Video is unnecessarily too long and too complicated.

If I wanted a Hexclad type cookware, I would buy one of the other brands that are exactly the same, such as that made by Paderno or Meyer. Same tech, cheaper, and more reputable company. On the other hand....NO

Thank you, been waiting for you to cover this!

If one is shopping for cookware at Costco, a better value would be to purchase a tri-ply stainless steel cookware set and a couple of non-stick frying pans. Not only would this cost you less than a Hexclad set, it would last longer and you could replace the non-stick frying pans multiple times before exceeding the price of the Hexclad set. Even if one upgrades to better performing stainless steel cookware or branches out to other materials (i.e., carbon steel or cast iron), that initial stainless steel set remains perfectly useful for less critical tasks.

Clad stainless for me

Excellent point about Costco! I just ran across this "limited lifetime warranty" gimmick with my car's alternator from a major retail chain where normal wear and tear is not covered only defects. What average consumer would be able to dispute the difference?

We bought these pans at costco for the return policy. We use nonstick simply for eggs and hardest sticking items. Otherwise we have stainless, carbon steel, cast iron for everything else.

Hexclad super sticky pans learning about the Streisand effect

I had a laugh on my face almost trough the whole video. Thank you for making my day! I love passive aggressive statements when they are 100% honest!

The funny thing is, Hexclad requires similar cooking techniques as you would in a cast/carbon pan due to the protruding steel hex. Once people realize this i dont see a reason to not consider cast iron or carbon steel pans

Fix the title, should be "Why you shouldn't buy hexclade cookware from Costco, or anywhere else." You are welcome!

....but you still shouldn't buy it.

Lol. Hexclsd bullied u into making this ??? 😂😂😂😂

Honestly, what I got out of this video is that you like people to look at you while your talking. I still have no idea what the pan is going through in the seasoning process. I've seen before and after pictures of pans everywhere.

Hex clad looks cool I admit lol.. But I'll stick with my nonstick all clad I bought for the price of a cheap nonstick pan lol. I think as long as you baby it, it'll last for like 10 years. Which let's face it, not a lot of people know how to treat their non stick pans. I don't care much for SS or Cast Iron but I can understand their appeal.

Exactly! I'm an engineer and when working in aerospace I worked on rocket hardware that we coated with teflon for lubrication of moving parts. I know the properties, and like you said, all teflon coatings wear out - it's the nature of the material. With pans, there is no magic about the application of the coating pattern: smooth, dimpled, hex , whatever! The key to longevity is a) proper manufacture in the first place and b) user care during use - avoid high heat, avoid metal scrapers, practice proper cleaning. I've tried expensive pans - All-Clad was junk and very pricey. Tried to get warrantly replacement and they said no, the failure was your fault. About 7 years ago I bought some Vollrath pans (aluminum pan with teflon coating). They've actually performed very well and I continue to use them to this day. High price and paid celebrity spokesman doesn't make the pan great. I recall a tv commercial for some nonstick pan with an unusual pattern (not sure if it was Hexclad) that even said their special pattern would make food taste better - I laughed and laughed and laughed at that outright lie.

If you're carrying Staub, you should carry this. USA Enamel really has an opportuniy to be the North American Staub or Le Crouset. I think this design sets itself apart enough and has a classic 1960s "world of tomorrow" look and i think it'll sell.

559 shirt? Are you from the area?

Hexclad FAILED on the Project Farm tests as seen in their youtube channel. Food stuck and smeared on the hexclad surface and it was also the expensive cookware. See that video "Best Non-Stick Pan? $16 vs $185 Pan? Let’s Find Out!" and you'll see how the far cheaper pans had a more durable surface when given scratch tests in the Project Farm video.

