Updated on Jun. 04, 2025
HexClad cookware supposedly rolls the best elements of cast iron, stainless steel and nonstick into one pan. We've been testing the hybrid skillet for over a year—here's what we learned.
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My cast-iron skillet has long been my kitchen workhorse—nonstick, oven-safe and capable of searing like a dream. For acidic foods, I reach for stainless steel. For sticky ingredients like eggs, I’ve relied on ceramic nonstick. But when I heard about the HexClad hybrid pan—a pan that claims to combine the best features of all three—I had to try it for myself.
Turns out, I’m not the only one intrigued by this hybrid cookware. Chef Richard Sandoval, the globally acclaimed restaurateur behind Richard Sandoval Hospitality, was also drawn to HexClad for its versatility. “You get the ease of nonstick with the searing power of stainless steel,” he says. “The hybrid surface is a real innovation.” After more than a year of testing, I’ve formed my own opinion—and I’m sharing it all here.
HexClad promises the best parts of stainless steel, cast iron and nonstick pans all in one. Whiley pricey, multiple testers find that it's worth the splurge.
According to Gordon Ramsay, HexClad skillets are “the Rolls Royce of pans,” which is one heck of an endorsement. Lest you worry those words are nothing but a paid celebrity endorsement, know that other Michelin-starred chefs have buzzed about the HexClad pan, too.
HexClad cookware is designed to feature all the positives of cast iron, stainless steel and nonstick pans with none of the negatives. Like cast iron, it’s sturdy, resilient and retains a tremendous amount of heat. Like stainless steel, it distributes heat evenly across the pan’s surface and is not reactive. And, like nonstick pans, it’s, well, nonstick.
HexClad’s patented design relies on a laser-etching process to create a hexagonal pattern on the bottom of a stainless-steel pan. It features a tri-ply construction, an aluminum core and a high-grade nonstick coating that’s infused with diamond dust (!!!) for extra strength. The steel hexagons allow the heat to diffuse across the pan evenly, while the PFOA-free nonstick coating prevents foods from sticking. This cookware is also suitable for all stovetops (including induction!) and is completely oven-safe.
HexClad is sturdy enough to last a lifetime, and as such, the company backs up its cookware with a limited lifetime warranty. However, HexClad is heavier than other cookware on the market, which may not be ideal for some people. (Although it’s still not as heavy as cast iron.)
Three Taste of Home writers have used HexClad skillets in their kitchen for over a year. In that time, they’ve performed almost every cooking task imaginable and tested a wide variety of foods.
I tested the 12-inch HexClad pan. Straight out of the box, the HexClad pan’s similarities to cast iron were immediately evident. This is one beast of a skillet! It’s so heavy, it might just last forever, like how a good cast-iron pan passes down from generation to generation. Unlike cast iron, however, the HexClad’s ergonomic handle makes it easy to lift and hold without much strain on the wrist.
Most of the dishes I make for dinner start by sauteing a little garlic or onion (or both!) in olive oil until golden before adding additional ingredients. So, the first thing I cooked in my HexClad hybrid pan was just that, along with a big mess of greens.
The HexClad pan heated up in about a minute—far less time than it normally takes my cast-iron skillet to reach sautéing temp. Both the garlic and onion cooked evenly to a beautiful golden brown without sticking to the pan. Once I added the greens alongside a big pinch of salt, I confidently tossed everything together using tongs without worrying about scraping or nicking the pan, as I would have with a traditional nonstick pan. The greens cooked down in a flash, with all the liquid quickly evaporating as I swirled the pan.
HexClad cookware could easily handle simple everyday cooking tasks, so I tested it with something that’s easy to foul up if you have the wrong pan. Slowly cooking chicken thighs, skin down, in a skillet should yield shatteringly crisp skin with tender dark meat beneath—but every skillet has its pitfalls.
I’ve found that cast iron does the best job overall with this task, but because skillets tend to heat up unevenly, some thighs brown (or burn) more than others. Stainless steel can produce uniform browning, but the chicken can stubbornly stick to the bottom of the pan. Nonstick pans don’t have this problem, but they are not suitable for the super-hot temperatures necessary for browning meat. Could the HexClad pan offer a solution?
