Tillie Doyle
HexClad pans are made with triple-clad technology, combining the strength of carbon steel and cast iron with aluminium's heat-conducting capabilities and the nonreactive qualities of stainless steel. Before using a HexClad pan, it is crucial to season it. Seasoning a pan involves creating a fat-based coating, which protects food from burning and sticking to the pan's surface. To season a HexClad pan, wash it with warm water, a sponge, and dish soap, then heat it with a thin layer of neutral oil, such as vegetable, avocado, or olive oil. This process, called polymerization, transforms the oil into a natural nonstick layer that bonds with the metal. HexClad pans should be used over low to medium heat, as high heat can cause food to stick and disturb the seasoning. With proper care, HexClad pans can last a lifetime.
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What You'll Learn
Seasoning Hexclad pans
Seasoning a pan means creating a fat-based coating that will protect food from burning, prevent residue from forming, and stop food from sticking to the pan's surface. This process makes cleaning easier and is beneficial to the long-term success of your cookware.
To season your HexClad pan, start by washing it thoroughly with warm water, a sponge, and dish soap. Then, follow these steps:
- Place the pan on the stove over medium-low heat. HexClad pans work best over low to medium heat, as high heat might cause food to stick, disturbing the seasoning.
- Add 1 teaspoon of vegetable, avocado, or olive oil to the pan and spread it evenly across the interior.
- Heat the oil for 2-4 minutes.
- If you're ready to cook, proceed with your recipe. Otherwise, let the pan cool down, then wash it with warm soapy water.
- Use a paper towel to wipe away any excess oil from the pan.
You only need to season your HexClad pan before the first use or after a deep clean. After that, your pans will naturally reseason themselves as you cook. A proper seasoning process should last at least two to three years before you need to do it again, depending on what you cook and how often.
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Cleaning Hexclad pans
HexClad pans are made from a combination of carbon steel, cast iron, aluminium, and stainless steel. They are non-stick and should be seasoned before their 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 process also makes the pan easier to clean.
To season a HexClad pan, first, wash the pan with warm water, a sponge, and dish soap. Then, dry the pan and heat it with a thin layer of neutral oil, such as vegetable, avocado, or olive oil. Heat the oil until it begins to smoke, then remove the pan from the heat and allow it to cool. Wipe away any excess oil with a paper towel, and your pan is ready to use!
It is important to note that HexClad pans should not be used over high heat, as this can disturb the seasoning and cause food to stick. Instead, use low to medium heat when cooking with HexClad pans. Additionally, avoid using metal utensils or putting the pans in the dishwasher, as this can damage the non-stick coating. If you need to scrub your pan, use a soft sponge or a soapy rag instead of a scrub brush.
Over time, the seasoning on your HexClad pan may wear off, especially if you cook acidic or sticky foods. If this happens, simply repeat the seasoning process described above. With proper care and maintenance, your HexClad pans will last a lifetime.
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Avoiding scratches on Hexclad pans
Hexclad pans are made with triple-clad technology, combining the strength of carbon steel and cast iron with the heat-conducting capabilities of aluminium and the nonreactive qualities of stainless steel. The pans feature hexagonal etching on the cooking surface, which the company calls "nonstick valleys". These valleys are coated with a high-grade ceramic nonstick material called TerraBond™, which is PTFE-free and free from forever chemicals. While Hexclad pans are designed to be durable and long-lasting, there are a few things to keep in mind to avoid scratches and maintain the nonstick surface:
- Season your pan before first use: Seasoning your Hexclad pan will create a protective layer that can help reduce the risk of scratches and maintain the nonstick properties. To season your pan, follow the instructions provided by Hexclad. This typically involves heating the pan over medium heat, spreading a thin layer of oil around the interior, and then leaving the pan on medium heat for a few minutes.
- Use the right utensils: Avoid using metal utensils or abrasive cleaning tools that can scratch the ceramic nonstick surface. Opt for wooden or silicone utensils instead.
- Avoid harsh scrubbing: When cleaning your Hexclad pan, avoid harsh scrubbing or abrasive cleaning pads. Gently clean the pan with warm water, a soft sponge, and dish soap.
