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Can you use high heat on HexClad?

Yes, you can definitely use high heat on HexClad. The patented HexClad surface offers superior non-stick capabilities and is designed to easily conduct and retain heat for superior cooking results. This makes it perfect for high heat cooking methods such as searing, sautéing, and stir-frying.

The stainless steel egg shape on the cooking surface also works to enhance the mixing of liquids and natural flavors while cooking at high temperatures. The manufacturer also recommends preheating the cookware on a medium heat setting before using it on high heat.

This ensures that the food is cooked evenly.

Can HexClad handle high heat?

Yes, HexClad cookware can handle high heat. Made from a patented combination of tri-ply stainless steel and aluminum, HexClad is designed to conduct and retain heat quickly and evenly. The stainless steel layers on the outside ensure that heat is retained for an extended amount of time, making them perfect for high heat cooking.

Plus, their exterior is designed in a unique hexagonal pattern to help you quickly clean your dishes. Furthermore, their patented handle is designed to be comfortable, balanced and easy to handle, even when cooking at high temperatures.

How hot can HexClad get?

HexClad pans can reach a maximum temperature of 500 degrees Fahrenheit. The superior heat conduction of HexClad’s patented hexClad technology ensures that an even heat is generated which ensures that food doesn’t get burnt while cooking.

The unique patent protects the surface against discolouring, heat damage and provides an even cooking surface that is ultra resistant to wear and tear. The superior temperature can be reached using low to medium heat settings and the non-stick coating is strong enough to even withstand metal and hard utensils without scraping off the non-stick coating.

The unique construction provides amazing heat retention and also ensures that the pan lasts longer and performs better.

Can you put HexClad cookware in the oven?

Yes, you can put HexClad cookware in the oven. HexClad cookware is made of stainless steel with a patented hexagon-shaped non-stick interior. This cookware is versatile and can be used for all types of cooking, including oven cooking.

It can be heated up to 500 degrees Fahrenheit and is oven-safe. Additionally, the non-stick surface is PFOA and PTFE-free. To ensure that the non-stick surface is not scratched, use only silicone, plastic, or wooden utensils in your cookware.

Always preheat the oven before putting HexClad cookware in it and avoid leaving it in the oven for long periods of time. Before cleaning, allow the cookware to cool in the oven first. Lastly, always check the manual that came with the cookware for specific instructions.

Does Ramsay really use HexClad?

Yes, Gordon Ramsay is known to use HexClad cookware in his kitchen. He is an avid user of the brand and has endorsed HexClad products in the past. He has said that HexClad cookware has improved his cooking and drastically reduced his clean-up time.

He likes that their cookware distributes heat evenly, lasts for a long time, and is easy to care for. He also appreciates that the coating is scratch-resistant and food doesn’t stick to it. HexClad products are perfect for use on all stovetops, including induction and are oven-safe up to 500°F.

While professional chefs like Ramsay enjoy the benefits of HexClad, this cookware is also great for everyday home cooks.

What is the safest cookware for high heat?

The safest cookware for high heat is stainless steel. Stainless steel is thick, durable and has natural non-stick properties. It has a high melting point allowing it to handle high heat without warping or releasing harmful chemicals into your food.

It’s also resistant to corrosion and is dishwasher-safe. Because it doesn’t have a non-stick coating, it is also more resistant to scratching and less likely to harbor bacteria. Other safe options for high-heat cooking include cast iron and enameled cast iron.

These materials are both durable and can withstand higher temperatures. Cast iron is virtually indestructible and is a great option for searing and frying. Enameled cast iron is also durable but comes with a porcelain-like coating that is more resistant to scratches.

Both cast iron and enameled cast iron cookware are oven and stovetop-safe.

Why does food stick on my HexClad?

It is common for food to stick on cookware when first getting used the first couple times. This is due to a combination of the invisible surface protector that comes pre-seasoned to your HexClad surface, as well as a polymerized oil layer that is left behind each time it is being cooked with.

This surface protector, while long lasting and built to give you many years of amazing non-stick cooking, can actually act like a surfeit of grip. This is why you may find some food sticking to your HexClad pans initially.

The good news is that each time you heat up your HexClad and use it, the polymerized oil layer continues to thicken up on the surface creating a barrier that inhibits the need for oils and butter. With each additional use and re-seasoning, you should start to notice better non-stick performance.

If after a few uses you find that your pans are still having a difficult time releasing food from the surface, try adding a bit of oil to your pan when cooking and continue to season, as often as necessary.

How long do HexClad pans last?

HexClad pans are designed with the highest quality materials and craftsmanship in mind, so they can last a really long time with proper care and maintenance. HexClad pans feature a triple-ply exterior made of two layers of stainless steel plus a layer of PFOA free, non-stick coating.

This triple-ply construction ensures that the pans are both durable and heat evenly. It also means that with proper care, HexClad pans can last for years.

When it comes to caring for your HexClad pans, make sure to never use metal or abrasive utensils on their surfaces and to never preheat an empty pan, as it can damage the coating or even cause warping.

Instead, preheat with oil before adding in your food. This will help preserve the non-stick coating for the long term.

HexClad offers a lifetime guarantee with all of their cookware, so it’s a good idea to take advantage of that in case anything goes wrong. With the right care and maintenance, you can expect your HexClad pans to last for years.

