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Updated Sep. 11, 2024
Eyeing HexClad reviews to see if the trendy cookware brand is worth the splurge? We tested cookware, knives and accessories for over a year to see what's worth buying—and what you can skip.
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Buying cookware used to be pretty simple. You’d walk into a department store, look at a handful of options and make your selection. Today, consumers are inundated not just with brick-and-mortar availability but a bevy of online options. And, thanks to social media platforms like TikTok and Instagram, there are plenty of viral finds, too. Modern cookware isn’t just about performance—although, of course, that’s still a crucial factor. Today’s pots and pans also focus on aesthetics, healthy materials and sustainability.
“Consider cookware that matches your cooking style, not just your budget,” says Executive Culinary Director Sarah Farmer. “Ask: Is the cookware compatible with your stovetop? Do you plan to use the cookware for recipes that require finishing in the oven? If so, check the heat resistance. The limit for most nonstick pans is 500 degrees. And if you’re on a save vs. splurge budget, look for the heavier cookware in your price range, as it’s more durable and cooks more evenly than lightweight pieces. You might need to shell out a few more dollars, but the splurge is worth it in the long run.”
With so many criteria to consider, picking a pan in 2024 can feel dizzying. That’s why I was thrilled to find a brand that, after over a year of firsthand testing, lives up to the hype. Say hello to HexClad.
There’s a good chance you’ve already seen HexClad cookware on your FYP or in a demonstration at your local Costco. It’s notoriously endorsed by celebrity chef Gordon Ramsay. Admittedly, celebrity products typically make us skeptical. But just like the Drew Barrymore Walmart appliance line, HexClad really does live up to its claims.
What sets HexClad apart is its patented hybrid technology that allows you to sear steak and gently scramble eggs in the same pan. It requires a slight learning curve to get used to. Like cast iron, HexClad needs to be seasoned with oil before the first use and again if the nonstick performance starts to slip. (For most consumers, cooking with the pan regularly is enough to keep it in good shape). Plus, you still need to use a small amount of fat when cooking. Otherwise, delicate foods like eggs will stick.
HexClad cookware is pricey, although it’s on par with other brands like Caraway and All-Clad. Plus, you can frequently find HexClad sales, especially on product bundles.
Over the past 18 months, I’ve tested a lot of HexClad products. I’ve reviewed three skillets, a Dutch oven, a wok, the knife set, a market tote, a pepper mill and a pizza steel in my home kitchen. The following HexClad reviews are my personal recommendations about what’s worth the hype and what you can skip.
Pros:
Cons:
I’ve used many types and brands of cookware, and the HexClad skillet is my all-time favorite. It’s truly a Goldilocks pan, combining elements of stainless steel, cast iron and nonstick. I love that it doesn’t need to be babied—I can use sky-high temperatures and metal utensils, no problem.
I’ve tested the 8-, 10- and 12-inch pans with lids. This trio of sizes provides versatility for anything my husband and I can dream of cooking. I reach for the 8-inch pan to fry a few eggs or sear a veggie burger. The 10-inch gets the most use in our kitchen, charring veggies, wilting greens and reheating leftovers. The 12-inch has plenty of space for cooking big-batch meals, tossing pasta dishes and flipping pancakes.
Best of all, these pans are a cinch to clean. While technically dishwasher safe, I prefer to hand-wash mine. And truly, it’s a breeze. Even saucy, sticky, stuck-on bits from last night’s dinner come off with a sponge, soap and water. On rare occasions, a pinch of Kosher salt will scrub away stubborn food with minimal elbow grease.
Plus, I’m not the only staffer who loves these pans. Writer and cookware expert Allison Robicelli says in her HexClad skillet review: “HexClad cookware might be pricey, but it’s worth the money and will pay for itself 10 times over. Not only does the hybrid pan do the work of three other pans, but it’s also built to last. It might very well be the last pan you ever buy.”
Pros:
Cons:
Don’t sleep on a wok—this versatile piece of cookware is not just for stir-fries. In the eight months I’ve owned a HexClad wok, it’s come in handy for cooking root veggie hash, rice dishes, frozen Trader Joe’s meals, dumplings and pan-fried noodles. I haven’t even scratched the surface of deep frying, braising, steaming and poaching—the uses are endless!
I have the 12-inch wok with a glass lid, but you can also order a 10-and 14-inch version. Like the skillets, a HexClad wok gets nice and hot while providing a nonstick surface. What sets it apart from other cookware, like the Dutch oven, is its signature shape. The high walls protect your hands and stovetop from oil splatters when cooking on high heat. Plus, the generous capacity allows for big-batch meals. I also love that the pan walls are a little cooler than the scorching hot bottom that’s in direct contact with the stove. This makes it easy to protect fragile veggies from overcooking.
Allison also reviewed the HexClad wok and agrees it’s a one-pan wonder. “The HexClad wok is a stellar pan that can handle just about anything you care to throw at it, and it’s easy to clean, too,” she says.
Pros:
Cons:
The 5-quart Dutch oven was my introduction to HexClad hybrid cookware. I had previously only used ceramic or cast iron ovens, and the HexClad was an ideal compromise. I immediately used it to pan-fry tofu and bake Dutch oven bread, but in the months that followed, it became the most versatile piece in my kitchen. Today, I continue to rely on this pan to boil water for pasta, simmer one-pot meals, stir together Rice Krispie treats, prep big-batch soups and chilis and steam veggies.
