Hybrid Nonstick 6-Piece Frying Pan Set, 8, 10 and 12-Inch Frying Pans with Tempered Glass Lids, Stay-Cool Handles, Dishwasher and Oven Safe, Induction Ready, Compatible with All Cooktops

I deliberately waited before writing this review. I wanted to be certain I wasn’t simply being a fanboy because Gordon Ramsay endorses the brand. I needed my own, honest opinion—and here it is. I have a background in culinary arts and have lived a hard life in professional kitchens. For years, my wife selected our cookware, then understandably complained that I was destroying it. She wasn’t wrong. For over two decades, I cooked on Pampered Chef Pro cookware and hated every minute of it. I even had an entire set replaced under warranty—only to destroy the replacement as well. We were trapped, having spent thousands of dollars on cookware that simply couldn’t handle real cooking. When I first read reviews of the original generation of HexClad, I hesitated. I had no interest in being burned again—especially by cookware potentially made with questionable chemicals. So I paused. When I learned HexClad had redesigned and improved their products, I decided to give them a serious look. Cooking with these pans instantly transported me back to my line cook days—when you know, without question, that you’re holding true professional-grade equipment. Using them honestly feels like a Jedi wielding a lightsaber. The pans have a solid, medium-heavy weight that inspires confidence, comparable to cast iron in strength, yet without the downsides. They deliver a flawless sear without devouring your food. Heat control is exceptional—steady at high temperatures and responsive at low. Most importantly, they cook evenly, which is a complete game changer when your family is accustomed to fine-dining quality meals at home. There are no more excuses about inferior cookware in this kitchen. Bottom line: these pans are not cheap—but they are absolutely worth the money. The quality lives up to the hype. If you’re on the fence, stop shopping. Don’t buy anything else. This is it.

Absolutely the best pans we have ever purchased. Sturdy. Non stick. Easy clean up. Do not warp. Will never have to purchase pots and pans again. Worth the price. You get what you pay for

These pans are amazing and clean up is effortless; no more scorched bottoms you have to scrub!

Well constructed and heats up evenly and fast! I have to change the way I cook. Much less gas is needed to cook in these pans. They feel solid and heavy the way a quality product should feel. They are beautifully ornate. I could not be happier. Read the 1 star comments and believe the expectations are too high because of the cost. Wait until the pan is well seasoned (Cook with oil every time). Be cautious of too much scrubbing at the onsite. Any veteran cook will tell you this. Let the pours get filled in just like a fine cast iron pan. What counts is how effectively it handles heat, the non stick part is a benefit but not guaranteed. If my experience changes I will update my comment because the reviews are very important when considering a purchase. But I try to be fair. So far a couple of ruined fried eggs but that was because the pans are not fully seasoned yet and I am used to needing more heat. The handles are solid and the covers are well made. The pan design is beautiful. Perfect Christmas present. I can imagine Gordon Ramsey chastising me for being the problem so I will reserve judgement until I have owned them a while :))