Can I season HexClad with olive oil?

Yes, you can season HexClad cookware with olive oil. One of the best ways to do this is to use a paper towel or clean cloth to apply a thin layer of oil to the surface of the pan or pot. You don’t need to use much oil, just a light coating will do.

You should also make sure to apply the oil to the entire interior surface. After the oil has been applied, heat it up on the stove or in the oven until it starts to smoke and then let it cool and wipe away any excess oil with a paper towel.

Doing this once a month or so will ensure that your HexClad cookware is seasoned properly and has a long life.

Can HexClad be used on an induction cooktop?

Yes, HexClad cookware can be used on an induction cooktop. HexClad cookware is made with stainless steel, aluminum, and a layer of plasma-welded titanium, making it compatible with all cooktops, including both electric and induction.

Due to the aluminum core and titanium-plate construction of their cookware, HexClad provides quick, even heating without hotspots, so regardless of your choice of cooktop, you’ll be cooking evenly and efficiently.

Plus, thanks to its naturally non-stick coating, HexClad makes it easy to clean, and it’s even dishwasher safe for extra convenience.

Is the HexClad lid oven safe?

Yes, the HexClad lid is oven safe up to 500° F. The lid is made with a stainless steel exterior and a non-stick aluminum core, so it is safe to use in the oven. The lid is also compatible with all stovetop surfaces, including glass, induction, gas, and electric.

As long as you keep the temperature below 500° F, the lid should withstand most conditions. Additionally, HexClad lids are engineered to be warp-resistant, so they should stay flush with your cookware even with continued usage.

Why is my HexClad pan sticking?

There can be several reasons as to why your HexClad pan is sticking. If your pan is barely a few days old, it may be due to the natural seasoning process. The first few times you cook in the pan, it is recommended that you use oil and that you heat the pan up evenly on low to medium heat.

You should also ensure that your pan is well seasoned before you start cooking – this is done by heating it up with a few tablespoons of oil or fat until it begins to smoke, then leaving it to cool down.

If your pan is a few months old, it may be because there is a buildup of food or debris in the pan. HexClad pans can handle high temperatures, so in order to give them a good scrub and remove any built-up food, boil some water and lemon juice in them for about 5 minutes and use a cloth or brush to give them a good scrub.

If there is some stubborn buildup, carefully use a non-abrasive cleaner such as baking soda, and a firm-but-gentle pad to remove it.

In some cases, the pan may be sticking because the heat isn’t evenly distributed throughout it. Always make sure to preheat the pan on low to medium heat and don’t add your food until the pan has reached the desired temperature.

Always use a splatter guard or lid while cooking, as this will help the heat to stay in the pan.

Finally, make sure that you are using the right amount of oil or fat while cooking. Too much oil or fat can cause the food to stick, while too little won’t create the non-stick layer that the HexClad pan promises.

Does high heat ruin a nonstick frying pan?

Yes, high heat can ruin a nonstick frying pan. Nonstick pans are coated with a layer of nonstick material, usually some type of plastic resin, on the cooking surface. This provides a smooth, easy-to-clean surface.

However, when exposed to high heat, this special coating can begin to degrade, making the pan less nonstick over time. In order to prevent high heat damage and preserve the life of the pan, the manufacturer’s instructions should be followed.

Generally speaking, it is best to use medium to low heat when cooking with nonstick pans, as higher heat may cause sticking and, over time, damage the pan’s coating. Additionally, using metal utensils (which can scratch the surface) is to be avoided and non-abrasive cleaners may be used.

Therefore, to prolong the life of your nonstick frying pan, high heat should be avoided, and the manufacturer’s instructions should be followed.

What pans does Gordon Ramsay really use?

Gordon Ramsay is an esteemed celebrity chef and Iron Chef judge, so it goes without saying that he only uses the best, most reliable pans for his cooking. He has been a big fan of All-Clad pans for years, especially their popular stainless steel collection.

Apart from All-Clad, he’s also been known to use stainless steel pans from Cuisinart and Viking. He is also keen on non-stick pans from brands such as Circulon and Teflon, as well as copper pans from Mauviel.

He also frequently uses cast iron skillets from brands such as Lodge. Of course, Gordon Ramsay is constantly trying out new pans, so his list of go-to pans may be ever-changing.

What cookware do professional chefs use at home?

Professional chefs typically use a variety of cookware in their homes that is typically different from what most people have in their homes. For example, professional chefs typically use high-end cookware sets that are usually made of either stainless steel or aluminum and feature multiple different pieces such as a fry pan, sauce pans of various sizes, sauté pans, stock pots and Dutch ovens, as well as various lids, spoons, spatulas, and whisks.

In addition, many professional chefs also use cookware such as Paella pans and Wok pans, and high-end specialty pieces. In terms of the materials used, professional chefs often prefer clad cookware, which is made up of several layers of materials combined to promote an even heat distribution throughout the pan, allowing for better and faster cooking.

Professional chefs also tend to prefer cookware with copper and bronze exteriors that provide increased heat response and better control, allowing for more accuracy when cooking. Lastly, professional chefs often prefer tri-ply cookware, which is made up of two layers of stainless steel surrounding an aluminum core, as it offers superior heat conductivity while also being durable and easy to clean.