“I’m not the most gentle chef, and Hexclad has really stood the test of time. Not only do they look nice (score for my stove top), but they’re non-toxic, metal-utensil safe, and make every meal turn out perfectly.”
Alix L.
Verified Buyer
The best performing cookware - PERIOD.
“I’m not the most gentle chef, and Hexclad has really stood the test of time. Not only do they look nice (score for my stove top), but they’re non- toxic, metal-utensil safe, and make every meal turn out perfectly.”
Alix L.
Why Gordon Ramsay chooses HexClad
HexClad’s patented design technology brings together the performance of stainless steel, the durability of cast iron, and the convenience of non-stick.
NON-TOXIC
PFOA-free
LASTING DURABILITY
Lifetime Warranty
METAL-UTENSIL SAFE
Dishwasher Safe
EASY CLEANING
NON-STICK HYBRID TECHNOLOGY
COOKS EVENLY
Why Gordon Ramsay chooses HexClad
HexClad’s patented design technology brings together the performance of stainless steel, the durability of cast iron, and the convenience of non-stick.
Ask any top chef, and these are the three pans they use the most.
This bundle includes:
12” Pan w/ Lid
A staple in any chef’s toolkit.
10” Pan w/ Lid
The perfect size for everyday meals.
8” Pan w/ Lid
The essential sauces and sides pan.
*Works on all induction, gas, ceramic and electric cooktops.
10” Pan w/ LidThe perfect size for everyday meals.
8” Pan w/ LidThe essential sauces and sides pan.
Review highlight
Best non-stick skillets
“These were honestly the best skillets I have ever purchased!!! Non stick — so easy to clean. The real test was cooking any type of egg — passed the test with flying colors. I also love the interior look of the skillets and lids!!”
Lisa P.
Verified Buyer
Review highlight
Best non-stick skillets
“These were honestly the best skillets I have ever purchased!!! Non stick — so easy to clean. The real test was cooking any type of egg — passed the test with flying colors. I also love the interior look of the skillets and lids!!”
Get the cooking experience of stainless steel, non-stick, and cast iron — all in one beautiful hybrid pan.
The hexagonal steel peaks provide even heat distribution and a perfect golden-brown sear.
The non-stick valleys are made with a high-grade non-toxic Japanese coating infused with diamond dust for extra toughness.
Our pans consist of three layers: a magnetic steel base, an aluminum core, and a stainless steel surface.Each layer results in a strong, durable and high-performing pan.
Peaks and Valleys
Tri-Ply Clad Style
Discover our technology
Tri-Ply Clad Style
Peaks and Valleys
Our pans consist of three layers: a magnetic steel base, an aluminum core, and a stainless steel surface. Each layer results in a strong, durable and high-performing pan.
The hexagonal steel peaks provide even heat distribution and a perfect golden-brown sear.
The non-stick valleys are made with a high-grade non-toxic Japanese coating infused with diamond dust for extra toughness.
Get the cooking experience of stainless steel, non-stick, and cast iron — all in one beautiful hybrid pan.
“The quality of the product is superior to other high quality cookware I own. But what stands out for me is the ease of maintaining the equipment. While I prefer to handwash my equipment, I need the flexibility of a dishwasher.”
Jerald J.
Verified Buyer
Greatest thing since sliced bread!
“So far, it is true to it's claim of ease of use and the feeling of having a cast iron without the heaviness. I've been using metal spatulas on this set since I got it and so far it has stood to its claim of non scratch! I'm pretty excited to have such durable pans as I cook all the time.”
Tina B.
Verified Buyer
The last search for the pan
“Oh! how I love my new little pan… let me count the ways! Design : Perfect. Practically: more than it’s size. Degree of Sucess: never ending.”
Patricia D.
Verified Buyer
This is the only cookware I will ever buy again
“The quality of the product is superior to other high quality cookware I own. But what stands out for me is the ease of maintaining the equipment. While I prefer to handwash my equipment, I need the flexibility of a dishwasher.”
Jerald J.
Verified Buyer
Greatest thing since sliced bread!
