Save $185 on this 3-piece cookware set!

Save $400 on Hexclad’s Steak Essentials Limited Time Only

3 Piece
Hell’s Kitchen Bundle

12" Pan, 12" Wok and 12" Lid

500,000+ Home Chefs love HexClad

Free Shipping • Ships in 1-2 Days • Lifetime Warranty

Shop Now – $199 $384

3 Piece
Hell’s Kitchen Bundle

12" Pan, 12" Wok and 12" Lid

Flaming Deal – SAVE $185

3 Piece Hell’s Kitchen 
Cookware Bundle

Take your cuisine to the Hell’s Kitchen level at home and consistently deliver deliciousness.

This bundle includes:

12" Pan – A staple in any chef’s kitchen

Flaming Deal – SAVE $185

3 Piece Hell’s Kitchen Cookware Bundle

Take your cuisine to the Hell’s Kitchen level at home and consistently deliver deliciousness.

This bundle includes:

12" Pan – A staple in any chef’s kitchen

12" Wok – Perfect for high-volume cooking

12" Lid (Glass) – Lets you see what you’re cooking. Our built-in steam vents are perfect for steaming your favorite foods.

12" Wok – Perfect for high-volume cooking

Free Shipping

30 Day Returns

Secure Checkout

Ships in 1-2 days

*Works on all induction, gas, ceramic and electric cooktops.

Monthly payments with              on orders over $50.

12" Lid (Glass) – Lets you see what you’re cooking. Our built-in steam vents are perfect for steaming your favorite foods. 

Shop Now – $199 $384

Monthly payments with              on orders over $50.

Why 500,000+
 home chefs love hexclad

  • 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.”

    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!

    Tina B.

    Verified Buyer

  • Great First Impression

    “I don’t know how many of those cheap pepper grinders I’ve purchased over the years, they don’t last long. I wish I could have had one of these from the start!

    Mark S.

    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.”

    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!

    Tina B.

    Verified Buyer

  • Great First Impression

    “I don’t know how many of those cheap pepper grinders I’ve purchased over the years, they don’t last long. I wish I could have had one of these from the start!

    Mark S.

    Verified Buyer

Save $185 on this 3-piece cookware set!

Gordon Ramsay
approved

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.

approved

Gordon Ramsay

Verified Buyer

Free Shipping • Ships in 1-2 Days • Lifetime Warranty

The best performing cookware - PERIOD.

Verified Buyer

“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.

See it in action

Watch that sear and sizzle

Watch that sear and sizzle

See it in action

As Seen In

As seen in

As seen in

Free Shipping

30 Day Returns

Secure Checkout

Ships in 1-2 days

  • 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.”

    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!

    Tina B.

    Verified Buyer

  • Great First Impression

    “I don’t know how many of those cheap pepper grinders I’ve purchased over the years, they don’t last long. I wish I could have had one of these from the start!

    Mark S.

    Verified Buyer

Why 500,000+
 home chefs love Hexclad

Why HexClad thrives
in Hell’s Kitchen

NON-TOXIC

LASTING DURABILITY

METAL-UTENSIL SAFE

EASY CLEANING

NON-STICK HYBRID TECHNOLOGY

COOKS EVENLY

PFOA-free

Lifetime Warranty

Dishwasher Safe

Why HexClad thrives
in Hell’s Kitchen

Get your bundle today!

Get your bundle today!

Shop Now – $199 $384

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
    1. 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.
    2. 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
    1. Peel, core, and quarter the apples.
    2. 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.
    3. Bring a separate Hexclad pan to medium-high heat. Place slices of cinnamon bread down and toast until warm.
    4. Transfer toasted slices to a plate. Top with apples and a spoonful of whipped cream.
    5. 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

    1. Preheat oven to 400°
    2. Mix garlic and butter in a large bowl until garlic is evenly distributed.
    3. Add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic-butter mixture.
    4. Place mixture into a 10" HexClad Skillet, cover tightly with foil, and bake 20 minutes.
    5. 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

    1. Position an oven rack in the center of the oven and preheat to 425 degrees F.
    2. 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.
    3. 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.
    4. 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
  1. 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.
  2. 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
  1. Peel, core, and quarter the apples.
  2. 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.
  3. Bring a separate Hexclad pan to medium-high heat. Place slices of cinnamon bread down and toast until warm.
  4. Transfer toasted slices to a plate. Top with apples and a spoonful of whipped cream.
  5. 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
  1. Preheat oven to 400°
  2. Mix garlic and butter in a large bowl until garlic is evenly distributed.
  3. Add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic-butter mixture.
  4. Place mixture into a 10" HexClad Skillet, cover tightly with foil, and bake 20 minutes.
  5. 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
  1. Position an oven rack in the center of the oven and preheat to 425 degrees F.
  2. 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.
  3. 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.
  4. 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

GORDON RAMSAY

GORDON RAMSAY