You are welcome. I took a close up pic of the side and bottom. You actually season these before use, not a hard season like CI but a soft, you oil then heat for 3-5 minutes. If you look closely, you can see that the stainless-steel "hex" and "buttons" are raised, and it appears that the coating is hard coat anodization vs a nonstick coating. I've had hard coat anodization pans (still have a couple) and they are indestructible but not really nonstick. The cool thing about these is the hex and buttons create "oil" pockets (when you season the oil is absorbed in) and you use a bit of oil each cook. I have done sunny side up eggs and scallops as test runs and its interesting cause they have just have a little bit of stick but if you giggle them (I watched Gordon Ramsey show a chef on Hells Kitchen cooking scallops do this) and then it releases and it slides like perfect nonstick, but the "stickiness" adds to the sear. They also have an aluminum core, so they heat extremely uniform across the whole pan and sides and heat very rapidly.
For what it's worth Gordan Ramsey dumped his own brand of pans and gone all Hexclad on Hells Kitchen. It's about a 70/30 split of the chefs that use the Hexclad (70) vs a CI (30) for searing steaks on the show. A CI pan will hold the heat better but from my little bit of testing you can get a better sear with less carry over cooking than a CI pan. So sear and oven is a perfect way to cook with them. The last think I will say is I'm still not convinced on the longevity and durability of the coating... Need another 6-9 months of use but if they do, they will become our primary pan through the kitchen, that said we will always keep our 3-ply stainless and CI pans, but all the others will go.....
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