Hexclad Pan Sticking: Common Causes And Fixes

Hexclad pans are marketed as non-stick, so it can be frustrating when food starts to stick to the pan. This could be due to a number of reasons, such as incorrect seasoning, cooking temperature, or the type of food being cooked. Hexclad pans should be seasoned before their first use and after a deep clean. To season, heat the pan to medium-low, spread 1 teaspoon of vegetable oil around the interior, and leave on the heat for 1-2 minutes. Hexclad pans are designed to distribute heat faster and more evenly, so it is recommended to cook at lower temperatures. When cooking sticky foods like eggs, it is also important to use a small amount of spray, oil, or butter.

Hexclad pans should be seasoned before first use

You do not need to season your pans before every use. 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 you are still experiencing sticking after owning the pan for a long time, give the pan a deep clean with a more abrasive sponge and then re-season the pan.

Regular cleaning with soap and water is recommended after seasoning the pans. Some people worry that soap will clean off the seasoning, but this is not the case. Regular dish soap will not ruin the seasoning on a cast iron pan unless it was a very weak job of seasoning. This rule of thumb was when dish soap used to contain lye. Any regular dish soap should be fine.

If you are still experiencing sticking, it may be due to the temperature of your pan. Hexclad pans are designed to distribute heat faster and more evenly, which means you can cook at lower temperatures. We recommend that you start cooking at lower temperatures and increase the heat if needed. You rarely need to cook on high heat with Hexclad.

Hexclad pans are super heat conductors

Hexclad pans are designed to be super heat conductors. They feature an aluminium core, which is an excellent conductor of heat. The pans also have a magnetic steel base, which allows them to rapidly conduct heat and makes them suitable for induction cooktops.

The patented Hexclad design allows heat to distribute faster and more evenly than traditional non-stick pans. This means that you can cook at lower temperatures and rarely need to cook on high heat. The pans' ability to distribute heat evenly is also aided by their hexagonal pattern, which is created through a laser-etching process. The pattern ensures that heat diffuses evenly across the pan's surface.

The pans' ability to conduct heat is also reflected in their ability to heat up quickly. In one test, a Hexclad pan brought a cup of water to a boil in under two minutes on an electric stove. In another test, the pan heated up in about a minute, which was less time than it took for a cast-iron skillet to reach sautéing temperature.

The pans' handles also showcase their heat-conducting abilities. The handles are designed to be stay-cool, which means that they stay comfortable to hold and manoeuvre while cooking.

Hexclad pans require more oil

Hexclad pans are designed to combine the performance of stainless steel, the durability of cast iron, and the convenience of non-stick coatings. However, they are not entirely non-stick, and you may experience sticking unless you oil the pan or heat it up before adding food.

Hexclad pans have a unique design featuring raised stainless steel hexagons and "non-stick valleys". The valleys are made from a high-grade non-toxic Japanese coating infused with diamond dust for extra toughness. However, this coating is not as non-stick as traditional non-stick pans, and the raised hexagons can cause sticking if the pan is not properly oiled or heated.

To prevent sticking, it is recommended to season the pan before first use and as needed thereafter. Seasoning involves heating the pan to medium-low, spreading a thin layer of oil on the interior, and leaving the pan on the heat for 1-2 minutes. This process helps to strengthen the cleaning process and improve the non-stick performance of the pan.

In addition to proper seasoning, it is important to use the correct amount of oil when cooking with Hexclad pans. The raised hexagons can cause sticking if there is not enough oil in the pan. This is especially important when cooking delicate foods like eggs, which are more likely to stick.

Overall, Hexclad pans require more oil than traditional non-stick pans due to their unique design and coating. By properly seasoning the pan and using the correct amount of oil, you can minimize sticking and take full advantage of the benefits that Hexclad pans offer.

Hexclad pans should be cooked on a medium heat

Hexclad pans are designed to combine the best elements of cast iron, stainless steel, and non-stick pans. They are sturdy, distribute heat evenly, and are non-stick. However, they are not entirely non-stick and require proper heating and oiling to prevent food from sticking.

To avoid sticking, Hexclad recommends cooking at lower temperatures and increasing the heat only if needed. The company states that their patented design allows heat to distribute faster and more evenly, so high heat is rarely required. Starting at a medium heat setting and increasing if necessary is the best approach for Hexclad pans.

This is because the pans have a hybrid design, with raised stainless steel hexagons and non-stick "valleys." The stainless steel webbing means that proper heating and oiling are essential to prevent sticking. Using a medium heat setting and adding oil can help ensure that food doesn't stick to the pan's surface.

In addition, seasoning the pan before its first use and periodically thereafter can also help reduce sticking. Seasoning involves heating the pan to medium-low, spreading a teaspoon of vegetable oil around the interior, and leaving it on the heat for 1-2 minutes.

By following these guidelines—cooking on medium heat, using oil, and seasoning the pan—you can help prevent sticking and get the most out of your Hexclad pans.

Hexclad pans should be cleaned with steel wool and abrasive cleaners

Hexclad pans are hybrid pans that contain stainless steel, which may cause temporary staining. To remove these stains, Hexclad pans should be cleaned with steel wool scouring pads and abrasive cleaners. Using these products with warm soapy water will get your pan looking like new. Hexclad pans are metal utensil-safe, so you can use more abrasive sponges like steel wool. For tougher stains, allow your pans to soak in warm soapy water for 10-15 minutes, followed by a scrub with a more abrasive sponge.

Stainless steel may stain, but these stains are easy to remove. Abrasive cleaners such as Bar Keepers Friend will help remove the stain. Hexclad pans should be seasoned before their first use, and over the first few weeks of use, they will perform better as they re-season from the fats in the food you are cooking. If you are still experiencing sticking after owning the pans for a while, give the pan a deep clean with a more abrasive sponge and then re-season the pan.

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