I preheated my pan over medium-low heat for one minute, generously seasoned four chicken thighs with kosher salt and arranged them, skin down, in the HexClad pan. I then left them completely undisturbed for 15 minutes. When I flipped them over with metal tongs, they were perfect: Evenly brown with no signs of hot spots, impossibly crisp and utterly delicious. Nothing stuck, nothing burned. Not only was that good for the chicken but it also made cleanup easy! The HexClad cookware washed clean quickly with soap and water—no scrubbing needed.
Our Product Testing Manager, Annamarie Higley, tested the HexClad for nine months in her own kitchen to address any concerns about long-term use or potential wear and tear.
“One of the comments I’d heard about HexClad pans is that the raised hexagonal pattern wears down over time,” Higley says. “Although I have noticed some of that, as well as discoloration in certain areas, this has minimally affected the nonstick surface or cooking capabilities.”
“I’ve continued to throw challenges at this pan, not even intentionally, because it has become my go-to. I use it daily to cook eggs—a notoriously fickle food that my other favorite, the cast iron, can’t handle,” adds Higley. “There are also some surprising uses at which it’s very successful, like toasting bread for panini. And I still love it for browning and sautéing, too. I have a Caraway Dutch oven that I just adore, but it can’t brown meat the way I’d like, so I always turn to my HexClad for that task. Yes, even if that means creating one extra dirty dish.”
Higley concludes that although she foresees the pan’s non-stickiness (if you will) waning eventually, she doesn’t anticipate easing up on her usage any time soon: “It’ll always be a sturdy, sizable, oven-safe, heat-conductive pan that can handle almost anything. I’m hooked.”
The HexClad hybrid pan offers even heat distribution and rapid heating, but users should preheat the pan and add oil or butter before cooking to prevent any sticking.
Senior Shopping Editor Katie Bandurski has spent the past two years reviewing HexClad gear. “I first tried the Dutch oven and was instantly hooked,” she explains. “Then I ordered a three-piece skillet set, which is now my go-to cookware.”
Katie uses the 8-, 10- and 12-inch fry pans (with matching lids) on a daily basis. She has used them to fry eggs, sear tofu, mix stir-fries, brown chicken, wilt greens—you name it. “After over a year of heavy use, they still look brand new,” Katie says. “I’ve had some slight sticking issues, primarily with eggs, but it’s usually because I didn’t allow the pan to properly heat up or add enough fat.”
Her favorite feature? These hybrid pans aren’t fussy. “I love that I can pull out my stainless steel turner and not have to worry about nicking the coating like I do with ceramic,” Katie explains. “With all the chatter about plastic kitchen utensils potentially being toxic, I love that I can use safer materials without damaging my pans.”
“I’ve tried a lot of cookware—including ceramic, stainless steel, cast iron, carbon steel and good ol’ nonstick,” Katie explains. “The HexClad skillet is hands-down my favorite. It’s sturdy and well-made without the cumbersome weight of cast iron, the delicate coating of ceramic or the sticking issues of stainless steel. Yes, it’s pricey. But when you cook every meal at home on a daily basis, you need to find a reliable pan you love!”
HexClad, Caraway cookware and the Our Place Always Pan have all made waves on social media for their health-conscious cookware that looks good in the kitchen. Then, of course, there’s premium All-Clad cookware frequently used by professional chefs. We compared each brand’s strengths, focusing on quality, durability and versatility.
Both Caraway and HexClad offer cookware in sets and individual pans, making it easy to find exactly what you need. Each brand provides reliable, nonstick construction with metal handles. HexClad cookware is made with aluminum, meaning it’s safe for high-heat use and provides a nice sear. In contrast, Caraway’s ceramic construction heats evenly but risks losing its nonstick coating with high-heat use.
Both brands are easy to clean with minimal effort, but for big messes, HexClad can do in the dishwasher while Caraway cannot. HexClad offers a lifetime warranty, while Caraway’s policy is limited to one year. A 10.5-inch Caraway fry pan costs $95, while a 10-inch HexClad skillet is $149.
We then looked at the Our Place pan. While this pan also has a nonstick surface, stainless steel construction and metal handle, its multifunctional design removes the need for a full set. The pan features a built-in spatula holder, mesh strainer, spatula and various color options—extras that HexClad doesn’t include. Priced at $129, the lidded 10.5-inch Our Place pan costs less than a 10-inch HexClad hybrid pan with a lid, which costs $169.
