HexClad cookware is on sale now – but does it live up to Gordon Ramsay’s praise? I tested the range to find out

If you love to cook (or you follow Gordon Ramsay), you’ve probably heard of HexClad. It is the viral frying pan brand that promises the best of all worlds: stainless steel durability, non-stick performance, and the Teflon-free ceramic materials that feature in the best non-toxic cookware. It’s endorsed by Chef Ramsay, who says that HexClad is his go-to, both at home and in professional kitchens.

As a former recipe editor and trained cook, I’ve used a lot of cookware brands, but HexClad stands out. I first used their Hybrid frying pan in a recipe test kitchen, where it performed beautifully when searing steaks and seafood for photoshoots.

So, when I had the chance to review a HexClad pan at home for three months, I was curious to see how it would hold up in everyday cooking. You'll find all the details below, but my general verdict is: HexClad's non-stick is impressive – hands-down the best I’ve used. That said, it comes with a high price tag, and even though it performs really well, I still find myself reaching for my cast iron Le Creuset pans more often.

Memorial Day deals

First of all, HexClad is running a Memorial Day sale with up to 49% off cookware sets and 15% off individual pans, which makes the brand a bit more accessible. If you want to bear these prices in mind as you read my HexClad review, you can find the sales here at HexClad.com.

HexClad Hybrid Fry Pan: Specifications

Materials & design

HexClad arrives in dust-proof bags, and I got mine with a matching glass lid – a very nice touch. On my induction hob, the stainless steel exterior looked shiny and smart, and the signature hexagonal pattern laser-etched into the surface had a futuristic look. The tiny grooves create a non-stick effect, apparently, so it's not just for appearance.

I chose the 12-inch Hybrid fry pan, which was just slightly too large for my hob. Learn from my mistake and make sure to size accordingly for your stovetop – 10 inches is a pretty standard size. When testing the weight, I found the pans to be heavier than other nonstick pans, like the Our Place Always Pans, slightly lighter than stainless steel options I've tested, and much lighter than the best cast iron cookware.

Personally, I wasn't especially keen on the handle, but another tester found it ergonomic and comfortable to hold. I suppose it is a matter of taste; in any case, we agreed that the HexClad pan has a balanced, well-built construction.

Before I started cooking, I needed to season the pan with a neutral oil (I used this Grapeseed oil that's sold on Amazon). This is really important, as it activates the non-stick effect.

Cooking performance

Over three months, I cooked a lot of different recipes in my HexClad Hybrid pan. I also tested the HexClad Wok for my stir-fries and noodle dishes. Overall, both pans heated up very quickly and distributed heat evenly. The heat-resistant handles were effective, and most importantly, not a single ingredient clung or stuck to my pan. Below is a headline summary of each ingredient in my tests.

• Fried eggs sizzled in a dry pan, yet still developed a crisp, golden base. They flipped over-easy (that's how I like my eggs), with no resistance at all.
• Halloumi, sliced very thin, browned beautifully and released effortlessly from the pan – remarkably, without any oil.
• Asparagus crisped up quickly, without burning or taking on too much color, which is a win for delicate veg.
• Chicken schnitzel, shallow-fried in a whisper of oil, cooked evenly. To my surprise, the breadcrumbs stayed put and didn’t burn, despite the fact that I wasn't generous with the oil. Afterwards, the pan was a breeze to clean.
• Tofu – a notoriously tricky, sticky ingredient – lifted easily after a few patient minutes of cooking. I managed to achieve even browning on each side.
• Stir-fried vegetables caught slightly on my first test of the HexClad wok – I realized that my heat was too high for that pan, which was a good reminder that even great tools need the right technique. HexClad recommends using medium heat. Luckily, the brown patches lifted off after a short soak in soapy water.
• Hoisin noodle stir-fry simmered away in the wok, and the sticky sauce rinsed easily from the non-stick surface, after a short soak.
• Classic American pancakes turned golden and fluffy – I was slightly concerned that the HexClad hexagonal pattern might imprint into the surface (this happened when I tested the Our Place Always Titanium Pro pan, which has a similar design), but thankfully, my pancakes were smooth and presentable.

