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

[Inscrutable]

My wife doesnt care for them at all. We have the fry pan 3 piece set only. I think they cook fine. I don’t care for them cooking eggs though. Finish has come off or wore in a few places. These are the previous generation coating. Cant say about the new finish. Our whole set of all pots and pans is being replaced for our Christmas gift to each other. We went with Made In for the pots and one pan; ceramic coated stainless steel. We went with Misen for the fry pans; non stick carbon steel and a 5.5 qt enamel dutch oven. They start showing up today. Have to give them credit for a fantastic marketing campaign and Chef Ramsey as a figure head.

I just ordered a Misen Carbon steel as well. Wife can’t handle the weight of CI. I had some cheaper carbon steel I found at TJMaxx several years ago, but think they disappeared when we got the induction and GreenPan set.

Ok Civil, we love B-sprouts so tell me how you did these.

I wish someone else in the family likes them. So good seared with bacon.

 

[schlotz]

So many have been served mushed spouts which is an immediate turn off. Brussel sprouts need to be served al dente, i.e. have a bit of crunch. Pealing away the other leaves removes the bitterness. While we're waiting on the version from civilsmoker here is what we usually do:

- Add chicken bouillon in a pot of water, set on the stove and get it going
- Cut off the ends
- Peal off the outer leaves
- Slice in half
- Once water is boiling, add spouts to water and cook for ONLY 6min 30sec < no more!
- Immediately drain, retaining them in the pot ,add 1 tbs butter and gently stir in.
- Serve with a generous sprinkle of freshly grated Parmigiano Reggiano

 

[chopsaw]

Peal off the outer leaves

Yup . The outer leaves on sprouts and cabbage are natural protection as they grow , and should be peeled off . I saw that on Food network . Lol .

 

[Inscrutable]

I coat with olive oil, salt, pepper, and a little maple syrup and roast with chopped bacon. Also, a different variation in a CI skillet.

 

[BrianGSDTexoma]

Dang you guys! I almost pulled the trigger couple times in the last year or so. Then I tell my self what I have is working but I a big fan of Gordon. Hmm

 

[hondabbq]

Well the second box arrived yesterday.
Now to find homes for the pots and pans. Don’t have enough room for the existing pans plus the Hexclad.
How do you guys store yours? Just nested? Or a cloth in between each?
The 4.5 l deep sauté and splatter screen were the Black Friday freebies.

 

[h8that4u]

nested but with pan protectors for stacking in-between.

 

[civilsmoker]

Well the second box arrived yesterday.
Now to find homes for the pots and pans. Don’t have enough room for the existing pans plus the Hexclad.
How do you guys store yours? Just nested? Or a cloth in between each?
The 4.5 l deep sauté and splatter screen were the Black Friday freebies.

Very nice…..we have drawers and we nest without a liner but I know the risk…..the safe bet is nested with the liner.

 

[civilsmoker]

Ok Civil, we love B-sprouts so tell me how you did these.

Ah they are way easy…..

I get the fry pan (can use a large CI) pre heated to a mid high dry…..once it’s hot I add about 1 - 1.5 tbs of light olive oil then all the 1/2 face down…. I sear them 3-5 mins pushing them down with my hand or spatula to get all of them seared…..I start checking after randomly across the pan at the 3 min mark….once they have a nice dark sear across the sprout I sprinkle a diced shallot around the pan and the. 1-1.5 tbs of diced butter around the pan. Once the butter is melted I add 1 tbs spoon each honey and soy sauce….then some red pepper flakes……I let this cook in a bit reducing and once you feel the sprouts with a slight bit of give I toss them in the pan with a large spoon to coat them and finish to the perfect al dente…..the can simmer for a few but not long pre the soften too much……I plan on a 6-7 min cook with 1-1.5 min pan heat up….

You can add more soy or honey to taste…..

 

[hondabbq]

Very nice…..we have drawers and we nest without a liner but I know the risk…..the safe bet is nested with the liner.

We also have 2 deep drawers for all pans etc.
just ordered some pan liners. I’m using the bags in between for now.

 

[civilsmoker]

We also have 2 deep drawers for all pans etc.
just ordered some pan liners. I’m using the bags in between for now.

Very nice and Hope you like them as much as we do!!

 

[1MoreFord]

Ah they are way easy…..

...............................….then some red pepper flakes……I let this cook in a bit reducing and once you feel the sprouts ha wind a slight give I toss them in the pan with a large spoon to coat them and finish to the perfect al dente…........................

I'm with ya before and after the red letters but need a bit of help there.
TIA

 

[civilsmoker]

I'm with ya before and after the red letters but need a bit of help there.
TIA

lol I got a new phone and the auto correct doesn’t know me yet…..

I updated it….. as an fyi I just push on a couple with my finger and they have a give but push back texture

 

[Inscrutable]

How do you guys store yours? Just nested? Or a cloth in between each?

I have a lot of shelves and vertical dividers.