If I'd only had YouTube to assist in my purchase decision, I'd have never bought these pans. Everyone is a critic. Everyone complains the pans aren't non-stick. It also turns out that none of these people giving the pans terrible reviews seem to have the faintest idea how to cook in the first place. If you dump scrambled eggs into a dry non-stick pan of any make or model, they're going to stick. And probably burn. Every single YouTube review tries the "egg test" by putting an egg into a hot, dry pan and guess what happens? If you dump frozen ravioli into a dry non-stick pan, they aren't going to thaw, much less cook, and they'll have scorch marks. If you try to make fried rice in a non-stick wok but don't use a drop of oil, the rice is going to stick and burn. If I tune into your HexClad product review and you tell me that you had to go to the store to buy vegetable oil to season the pans because you don't normally use any in your cooking, I'm going to turn that video right off. So here's the deal: Are HexClad non-stick pans? Yes. And also no. They are hybrid cookware. But they are unique hybrid cookware unlike any I've owned or tried. Must you use some oil in your cooking? 100% yes. It's actually in the instruction sheet that comes with the pans. Also, it's proper technique. How else are you going to ensure proper heat transfer to the food? Again, think about what you're buying here: hybrid cookware. A hybrid of what? A hybrid of non-stick cookware, which, no matter the brand, still will require some kind of oil or fat to be properly non-stick, and of stainless steel cookware, which most definitely requires oil or fat to be non-stick. The bottom line on this whole "they aren't non-stick" nonsense is that they most certainly are. When you want them to be. When you use proper cooking techniques. Now, how did they work out for me? I'm not a chef. I'm a home cook. But I like to think I'm an above average home cook. Two of my good friends are foodies. One of them actually is a chef. The other is a skilled home cook and recently purchased a set of HexClad, which he really likes. We often cook and eat together. First test, after following the seasoning instructions, was with the 12" pan. I made sichuan chicken using boneless, skinless chicken thighs. While skeptical at first, I heated the pan on medium low as instructed, thinking no way is this going to be hot enough. With a little oil in the pan once it came up to temperature (within 2 minutes at that), the chicken cooked and even browned. Developed a nice sear on the outside. Beautiful, gorgeous color. And yet, when turning the meat it released from the pan with zero resistance and no residue left stuck on the pan surface. Removing the chicken, I added a tbsp more oil and in went the peppers and onion. Again, a gorgeous result. Nice searing and no sticking. Added the meat back, added sauce, and the same meal I had prepared the night before in my quality non-stick skillet actually looked far more appetizing. And it was delicious. I dare say, even better due to the increased Maillard reaction over standard non-stick pans. Clean up entailed a wet sponge and a gentle wipe and rinse and it was clean. Nothing stuck. No discoloration. Soap and water finish. After enjoying my meal, I just had to know if the pans were going to pass the test that would make them a keeper for me: the French Omelette test. So I heated up the 10" pan, scrambled and seasoned three eggs, and threw a knob of butter into the pan. Medium low heat was plenty enough to get the job done. I worked quickly, keeping the eggs moving to avoid forming large curds. Once nearly set, I began rolling. The egg came away from the pan without a single stick, and without even the need to add more butter to release it as I would in my regular non-stick pans. Perfect, soft, yellow (not browned), creamy French Omelette. Clean up was a non-event. Aside from a bit of butter there wasn't anything for the soap, water, and sponge to remove. This test sealed the deal for me. I have other decent pans: All-Clad D3 12" and 10" pans, and three non-stick Oxo 8", 10", and 12" pans (top rated by America's Test Kitchen). The All-Clads can work okay, but they were mostly a disappointment. They take too long to heat up, the heat dissipates quickly when food is added, and they have cold spots around the outside where there isn't direct flame. The Oxo pans are actually pretty great, but they have rubber handles which can't go into the oven, and even medium heat just isn't hot enough. Not the pan's fault, but you'll never get a sear on a non-stick surface. My goal here was to have ONE set of pans that could get proper searing, could be used in the oven, and still have non-stick properties. I have achieved that goal with the HexClad pans. My All-Clad and Oxo pans will be gifted to someone. I have no need for them anymore. Handles: Nice, fat handles on the HexClad that don't turn in your hands or get hot. The worst thing about the All-Clad D3's are the handles. I have nearly dumped the contents of both pans when tossing as the handles rotated in my palm. They are the absolute worst. I absolutely LOVE the HexClad handles. Lids: Every HexClad pan came with a nice, glass lid that fits perfectly, and has a steam vent. All-Clad? Because my D3 set didn't come with lids initially, All-Clad doesn't and won't sell them separately. I called All-Clad when I got them and asked if they'd sell me some lids and they basically told me to go pound sand. They were actually rude and dismissive. Heat distribution: As mentioned, the All-Clad D3's didn't evenly distribute the heat to the outsides of the pan surface that weren't directly over flame, nor did they keep the heat when food was added. Even cranking the flame up to high was never enough to get a good sear. Not so with the HexClad. I was sure that the warning to not heat them above medium had something to do with the non-stick surface (and it might), but it's just not necessary to go any higher. The outsides of the pan are just as hot as the middle and they sear so well, keeping their heat even as food is added. They perform almost like carbon steel or cast iron in this regard. Non-stick: Covered this, but it bears repeating that these actually are non-stick when used properly. Appearance: They're gorgeous, aren't they? My friend's set has no discoloration after several months of daily, hard use, and he's never had to use Barkeeper's Friend or any scouring. They are absolutely stunning under the LED cook lights of my hood. Prettier by far than the All-Clad. I've ordered the 2, 3, and 8 QT pot set, which arrives tomorrow, and expect to be equally happy if these pans are any indication. I also have a 10" wok arriving next week for my near daily stir fries. At some point, I may also add a 1 QT pot and 7 QT deep saute. The bottom line is that these pans aren't going to miraculously make you cook better. But they WILL reward good technique with superior results. I was skeptical coming into this that I wouldn't like them nearly as much as what I already had but any hesitation is gone. The hype is real with this tech.

Excelentes los sartenes

These pans are great. They are no stick and the quality is excellent

I bought these pans as a present for my wife and she was over the moon with their quality and finish. The precision of the manufacture really impressed me and I would recommend this cookware to anyone wanting excellence and food cooked to perfection. The lids were a perfect fit and made cooking a pleasure .

Juego de sartenes HexClad ,Excelente producto lo recomiendo mucho, no se van a arrepentir

I was super hesitant to buy these. They are expensive. My husband was ready to throw our stainless steel frying pans into the front street and run them over.if you add up how many times you buy cheaper frying pans throughout the years, these probably turns out cheaper. So I agreed to get them. They are heavier pans. It is weird to me that we had to season them similar to the way you season cast iron. But the food you cook in them slides off so easily you barely have to touch the pans to move the food. They wash so well, too. Definitely 100% worth buying if you can afford the investment right now.