- Be mindful of heat: While Hexclad pans are heat-safe up to 500°F, they recommend starting at lower temperatures. Starting at medium heat with a Hexclad pan is equivalent to medium-high heat with other pans. This can help prolong the life of the nonstick coating.
- Re-season as needed: Over time, the seasoning on your pan may wear off, especially if you cook certain types of food or use high heat frequently. Re-seasoning your pan can help restore the nonstick properties and prolong its life.
By following these tips and caring for your Hexclad pans properly, you can avoid scratches and maintain their durability and performance.
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Storing Hexclad pans
There are a few things to keep in mind when storing Hexclad pans:
First, always allow the pans to cool completely before putting them away. Never stack warm pans or put them away while they are still damp, as this can trap moisture and lead to rusting or other damage.
Second, consider how you want to store your pans. You can either stack them or hang them. If you choose to stack them, be sure to place liners between each pan to prevent scratching or damage to the non-stick surface. Hanging the pans on a rod with an 'S' hook is another option, which allows for easy access and can save space.
Additionally, be mindful of where you store your pans. Keep them in a dry, cool place, and avoid stacking or hanging them too close to the oven or stove, as the heat can damage the non-stick surface over time. Also, ensure that the storage area is easily accessible so that you can reach for the pans safely when needed.
Lastly, always handle your Hexclad pans with care. Avoid using sharp utensils or abrasive cleaning tools that can scratch the surface. Store them away from other sharp or hard objects that could come into contact with the pans and potentially damage them. Remember that proper storage and handling of your Hexclad pans will ensure their longevity and maintain their optimal performance.
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Re-seasoning Hexclad pans
Hexclad pans are made to last a lifetime, and proper care is essential to ensure their longevity. Seasoning your Hexclad pan is crucial, especially before its first use, as it creates a protective fat-based coating that prevents food from sticking, burning, or leaving residue on the pan's surface. This process also makes cleaning your pan easier.
To season your Hexclad pan, start by thoroughly washing it with warm water, a gentle sponge, and dish soap. Dry the pan well. Place the pan on the stove and heat it over medium-low heat for about 30 seconds. The pan should be warm but not overly hot.
Once the pan is warmed, it's time to add the oil. Choose a neutral oil with a high smoke point, such as vegetable, avocado, or olive oil. Pour approximately one teaspoon of oil into the pan. Using a cloth or paper towel, carefully swirl the oil to coat the entire cooking surface, ensuring it reaches the edges. You can also use a cloth or paper towel to spread the oil evenly.
The next step is to increase the heat to medium and continue heating the pan for one to two minutes. This step is crucial as it allows the oil to undergo polymerization, transforming from a liquid state into a natural, non-stick layer that bonds with the metal.
After seasoning, if you're planning to cook immediately, proceed with your recipe. Otherwise, wipe the pan well with a paper towel to remove any excess oil before storing it. Remember that Hexclad pans perform best over low to medium heat rather than high heat, as their hybrid design distributes heat faster and more evenly.
Re-seasoning your Hexclad pan is generally not required after each use since the pans re-season with every cook. However, if you've given your pan a deep clean using steel wool or notice that food starts to stick, it's beneficial to re-season it using the same steps outlined above. Additionally, while a proper seasoning process should last a few years, re-seasoning your pan can enhance its performance and maintain its non-stick properties.
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Frequently asked questions
Curing, or seasoning, your pan creates a fat-based coating that will protect food from burning, residue forming, or food sticking to the pan’s surface.
First, thoroughly wash the pan with warm water, a sponge, and dish soap. Then, heat the pan with a thin layer of neutral oil, like vegetable, avocado, or olive oil. Use a paper towel to wipe excess oil from the pan.
Hexclad pans re-season with each use, so you only need to cure the pan the first time you use it or after a deep clean. Typically, a proper seasoning process should last two to three years before you need to do it again.
Yes, Hexclad pans work best over low to medium heat, so avoid using them for high-heat cooking. You should also avoid cold shocking the pan by washing it immediately after cooking. Always let it cool first. Finally, avoid using metal utensils and the dishwasher with your Hexclad pan.
