HexCladHybrid Nonstick 10-Inch Frying Pan with Tempered Glass Lid, Stay-Cool Handle, Dishwasher-Friendly, Oven-Safe Up to 900°F, Induction Ready, Compatible with All Cooktops

Best frypan that I have ever used. Was hearing and seeing so much about these hybrid cookware that I decided to give it a try. Pan performs as advertised - food doesnt stick and cleanup is a breeze. Looks good too. Followed the prep instructions, and have not used high heat since the pan heats up quite well and maintains its heat during cooking. And I'm cooking on an electric glass cooktop. Now thinking about getting the 8 inch pan. Great purchase.

I had read so many reviews before deciding to purchase, and I came to one conclusion from so many people writing bad reviews — you all don’t know how to cook! I have cooked fish, seared a steak, cooked scrambled eggs with cheese, poached an egg, fried bacon, made a bourbon reduction sauce with molasses and the consistent result from all these — everything was cooked to perfection and literally slid right out of the pan.I wanted to try these particular pans because for so long I’ve used Lodge cast iron pans. Don’t get me wrong my cast iron pans are amazing but the constant maintenance can be exhausting. The Hexclad pan is being promoted as a hybrid of stainless steel, the durability of cast iron, and completely non-stick. They didn’t disappoint. Plus they’re so much lighter than my cast iron skillets and cleanups are a breeze.Let me give anyone who reads this a few tips:#1 Follow the directions given in the package.#2 Please, put a buffer between what you’re cooking and the pan. I use beef tallow, lard, or ghee. And please whatever you do, stay away from seed oils. Not only are they extremely unhealthy for you but their high heat points can’t cut it like natural fats.#3 Cook on low to medium heat. You won’t be disappointed and you’ll be surprised at how well these pans heat up.#4 When using any stainless steel utensils, don’t dig into the pan or use a fork with the tines down scraping the bottom, or doing the same thing with a knife, or ….. you get the point. See what I did there? Point?And lastly #5 …… refer back to #2 and you won’t go wrong. Watching some of the videos where someone is cooking scrambled eggs without a buffer — what did you think was going to happen!? SMHHappy cooking!Update: I have used this pan for just about everything and I absolutely love it. It has literally became my favorite pan. Cooking is fun once again and the food tastes better. The ergonomics of the pan handle helps as it stays cool. But don’t put your pan in the oven at 500° and then grab it by the handle because your’re itching for a burn you don’t want. This pan is a little heavier than what most of you are use to with your Teflon pans; that’s because they’re made from quality materials. I am disappointed they’re made in China, but they are designed and planned here in the US.So the reason for writing this update is, and as I stated earlier, I really love this pan. So much so I purchased the complete set. Everyone has their own set of pans they love, and all I’m doing is giving you my two cents worth.As of right now 11.21.2024, Hexclad has their Black Friday sale. Check them out as you won’t be disappointed.Happy cooking!

Quick Take: This pan combines stainless steel and nonstick for easy cooking and searing on any cooktop, including induction.What I Liked: Durable construction, excellent food release, oven-safe, and the stay-cool handle makes it easy to handle. Cleanup is simple, either by hand or dishwasher.One Thing to Note: Heavier than typical nonstick pans, and it’s a bit of an investment, but worth it for frequent use.Bottom Line: A versatile, reliable pan I’ll continue using and recommend for anyone who wants quality that lasts.

Amazing, simply amazing!I've used a lot of different cookware from different makers over the last 40 years. My most recent (before HexClad) was Anolon-X which was pretty good until I realized it wasn't very 'non-stick' and on top of that the non-stick coating was quite soft and easy to damage.I've wanted HexClad for quite some time, I see it used on Master Chef and it looked amazing but the price always held me back.I finally decided to take the plunge and I wish I had done so a long time ago.The non-stick coating is so slick and tough.I actually bought the 10" a week later.I've used it to sear steak the other night like I used to do with my cast iron and it performed just as well. Finished the steaks in the skillet in the oven.After dinner I decided to see how easily the skillet would clean so I took a paper towel and gave it a wipe and it literally made a path through the grease and crusties right down to the skillet and looked as though it hadn't even been used (I wish I had thought to video it to post here).But the final word is if you want an outstanding skillet, buy HexClad, it's worth ever penny you pay for it.Ok, I have one tiny little complaint, the hole in the handle is a bit too small. I use a hanging pot rack and getting the skillet on the hook is just a bit tricky.

Great pan, just not a nonstick pan. Food does stick and can be a problem to wash off. I am back to using my cast iron pan. I am glad I only bought one 8 inch pan. I have has $20 pans that had way better nonstick stick qualities.

This one is promising! This is the second one I've bought and the result is exactly what it promises. It's really good, easy to clean and the perfect size.

I've owned a lot of cookware. Everything from low end Faberware stuff to higher end copper bottomed stainless, and obviously cast iron. Until now cast iron has been my favorite, but it's a bit of a pain to maintain and super heavy. The Hexclad out performs anything I've ever owned and 0 maintenance. Once I received my pan I put it through it's paces. Eggs? Slid in pan like they were ice skating. Cheese? Seemed like it was going to sick at first, but released easily with no sticking. I tried a marinated steak next because I wanted to sear and finish in oven to test oven performance. The marinade had high sugar content so I was prepared for some scorching and burned on residue. It cooked evenly and beautifully. There was a bit of burn on left but most wiped easily with a paper towel the rest came right off with a couple of minute soak. I've barely used my cast iron since getting this. I can't say enough. I'm hoping to try some of their other products, especially knives very soon. These are pricey, but so worth it for versatility and no maintenance.