would you test this on an induction heat source rather than the massively more common stove top? Does it heat similarly?

[@tomwadek]

because thats what ATK did

[@huitrecouture]

Poor listening skills.^^

[@jpw9560]

@@huitrecouture lol what an ass. Question is also broadly applicable considering most people do not cook on a standalone induction heat source.

[@markwatson5113]

I was going to lay out the big money for Hexclad, glad I didn’t. Bought le creusete instead!

[@robertfousch2703]

More than one tester has shown this pan is crap.

[@huitrecouture]

Because they're ignorant morons. It is a HYBRED NON STICK not a "NON STICK" THE WEBSITE SAYS "MINIMUM OIL WITH NO STICKING" NOT "NO OIL"

[@chenwu8169]

Hexclad not going to honor theirwarranty as I hope they'll do, they told me my pan is still good all the micro size scratch I shows them they told me that is not the issues I can recondition it by put the pan in stove to bake and all my issues will be solved. I refuse to do that because when heat up the pan , the coating will produce some kind bad gas as I know. Also they didn't really contact me by callback me as they promised to do. After few emails they stop answer me.. I feel totally waste my money on this pan set and I promise I will never buy hexclad again. Just my personal experience to shares.

[@tomwadek]

Sorry to hear that.

[@therickandbillieshow9803]

What hexclad does that non stick pans don't do is that it allows you to get a good sear on meat. It's not good for things like eggs. Use your non stick pan for that. Otherwise, I find the pan to be very useful and meets my expectations. You have to put oil in it each time you cook. No oil, and you get sticking.

[@tomwadek]

Great point

[@dbkfrogkaty1]

I can't imagine why someone would cook eggs without oil or butter. Just a dab of either makes a big difference. I don't use non stick pans anymore. I have a couple of Scanpans that I use to use but don't anymore. (My wife does from time to time though) I just use carbon steel, cast iron, and All Clad stainless steel pans. Carbon steel pans are superb for cooking eggs. Cast iron too.

[@tomwadek]

Same. I will always advocate for ci, cs, ss

[@ArmadilloGodzilla]

Same

[@shigemorif1066]

Nice! I was wondering if the ATK sticking would be replicated. To be fair, most people aren’t going to cook eggs without oil or butter, but the test makes sense in terms of testing non-stick cookware to see how it will hold up after 50 eggs, intense cooking, and then 50 more eggs. And your confirmation and review I think give people a better idea of what the pan actually is.

[@tomwadek]

@@shigemorif1066 I think so too. Thanks for watching

[@JamesLloydKeyboardist]

I was considering buying these pans a few months ago but I waited and watched many videos. I’ve since put my cast iron & Made In ha1 pans back into rotation and started trying to get used to my Cuisinart ss 12 inch pan. Should I spring for a better model like All Clad or Made In? Will that make a considerable difference? Phasing out all teflon. Copper Chef pans still work great (forgotten how old, at least 4 years). 🥘♥️

[@tomwadek]

I think the pans you have are fine for now learn on them. Practice makes perfect

[@JamesLloydKeyboardist]

@@tomwadek Thank you.

[@huitrecouture]

Why do you people continue to compare STAINLESS STEEL (which ALSO STICKS). If you want LESS stick from HYBRID NON STICK then this would be it.

[@acg4064]

Maybe just needs Shouty Ramsey to show us how it's done.

[@KuraMad2000]

My mom got one. It sucks, the idea that it's somehow non stick is BS. Just use enough oil and you're fine.

[@tomwadek]

Cheers!

[@huitrecouture]

It is a HYBRED NON STICK not a "NON STICK" THE WEBSITE SAYS "MINIMUM OIL WITH NO STICKING" NOT "NO OIL" Stay clueless but opinionated, gurl.

[@jparkjc]

it’s good pan. but I really like to learn to cook with stainless steel pans. and stick with made in USA

[@huitrecouture]

There's no "learning". You just need LOTS of fat and wait for proteins to release themselves.

[@brianh2287]

ATK is 100% right. Hexclad is wreck, glad I never bought it. A few friends bought them when they first came out, now they have already lost their non stick. They even showed me where the non stick flaked off, not good, they probably ingested those pieces. NO thank you !

[@renefuentez7229]

What do you recommend besides

[@ATAR1]

So… you’re sponsored by Hexclad?

