Hexclad Pan Review, Real World Real Time - Lots of Pictures!

[jcam222]

jcam....... YES! We also just added the 7 Qt deep sauté pan. It is a HUGE pan but sweet, we did chicken marsala the other day and I could oil sear 3 full (pounded out) chicken breasts at the same time. You can see a little bit of the sear in this pic.... I didn't do a post on this cook but it was yummy! The shrooms were seared in a smaller fry as well....just money!

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I'm all about big saute pans! That looks delicious by the way. I'll point him at these pans for sure.

 

[civilsmoker]

I'm all about big saute pans! That looks delicious by the way. I'll point him at these pans for sure.

Here is a pic of it….it reminds me of my food service days size sauté pans……

 

[civilsmoker]

I'm all about big saute pans! That looks delicious by the way. I'll point him at these pans for sure.

I snapped a pic of the first fry we got 14 months service in our kitchen…..

We do store them stacked on top of each other in a drawer….. you know that’s hard on pans….but these don’t show any wear at all!

 

[jcam222]

civilsmoker how easy is cleanup with the raised ridges?

 

[civilsmoker]

civilsmoker how easy is cleanup with the raised ridges?

jcam, it is very easy to clean. We hand wash them with soapy water and a paper towel (we do this with most our "hand wash dishes". If something is particularly on there, ie I notice sometimes after a hot sear you can see the stainless ridges darkening a bit. Then we use a nylon scrubber pad, and it cleans them right up. Bar keepers would also do the trick for anything really on there, but we have never needed anything for then the nylon pad on a couple of the fry pans.

 

[civilsmoker]

I wanted to share how these do with searing steaks….. I finally got some good example pics…..

This is a CPB NY (from the Throwdown), it is a lean steak that is on the thin side…… it was SP then seared and finished with butter and SP

Seared the edges first then the sides

Then butter finished

And finished….

And the result…..

Next up a pair of ribeyes in the larger fry….

These actually had some nice marbling….

Seared and butter and herb finish…..

After the finish….

The results……

I had the burners set near extra high so about 16k -17k BTU but the results speak on their own. These have replaced our CI pans for searing in the house kitchen….. The sear and caramelization that can be achieved is near perfect in my book. Hands down this is the best searing fry pan that I have ever worked with!