Unlike ceramic, it’s suitable for use on high heat and with metal utensils. And the HexClad weighs considerably less compared to cast iron. After 18 months of consistent use, the pan shows minimal signs of wear—save for a slightly less nonstick coating. You can get the full scoop in my HexClad Dutch oven review, but I anticipate this vessel lasting for many more years.
Pros:
Cons:
If I was forced to pick just one HexClad item to keep in my kitchen, it would be the 7-piece knife set. As I explain in my HexClad knives review, it took me years to upgrade my cheap, flimsy tools for a quality knife set, and the difference is night and day.
Made of Damascus steel, this set features an 8-inch chef’s knife, 7-inch Santoku knife, 5-inch utility knife, 3.5-inch paring knife and 8-inch serrated bread knife, plus a honing steel and magnetic walnut knife block. In my year of daily use, I’ve found HexClad knives cut through even the most difficult foods, like butternut squash, as if they were, well, butter. The ergonomic handles feel comfortable in my petite hands, and there’s a blade suitable for any cooking task.
They’re also easy to clean. Even after some abuse—like forgetting to dry them after washing or leaving them covered in brownie crumbs for a few days—they easily wipe down. I also have noticed zero rust spots or handle cracks.
As an added bonus, HexClad knives are incredibly aesthetic. Many guests have commented on the magnetic knife block storage solution and the eye-catching, green pakkawood handles.
Pros:
Cons:
I removed the air fryer oven on my countertop six months ago, and I don’t even miss it. The HexClad pizza steel works just as well to crisp up sweet potato fries, chicken nuggets, veggies, egg bites, frozen appetizers—you name it. It also transforms frozen pizza into restaurant-quality pies that rival those from my outdoor pizza oven.
This 4.5-pound steel is oven-safe up to 900 degrees Fahrenheit and extremely versatile. Its fast, even heating ensures foods get golden brown in record time. (I often pull my eats before the oven is even done preheating.) Plus, it includes the iconic HexClad technology that keeps food from sticking. Cleaning is easy, requiring just a simple swipe with a sponge. Just be sure to transfer to a pizza peel before cutting your pie as the steel is not suitable for use with sharp utensils.
So far, I’ve only used the pizza steel in my regular oven, but I look forward to trying it out on the best Traeger grill in the near future.
To find the best HexClad gear, we started by researching the most popular products. Then, we called in samples and started using the products in our home kitchens on a daily basis. Each item was evaluated on the following criteria: packaging and delivery, first impressions, quality and durability, cleaning and value. Since cookware has a tendency to wear quickly, each item was thoroughly tested for at least six months before making any decisions.
I personally tested all the products in this roundup, but other Taste of Home staffers, like writer Allison Robicelli and Product Testing Manager Annamarie Higley, tried select items in their kitchens, as well. Together, we compiled our experiences to identify the products worthy of a HexClad review.
I’ve reviewed gear, gadgets and gifts for Taste of Home for over five years. As an avid cook and baker, I put products through the paces in my home kitchen. To date, I’ve tested cookware from GreenPan, Caraway, Lodge, Le Creuset, KitchenAid and, of course, HexClad. Like any consumer, I’m looking for the ideal blend of quality, safety, performance and price. The HexClad gear recommended in this article has been intertwined with my daily cooking routines for six to 18 months, depending on the product. And I’m not the only cookware enthusiast on staff. Our Product Testing Team has tested the best ceramic cookware and stainless steel skillets so you can shop with confidence.
In my experience, yes. The cookware is sturdy and heats evenly, providing a surface for everything from searing meat to scrambling eggs. Other items, like the pizza steel and knife set, make food prep a breeze. While pricey, I’ve been testing HexClad for over a year, and they’re still going strong. Plus, many items come with a lifetime warranty.
Per the brand’s FAQ page, HexClad cookware should be seasoned before the first use over medium-low heat with 1 teaspoon of vegetable oil. Let heat for a minute or two, then voila! The pan is ready to go. Over time, the fat in the foods you cook will continue to re-season your pan and keep it in tip-top shape.
HexClad hybrid cookware includes six core components. First, the signature hexagon-shaped, stainless steel ridges on the interior of the pan give you that oh-so-delicious searing power. Between the steel peaks are nonstick valleys that ensure your food doesn’t cling to the pan. The body of the pan is comprised of a steel base (for compatibility with gas, electric and induction cooktops), an aluminum core for even heating and a stainless steel exterior. Finally, the stay-cool handle protects you from accidental burns.
I find that hand-washing is the easiest way to clean HexClad pans. Simply rinse soon after cooking (once the pan has cooled, of course), and most food debris slides right off. For tougher messes or stuck-on food, let soak for a few minutes, then gently scrub with a sponge. A sprinkle of coarse salt tackles any stubborn bits. Per the manufacturer’s instructions, you can also use steel wool, but I have not found this necessary.
Technically, yes. But the high heat of a dishwasher can damage even the toughest coatings. Since HexClad cookware is so easy to wash by hand, I haven’t found it necessary. The knives are not dishwasher safe.
Originally Published: August 28, 2024
