So here's the backstory: We published a review of HexClad cookware in 2024 after I had used the brand's 13-piece set in my home for a year. We had tested the skillet and wok at the Good Housekeeping Institute Kitchen & Cooking Lab, and both earned high performance scores. I had positive results in my kitchen.
Then the brand quietly changed the coating on its pans. After I did some digging, I realized there was a lawsuit related to the marketing claims of the original coating, so I needed to get a new set and see how it compared to our previous testing.
I have now used the 14-piece set with the latest coating, as well as the brand’s 10-inch wok and 14-inch pizza pan, for more than a year:
- I’ve cooked delicate foods like eggs and salmon, along with chicken, steak, and vegetables, in the pans.
- I’ve used the wok for stir-fries and curries and the pizza steel for pizza, flatbreads, and hearty vegetables.
- I’ve used pots of all sizes often for pasta and soups.
I was able to assess the usefulness of the sizes and styles, as well as the set's performance, because I have a culinary background and have worked as a recipe developer. I've also tested carbon-steel skillets, cast-iron skillets, and nonstick cookware at the Good Housekeeping Institute.
TL;DR: HexClad cookware performs well if you care for it properly and cook with a bit of fat, which seems to be a sticking point (ahem) for people.
A look at the cook
Eggs fried in oil still slide easily out of the pan—even after a year of use.
Chicken thighs brown evenly in the set’s skillets.
A clear lid on the wok lets you keep an eye on your stir-fry.
Flatbread was evenly browned and crisped on the pizza steel.
What is HexClad cookware?
If you've heard of HexClad cookware, it might be because Gordon Ramsay dubbed them "the Rolls-Royce of pans." Or maybe you’ve seen them on Next Level Chef, a show Ramsay cohosts. Or in influencer videos on TikTok, like this one from Kylie Jenner.
HexClad pans are known as hybrid cookware, meaning they’re designed to combine the durability of stainless steel with the convenience of nonstick. The company achieves this by layering laser-etched stainless steel—creating that signature hexagonal pattern—over a coated nonstick surface. The cookware has an aluminum core designed for even heating and a magnetic steel base, making it compatible with all cooktops, including induction.
According to the brand, the stainless steel design allows for metal utensils, though—as with most cookware—sharp tools aren’t recommended to avoid scratches. In my testing, I confirmed that regular use of metal utensils is fine, but cutting directly in the pan is not.
HexClad also states that the pans are oven-safe up to 500˚F, and the tempered glass lids are oven-safe up to 400˚F.
Why was there a lawsuit?
Quoting directly from the official class action lawsuit site: The suit “alleged HexClad falsely advertised, labeled, and marketed the nonstick coating of certain of its products, including, but not limited to, claims that the products were ‘non-toxic,’ ‘PFAS Free,’ ‘PFOA Free,’ or otherwise free from certain chemicals. HexClad has denied any and all allegations of wrongdoing, fault, liability, or damage of any kind.”
Good Housekeeping reached out to the company, and HexClad stated, “The case never involved the safety or quality of our cookware. We believed the claims were without merit and continue to deny them.” The lawsuit was resolved in a settlement before the claims were decided.
The lawsuit was filed in June of 2023. According to HexClad, the company launched its original EPA- and FDA-approved coating in 2016 and began developing and testing new proprietary ceramic surfaces in 2019. The current finish was introduced to the cookware in 2021 and was portfolio-wide by 2023.
Previous vs. current coating
The larger skillet shows the previous coating, and the smaller skillet is finished with the current coating.
So what’s the deal with the coating?
On product pages that claim the cookware is “free from forever chemicals," HexClad now includes a “See Lab Results” button linking to a breakdown of the chemicals tested for by a third-party lab. As the brand puts it: “We’re talking less than a drop in an Olympic-sized pool.”
The company states that the coating is a “proprietary ceramic formula” called TerraBond that is “free from PTFE, PFAS, lead, and cadmium.” The company claims that each compound is so low as to be undetectable.
This assessment is common for pans with ceramic coating. If you are truly concerned or want to avoid coatings altogether, we advise you to opt for uncoated materials such as stainless steel, cast iron, or carbon steel.
HexClad products we’ve retested
What I liked
- The assortment is well-rounded. Three skillets (8-, 10-, and 12-inches, with corresponding lids), three pots (2-, 3-, and 8-quarts, also with lids for each), plus two silicone trivets. You can buy larger and smaller sets, some of which include roasters, bowls, or knife sets.
- The pans are durable. They're heartier than many nonstick pans and have held up well through a year-plus of regular use.
- The pans sear well and release foods after more than a year of use. Per HexClad's guidance on proper use and care, I seasoned each pan in the set before using it. While testing, I hand-washed the pans after each use. With my first set, I reseasoned them after washing with soap, but I found it unnecessary and didn’t do so with this set. But I found that it was unnecessary and did not do so with this set. The key has been to cook with fat in the pan. Eggs still slide out of my skillets, and I can achieve a good sear on meat, poultry, and seafood.
- They are oven-safe. HexClad says up to 500˚F, and I have roasted in the skillets at 425˚F, but have tested only the pizza pan at 500˚F. They're also compatible with gas, electric, and induction cooktops, so you can start on any range and finish in the oven for versatility.
- They're easy to clean. They are theoretically dishwasher-safe, but HexClad recommends hand-washing—and so do all the Kitchen & Cooking Lab experts at the GH Institute. The dishwasher could cause the pans to become etched, dull, or discolored over time. The good news: I found these pans easy to hand-wash because they didn't stick.
What to take note of
- The pans are somewhat heavy. They're fairly well-balanced but could cause strain for some users.
- The rounded handles require a strong grip when pouring from the pots and pans. The smooth, bulbous handles could spin in your hand, and I have found that I do need to adjust how I start my grip so that I feel secure.
- There are a lot of lids to keep track of. If you’re always cooking for a large group, you might have all the pots, pans, and lids on deck at once. But if you typically use just one or two pieces, you’ll need space to store the extra lids—whose handles are relatively tall.
- The stated advice is that you’ll need to season each piece before using it. HexClad's guidance is to season "before the first use or after a deep clean." It's an easy process, but some people are intimidated by seasoning—and it certainly adds a step that traditional nonstick and stainless steel cookware don't require. While I did season the set out of the box to test it according to the manufacturer’s instructions, I have found that regular use and handwashing are enough to keep the pans in good shape.
- High heat is not recommended. According to the brand, you should “start cooking at lower temperatures and increase if needed. You rarely need to cook on high heat with HexClad.” And note that the brand says that damage from “excessive heat” can invalidate the warranty.
- The pans are pricey. HexClad sets are not as expensive as top-of-the-line stainless steel sets, but even the smallest pan (a 7-inch fry pan) is over $100. Outfitting your kitchen with all-HexClad-everything (including the brand's knives, lidded bowls, and salt and pepper grinder set) would set you back $3,000—on sale.
The bottom line: Is HexClad cookware worth it?
After testing HexClad, I found the cookware set to be worth it for many home cooks. That being said, it's expensive and not necessarily right for everyone.
If you're willing to invest the effort in proper care—hand-washing and drying more often than using the dishwasher—these pans are likely to outlast other kinds of nonstick pans. They released foods well and did not require maintenance of carbon-steel or cast-iron ones.
But they can scratch, unlike cast iron or carbon steel. And the pots and pans are not as lightweight as most stainless steel ones.
Ultimately, I think it’s a versatile set that can provide a lot of function in the average kitchen.
