Anyone here use HexClad™ pans?

alaskanassasin

Nice backsplash @HeavyG you’re  not screwing around!

Ozzie_Isaac

I think we should all boycott this thread till @Botch posts his morning low temp fried egg.

HeavyG

alaskanassasin said:

Nice backsplash @HeavyG you’re  not screwing around!

Haha! Clearly that couldn't be a pic I took as there is actually food in the picture.  

That pic is of the bottom of a Ninja pan lifted from the Ninja website. The bottom of my oft used Misen doesn't look anywhere near as clean.

alaskanassasin

I thought I had you! 

Thatgrimguy

I have one that I bought years ago. Don’t love it and don’t hate it: it’s a weird use case thing where I always go to either my carbon steel or my nonstick I never know when to use this skillet. 

My nanny loves it though and uses it daily. Mostly I think because she’s not afraid of hurting it.

caliking

Thatgrimguy said:

I have one that I bought years ago. Don’t love it and don’t hate it: it’s a weird use case thing where I always go to either my carbon steel or my nonstick I never know when to use this skillet. 

My nanny loves it though and uses it daily. Mostly I think because she’s not afraid of hurting it.

I respect that perspective. Its only a pan. 

If one is concerned about a pan being nonstick, I think of 3 options :

1. The usual nonstick stuff. Buy a cheaper one, and expect to replace it every 1-2 years. 

2. Butter. Not as much Ramsey or Pepin typically recommend.

3. Butter.

theyolksonyou

Butter. Not as much Ramsey or Pepin typically recommend.

Cali suggesting restraint.  🤣

caliking

theyolksonyou said:

Butter. Not as much Ramsey or Pepin typically recommend.

Cali suggesting restraint.  🤣

Hey now. Its not often, but I can occasionally practice restraint.

Not often. But, sometimes

SoCalWJS

Yeah, I bought a set at Costco a while back. Still getting used to it. Much closer to a Classic SS Pan. VERY important to thoroughly preheat the pan, then introduce whatever to the pan, preferably with a small amount of fat (Butter, spray, oil, etc.) a few seconds beforehand. Need to use a slightly different set of utensils - a bit more rigid/stronger than what I use in a non stick pan.

Great browning/searing, a bit more “Stick” than a Non-Stick pan, but no issues that those pans are notorious for.

Another tool in your arsenal.

Botch

<Bump!>   
 
This video popped up on my feed, he came to pretty much the same results.  
 
https://www.youtube.com/watch?v=AZ6oJ8SuYBA
 
But the real reason I bumped my own thread, he also has a remote thermometer available this month, kind've like the Meater™ but measures the temp throughout a cut of meat and on the surface, and predicts when the food will be cooked:
  
https://combustion.inc/products/predictive-thermometer-and-display 
 
I looked thru the whole spec and the FAQ, couldn't tell if it was recharged by metal contacts (like the Meater) or magnetically (like an iPhone), couldn't find anything, but sent him an email.  He replied in less than two minutes (!!), and it uses metal contacts too.  
I also had to chuckle at a couple of the snarky comments on the site regarding using Bluetooth and not WIFI ("would you trust your Christmas roast to Comcast?"), sounds like he's been burned by software updates/overloaded servers like so many of you have.  

caliking

Yet to see/use a BT thermo that maintained connection, etc. while the cooker is outside, and I’m somewhere in the house. Would be  nice to find one that did. 

jdMyers

I just did.  Used them all weekend.  Weird.  High heat.  Super slick non stick.  Almost immediately cooled bottom to touch.  Loved it actually.  Made the brisket cheese steaks with it.