Anyone here use HexClad™ pans?

Botch

 
These things keep popping up as advertisements on some websites, and they've got pretty good ratings online and "celebrity chef endorsements", fwtw.  
I only have/use one true non-stick pan, a 12" frypan.  I use it for my bacon-n-eggs in the morning, any fish that I fry, and the occasional grilled-cheese.  
My T-fal frypan is about due for its every 5, 6-year replacement; I don't mind paying $40 every 5 years, but I'd rather pay $80 just one more time, IF it lasts longer than I do (I got burned badly by those "ceramic" non-stick pans).  They are PFOA-free, and you can use metal utensils with them, which would be great.  
Anyone use these?  

The Cen-Tex Smoker

We use the black cube (same tech).  We really like them for things you would use a steel pan. Great for pan searing but not great for eggs. We have a few regular non-stick pans for eggs but use the black cubes for almost everything else. The really do sear hard, deglaze etc like a steel pan and clean up really easy. You can clean them with steel wool too. Cool technology and it works pretty much as advertised (I’m sure they show burned caramel sliding out or something- that is not the case) 

Edit to add you can put them in a 450 degree oven as well. That is true

Botch

The Cen-Tex Smoker said:

We use the black cube (same tech).  We really like them for things you would use a steel pan. Great for pan searing but not great for eggs. We have a few regular non-stick pans for eggs but use the black cubes for almost everything else. The really do sear hard, deglaze etc like a steel pan and clean up really easy. You can clean them with steel wool too. Cool technology and it works pretty much as advertised (I’m sure they show burned caramel sliding out or something- that is not the case) 

Edit to add you can put them in a 450 degree oven as well. That is true

Do they stick?  And if so, do you have any fat in the pan first?  

The Cen-Tex Smoker

Botch said:

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The Cen-Tex Smoker said:

We use the black cube (same tech).  We really like them for things you would use a steel pan. Great for pan searing but not great for eggs. We have a few regular non-stick pans for eggs but use the black cubes for almost everything else. The really do sear hard, deglaze etc like a steel pan and clean up really easy. You can clean them with steel wool too. Cool technology and it works pretty much as advertised (I’m sure they show burned caramel sliding out or something- that is not the case) 

Edit to add you can put them in a 450 degree oven as well. That is true

Do they stick?  And if so, do you have any fat in the pan first?  

They stick way less than a steel pan and more than a straight non-stick. But they clean really easily. I use them like a steel pan. I use a little oil when searing. You need it to stick a little so you get fond when you sear. It’s actually engineered to stick, but not as hard as a steel pan, and still be easy to clean up.  That’s what makes them so good. You can get great fond but they deglaze perfectly and clean up really easily. 

Photo Egg

They look cool!

SonVolt

No personal experience but in a recent David Change video he whips one out of his friend's cabinet and says "I HATE these pans". 

GrateEggspectations

I get that non-stick pans are probably mucho convenient, but are they really that much better than a well-oiled CS or CI Pam that’s been heated to the correct temp? Genuine question, as I’ve never owned one. When I’ve had my non-non-stick pans stick, it’s user error - because I haven’t oiled enough or haven’t dialled in the right temp. 

The Cen-Tex Smoker

SonVolt said:

No personal experience but in a recent David Change video he whips one out of his friend's cabinet and says "I HATE these pans". 

Yeah- these are definitely made for the home cook. I don’t see Thomas Keller rolling these out at French Laundry ha ha

The Cen-Tex Smoker

GrateEggspectations said:

I get that non-stick pans are probably mucho convenient, but are they really that much better than a well-oiled CS or CI Pam that’s been heated to the correct temp? Genuine question, as I’ve never owned one. When I’ve had my non-non-stick pans stick, it’s user error - because I haven’t oiled enough or haven’t dialled in the right temp. 

This is way more about the clean up than being “non-stick”. As mentioned above, they are not non-stick pans. They murder eggs and fond sticks to the pan very well. However, when you are done, instead of breaking out the steel wool and bar keeper’s friend, you spray it out with water and wipe it clean. 

