Tiffany Haney
HexClad pans are made from a hybrid of stainless steel, aluminium, and a nonstick coating. While the pans are designed to be nonstick, seasoning your pan before its first use is recommended by the manufacturer. Seasoning a pan involves creating a fat-based coating that protects food from burning, prevents residue from forming, and stops food from sticking to the pan's surface. This process can be done by heating the pan with a thin layer of neutral oil, such as vegetable, avocado, or olive oil, and typically lasts two to three years. HexClad pans are designed to be used on low to medium heat, as high heat may cause food to stick and damage the seasoning. Re-seasoning may be necessary after a deep clean or if food begins to stick to the pan.
Hexclad Pans: Seasoning Characteristics
| Characteristics | Values |
|---|---|
| Frequency of seasoning | Hexclad pans should be seasoned before first use and after a deep clean. |
| Seasoning process | Heat the pan on medium-low heat and spread a thin layer of vegetable oil, avocado oil, or olive oil. Wipe off excess oil with a paper towel. |
| Purpose of seasoning | Creates a fat-based coating that protects food from burning and sticking to the pan, making it easier to clean. |
| Heat settings | Hexclad pans work best on low to medium heat as high heat can cause food to stick. |
| Cleaning | For light cleaning, use warm soapy water and a non-abrasive sponge. For deeper cleaning, soak the pan in warm soapy water for 10-15 minutes and then clean with a soft sponge. |
| Re-seasoning | Re-seasoning may be necessary if food starts to stick to the pan. This can happen over time as the seasoning fades. |
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What You'll Learn
Seasoning a pan for the first time
Firstly, you'll want to clean your pan. Many pans arrive with a coating of wax or oil that manufacturers may apply to protect the pan during shipping. You'll want to remove this before seasoning your pan. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place a lined baking sheet on the bottom rack of your oven to catch any excess oil that drips down.
Next, you'll heat the pan with a thin layer of neutral oil, such as vegetable, avocado, or olive oil. You can use a cloth or paper towel to rub the oil all over the interior and exterior of the pan. Make sure to coat all areas except the handle. It's important to buff the pan thoroughly so that it no longer looks greasy. Even a small amount of excess oil can pool during seasoning, forming hardened droplets on your cooking surface.
Now, place the pan on the middle rack of your preheated oven. You may choose to place the pan upside down to allow excess oil to drip off during the seasoning process. Leave the pan in the oven for 30 minutes to an hour. It may get a little smoky, so make sure your kitchen is well-ventilated. During this time, the oil will polymerize and form a protective layer that prevents food from sticking to the pan.
After the designated time has passed, turn off the oven and allow the pan to cool completely. This gradual cooling process helps the oil to polymerize and create a durable non-stick coating. Once the pan has cooled, remove it from the oven and wipe it down with a clean cloth to remove any excess oil residue. Your pan is now seasoned and ready for use!
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When to re-season a pan
HexClad pans are made of stainless steel with a non-stick coating. They should be seasoned before their first use and after a deep clean. This is because HexClad pans re-season with each use.
Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. It involves creating a natural, non-stick coating on the surface of the cookware. This coating is formed by heating thin layers of fat (like oil) on the pan. As the fat is heated, it bonds to the metal and to itself in a process called polymerization, transforming from a liquid into a naturally non-stick layer.
You should re-season your pan if you've just given it a deep clean with steel wool or if food is tending to stick to the surface. To deep clean the pan, soak it in warm, soapy water for 10 to 15 minutes and then clean with a soft, non-abrasive sponge.
To season your HexClad pan, heat it to medium-low and spread 1 teaspoon of vegetable oil around the interior of the pan. You can also use other neutral oils like avocado or olive oil. Use a paper towel to wipe away any excess oil from the pan. If you're planning to cook right away, you can proceed with your recipe. Otherwise, wipe the pan well and store it.
Over the first few weeks of use, your HexClad pan will perform better as it re-seasons from the fats in the food you're cooking.
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What type of oil to use
Hexclad pans are made with a tri-ply, clad 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 final layer is a ceramic non-stick coating.
Because of the stainless steel in the design, you need to heat your pan properly and use oil, or food may stick. The non-stick "valleys" are broken up by the stainless steel webbing, so you need to oil the pan or heat it up before adding food.
To season your Hexclad pan, you should heat the pan with a thin layer of neutral oil, such as vegetable, avocado, olive, or canola oil. This process is called polymerization, which occurs when the oil or 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.
To season your pan, heat it to medium-low and spread 1 teaspoon of oil around the interior of the pan. Leave the pan on medium heat for 2-4 minutes. If you're not planning to cook right away, wipe the pan with a paper towel and store it.
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How to apply the oil
Seasoning a HexClad pan is a simple process that only needs to be done when the pan is new or after a deep clean. The process involves heating the pan with a thin layer of oil, which creates a non-stick coating. Here is a step-by-step guide on how to apply the oil:
Firstly, choose an appropriate oil. Neutral oils with high smoke points, such as vegetable, avocado, or olive oil, are recommended.
Next, heat your HexClad pan over medium-low heat. You only need a small amount of oil, approximately one teaspoon, which should be spread evenly across the interior surface of the pan. Use a paper towel or kitchen cloth to rub the oil onto the pan's surface gently. Ensure that you cover the entire cooking surface, including the sides.
Allow the oil to heat up for a few minutes. The oil will undergo a process called polymerization, transforming from a liquid into a solid non-stick layer that bonds with the metal. This layer will protect your pan, prevent food from sticking, and make cleaning easier.
After a few minutes, turn off the heat. If you plan to cook immediately, you can proceed with your recipe. Otherwise, wipe away any excess oil with a paper towel and store your pan until you need it.
Remember, HexClad pans perform best over low to medium heat. High heat can cause food to stick and may affect the seasoning. With proper care and maintenance, your HexClad pan should remain seasoned and perform well for many years.
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How long the seasoning lasts
HexClad pans are made with a hybrid design that combines stainless steel, an aluminium middle layer, and a nonstick coating. The pans should be seasoned before their first use, and this process only needs to be done once. HexClad pans re-season with each use, as the fats in the food you cook add additional layers to the seasoning and coating.
The seasoning on a HexClad pan can last a long time, and an adequately seasoned and well-maintained pan should last a lifetime. However, if you don't cook often, you may notice that the seasoning doesn't appear as clear or bright as it once did, and the process of re-seasoning can take months or even a year.
If your food starts to stick to the pan, it may be time to re-season. This can happen if you deep clean your pan with steel wool or if food has been sticking to the surface. To re-season, simply follow the same steps as before: heat the pan over medium-low heat and spread a thin layer of neutral oil, such as vegetable, avocado, or olive oil, around the interior. Allow the oil to transform from a liquid into a naturally nonstick layer that bonds with the metal through a process called polymerization.
It's important to note that HexClad pans perform best when used over low to medium heat. High heat can cause food to stick, disturbing the seasoning.
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Frequently asked questions
Seasoning is only necessary the first time you cook with a Hexclad pan or after a deep clean. Hexclad pans re-season with each use.
To season your pan, heat the pan with a thin layer of neutral oil, like vegetable, avocado, or olive oil. This process, called polymerization, transforms the oil into a naturally nonstick layer that bonds with the metal.
Seasoning a pan 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.
Metal utensils are fine to use on Hexclad pans, but sharp utensils could leave a scratch. Scratches are only cosmetic and will not affect the performance or safety of the cookware.
