I love sticky stir-fries but hate scrubbing pans – this HexClad wok changed everything

Stir-fries are a weeknight lifesaver in my house – quick, vibrant, and versatile. They’re my favorite for when I want something satisfying without spending hours in the kitchen, and the HexClad wok promises to make the process easier.

Having tested the best HexClad pans, I already knew all about the brand's non-stick prowess. I was thoroughly impressed when I reviewed the HexClad Hybrid Fry Pan review.

For me, the magic of a stir-fry is all about contrast: crunchy vegetables, caramelized meat or tofu, and a glossy, sticky sauce that ties it all together. Achieving those textures, however, can be tricky – especially with a traditional carbon steel wok, which, while capable of excellent results, demands careful seasoning, prompt cleaning, and regular upkeep to stay performing at its best.

So, I was curious to see if the 12-inch Hybrid Wok – one of the most requested items from HexClad customers – could handle the heat.

Design & first impressions

Full disclosure, I completely forgot to take a photo of the HexClad wok when it first arrived. It came carefully wrapped in a dust bag, and I was too excited (and hungry) to snap a pic before I started stir-frying.

The photo above was taken after six months of regular use at home, and I think it’s actually quite revealing. You can see how well the wok has held up: the non-stick surface remains in good condition, with no stains or flaking, the stainless steel retains its shine, and the overall construction still feels solid and sturdy. I have picked up a few minor scratches on the steel handle, but I suspect those are simply from storage – there are a lot of pans jostling for space in my cupboard.

The HexClad hexagonal interior is famous, but I don't think it's the most beautiful cookware design. I prefer to hide this wok away after every use and leave my Le Creuset Dutch oven (see above) take centre stage on the stove top.

Cooking performance

When testing the HexClad wok, I looked for several key criteria. First: even, responsive heat. This is essential for proteins (like tofu, chicken, pork mince or beef strips), keeping them juicy with smoky golden edges and no burnt bits.

Since HexClad is all about non-stick, I was keen to see if this would work so well that it would sacrifice the browning, or not work at all, leaving me with a sticky mess. I also needed plenty of space to toss my ingredients, since overcrowding can lead to steamed (not fried), soggy vegetables.

I put the HexClad wok through its paces with a few of my favorite weeknight recipes, here's how it stacked up.

• Pork 'dan dan' noodles: The pork mince turned crispy and caramelized, the vegetables were nice and tender, and I had plenty of room to toss the noodles. The sauce was very sticky, but cleanup was effortless.
• Stir-fried broccoli, mushrooms and peppers: My veggies turned out vibrant, colorful, tender yet still with a slight bite. They weren't soggy at all.
• Charred sweetcorn: I wanted to push the HexClad wok to its limits and get a smoky char on my corn. I succeeded, but I was left with a few darkened patches on the bottom of the wok. It cleaned up with minimal effort using HexClad’s recommended soak (more on this below).
• Hoisin chicken: The pan is pretty lightweight, so it was easy to toss the chicken with one hand on the wok handle. I got a nice brown color all over. When it came to adding the vegetables, I found I didn't need to add any more oil.

In my long-term testing, the HexClad wok still handles everything with ease. Nothing really clings to the surface, even with minimal oil.

One frustration, though. It feels unbalanced on the gas grid in my kitchen; the weighty stainless steel handle tips down occasionally if I'm not holding it. However, when I took the HexClad wok to our test kitchen to try it on an induction hob, it was so much more stable on a flat surface. Something to bear in mind if you have a gas burner.

Cleaning & maintenance

The only real maintenance is seasoning it before the first use, and occasionally after if you notice sticking. I do think HexClad could highlight this more clearly – the instructions weren’t immediately obvious when I ordered the wok or opened the packaging, but I knew because I research and write about this stuff 24/7.

When I charred the corn, I ended up with some burnt-on bits and darkened areas on the surface. I panicked briefly, but it was easier than I expected to remove. I found that cleaning with baking soda and white vinegar got rid of the stains within a couple of minutes, and left the wok looking as good as new.

HexClad is often marketed as dishwasher-safe, but I'm not sure I would rely on that for the wok. To keep the non-stick coating in top condition, it is best to gently hand-wash with warm, soapy water. Again, that only takes a couple of minutes.

How does it compare?

Compared to a traditional carbon steel wok, HexClad’s hybrid design provides some advantages for everyday cooks. When I looked into 'Is Carbon steel cookware safe to use?', I learnt that it is very popular for cooking Asian cuisine, it can be used on scorching hot temperatures, but it requires consistent seasoning, can leach when used with acidic ingredients, and can be prone to rust.

HexClad’s hybrid surface shouldn't be used on high heat, but it's ultra-responsive, so medium-high heat creates good browning. It is non-reactive, less fuss and easier to maintain. You still get the sear, the depth of flavor, and the ability to finish dishes in the oven – without the high upkeep.

What do customer reviews say?

Customers seem happy with the HexClad wok according to the reviews; many of them seem to have bought it after enjoying other pieces in the HexClad collection. It scores an average of 4.5 stars on Amazon.

One top review says: 'The BEST WOK I have ever used. I did not have to add more oil with my stir fry. Chicken cooked perfectly and vegetables cooked perfectly. It retained all the original juices. Whenever I cooked with my old wok I would have to keep adding oil; however with this wok it took only a small amount of oil to cook my meal. Wok was easy to clean after cooking in it.'

The poor reviews mostly talk about food sticking to the pan. I personally haven't experienced this, but I try to cook on medium heat with plenty of oil, and I seasoned my wok before use.

I was also surprised to see that some customers have been using the wok for other kinds of recipes, like one-pot meals that you can finish off in the oven. I guess if you don't have a Dutch oven, the depth, versatility, and stove-to-oven capabilities of this wok are really useful.

Should you buy it?

If you like low-fuss cooking, I think you'll enjoy this wok. It's easy to control, creates nice browning, and is a breeze to clean and keep in good condition. It's versatile enough for noodles, stir-fries, deep-frying, and oven-baked one-pot meals.

I highly recommend the HexClad wok to beginners and younger people just starting out on their cookery journey; it's fun to use and pretty foolproof.

My only warning is that I didn't love using it on my gas burner racks, since the handle is quite heavy and destabilizes the balance. However, this is one of the best induction pans, so if you do have an induction hob at home, don't hesitate.

How I tested

A great wok has to tick all the boxes: versatility, manageable weight, brilliant cooking performance, and, crucially, ease of cleaning.

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

When I'm testing, I'm looking for a wok that can handle everything: from sizzling vegetables to searing beef strips with a golden crust. It should feel balanced in your hand – not so heavy it’s hard to lift with one hand, but substantial enough to retain heat evenly for consistent cooking.

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

Also, having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella, I do have exacting standards.