Yes, HexClad is generally excellent for scrambled eggs. Its hybrid non-stick and stainless steel surface allows for even heat distribution while making it very easy to move the eggs around without them fusing to the bottom. Clean-up is also incredibly easy.
Scrambled eggs typically stick to HexClad pans because of improper preheating, not using enough fat (butter or oil), or cooking with heat that is too high. Because HexClad features a hybrid stainless steel and non-stick grid, it requires the preheating and fat-usage techniques of stainless steel.
The best pan for cooking scrambled eggs is a 8-inch to 10-inch nonstick or ceramic skillet. This material prevents the eggs from adhering to the metal, allows curds to move freely without clumping, and makes cleanup effortless.
Common HexClad complaints focus on food sticking, misleading warranty restrictions, and coating degradation. Additionally, the brand faced a $2.5 million false advertising settlement regarding claims that their pans were entirely free of toxic non-stick chemicals like PTFE.
Once your eggs are finished cooking in a HexClad nonstick pan, they'll easily slide out of the pan and onto your plate, leaving no crusty or sticky bits behind.
Then you have fluffy, cheesy, scrambled eggs and you're only left with one really easy pan to clean. Hexclad gives you the best of non-stick, stainless steel, and cast iron and I use them literally every single day. As long as you add butter and use a flexible but firm silicone spatula, your eggs will never stick.
Add Fat – Don't skip the fat! Cast iron pans aren't like Teflon (which you can cook eggs without a stitch of oil and they won't stick); they need oil for them to work properly and keep your food from sticking.
Yes, Gordon Ramsay is a paid partner and official investor in HexClad. While he is extensively involved in promoting the brand—using the cookware on his shows, in his cookbooks, and endorsing it for home use—commercial kitchens require heavier-duty, traditional materials.
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.
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.
The secret to fluffy scrambled eggs comes down to three main rules: whisking vigorously to trap air, cooking them low and slow, and removing the pan from the heat early.
HexClad—the only brand of cookware that Gordon Ramsay uses—isn't just fancy marketing. It's tri-ply, Hybrid ceramic nonstick cookware. Bottom layer: Magnetic stainless steel is compatible with gas, electric and induction stovetops.
Stop Scraping the Pan — Here's How Professional Chefs Keep Eggs From Sticking | Learn more at the link in the comments! Slow and low heat. Butter + oil = no burn Or butter only- beurre noisette is best, for flavor. Tip- Small amount of water (if dipping) and cover- to steam.
HexClad is not a traditional non-stick pan; it is a hybrid of stainless steel and non-stick. While it has non-stick properties, it does not behave exactly like standard Teflon or smooth ceramic pans.
Both cast iron and stainless steel are considered healthy, non-toxic cookware options that avoid synthetic PFOA/PTFE coatings. Cast iron is healthier for increasing dietary iron, ideal for those with deficiencies, but requires maintenance to avoid rust. Stainless steel is better for daily, low-maintenance cooking as it is non-reactive, durable, and won't rust or leach heavy metals.
To cook eggs in a HexClad pan without sticking, preheat your pan over medium-low heat for 2-3 minutes first. Add a small amount of butter or oil, let it melt to coat the grooves, and let the eggs sit undisturbed for 15-20 seconds before moving them.
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.
HexClad pans are generally considered safe under normal cooking conditions (below 500°F). However, they feature a hybrid non-stick surface containing PTFE. If overheated, the coating can release toxic fumes. Health experts advise against them for high-heat searing and caution users to avoid metal utensils to prevent microplastics from scratching into food.
Teflon, which contains PFOA, is not banned in Europe; however, strict regulations limit its use due to health and environmental concerns. As consumer awareness increases, many are looking for safer alternatives to Teflon cookware.
HexClad pans combine stainless steel and non-stick surfaces, but come with notable drawbacks. Key cons include a very steep price tag, lackluster non-stick performance compared to dedicated non-stick pans, staining, and controversy regarding prior PTFE marketing.
Gordon Ramsay was diagnosed with basal cell carcinoma, the most common form of skin cancer. He underwent successful surgery to have the cancerous cells removed from his jawline and used the opportunity to share photos of his stitches and a public service announcement encouraging fans to wear sunscreen.
Avoid traditional non-stick pans with worn coatings or synthetic "forever chemicals" (PFAS), as well as unlined copper and reactive aluminum. Scratched or overheated pans release toxic fumes or leach heavy metals into your food.
The 5-5-5 rule (also known as the 5-5-5 method) is a popular, foolproof technique for cooking hard-boiled eggs in an Instant Pot or pressure cooker. It guarantees perfectly cooked yolks and shells that slide right off.
Cast iron is the better choice for eggs. Once seasoned, its naturally non-stick, slightly porous surface releases delicate items like fried or scrambled eggs beautifully. Stainless steel, while highly durable, requires precise temperature control and more fat to prevent eggs from binding to the metal.
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.