Marianne Martinez
HexClad pans are made with a hybrid design that combines stainless steel and a non-stick coating. While the company recommends seasoning the pan before its first use, some users have questioned the need for this step, as it is typically done for uncoated stainless steel or carbon steel pans. Seasoning a pan involves creating a fat-based coating to prevent food from sticking and burning. For HexClad pans, this process is only necessary during the initial use or after a deep clean. The pan's performance improves over time as it re-seasons with the fats from cooked food.
Do you have to season HexClad pans?
| Characteristics | Values |
|---|---|
| Seasoning | Necessary before the first use of the pan or after a deep clean |
| Seasoning Process | Heat the pan with a thin layer of neutral oil (e.g. vegetable, avocado, or olive oil) |
| Heat | HexClad pans work best over low to medium heat |
| Re-seasoning | HexClad pans re-season with each use due to the fats in the food |
| Cleaning | Use warm soapy water and a steel wool pad for the rim and underside of the pan. Soak the interior in warm soapy water for 10-15 minutes and clean with a soft, non-abrasive sponge |
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What You'll Learn
HexClad pans should be seasoned before first use
To season a HexClad pan, heat the pan to a medium-low temperature and spread a thin layer of neutral oil, such as vegetable, avocado, or olive oil, around the interior of the pan. This process is called polymerization, which occurs when oil or another fat is heated at a high enough temperature that it transforms from a liquid into a naturally non-stick layer that bonds with the metal. After seasoning, use a paper towel to wipe excess oil from the pan. If you’re planning to cook right away, proceed with your recipe. Otherwise, wipe the pan well and store it.
HexClad pans only need to be seasoned the first time they are used or after a deep clean. This is because HexClad pans re-season with each use. HexClad pans work best when used over low to medium heat, rather than high heat, as the hybrid design distributes heat faster and more evenly. High heat could cause food to stick, disturbing the seasoning.
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Seasoning is a simple process that takes a few minutes
Seasoning a pan means creating a fat-based coating to protect food from burning, prevent residue from forming, and stop food from sticking to the pan's surface. This process also makes the pan easier to clean. HexClad pans should be seasoned before their first use, but not before every use. This is because HexClad pans re-season with each use, thanks to their hybrid design, which allows heat to distribute faster and more evenly.
Seasoning a HexClad pan is a simple process that takes just a few minutes and will make your pan perform much better. To season your pan, start by heating it to medium-low heat. Then, spread a thin layer of neutral oil, such as vegetable, avocado, or olive oil, around the interior of the pan. This works through a process called polymerization, which occurs when the oil (or another fat) is heated at a high enough temperature that it transforms from a liquid into a naturally nonstick layer that bonds with the metal. If you have ever seasoned a cast iron or carbon steel pan, the process is the same.
Once the oil has been heated and transformed, use a paper towel to wipe away any excess oil from the pan. If you plan to cook right away, you can proceed with your recipe. Otherwise, wipe the pan well and store it. Remember that HexClad pans work best when used over low to medium heat rather than high heat, as high heat can cause food to stick and disturb the seasoning.
In addition to seasoning your pan before its first use, it is also a good idea to re-season your pan after a deep clean or if food is starting to stick. To deep clean your HexClad pan, soak it in warm, soapy water for 10 to 15 minutes, then clean it with a soft, non-abrasive sponge. If food is sticking to your pan, try cleaning it with steel wool or a more abrasive sponge before re-seasoning.
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Use a neutral oil like vegetable, avocado, or olive oil
Seasoning a pan means creating a fat-based coating to protect food from burning and sticking to the pan's surface. This makes the pan easier to clean. HexClad pans should be seasoned before their first use. You do not need to season your pans before every use as HexClad pans re-season with each use.
To season a HexClad pan, start by heating the pan on medium-low heat. Spread a thin layer of neutral oil, such as vegetable, avocado, or olive oil, on the interior of the pan. You only need a small amount of oil—approximately one teaspoon. Heat the oil until it smokes. This process, called polymerization, transforms the oil from a liquid into a naturally nonstick layer that bonds with the metal. Once the oil has been transformed, remove the pan from the heat and let it cool. Wipe away any excess oil with a paper towel. If you plan to cook right away, you can proceed with your recipe. Otherwise, wipe the pan well and store it.
Remember that HexClad pans work best when used over low to medium heat. High heat can cause food to stick, disturbing the seasoning. If food is sticking to your pan, you may need to re-season it. To do so, clean the pan with steel wool or an abrasive sponge, then repeat the seasoning process described above.
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Wipe away excess oil with a paper towel
HexClad pans are made with a hybrid design that combines a layer of magnetic stainless steel, a middle layer of aluminium, and a non-stick coating. This design allows for faster and more even heat distribution, meaning you can cook at lower temperatures and avoid using high heat, which can cause food to stick.
Before using your HexClad pan for the first time or after a deep clean, it is recommended to season the pan. This simple process will improve the pan's performance and durability. To season a HexClad pan, start by heating the pan to medium-low heat. Next, spread a thin layer of neutral oil, such as vegetable, avocado, or olive oil, around the interior of the pan. Allow the oil to heat up and transform through a process called polymerization, where it will change from a liquid into a natural non-stick layer that bonds with the metal.
After this process, it is important to wipe away any excess oil with a paper towel. Use gentle pressure and ensure you wipe the entire surface of the pan. You may notice some of the black coating coming off on the paper towel, which is normal. Once you have wiped away the excess oil, your pan is ready to use. If you are not planning to cook right away, simply wipe the pan well and store it until you are ready to use it.
Remember that HexClad pans are designed to re-season with each use, so you only need to perform this seasoning process the first time you use the pan or after a deep clean. The fats in the food you cook will help the pan to re-season over time, improving its performance and non-stick properties.
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HexClad pans work best on low to medium heat
HexClad pans are made with a tri-ply, clad-style design. The first layer is magnetic stainless steel, which works on gas, electric, and induction cooktops. The middle layer is aluminium, which provides even heating. The pans are non-stick and should be seasoned before the first use.
Seasoning a pan involves creating a fat-based coating to protect food from burning, prevent residue from forming, and stop food from sticking to the pan's surface. This makes the pan easier to clean. To season a HexClad pan, heat it to a medium-low temperature and spread a teaspoon of vegetable oil (or another neutral oil like avocado or olive oil) around the interior. Leave the oil for 2-3 minutes, then wipe away the excess with a paper towel.
Over the first few weeks of use, your HexClad pan will perform better as it re-seasons from the fats in the food you are cooking. If food is sticking to the pan, you can give it a deep clean with a more abrasive sponge and then re-season it.
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Frequently asked questions
Yes, you should season your HexClad pans before the first use.
To season your HexClad pan, heat it on medium-low heat and spread 1 teaspoon of vegetable oil or another neutral oil, such as avocado or olive oil, around the interior of the pan. Leave the oil for 2-3 minutes and then wipe off the excess with a paper towel.
No, HexClad pans do not need to be seasoned before every use. HexClad pans re-season with each use due to the fats in the food you are cooking.
Seasoning your HexClad pans will make them perform better. Seasoning creates a fat-based coating that will protect food from burning, prevent residue from forming, and stop food from sticking to the pan's surface. It will also make the pan easier to clean.
