Yes, you can use olive oil to season your HexClad pans. HexClad recommends vegetable, avocado, or olive oil to season their hybrid cookware.
Seasoning your HexClad pan is only necessary the first time you cook with the pan or after a deep clean. This process helps avoid food crusting or sticking on the pan and makes it easier to clean.
When selecting a seasoning oil, you want one that's high in polyunsaturated fats and has a high ratio of polyunsaturated fat to monounsaturated fat. Among common cooking oils, grapeseed oil and sunflower oil stand out for their high polyunsaturated fat content and desirable ratio of polyunsaturated to saturated fat.
Yes, HexClad pans require a small amount of oil, butter, or cooking fat for the best non-stick performance. While they feature a hybrid non-stick and stainless steel surface, they are not strictly "fat-free" like traditional non-stick pans.
Yes, you can absolutely season your HexClad pan with olive oil. HexClad officially recommends using a variety of high smoke point oils, and many users have found success with light olive oil.
Avocado oil is rich in monounsaturated fats and stable under serious heat. Works beautifully in cast iron, stainless, and of course, HexClad Hybrid pans. Best for: Searing steaks, deep-frying, stir-frying, pan-frying and oven-roasting.
All you have to do after you purchase your cast iron is rinse, hand dry, and start cooking! We don't recommend using beef tallow, lard, or ghee to season your skillet because it can go rancid.
A cast iron skillet is ruined primarily by rust from soaking or improper drying, warping from extreme thermal shock (like cold water on a hot pan), or cracking if dropped. While most seasoning issues are reversible, letting rust cause deep pitting, or fracturing the iron, destroys the cookware permanently.
Yes, olive oil is generally fine for cast iron, though it may not be the optimal choice for building an initial layer of seasoning. Because of its lower smoke point, it is best reserved for everyday cooking rather than high-temperature oven seasoning.
Yes, you can absolutely ruin a HexClad pan. While they are built with a raised steel lattice designed to protect the underlying non-stick coating, they are not indestructible.
Eggs most likely stick to your HexClad pan because of improper preheating or a lack of cooking fat. HexClad features a hybrid stainless-steel and non-stick surface, meaning it requires heat and a little butter or oil to perform properly.
HexClad is a popular hybrid cookware line that combines the durability of stainless steel with the easy release of non-stick pans.
The lawsuit against HexClad is a false advertising class action over claims that its cookware was "PFAS-free," "PFOA-free," and "non-toxic," despite allegedly containing per- and polyfluoroalkyl substances (PFAS or "forever chemicals") and PTFE.
And they seasoned their cookware with lard. That was all they had. Unbeknownst to the ladies, the level of polyunsaturated fats in lard is the perfect ratio for making that glass like finish in a skillet. The advancement of technology has brought us many good things but, some things should have been left alone.
Will my HexClad pans scratch? Yes, even a diamond can scratch! Metal spatulas, whisks, spoons, and other metal utensils are fine, but sharp utensils could leave a scratch. If this happens it is only cosmetic, and it will not affect the performance or safety of the cookware.
Avoid cooking highly acidic foods, delicate fish, strong-smelling dishes, and sticky foods (like eggs) in cast iron. These can strip your pan’s seasoning, leach metallic flavors into your food, or leave behind lingering odors.
You should only throw away a cast iron skillet if it has a crack, a warped base that causes it to wobble on the stove, or severe structural damage like a hole. Because cast iron is incredibly durable, almost all other issues—including heavy rust or thick, burnt-on food—can be completely restored.
Oil Residue & Splotchy Seasoning
How do you fix a badly seasoned cast iron pan? If you see some raised, splotchy residue on your skillet, which often looks like a spiderweb or spotted pattern, this is most likely some oil residue.
A cast iron skillet is ruined primarily by rust from soaking or improper drying, warping from extreme thermal shock (like cold water on a hot pan), or cracking if dropped. While most seasoning issues are reversible, letting rust cause deep pitting, or fracturing the iron, destroys the cookware permanently.
Yes, Dawn dish soap is perfectly safe for a well-seasoned cast iron skillet. Modern mild dish soaps are gentle enough to remove food debris and grease without stripping the pan's polymerized non-stick coating (seasoning).
You're going to have to give your skillet at least six coats of oil and baking to create a hardwearing non stick base. Basically, new cast iron needs some intense TLC for the first year or so of it's life.
Season your HexClad pans using a neutral oil with a high smoke point, such as avocado, vegetable, canola, or grapeseed oil. You can also use light olive oil. Avoid using cooking sprays, as their propellants can cause a sticky residue and buildup.
The unhealthiest oils to cook with are highly refined vegetable and seed oils (such as corn, soybean, cottonseed, and sunflower oil) and any oils containing partially hydrogenated fats.
Wash in warm, soapy water. Then dry. Thinly coat the pan's interior with 1-2 teaspoons of high smoke point oil like vegetable, avocado, or olive oil. Leave on heat for 2-3 minutes.