Is HexClad Cookware a Scam?

As someone who cooks often and hates throwing away old cookware I've learned that I trust oil a lot more than I trust pans.

I had a Hexclad pan and after a couple of years, the surface started to show scratches and food started to stick. I contacted Hexclad and they asked me to send in some photos of the pan with scratches. They actually honored the lifetime warranty and sent me a new pan. I have been using this new pan for another two years now and so far so good.

On this season of Hells Kitchen they swapped all the nonstick pans for Hexclad and on a recent episode there was a big problem with the scallops sticking. Ramsey was very careful not to trash his brand deal while also not being able to come up with a solution lol.

I was very close to shelling out for Hexclad, but was convinced at the last minute to get a carbon steel pan for 40 bucks. So glad I did. I seasoned it and treat it like a cast iron and it works great. It can take high heat, metal utensils, and it gets really hot very fast. It sears great too. While it's not pure nonstick, when properly oiled and seasoned, nothing sticks.

That fork scraping the teflon pan gives me an anxiety attack.

I think the core of the problem is that people don’t want to admit that nonstick pans are basically disposable products with a limited lifespan. So the thought process is that if you spend a load of cash then maybe it will last longer. Really I think we just need to be less afraid of using oil because a sufficient amount isn’t that terrible for you.

This is the best review I've seen on Hexclad. I made the decision to choose stainless steel cookware. It took a little practice, but Im happy I did it. I was almost convinced by Hexclad marketing tactics, but I got sick and tired of cookware coatings wearing out. Your video was the icing on the cake for my decision. No coated cookware will last forever.

I stopped using PTFE (Teflon) coated cookware many years ago. Dug out the old Wagner, Erie, Griswold pans and began the process of reeducating myself on what my grandmother had taught many years ago. Sure, cast iron is not nearly as convenient as a PTFE coated pan and requires more attention to heat control but what I've learned over the years form working with PTFE in the industrial space has led me, in part, to make the lifestyle choice.

Plastics Engineer here. Unbiased, credit given where due, and extremely accurate material science information tailored to the masses. Incredibly well said Chris, feels like I'm back in school again...

Amazingly, Youtube stuck the ad for Hexclad pans before this video started!

That sober good reply to the hype! I love this! I am a cast iron guy ! Thinking this could be worth the money learned what seasoning a pan? Bought a cast pan 50 years ago and use it every day by most chefs too. The weight you can beat, the cost of using you can't, or health issues of the pan itself in good use. I love to cook and love science in the content of this. Thank you.

Thank you for the up front and honest review! I've seen enough of these commercials to wonder, but I know when it comes to non stick, you don't get the best of both worlds. I use a combination of stainless steel and old school (pre 40's) cast iron, and I have one non stick that I use for the delicate stuff. everything else is steel or iron, and I've never had issues.

I'm a HexClad owner, the comment you made at the end "reasonably non-stick, easy to clean and durable enough for misuse" applies to me perfectly. I burn seasonings, cook while drunk, etc. and HexClad has been awesome for me in that regard

I bought a set of these pans shortly before Gordon started pushing them. I knew they were not traditional non-stick, but more decent quality stainless with some non-stick properties. With what I use them for they perform very well. They heat very evenly, cook evenly, and have been very durable. I can cook things that would stick terribly on regular stainless without too much trouble. All that said, their marketing is absolutely misleading, and if you buy these pans expecting traditional non-stick you WILL be disappointed!

Really well made video! Learned more than I was expecting and you kept my attention. Awesome!

Interesting video, I appreciate the detail about these pans as I was looking into getting one. But, I'm surprised no one else has commented on your use of a metal fork on your nonstick pan! 😮

I thought these pans were just a magic texture on steel and didn't know they were Teflon. I'll stick with my cast iron and stainless steel. Thank you for the info! If anyone out there is having trouble cooking eggs on stainless steel heat your pan without oil and throw some water on it, if the water skitters around and doesnt stick and evaporate immediately then you're ready for oil and eggs.

I did not expect to be so impressed with the review and explanation. I'm an ok home cook, but also a bioorganic chemist, so this was pure joy for me to watch.

Thanks for this! I’ve been intrigued about this cookware. I will say, I was surprised you took a fork to your non-stick. I’ve had an Anolon Nouvelle Cooper non-stick set for 10+ years and the coating is still great - I never use metal utensils on them and I cook a lot. I did lose a couple to non-stick spray damage at one point but even the Zwilling/Henkle pans i replaced them with have held their coating nicely for a number of years.

Since the coatings are the same for all HexClad cookware- pots and pans, I decided to get two of the pots because the old pots that I had actually needed replacing and I felt that I could use the HexClad pots as a skillet to test how well they would work for me. So glad I took that approach. Honestly, though the HexClad pans are really good, it's the fact that it isn't as non-stick as they claim. Sure, with enough butter or oil, should not be a problem - I am looking for something I can use very little oil. No, I don't want to use cooking spray on my pans as I feel it leaves a chemical taste on the foods. I could be wrong or have bought the wrong sprays. As far as being a pot, it works absolutely amazing. When I do fry things in the pot, it works out really well... such as ground beef, turkey or pork. I tried a steak in it once and it turned out good. But as far as a frying pan goes (I have three cheapies that are still holding up - will have to replace in probably a year or so) I have my doubts that it is actually the best frying pan on the market and it sure is very expensive. I think I will go with Le Creuset's cast iron Teflon coated pans. Or I might just get some higher-quality Teflon pans. One thing we all have to remember is that with Teflon pans, they are designed to be disposed of when they start breaking down. The one amazing thing that I do find with the hex clad, is how easy it is to clean up and how easy it is to pour sauces out of the pots. When you pour, they don't drip down the sides. I also have a Zega Pot that is like cooking in a thermos. It's a huge pot, but once it gets heated you turn off the stove and the pot will remain hot and cooking your food for over an hour if needed and will keep your food hot for at least four hours. Very well insulated and comes with a thermometer that talks to your phone.