[@tomwadek]

No, sorry

[@STV-H4H]

Your demonstration illustrates the point early on. By the 3min mark you established that the pan is better suited for scrambled eggs. End of discussion. Adding fat should help. I don’t usually have success going with the no fat method of frying my eggs. I generally add trace of cooking spray. Even with my preferred pans. My earlier comment suggested that I use OXO, more accurately, I have OXO non stick pans that I provide for my families use in the kitchen. They are abusive because they don’t care. My personal pans have an unwritten warning that death by “to-be-determined-what’s-best-suited-to-the-situation” means attached to them. Though I’m currently favoring a Mison nonstick, which has been worth whatever I paid. On that note, I abhor their 10” chefs knife. Terrible quality. Dull from the factory, and seems deliberately resistant to being sharpened. I should take them up on the claimed offer to resharpen them, but I’m not interested in paying the postage for the ’service’. A local shop offers (so far they don’t do any better than my own attempts) to sharpen a knife for $5per.

[@johndennis3181]

These pans, or at least the one I have are mint. Of course I do cook with a lot of fat, why wouldn't you! I really don't like non-stick and I am hoping these last while I use metal utensils in them. we will see.

[@scottjohnson9225]

I went stainless over 30 yrs ago. Other than cast iron, use nothing else.

[@jmcmonster]

I have a single nonstick pan I picked up from the restaurant supply store. I basically use it just for eggs. Pretty inexpensive. Everything else is stainless or carbon steel that can take a beating.

[@tomwadek]

Thanks for sharing!

[@appreciativeobserver4732]

Put lipstick on a pig; it is still a pig. Put snazzy stainless steel hexagonal pattern over PTFE (Poly Tetra Fluoro Ethylene) and it is still PTFE.

[@Reddepex]

Unfortunately I noticed on reactions to the ad of the company on Instagram, that people are throwing these pans away. Not knowing they are adding PFAS to the environment. So these pans turn out even worse than the conventional PFAS pans.

[@tomwadek]

it happens to all cookware. Many throw away cast iron and carbon steel due to user error because their pans rusted.

[@Reddepex]

@@tomwadek Yes but the Hexclad pans contain PFAS, which is causing illnesses amongst other things and is not degradable once fabricated. So will stay in nature forever. Same as Gore-Tex and Teflon.

[@t3ddyt3ddy]

I must commend you on an unbiased review. It seems that ATK performed a test outside the manufacturers suggested parameters and presented a skewed result to withhold its approval of this product. What is next for Hannah Crowley, buy a top of the line Ferrari, drain it of oil, open it up on the highway and then recommend not buying this vehicle as she burns out the engine? ATK give us a break!

[@tomwadek]

thank you for the comment. I'm not sure why ATK tested the pans the way they did. They seem to have done it to all the NS pans as an "extreme" test. Cheers!

[@Ace-Brigade]

I just bought some of these pans and they're freaking horrible as far as non-stick. Everything sticks to them like glue.

[@frankgyure3154]

When it comes to eggs( scrambled whatever) I just stick with a good quality real Teflon pan. I wash it carefully and use tools carefully. Even with Teflon I still use a little oil. BtW,I bought a carbon steel pan within the last 3 months. Hated it. Threw it into the recycling bin.

[@tomwadek]

Sorry you didn’t like carbon steel. What about it did you hate

[@dbkfrogkaty1]

That's a waste of cookware. It's a shame you just tossed it. What brand was it?

[@ArmadilloGodzilla]

Well, you can cure ignorance, just check youtube. Those pans are super easy to get nonstick.

[@frankgyure3154]

It was a Matfer. I followed the directions from various KZbin videos including Tom’s. I see the videos where the carbon steel looks highly non-stick. EVERTIME I made eggs(scrambled,fried). It was a mess. Plus I did not like the idea of just wiping down the pan after each use. I want clean pans. I’ll stick with my hi-quality non stick Teflon,AllClad stainless steel and 60 yo enameled cast iron pans that I inherited from my mother.

[@dbkfrogkaty1]

@@frankgyure3154 A Matfer. I should have guessed. I have two Matfer pans. A 9 1/2" and an 11". The 11 was my first CS pan. I seasoned it with potato peals, oil and salt, two sessions of 15 minutes. Then started cooking. I had to learn the pan. It takes time. After a couple of months suddenly it changed. My seasoning had come in and the pan became totally non-stick. I can cook anything in it. Minimal oil. Proteins are no problem. Sear on one side, flip and sear the other. I like to throw in a pat of butter and garlic on after the flip. You have to stick with the pan. Basically the same thing happened with the smaller pan. Oh and I don't always just wipe down my pans. Especially after cooking meats. I wash my pans with hot water and a scrubby. But now that they are well seasoned I use a little Dawn dishwashing liquid and then towel dry. Nice clean pan.

[@B4Bananas]

If you cook a lot of Asian food at home everyday, with less oil/fat than restaurants, DO NOT get this. My wok was dead in 3 months and not covered by warranty because of cooking Asian food and the way they are cooked. TRUE REVIEW: DO NOT BUY THESE if you value your hard earned money.

