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!

 

[paulgeorge]

Each of these reviews are very interesting to me…the described performance doesn’t matchup to our use over 8 months….. Having cooked 5 - 6 dozen sunny side up eggs in them I know that guy had to do some magic to get that egg to stick like that……as I said above they need oil to perform…if used oil less they will disappoint…….

Since the surface is patented, it must be composed differently from a standard Teflon coating. It also has a distinct texture and feel reminiscent of the discontinued Calphalon One pans, which featured a durable polymer-infused anodization but lacked true non-stick properties. Hexclad, on the other hand, is purportedly infused with diamond powder and developed in Japan. From my experience with them, they appear to be as durable as an anodized surface. They've even been put through their paces in a professional kitchen setting, as evidenced by their use in Gordon Ramsay's last season of Hell's Kitchen. Interested to hear others' Hexclad reviews and experiences!

Hopefully they will hold up but I have high hopes…..as I noted above we still have and use our tri-ply stainless, CIs and we always keep our non-stick fry’s

Oh take a look at the new BBQ pan it is rated at 900 degrees…. It looks like they added ceramic to the mix…… I do plan on getting one at some point…just putting nickels in the jar

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While I mainly stick to cast iron and stainless steel, I'm interested to hear if anyone here has tried out Hexclad cookware. The appeal of lighter weight is intriguing, but I'm skeptical of celebrity endorsements and find these items a tad overpriced and hyped.

 

[civilsmoker]

While I mainly stick to cast iron and stainless steel, I'm interested to hear if anyone here has tried out Hexclad cookware. The appeal of lighter weight is intriguing, but I'm skeptical of celebrity endorsements and find these items a tad overpriced and hyped.

I know TulsaJeff was sent a set to do a review and I’m not sure if anyone else here has got some but I can say that my opinion of them has only gotten higher of them. The fry pans are the best searing pan I have ever used and I have no hesitation recommending them!! With regard to Gordon Ramsey’s recommendation, he still uses them in his Hell’s Kitchen show and restaurants and even though he is on the board or financially connected to the company, this says something. Any pan that stands up to a professional kitchen is going to function in a house kitchen. All that said we still have our stainless tri-ply’s and a couple non-stick fry’s but the Cast Irons have been replaced in the house…..they are now only in the camp boxes……..

 

[geostriata]

So I saw this thread and it enabled me to buy one. The non-stick coating on my wok expired, so I was looking for a replacement. Just fried eggs on this guy and I'm really amazed. It's SO good!

I just bought a "replacement" for my 12" pan as well (even though the nonstick is still good on that one ;))

 

[mike243]

Well I kind of lost interest when I read they had a hump in the middle to run oil to the sides, that's the main reason I have gotten rid of pans that warp, they are bad about sticking as the oil has run off and left no trace. I reckon there are trade offs on any type or style, Also folks cooking preferences are different.

 

[jcam222]

Sooner or later I'm going to add a Hexclad large chef pan with lid. That single piece covers much of what I do relative to the stove. Always looking for a super deal on it lol

 

[mneeley490]

IWith regard to Gordon Ramsey’s recommendation, he still uses them in his Hell’s Kitchen show and restaurants and even though he is on the board or financially connected to the company, this says something. Any pan that stands up to a professional kitchen is going to function in a house kitchen.

Ramsey also features Casillero del Diablo wines on his show, which as a wine drinker myself, I can tell you is a very sub-par, under $10 bottle. I'll bet he doesn't sell that in any of his real restaurants. Shilling whatever company is willing to sponser his show, doesn't help his credibility in my book.

That said, I have been curious about the hexclad pans myself. I may end up trying one out. I guess it can't be any worse that most of the other so-called, non-stick pans out there.

 

[civilsmoker]

Well I kind of lost interest when I read they had a hump in the middle to run oil to the sides, that's the main reason I have gotten rid of pans that warp, they are bad about sticking as the oil has run off and left no trace. I reckon there are trade offs on any type or style, Also folks cooking preferences are different.

I was really concerned about this at first but after an extensive use, I'm actually a fan of what it does in keeping the center of the pan from being "soggy" There are tradeoffs and preferences for sure and these aren't the magic "do all" pan but they do perform in searing.

