I've been waiting for this luxe, mirror-finish cookware to launch – and it’s already a Red Dot Design Award winner
The new Hestan Probond Luxe Series has got me excited to cook again


As a chef and product tester, I’ve used just about every kind of cookware out there – cast iron pots that weigh a ton (and last forever), pastel-colored ceramic pans, and solid stainless steel sautiers that get the job done. Nothing has made my heart skip a beat quite like Hestan’s new ProBond Luxe collection.
Designed in Napa Valley and handcrafted in Italy, this collection feels like it belongs in my dream kitchen. The mirror finish is beautiful, (glinting and gleaming from every angle) and the collection has even earned a Red Dot Design Award for outstanding, user-friendly design.
This is certainly a fine example of the best non-toxic cookware – professional quality and quietly luxurious. This set has got me excited to cook again.
The Hestan ProBond Luxe collection isn’t just about looks. Underneath that glossy, mirror-finish surface is some seriously impressive engineering. Each pan is built with Hestan’s ProCore™ aluminum, which heats 35% faster than most cookware – something I can’t wait to put to the test.
The tri-ply stainless steel construction means it won’t warp (ever), and the domed pan handles are ergonomic, seamless, and elegant – designed by Chef Thomas Keller, no less. This is part of what won the collection the coveted Red Dot design award. There are no uncomfortable edges, no food-trapping rivets. Just clean, thoughtful design.
The Hestan ProBond Luxe collection is also induction-ready cookware, as well as being oven- and broiler-safe up to 600ºF. The best news for busy cooks though, is that the pans are dishwasher-friendly. Hestan explains: ' The sealed rims prevent delamination and offer dishwasher-safe convenience' – a real coup for everyday convenience.
My picks from the new Hestan ProBond Luxe collection
If you're inspired too, I've selected what I believe to be the most useful pieces from the collection below, available to shop today at Hestan, Williams Sonoma, Sur La Table and Bloomingdale's.
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Perfect for smaller portions or quick meals, this skillet could be your go-to for seared salmon, sautéed veggies, and more. Like the rest of the collection, it is induction-optimized with a durable magnetic stainless steel base.
This set covers everything you could ever need for a lifetime of cooking – from quick breakfasts to full dinner party menus. Purchasing a full set saves you money, too.
I have a braiser like this from an older Hestan collection, and I love it for simmering pasta sauces, risotto, stove-to-oven stews and of course, meat braising. The stainless steel provides the crispiest sear and plenty of room for reducing flavorful sauces.
A game changer for easy-release cooking. I've tested Hestan's durable TITUM coating before, and it is ideal for delicate foods like omelets or pancakes that need a smooth surface. It’s worth trying if you want fuss-free cooking without sacrificing quality.
I'm absolutely obsessed with soup, so it's no surprise this is the pan on my wishlist for fall and winter this year. It looks perfect for simmering soups and stews or steaming vegetables, providing precise heat distribution and durability.
This is the skillet that can do everything – from searing salmon and sizzling one-pan meals. Its size gives you plenty of room for everything from steaks to stir-fries, and it promises even heating for great results.
The Hestan ProBond Luxe series is not just beautiful; it has been designed by the pros to be used and enjoyed in the kitchen for years to come. And I plan to do just that. Next week, I’ll start testing the 8.5-inch fry pan, and I already have recipes in mind - seared scallops, a slow-simmered tomato confit, maybe a rustic galette I can bake in the oven. If it's up to scratch, you may well be seeing an update to our best non-toxic cookware 2025 guide.

Lydia is the Kitchen Appliances Editor for Homes & Gardens, testing everything from air fryers and mixers to juicers and coffee machines. She trained in Culinary Arts at Leiths School of Food & Wine and previously served as the Recipe Editor for Mindful Chef.
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