HexClad pans are nonstick but perform best with a slight bit of butter or oil. Also, adding a bit of fat adds extra flavor for a better egg. A win-win.
I think the keys are the amount of butter/oil, and not stirring too much. The eggs need to cook on top of the oil. If you stir too soon/often you disturb the oil layer and get egg touching the pan with little to no oil to keep it from sticking.
I love my hexclad. A little butter or oil on low heat and my eggs come out perfect everytime. They work great with my new induction cooktop range. They clean easily. I don't have any problem with searing meat or fish and I love that I can move them from stovetop to oven to finish the cook on my steaks.
Put fat in the pan, and allow it to heat on medium-low. Once the oil or butter begins to shimmer, pour the eggs in. If you want a more buttery texture, start moving the eggs around immediately, and don't stop until they're cooked through.
If you're still experiencing sticking after owning the pans for an extended time, we recommend giving the pan a deep clean with a more abrasive sponge and then re-season the pan.
Don't: Assume that high heat is best.
HexClad pans do best over low to medium heat. High heat can cause oil to burn and cause build up on your pans. This can make the pans harder to clean.
HexClad's pans are coated in nonstick hexagonal “valleys” with stainless steel “ridges” in between.
Stuck-On Residue
Perhaps the simplest reason that some non stick pans start to stick, especially if the pan isn't very old, is that there's a layer of stuck-on food residue getting in the way. Even the thinnest layer of dried egg white or residual starch from stir-frying potstickers can cause food to stick.
HexClad Cookware advertises its nonstick pans as free from harmful chemicals. But, according to recent reports, HexClad may be using a chemical compound called PTFE as a non-stick coating on its pans. PTFE is a type of PFA, or “forever” chemical, that can build up in the human body and does not break down over time.
“HexClad's intriguing look, design, and hybrid technology caught my eye about a year ago,” says Gordon Ramsay. “I use the pans at home, and the combination of stainless steel and non-stick functionality is amazing. It's highly versatile and cooks exceptionally well.
HexClad says its pans are designed to last a whole lifetime, which is backed by the manufacturer's lifetime warranty for defects. However, it does make clear that the warranty doesn't cover damage incurred by improper care or use – so it's worth making a note of the care and cleaning instructions advised by the brand.
In addition to pulling up those burnt food particles that won't leave the pan, a severe scrub has serious potential to ruin your pan, especially those with thin layers of non-stick coating.
Is HexClad cookware safe? HexClad describes its nonstick coating as a "Japanese coating infused with diamond dust." The company states that its pans are PFOA-free, though they do contain PTFE (polytetrafluoroethylene), commonly known by the brand name Teflon.
While olive oil is a staple in many kitchens, it's not the best choice for high-heat cooking. Its relatively low smoke point means it can start to burn quickly, leading to a bitter taste and potential residue buildup on your stainless steel pan.
Don't mess with them. When you see the edges starting to cook, use your spatula to moved the cooked egg off to the sides. 🌿 When it is cooked to your liking, add salt, pepper, lots of chives and voilà, you have beautiful scrambled eggs that didn't stick to your stainless steel pan!
Sticking often occurs when you use too much heat. Our technology allows our cookware to heat up much faster than typical cookware. We often find that new customers tend to cook on too high of heat, but low heat is key! We recommend starting on medium-low heat with a little bit of oil.
Note: Seasoning your HexClad pan is only necessary the first time you cook with the pan or after a deep clean. That's because HexClad pans and other nonstick pans re-season with each use. Remember that HexClad pans work best when they're used over low and medium heat, rather than high heat.
The use of sharp metal utensils should be avoided as they can scratch the surface of your cookware. If a scratch occurs, it is only cosmetic, it will not affect the performance of the cookware.
Add a Bit of Oil to the Pan
These acceptable oils include: Vegetable oil. Canola oil. Olive oil.
Do not use non-stick cooking sprays on your pan. Spraying on any non-stick surface can lead to build-up that would affect your cooking by creating a barrier between the pan and the food itself. Also, it will start to develop a layer of stickiness.
Since our pans are metal utensil safe it allows you to 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. Barkeeper's friend works great too!