The Cen-Tex Smoker

I’ll sear up a chicken breast later and post the pics here

Botch

GrateEggspectations said:

I get that non-stick pans are probably mucho convenient, but are they really that much better than a well-oiled CS or CI Pam that’s been heated to the correct temp? Genuine question, as I’ve never owned one. When I’ve had my non-non-stick pans stick, it’s user error - because I haven’t oiled enough or haven’t dialled in the right temp. 

In my case, it's all about the heat.  I start bacon at med-low, finish it at low and cook the eggs at that temp too.  Every time I see a guy on EweTube fry an egg in a wok, its gotta be twice the heat that I use (one of these days I'll try cooking an egg in my wok, both at my, and high, temps; see what happens).  

caliking

Botch said:

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GrateEggspectations said:

I get that non-stick pans are probably mucho convenient, but are they really that much better than a well-oiled CS or CI Pam that’s been heated to the correct temp? Genuine question, as I’ve never owned one. When I’ve had my non-non-stick pans stick, it’s user error - because I haven’t oiled enough or haven’t dialled in the right temp. 

In my case, it's all about the heat.  I start bacon at med-low, finish it at low and cook the eggs at that temp too.  Every time I see a guy on EweTube fry an egg in a wok, its gotta be twice the heat that I use (one of these days I'll try cooking an egg in my wok, both at my, and high, temps; see what happens).  

An egg fried at higher temp, in something like a wok, is a different animal. The edges of the white tend to get crispy/crunchy, and delicious. The bottom of the yolk can get firm, but the rest of it may be runny vs. custardy. Definitely has its place in the universe, and is worth playing around with IMO. 

Botch

Thing is, my fried eggs have exactly the same: crispy edges and a runny yolk. Just cooked slower.  
If they're headed toward a pan of hashbrowns and chorizo, and topped with cheese, into the toaster oven, I pull them as soon as the bottom is firm enough to pick them up.  If they're headed directly to the plate, I cover the pan with a lid, and as soon as the white film over the yolk just begins to haze, they get flipped, kill the heat, and cover for 30 seconds.  Perfect and runny!  

The Cen-Tex Smoker

The Cen-Tex Smoker said:

I’ll sear up a chicken breast later and post the pics here

Got busy and didn’t thaw out the chicken. I’ll do tomorrow for lunch

caliking

Botch said:

Thing is, my fried eggs have exactly the same: crispy edges and a runny yolk. Just cooked slower.  
If they're headed toward a pan of hashbrowns and chorizo, and topped with cheese, into the toaster oven, I pull them as soon as the bottom is firm enough to pick them up.  If they're headed directly to the plate, I cover the pan with a lid, and as soon as the white film over the yolk just begins to haze, they get flipped, kill the heat, and cover for 30 seconds.  Perfect and runny!  

This just made me very hungry…

Legume

GrateEggspectations said:

I get that non-stick pans are probably mucho convenient, but are they really that much better than a well-oiled CS or CI Pam that’s been heated to the correct temp? Genuine question, as I’ve never owned one. When I’ve had my non-non-stick pans stick, it’s user error - because I haven’t oiled enough or haven’t dialled in the right temp. 

caliking

@Botch - for eggs fried on high heat, the crispy/crunchy edges look like this=  



(pic Raichlened from Serious Eats)

Botch

caliking said:

@Botch - for eggs fried on high heat, the crispy/crunchy edges look like this=  



(pic Raichlened from Serious Eats)

Are you trying to make me drag out my stupid camera at 06:07 tomorrow morning, to show you the same damn thing?!??
This used to be a much friendlier place.  
 
 
  

caliking

Botch said:

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caliking said:

@Botch - for eggs fried on high heat, the crispy/crunchy edges look like this=  



(pic Raichlened from Serious Eats)

Are you trying to make me drag out my stupid camera at 06:07 tomorrow morning, to show you the same damn thing?!??
This used to be a much friendlier place.  
 