“So far, it is true to it's claim of ease of use and the feeling of having a cast iron without the heaviness. I've been using metal spatulas on this set since I got it and so far it has stood to its claim of non scratch! I'm pretty excited to have such durable pans as I cook all the time.”
Tina B.
Verified Buyer
The last search for the pan
“Oh! how I love my new little pan… let me count the ways! Design : Perfect. Practically: more than it’s size. Degree of Sucess: never ending.”
Patricia D.
Verified Buyer
This is the only cookware I will ever buy again
“The quality of the product is superior to other high quality cookware I own. But what stands out for me is the ease of maintaining the equipment. While I prefer to handwash my equipment, I need the flexibility of a dishwasher.”
Jerald J.
Verified Buyer
The last search for the pan
“Oh! how I love my new little pan… let me count the ways! Design : Perfect. Practically: more than it’s size. Degree of Sucess: never ending.”
Patricia D.
Verified Buyer
Greatest thing since sliced bread!
“So far, it is true to it's claim of ease of use and the feeling of having a cast iron without the heaviness. I've been using metal spatulas on this set since I got it and so far it has stood to its claim of non scratch! I'm pretty excited to have such durable pans as I cook all the time.”
Tina B.
Verified Buyer
Reviews
Get cooking with HexClad
Explore some recipes you can make using our 6 piece Pan Set:
Chicken piccata
1 tbsp. extra-virgin olive oil
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
2 tbsp. butter
3 cloves garlic, minced
1/4 c. dry white wine
Juice of 1 lemon
2 tbsp. capers
1 lemon, sliced
Freshly chopped parsley, for garnish
In a 12'' HexClad Pan over medium, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink (internal temperature of 165 F+), 8 minutes per side. Transfer to a plate. Discard half the chicken juice from 12'' HexClad Pan and reduce heat to low.
To the 12'' HexClad Pan, add butter, garlic, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce 5 minutes, then garnish with parsley before serving.
Warm cinnamon bread with honey glazed apples
1 loaf Cinnamon Bread
2 ea Pink Lady Apples
1 oz Honey
2 ea Cinnamon stick
1 pint Whipped cream
Peel, core, and quarter the apples.
Bring a HexClad pan to medium heat. Place apples in a pan with one cup of honey. two cinnamon sticks and a pinch of salt. Sautee until browned.
Bring a separate HexClad pan to medium-high heat. Place slices of cinnamon bread down and toast until warm.
Transfer toasted slices to a plate. Top with apples and a spoonful of whipped cream.
Finish with cinnamon powder and powdered sugar as desired.
Butternut squash and sausage cacio e pepe
Ingredients
1 garlic clove, finely chopped
2 tablespoons unsalted butter, melted
½ medium butternut squash, peeled, seeded and thinly sliced (about 4 cups)
1 pound sweet Italian sausage, removed from casings
3oz grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon freshly grated black pepper
Instructions
Preheat oven to 400°
Mix garlic and butter in a large bowl until garlic is evenly distributed.
Add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic-butter mixture.
Place mixture into a 10" HexClad Skillet, cover tightly with foil, and bake 20 minutes.
Remove foil and continue to bake until squash is tender and lightly browned around the edges, 20–30 minutes more.
Stuffed honeynut squash
Ingredients
2 honeynut squash, halved and seeded
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4oz cremini mushrooms, roughly chopped
2oz kale, stemmed and chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
½ medium yellow onion, chopped
¼ cup dry white wine
1 cup frozen brown or wild rice, cooked according to package instructions
4 ounces shredded Italian cheese blend
Freshly grated Parmesan cheese
Instructions
Position an oven rack in the center of the oven and preheat to 425 degrees F.
Toss the squash with 3 tablespoons of the oil and season with 1 teaspoon salt and 1/4 teaspoon pepper. Arrange cut-side up in a 12" HexClad Pan and bake until tender and browned in spots, 30 to 40 minutes. Remove from the oven and cool slightly. When safe to handle, use a spoon to scoop out the flesh of the squash to create a cavity from stem to end. Reserve the squash for another use.