What I liked about the HexClad pans:

• The hybrid non-stick surface worked really well. None of my ingredients stuck to the pan or caused a mess. That's great for beginner cooks.
• Equally, the pans cleaned up easily with a soft sponge and soapy water.
• As a health-conscious cook, I was pleased to see that HexClad's coating is ceramic-based and PFTE and PFAS-free (ie. non-toxic).
• The pans are metal utensil-safe, so compatible with my steel fish spatula and spoons.
• HexClad offer lifetime warranty, which instills confidence in their quality.

What I didn't like about the HexClad pans:

• I found the frying pan too shallow for simmering pasta sauces or curries, so therefore not very versatile. You might need to buy a few different pans to fit your needs.
• Like most cookware brands, HexClad recommend avoiding high heat (low to medium is best), so you do need to be cautious to keep it non-stick. I made a slight mess with an overheated wok on my first try.
• I wouldn't keep them on display, they are not as beautiful as Le Creuset, for example.
• There's a premium price tag, but HexClad do run seasonal sales which can help offset the expense.

Cleaning & maintenance

HexClad is marketed as dishwasher-safe, but I don't think this is technically accurate. I recommend gently handwashing HexClad pans with warm, soapy water to preserve the non-stick coating.

In their FAQ section, HexClad say: 'For everyday cleaning, we recommend hand washing with warm soapy water and a soft sponge. While HexClad pots and pans are dishwasher safe, using a dishwasher may cause your cookware to look dull or black over time. Additionally, phosphate-free detergents can etch or even pockmark the surface of the metal.'

The only maintenance required is seasoning the pan before the first use and every once in a while, if sticking occurs. I do think that HexClad could shout about this louder, as it wasn't that clear when I ordered the pan on the website, or when I opened the packaging.

How does HexClad compare to other brands?

Honestly, my personal favorite remains Le Creuset's cast iron enamel. It’s naturally low-stick, gets better over time, and has a timeless aesthetic that looks beautiful on my stove. While HexClad offers more competitive pricing and the convenience of 100% non-stick cooking, I just wouldn’t choose to leave it out on display the way I do with my Le Creuset.

I also think that enamelled cast iron feels more durable; I can't help but feel cautious about non-stick coatings, as most pans I’ve used in the past tend to lose effectiveness after just 2–3 years – something I’ve never experienced with my Le Creuset or a stainless steel model that professional chefs use, like Made In.

However, after more than three months of testing, the non-stick on my HexClad pan hasn't degraded at all. Our editor, Jen, has owned her HexClad pan for years, and she hasn't noticed any decline in the quality. Home cooks do swear by HexClad, and I can see why. I'll report back in another 3-6 months with further thoughts on durability, as I keep all these pans in my rotation at home now.

Should you buy HexClad?

After three months of using HexClad's Hybrid Fry Pans, I think that HexClad lives up to the non-stick hype (and Gordon Ramsey's praise). The hexagonal surface is seriously effective, delivering effortless results on sticky ingredients (fried eggs, tofu, halloumi) with minimal maintenance and pretty much zero technique.

If you’re a beginner cook, looking to level up your recipes, or you're just fed up with your sticky, flaky Teflon pans, I think HexClad is worth the investment. I particularly rate the wok I tested; it's the pan I use almost every night now for speedy stir-fries for weeknight dinners.

However, I won't be swapping to HexClad over my Le Creuset fry pan. I just think it feels more durable and heirloom-worthy than HexClad, and I prefer cooking on cast iron enamel, but that's my personal taste.

How I test frying pans

The best cookware has to check all the boxes: versatility, manageable weight, brilliant cooking performance and ease of cleaning. At Homes & Gardens, we also look for the best non-toxic cookware, too.

I use each pan for a month to see how it fares over time. I've owned many pots and pans that have been great out of the box, but after prolonged use, they start to stick and destroy my ingredients. There's nothing worse than this, especially when you've forked out your hard-earned cash and need to buy a replacement.

When I'm testing, I'm looking for a pan that can handle everything: from frying an egg to searing a steak with a perfect crust. It should feel balanced in your hand – not so heavy it’s hard to lift, but substantial enough to retain heat evenly for consistent cooking.

I like to test notoriously sticky or delicate recipes, including tofu and sticky cheese like halloumi or paneer. I assess how these work in the pan and the mess they leave afterwards, because no one wants to scrub endlessly after dinner.

Also, I should mention: I trained at a professional cookery school. I'm now a food writer, product tester, and recipe editor, and I've worked with some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella. So, I do have exacting standards when it comes to cookware.

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