However, for cooks who prefer a range of pans for different recipes, the Our Place pan may not provide enough flexibility. HexClad stands out by handling oven temperatures up to 900 degrees, whereas Our Place tops out at 450 degrees. In testing, we also found the Always Pan starts to deteriorate after a year of consistent use. HexClad provides a lifetime warranty, while Our Place offers only a one-year limited warranty on ceramic products.
Serious home cooks will compare HexClad and All-Clad cookware. The good news? Both companies make some of the best cookware on the market, and you can reasonably expect whatever pieces you buy to last for years. While All-Clad makes a variety of cookware types, it is best known for its stainless steel. In testing, we found the All-Clad G5 Graphite Core pan does it all. It retains a nice, even heat, features an ergonomic handle and helps even delicate foods, like zucchini, develop a golden hue.
Compared to HexClad, both brands are oven-safe, work with a variety of cooktops, are safe to use with metal utensils and offer limited lifetime warranties. The main difference is price—an 8.5-inch G5 skillet is $180 compared to an 8-inch HexClad skillet that’s $129.
HexClad cookware might be pricey, but it’s worth the money and will pay for itself 10 times over. HexClad’s hybrid pan truly stands out with its versatility. It can handle high-heat cooking, withstand metal utensils and is dishwasher-safe, making it a top choice for tackling tough kitchen tasks with ease. It stands out in a crowded cookware market thanks to its multi-functionality. Plus, it might very well be the last pan you ever buy. Now, I have my eyes on the HexClad knife set and wok!
Level up your cookware with this editor-approved hybrid pan. It really does do it all!
Pick up the 12-inch HexClad hybrid pan on Amazon or the brand’s website. It retails for around $180, but you can often find it on sale. Once it arrives, all that’s left to do is pick your favorite recipe and start cooking like Gordon Ramsay!
HexClad pans are designed to be scratch-resistant, even when used with metal utensils. According to Chef Sandoval, his team uses them with “metal spatulas, high BTU burners—you name it—and it still performs like new.” That said, using knives or other harsh tools can still cause damage, so some care is advised.
Yes—most HexClad cookware is oven-safe up to 900°F (minus the lids, which are safe up to 400°F). That makes them ideal for dishes that go from stovetop to oven without a hitch.
Time will tell, but these pans are built to endure. In professional kitchens, Chef Sandoval notes that his team’s HexClad pans have held up under serious wear and tear. They also come with a limited lifetime warranty—just make sure to follow the brand’s care instructions.
If food is sticking, it’s likely due to improper preheating or using too little oil. Even with HexClad’s hybrid surface, Chef Sandoval recommends ensuring the pan is hot before adding ingredients—especially proteins like fish or scallops, which the pan sears beautifully when used correctly.
Yes, HexClad pans are free from toxic chemicals like PFOA. The brand uses a proprietary laser-etched stainless and nonstick surface that’s safe for everyday use, even at high temperatures.
If you’re looking for a single pan that can do it all—sear, sauté and simmer—many cooks would say yes. Chef Sandoval calls the 12-inch skillet his go-to recommendation: “It covers a lot of ground. Whether you’re doing one-pan dinners or weekend brunch, this is the piece to start with.” For home cooks who want performance and durability, it may just be worth the investment.
Alison T.S. Robicelli has over 12 years of experience as a professional chef and recipe developer and 10 years of full-time writing under her belt. She has written two cookbooks and contributes to cooking, baking and kitchenware content at Taste of Home, Bon Appetit, Food & Wine, Eater, The Takeout and The Washington Post. Given her extensive expertise in cooking, kitchen tools and the food industry, she is an excellent choice for reviewing HexClad cookware.
Annamarie Higley oversees Taste of Home‘s product testing efforts. In her time with Taste of Home, Family Handyman and Reader’s Digest, she has reviewed hundreds of kitchen tools and appliances, giving her an in-depth knowledge of all the best features and brands.
Katie Bandurski is our on-staff HexClad expert. To date, she has reviewed almost everything the brand has to offer, including skillets, a wok, a Duch oven, a knife set, a pizza steel, a griddle and pepper mills. Her HexClad reviews are thorough, honest and provide insight into how the products hold up over time.
To add even more authority to this review, we interviewed Chef Richard Sandoval, founder of Richard Sandoval Hospitality, which operates over 60 restaurants worldwide. His firsthand insights into how HexClad performs in demanding professional kitchens bring valuable perspective for both home cooks and culinary pros.