Meanwhile, pulse the mushrooms, kale, rosemary, garlic and onion in a food processor until very finely chopped but not paste-like. Heat the remaining 3 tablespoons oil in 12" HexClad Pan over medium high and cook the mushroom mixture until the vegetables are tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Add the wine and scrape up the brown bits that cling to the bottom of the skillet with a wooden spoon; cook until all of the liquid has evaporated. Add the rice and 1 cup water and cook until the water has evaporated. Season with salt and pepper.
Divide the filling among the squash and mound into the cavity of each. Divide the Gruyere among the squash and sprinkle on top of the filling. Bake until the cheese is melted and browned in spots, about 10 minutes. Garnish with freshly grated Parmesan cheese
Get cooking with HexClad
Explore some recipes you can make using our 6 piece Pan Set:
1 tbsp. extra-virgin olive oil
4 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
2 tbsp. butter
3 cloves garlic, minced
1/4 c. dry white wine
Juice of 1 lemon
2 tbsp. capers
1 lemon, sliced
Freshly chopped parsley, for garnish
In a 12'' HexClad Pan over medium, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink (internal temperature of 165 F+), 8 minutes per side. Transfer to a plate. Discard half the chicken juice from 12'' HexClad Pan and reduce heat to low.
To the 12'' HexClad Pan, add butter, garlic, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce 5 minutes, then garnish with parsley before serving.
Chicken piccata
Warm cinnamon bread with honey glazed apples
Butternut squash and sausage cacio e pepe
Stuffed honeynut squash
1 loaf Cinnamon Bread
2 ea Pink Lady Apples
1 oz Honey
2 ea Cinnamon stick
1 pint Whipped cream
Peel, core, and quarter the apples.
Bring a HexClad pan to medium heat. Place apples in a pan with one cup of honey. two cinnamon sticks and a pinch of salt. Sautee until browned.
Bring a separate HexClad pan to medium-high heat. Place slices of cinnamon bread down and toast until warm.
Transfer toasted slices to a plate. Top with apples and a spoonful of whipped cream.
Finish with cinnamon powder and powdered sugar as desired.
1 garlic clove, finely chopped
2 tablespoons unsalted butter, melted
½ medium butternut squash, peeled, seeded and thinly sliced (about 4 cups)
1 pound sweet Italian sausage, removed from casings
3oz grated Parmesan cheese
1 teaspoon kosher salt
1 teaspoon freshly grated black pepper
Preheat oven to 400°
Mix garlic and butter in a large bowl until garlic is evenly distributed.
Add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic-butter mixture.
Place mixture into a 10" HexClad Skillet, cover tightly with foil, and bake 20 minutes.
Remove foil and continue to bake until squash is tender and lightly browned around the edges, 20–30 minutes more.
2 honeynut squash, halved and seeded
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4oz cremini mushrooms, roughly chopped
2oz kale, stemmed and chopped
1 teaspoon chopped fresh thyme
1 clove garlic, chopped
½ medium yellow onion, chopped
¼ cup dry white wine
1 cup frozen brown or wild rice, cooked according to package instructions
4 ounces shredded Italian cheese blend
Freshly grated Parmesan cheese
Position an oven rack in the center of the oven and preheat to 425 degrees F.
Toss the squash with 3 tablespoons of the oil and season with 1 teaspoon salt and 1/4 teaspoon pepper. Arrange cut-side up in a 12" HexClad Pan and bake until tender and browned in spots, 30 to 40 minutes. Remove from the oven and cool slightly. When safe to handle, use a spoon to scoop out the flesh of the squash to create a cavity from stem to end. Reserve the squash for another use.
Meanwhile, pulse the mushrooms, kale, rosemary, garlic and onion in a food processor until very finely chopped but not paste-like. Heat the remaining 3 tablespoons oil in 12" HexClad Pan over medium high and cook the mushroom mixture until the vegetables are tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Add the wine and scrape up the brown bits that cling to the bottom of the skillet with a wooden spoon; cook until all of the liquid has evaporated. Add the rice and 1 cup water and cook until the water has evaporated. Season with salt and pepper.
Divide the filling among the squash and mound into the cavity of each. Divide the Gruyere among the squash and sprinkle on top of the filling. Bake until the cheese is melted and browned in spots, about 10 minutes. Garnish with freshly grated Parmesan cheese