[@brittanystewart4589]

Yes they are hybrid lol it says on site they mix stainless nonstick and castiron combined....plus u gotta season it!!

[@davidbrookes8324]

Then what's the point of hexclad over a much cheaper carbon steel or cast iron pan?

[@cja2192]

I bought their entire set during their Christmas sale & love them…but I’m not afraid or opposed to putting a dab of butter or oil in like the instructions say

[@Mechanicalcircus]

non-Stick pans are TOXIC! Don't listen to the hexclad haters these pans are the best ever. Yeah you too you need to season the pan like the directions tell you and try again you ain't fooling anyone.

[@tomwadek]

Hexclad uses nonstick coating just as toxic as the other pans. The coating will eventually fail and flake. I've already demonstrated this in great detail in several videos.

[@t1go]

Why does it look like on some of these reviews that people are not putting very light oil or using butter?

[@locust76]

... do people really be out there just rawdogging nonstick pans without any oil?

[@3XDIVER]

Hexclad is an overpriced marketing fraud! Spend 1/4 the amount on quality high carbon and cast iron cookware, one ss pan for your acidic sauces and that’s it!!

[@Netbug]

Superstick.

[@MW-jm8qb]

Hasn’t failed ? Sure looks like it’s failing, miserably. Shame on Gordon Ramsay, shame on hexclad.

[@tomwadek]

That’s correct, it has not failed. Coating is still fine with my pans.

[@JMcKey21]

You need to read the warranty. They don't cover their non-stick coating. They say explicitly that all non-coating fails over time and that is considered normal wear and tear. For the money, just buy a cheap T-Fal non-stick and replace every year or so.

[@saffron71079]

The worst pans ever!!!! It’s not nonstick! I start fuming from the inside every time I make eggs!

[@Jcs57]

I bought this pan based on your review. The conventional worn out nonstick that I had replaced with this pan still had more nonstick capability than this pan new out of the box. Never will I buy something based on a KZbinr recommendation again. 🤬

[@Escargot10-13]

of course it failed without using any kind of oil or fat...its a 'hybrid'....NOT non-stick solely.... I have had so called "non-stick" that still stuck....you have to use some kind of oil or fat regardless of what the pan is.

[@tomwadek]

👍

[@huitrecouture]

THE WEBSITES SAYS "MINIMUM OIL WITH NO STICKING" NOT "NO OIL" but these idiots all love believing ATK's lies.

[@rberney]

It's not "sometimes stuff just happens" it's "we don't know how to read directions and cook properly so we'll just mislead all our viewers" which is typically what America's Test Kitchen does so they can pimp what they want to. I don't even own Hexclad - nor would I for the price - but you can't tell me that it just sucks and doesn't work when I've seen video after video after video after video of it working perfectly.... when used CORRECTLY.

[@szemek]

I mean, if the usage varies so dramatically from standard non-stick pans that you need to read directions and change cooking methods to use it properly, it probably belongs to a different category than traditional non-stick pans. ATK didn't say it sucked, they said it was a poor non-stick pan.

[@rberney]

@@szemek It's a "poor" non-stick pan because they didn't use oil or butter to coat the surface since it's technically NOT a traditional non-stick pan. It very clearly states you need to use oil specifically which then makes it non-stick. It's more of a hybrid pan. You don't take a hybrid pan and put it against a non-stick and then complain that the hybrid isn't non-stick when you KNOW it isn't unless you use oil to make it non-stick. That's called being disingenuous. It's funny that there are literally a thousand videos on youtube that show them being very good non-stick pans when used properly... but then ATK comes along and says they're not, because they didn't want to use them correctly. They just wanted to bash them.

[@laneromel5667]

Whenever I want a dish completely devoid of flavour, I make an America's Test Kitchen recipe.

[@JoeyDoingThings]

While this is a funny line, I don’t believe you. I have five ATK cookbooks, and have made excellent dishes from each of them.

[@tsukemono1]

I’m sorry. To me, even with nonstick, you should ALWAYS use some oil/fat. Not as much as stainless, but SOME nonetheless.

[@SamuelCastro-x1o]

It's like throwing an iPhone from 10 thousand feet high, and if it breaks, say it's useless!

[@BadWordsAreMyLoveLanguage]

Hexclad is overhyped, overadverized shit.

[@kevangeorge7118]

Put OIL in

[@tomoxfford]

ATK tests are just infuriating. Most of the time they do an incredible job and for that they deserve their hard earned reputation. But then there's that 5 to 10% of reviews they fck up so spectacularly it's hard to believe it's the same people doing them. I'm pretty sure I saw them test this pan and couldn't believe they used literally no oil. Even if a manufacturer told me to do that - and even if I tried it once and it worked, the tiny amount of common sense I have knows wayyy better!