 
  

Not at all   Just wanted to confirm we were talking about the same thing. 

Ozzie_Isaac

Botch said:

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caliking said:

@Botch - for eggs fried on high heat, the crispy/crunchy edges look like this=  



(pic Raichlened from Serious Eats)

Are you trying to make me drag out my stupid camera at 06:07 tomorrow morning, to show you the same damn thing?!??
This used to be a much friendlier place.  
 
 
  

Yes, that is exactly what we want.  I say no way you get the same puffy white and crisp edges of a high heat wok cooked egg.

Ozzie_Isaac

@Botch standing by

RyanStl

I saw an ad for these and was intrigued. I'll stick with my SS 

danv23

I can fully endorse these. The quality is excellent for $250.  They should be double that price!

https://www.costco.com/ninja-foodi-premium-hard-anodized-12-piece-cookware-set.product.4000022244.html

Botch

danv23 said:

I can fully endorse these. The quality is excellent for $250.  They should be double that price!

https://www.costco.com/ninja-foodi-premium-hard-anodized-12-piece-cookware-set.product.4000022244.html

Huh, I didn't think iron or steel could be anodized, but Wikipedia sez they can.  I learned something today.  

paqman

Botch said:

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danv23 said:

I can fully endorse these. The quality is excellent for $250.  They should be double that price!

https://www.costco.com/ninja-foodi-premium-hard-anodized-12-piece-cookware-set.product.4000022244.html

Huh, I didn't think iron or steel could be anodized, but Wikipedia sez they can.  I learned something today.  

The description says it is made of aluminum, what makes you think it is iron/steel?

Botch

paqman said:
The description says it is made of aluminum, what makes you think it is iron/steel?

Well, the description said the set was compatible with all cooktops, but Induction burners only work with iron/magnetic steel.  Maybe they have a steel disk embedded in Aluminum?  (first time I'd've heard of that)  

HeavyG

Botch said:

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paqman said:
The description says it is made of aluminum, what makes you think it is iron/steel?

Well, the description said the set was compatible with all cooktops, but Induction burners only work with iron/magnetic steel.  Maybe they have a steel disk embedded in Aluminum?  (first time I'd've heard of that)  

They bond a steel plate to the bottom.

My Misen nonstick skillet is the same - all aluminum with that same dimpled plate on the bottom that makes it induction compatible.

Ybabpmuts

I have a dimpled bottom. I don't think it's induction compatible but I'm willing to sit on anybody's stove just to test it. What you can't do is throw ingredients on my crotch while we're testing it out, because I didn't say I was a pan, I have a dimpled bottom and that's different than a pan. Just saying

Botch

HeavyG said:

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Botch said:

paqman said:
The description says it is made of aluminum, what makes you think it is iron/steel?

Well, the description said the set was compatible with all cooktops, but Induction burners only work with iron/magnetic steel.  Maybe they have a steel disk embedded in Aluminum?  (first time I'd've heard of that)  

They bond a steel plate to the bottom.

My Misen nonstick skillet is the same - all aluminum with that same dimpled plate on the bottom that makes it induction compatible.

Thank you Sir.  I didn't know anyone was doing that.  

The Cen-Tex Smoker

Botch said:

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HeavyG said:

Botch said:

paqman said:
The description says it is made of aluminum, what makes you think it is iron/steel?

Well, the description said the set was compatible with all cooktops, but Induction burners only work with iron/magnetic steel.  Maybe they have a steel disk embedded in Aluminum?  (first time I'd've heard of that)  

They bond a steel plate to the bottom.

My Misen nonstick skillet is the same - all aluminum with that same dimpled plate on the bottom that makes it induction compatible.

Thank you Sir.  I didn't know anyone was doing that.  

It works on induction. We have had several of those when we had induction. We have gas now and a not wait to go back to induction. 

The Cen-Tex Smoker

The hex clad/black cube pans have that as well FWIW