 

[civilsmoker]

Sooner or later I'm going to add a Hexclad large chef pan with lid. That single piece covers much of what I do relative to the stove. Always looking for a super deal on it lol

jcam, the fry pans and the large (14") sauté pan are our favs as they really stand out in how we use them. We use the pots almost interchangeably with our triply stainless with the exception when doing "sticky" sugary based sauces.... the Hex then are preferred.

 

[civilsmoker]

Ramsey also features Casillero del Diablo wines on his show, which as a wine drinker myself, I can tell you is a very sub-par, under $10 bottle. I'll bet he doesn't sell that in any of his real restaurants. Shilling whatever company is willing to sponser his show, doesn't help his credibility in my book.

That said, I have been curious about the hexclad pans myself. I may end up trying one out. I guess it can't be any worse that most of the other so-called, non-stick pans out there.

Sponsorship is big buz in the TV area for sure, so is knowing how to make $$ in the restaurant buz. I know when I eat at HC in Vegas they had a huge wine list, but I'm a foodie and not a wine drinker so my attention was on the food which changed my opinion of GR being a TV star to the guy knows how to cook!

 

[Q for you]

We still have our nice non stick but they are actually getting used less and less as we have been learning how to use the HCs better. Since the caramel has butter in it it likes to live the pan and therefore no sticky….

Yes that can sear better than a CI……what would you like me to sear for you? The only thing I have in the fridge at the moment is skinless chicken breasts, I can sear one of those up unless you want to see something else……

So sorry Ryan…..but these are the absolutely the best pan we have owned or used….they just work! And so far they seem to be almost as durable as a stainless pan. We are going to add the 5 qt Dutch the 7 qt sauté and maybe the bbq on to our set. We will probably also add anther set of the 8”, 10”, and 12” fry’s so we have 2 of the 8 & 12 and 3 of the 10”…….talk about enabling!

I have full set and they are really nice . My only issue is that the lids seem to develop some type of gunk under the seal. Notified Hex clad They emailed me back and said it was not something covered under warranty WHAT after going back and forth with them They agreed to replace the lids. It is a process to get the replacements.
And have not received them as of yet. At this point Not sure i should have recommended full sets to 4 family members and 3 neighbors

 

[mneeley490]

Sponsorship is big buz in the TV area for sure, so is knowing how to make $$ in the restaurant buz. I know when I eat at HC in Vegas they had a huge wine list, but I'm a foodie and not a wine drinker so my attention was on the food which changed my opinion of GR being a TV star to the guy knows how to cook!

I ate at BLT Steakhouse in Bally's a few years ago. It was being run at that time by Ariel Malone, one of the Hell's Kitchen winners. That was truly a great meal.

 

[mike243]

I have full set and they are really nice . My only issue is that the lids seem to develop some type of gunk under the seal. Notified Hex clad They emailed me back and said it was not something covered under warranty WHAT after going back and forth with them They agreed to replace the lids. It is a process to get the replacements.
And have not received them as of yet. At this point Not sure i should have recommended full sets to 4 family members and 3 neighbors

I have ran in to the same thing with refidge shelfs and the only thing I can think of to clean them is a pressure washer to flush it out after soaking in a pan of soapy water. hope you get them soon if not hitem a lick lol

 

[ghostguy6]

Ramsey also features Casillero del Diablo wines on his show, which as a wine drinker myself, I can tell you is a very sub-par, under $10 bottle. I'll bet he doesn't sell that in any of his real restaurants. Shilling whatever company is willing to sponser his show, doesn't help his credibility in my book.

That said, I have been curious about the hexclad pans myself. I may end up trying one out. I guess it can't be any worse that most of the other so-called, non-stick pans out there.

I've been on the fence about these pans for awhile as well. I might just bite the bullet.

On a side note, I did have the opportunity to shadow GR for some time as part of a security detail at a convention he did. After being around him I must admit he is a very different person behind closed doors. I lost all respect from him after that. I see him more like a politician now.

 

[civilsmoker]

I wanted to add to the searing performance before I forget. We recently ordered and cooked some Japanese A5 Wagyu at the house and I opted to use the Hexclad for the searing……..to me this was a huge test of the performance……..

Simply picture perfect from my perspective! These fry pans are the real deal, they just work!!!

https://www.smokingmeatforums.com/t...erbed-olive-oil-drizzle……-lots-o-pics.328743/