[@smsstuart]

I couldn't agree more with your assessment-! It's infuriating watching their 'methods' of testing on many occasions - as if they prepared the test with a [not-so-hidden] agenda to guarantee failure. Too many times their emphasis seems to be placed more on "giggling" than actual testing. As always: "Buyer beware".

[@tomoxfford]

@@jashslingingslasher There might be a kernel of truth somewhere in the middle of all that but the gist of your comment is a complete load of bollocks

[@Shiirya]

The thing is that with a true non stick that is still fresh you can actualy cook an egg without oil and it wont stick, but you allways add a bit of lub in your pan for a better heat transmision and kinda of flavour also.So i saw many thing on thos hexclad and im realy mixed about them, apparently its a product that is good BUT abusively marketed and missleading and with all i saw i honestly dont think its realy worth it to buy them for their price, its not bad and it can be good but i think there are better option if you know how to cook properly. Seems they are just an in between with every kind of pan

[@szemek]

@@Shiirya Right. ATK didn't say it was a bad pan, just a bad non-stick pan. Maybe the definition needs updating, but if someone buys a hex-clad expecting a non-stick pan, they're going to be disappointed.

[@Shiirya]

@@szemek Yeah most probably. I dont know what is hard to understand, people are so biaised i dont even understand how you canhave the whole spectrum from its "perfectly non stick even better than a regular non stick pan".... to "everything will attach to it burn and be a giant mess like never before" lol people ah

[@chucksherman6017]

Dear Test Kitchen -- You need to read and follow the instructions????? You need to heat the pan to set it first then season pan as required. To tell the truth there is no such thing as non stick pan any where in the world. Hex clad offers much more when use by the instructions given with each pan Nonstick surface. This your problem with understanding how to use a hexclad. Like any pan there is a way to properly use it. Wow read the instructions??????

[@huitrecouture]

THE WEBSITES SAYS "MINIMUM OIL WITH NO STICKING" NOT "NO OIL". ATK needs to be SUED.

[@Tominori70]

Who the heck cooks without oil?

[@tomwadek]

Apparently it’s a thing.

[@tomdonaghy8757]

C’mon…. Hexclad was cooked up by marketing men, not cooks. It survives on marketing not on improvements over standard cookware. General rule of thumb: if cookware needs celebrity endorsement, don’t buy it. My choice is Stargazer, Lodge, deBuyer, AllClad. Nonstick is hype, get over it and get cooking. …KoolAid, anyone?….

[@grindercap]

Whatever. Without some type of fat nothing is nonstick for long. I am very disappointed when peeps suggest that something is not nonstick without the use of fat. Just a fallacy. ATK ain't that and a bag of chips.

[@tomwadek]

Don’t take it to heart. ATK had their test perimeters. I was mostly wondering why our results were so different. I used a dab of butter in my original review and found hexclad to be very nonstick. Also, let’s face it. Most will use butter or some other fat to add flavor. These are still great pans. Thanks for watching.

[@grindercap]

@@tomwadek Thing is ATK should know better yet they do this silly stuff repeatedly. They lead others to do the same, as you did. ATK should not insist on presenting amateur hour as a knowledgeable and professional review. It stinks imo.

[@tomwadek]

@@grindercap I didn’t lead anyone on. My original video used butter and in this video I stated Hexclad is very nonstick if you use just a dab of butter. Cheers

[@grindercap]

@@tomwadek I never intended to say you did. I only intended to say that ATK is not what it should or could be. Sorry I said anything at all.

[@tomwadek]

@@grindercap no hard feeling taken. I’m responding to your last comment, “ They lead others to do the same, as you did” sounds like a misunderstanding. Cheers

[@Subcode]

You say its not non-stick, then talk about its non-stick coating (that sticks). its a horrible pan.

[@alexworm1707]

They are shitty pans, and will fuck you up health wise just the same as a nonstick pan without giving you their amazing benefits.

[@JMWexperience]

First of all, you are SUPPOSED to use fat when cooking. No fat cooking is NOT healthy.

[@huitrecouture]

Because ATK is GASLIGHTING. THE WEBSITE SAYS "MINIMUM OIL WITH NO STICKING" NOT "NO OIL". And apparently you're too lazy to actually RESEARCH the product after spending hundreds of dollars on it. Hexclad is HYBRID NON STICK it is NOT "NON STICK" . I have no problem with the pan. But then, I KNOW HOW TO COOK.

[@tomwadek]

I did research the product and agree with that statement. My exact words at the end. Not sure if you are trolling or just didn’t actually watch the video