My Initial Experience with the HexClad Hybrid Deep Saute Pan
The first time I got my hands on the HexClad Hybrid Deep Saute Pan, I made the mistake of burning myself on the supposedly “Stay Cool” handle. Lesson learned. After seasoning the pan with oil as per the manufacturer’s instructions, I decided to test it out by cooking some eggs. To my dismay, the eggs ended up sticking to a pan that was marketed as “nonstick.” This small inconvenience set the tone for my overall impression of HexClad cookware – it’s decent, but not exceptional. The hybrid technology that combines stainless steel and nonstick features didn’t seem to offer any significant benefits, and I found myself thinking that investing in separate high-quality stainless steel and nonstick pans might be a better choice.
My Initial Thoughts
Photograph: Louryn Strampe
As someone who tests gear regularly, I always approach new products with fresh eyes, trying to avoid influence from external opinions. My skepticism towards HexClad was already high due to its marketing claims, and my cooking experience only reinforced my doubts. The packaging of the HexClad pans, wrapped in a somewhat tacky fabric bag inside the box, felt underwhelming and a bit off-putting. It was reminiscent of checking into a luxury hotel only to find out that the sheets are poor quality and the toilet paper is subpar.
Moving on to actual usage, the HexClad pans are coated with polytetrafluoroethylene (PTFE), commonly known as Teflon, which is considered safe unless damaged or exposed to high heat. While I couldn’t scratch or damage the pan’s surface with a fork, the hexagonal pattern on the interior made me wonder if minor scratches or chips would be less visible compared to fully nonstick pans. This led me to conclude that traditional carbon steel or cast iron cookware might be a safer and more cost-effective option than the $179 HexClad pan.
The 12-inch Hybrid Fry Pan and the 3.3-quart Hybrid Deep Saute Pan, both priced at $179 each, performed adequately during my testing. However, they heated slightly slower than comparable All-Clad pans, making me question the value proposition of HexClad at that price point. Throughout my testing, which included cooking pasta, eggs, and steak, I couldn’t help but draw comparisons to established brands like All-Clad, which many chefs consider the gold standard in cookware. Ultimately, my experience with HexClad left me feeling that while it’s decent, it might not be worth the investment when compared to other options on the market.
Photograph: Louryn Strampe