Which HexClad pan is best for you? A chef's guide to building a cookware collection to cover all of your cookery needs

If you've ever browsed the HexClad website, you'll know it’s packed with pans that look remarkably similar, all featuring the brand's iconic honeycomb surface and sleek stainless steel finish (you'll see what I mean from the pictures below). There are tons of variations on shape, size, and price point, so you'd be forgiven for asking: 'Which HexClad pan is best for me?'

That’s where I come in. As a chef and cookware expert, I’ve tested the best non-stick pans from the HexClad collection to help you figure out exactly which ones will suit your cooking style – and which ones might end up at the back of the cupboard as a waste of money.

For this guide, I’ve highlighted five of the best HexClad pans that will be useful for every home cook. If you're still deciding whether the HexClad brand itself is right for you, start by reading my full HexClad cookware review. There, I break down the pros, cons, and comparisons with other cookware options.

The quick list

Without further ado, let's look at the best HexClad pans – and find the right fit for you. Consider this list your cookware match-making service.

Best HexClad pans 2025

Best for steaks & searing

For sizzling excellent steaks at home, you need a flat, heavy-bottomed pan with low sides for searing. You also need space to get good caramelisation on the steak edges without steaming. Around 12 inches is ideal for two steaks, or if you tend just to cook one steak at a time, you can go down to the 10-inch size.

HexClad's tri-ply construction (stainless steel layers with an aluminum core) gives excellent heat control and distribution, which is critical for searing steak or delicate fish. The rounded edges are excellent for scooping up butter to baste the steak, and the non-stick surface allows for an easy clean-up.

This pan is also great for delicate skin-on fish recipes, like salmon teriyaki, where you want a perfectly crispy skin without sticking or falling to pieces. You can even use a metal fish slice (I use this one from Field Company), without damaging the strong non-stick interior.

It's not ideal for high volume sauces, pastas or chillis, because the sides are too low. You'll want to look at the HexClad Deep Sauté Pan for that.

Best for fried eggs & omelets

For fried eggs and omelets, the 8-inch HexClad Hybrid Fry Pan is the ideal size. In my tests, I thought it offered just the right surface area to cook 1–3 eggs with crispy, evenly cooked bases – or a single fluffy omelet, with enough room to flip or fold without breakage or undercooking.

The slightly flared sides make it easy to slide your omelets out of the pan and onto a plate. Plus, the excellent heat retention of stainless steel means you can cook on medium or low heat without compromise.

What sets this pan apart from rivals is HexClad’s laser-etched hexagonal non-stick. In my tests, my fried eggs released effortlessly, even with minimal oil or butter. So, whether you're whipping up scrambled eggs or sunny-side-ups, this pan is sure to help you get Gordon Ramsay-level results.

Best for stir-fries

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If you love making stir-fries and noodle dishes, the HexClad Hybrid Wok will become your new favorite pan. Thanks to the hybrid construction, which combines stainless steel with a non-stick ceramic coating, you get the high-heat searing power of stainless steel without the stickiness.

In my tests, it handled everything from hoisin tofu to vegetable noodles with ease – nothing clung to the surface, even with minimal oil. The HexClad wok's high, curved edges and wide base allow for proper tossing and fast, even heat distribution.

One frustration was that it doesn’t come with a lid (unless you order one separately), which limits its versatility. At this price point, I do think that’s something HexClad should include. Also, it worked well on my induction stove in the test kitchen, but I took it home to try on the gas stovetop in my apartment – it wasn't balanced, fell off the grid easily and frustrated me. Something to bear in mind.

Still, if you're looking for a modern wok that is non-stick and easy to clean, this is hard to beat. It’s not traditional, but for convenience and everyday performance, the HexClad Hybrid Wok is a smart, stylish upgrade.

Best for pasta & curry sauces

The HexClad 3.3 Quart Hybrid Deep Sauté Pan is my go-to for sauces, offering the shape and depth needed for everything from quick weeknight pasta sauces to slow-simmered curries.

The tri-ply stainless steel ensures even heat distribution, while the non-stick material is non-reactive (unlike the best cast iron cookware, for example), which means it’s safe for acidic ingredients like tomatoes or citrus in Italian pasta sauces, Thai green curries, or wine-based reductions.

I also find that the non-stick performance is nice for beginners wanting to layer flavor with ease – from blooming spices to simmering onions, deglazing and reducing – without sticking or burning.

At just over 3 quarts, it actually offers plenty of space for stirring without spilling. However, I'd recommend the small saucepan with taller, narrower sides for gravies or thinner sauces that need less evaporation – and you don't really need an expensive non-stick pan for that task, but they are much easier to clean.

Best for soups & slow-cooking

If you want a HexClad pan that cooks low-and-slow dishes like stews, soups, chillis, and pot roasts, you need a Dutch oven.

I have to admit, I'm a die-hard Le Creuset fan when it comes to slow-cooking casseroles and simmering soup; but the HexClad Dutch Oven pleasantly surprised me.

Compared to a traditional cast iron Dutch oven, I found the HexClad alternative lighter and easier to handle, with the bonus of the hybrid non-stick surface that makes cleanup easier and helps prevent stuck-on bits. This is always handy when starting a dish with simmered onions, garlic, and spices. It is also much cheaper than the rival brands.

The tri-ply construction created a steady heat; I achieved nice browning on my chilli con carne mince, and the classic 5-quart capacity allowed plenty of room for stock, beans, and bunches of kale. Finally, the lid is heavy and fits tightly onto the pot, helping lock in moisture, which is essential for keeping meat tender and juicy.

How I test the best HexClad pans

I’ve tested countless pots and pans in all shapes and sizes to figure out what really suits specific recipes, because not every pan is built to do it all. A pan that’s perfect for searing a steak might be too heavy for everyday egg-frying, and something great for simmering sauces might fall short when reducing quickly. Understanding these differences is what drove my mission to uncover the best HexClad pans.

I use each piece for at around a month, putting it through real-life cooking experience – from simple weeknight dinners to more technical recipe testing. I want to know how it performs not just out of the box, but after repeated use. Too many pans appear very pretty and practical at first, then start to stick, stain, or frustrate you after time.

I deliberately test with tricky, tell-all recipes: fried eggs, paneer, tofu, halloumi, sticky sauces, and high-heat steak sears. These ingredients quickly reveal a pan’s strengths and flaws – especially when it comes to non-stick pans like HexClad. I also take notes on the space in the pan, how easy it is to flip/transfer ingredients, the heat retention, and how comfortable the pan feels in hand.

Finally, I should mention: I have a professional cookery qualification and years of experience as a food writer and recipe editor for brands like Mindful Chef and Deliciously Ella. For me, the best cookware earns its place in your kitchen by making cooking easier, not harder.

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