Terrific presentation = thanks

Made in USA mostly very good quality, well made

Cease and desist is absurd but after 2 years of ownership of hexclad they look nearly brand new and work as advertised Cooking an egg has to be heavily seasoned (oiled/buttered) pan. I bought mine from Costco and Costco has a ridiculous return policy so we bought them and have absolutely no regrets- seems pricey when I bought them and they are NOT a typical non stick. Every other non stick pan we’ve bought, starts to look worn out in 18 months and we replaced them every 2-3 years But you’re welcome to your opinion and you do t have to buy them but they’re hands down the best pans we’ve ever owned

To bad lodge doesn’t mill the inside of theirs they would be the new griswold

You forgot copper.

Was expecting more of a removal of the enamel and replacing it.

I guess I know who I will be sure never to buy from!

Just buy stainless or something, simular without a coating.

After you season the first layer in the oven, do you add seasoning paste for additional rounds in the oven? Or are you just heating/seasoning that first layer multiple times with no additional paste? Thanks!

Yes, Lodge surface prep seems to be the key. I am stripping down my 10 & 12 inch lodge pans and then sanding down the interior bottom to a 1000 grit. I will then reseason with grape seed oil on one and the other with potato peals, oil and salt. I’ll compare tests and let you know results. Caio

The best nonstick pan I have ever used was made by ninja, a little 8 inch frypan. Yes it wears out, but it works better than anything I’ve ever had.

Interesting pan. Its should be far cheaper with Chinese production though.

You talk to much, instead of demonstrating the actions.

I have just founs your channel and notice you use a finer chain mail than I usually see sold for pan scrubbing here in the US. Is there any disadvantage to using the kind with the larger loops?

It's a lovely French flower pot.

In short, no.

I have two stainless pans, One is A 8" I use to make mashed potatoes, The other is to make gravy using broth (some day I'll learn to make gravy with the scraps from the bottom of the pan) All the rest of my cookware is Cast Iron. In MY Opinion Teflon coated pans and any other coating is a waste of money. I suppose we could argue the virtues of nonstick VS. cast iron VS. stainless but I guess the point would be moot because I won't change from cast and nonstick users won't change to cast.

This guy loves calling an octagon a hexagon.

It’s a speed cool handle. Not a no hot handle. Use at own risk. Let’s remember that when using our FINEXT Cast Iron Pan. This is my favorite Cast Iron. Fantastic Honest Review. 🥃

The spring handle works for FINEX. When cooking off the stove it actually works and you can notice if you use the product often it’s pretty cool. I don’t believe the handle is that heavy given the weight / leverage - distribution.

God bless you. 👍 For your great initiative against non stick.

That pan is only worth about $25 due to it being chinese made!

my no1 rule is that any these viral ads are scams. Good product doesnt need to be advertised in such way. Hello fresh, better help, ridge wallet, raid, manscaped and many others are in my scam list.

So I just went to peruse the company's site. The pan is 2.8mm thick. And drum rolls: it is made in, surprised, surprised, CHINA. The 10.5" and 12.5" are $109.25 and $128.25 USD, respectively, with a 5% pre-order discount included. You must be kidding me. At that price, I may as well get carbon steel that is either made in France, Italy, Spain, Canada, Japan, Taiwan, or the U.S. What a joke! Made in China trash that costs more than a hundred dollars? This company has no shame.

Umm... uh.... In the beginning, you seasoned the pan according to the factory instructions. You also used a lower heat setting than your second try to fry the eggs. You then lowered the temp mid-course when frying the eggs. On the second attempt, you seasoned the pan in the oven. You used a higher heat setting to fry the eggs. How is this a valid proof that your way of seasoning the pan is the correct one and not the factory's as well? Also, we can't tell how long you pre-heated the pan on the first try vs. the second try, so you are not exactly doing an apple-to-apple comparison. I do know on your first attempt the pan wasn't hot enough to fry the eggs. Of course it sticks. DUH... I don't know anything about this pan. All I know is that you did some very wonky, ill-thought-out experiments that failed to prove the factory pre-season instructions were not effective. Maybe, indeed, the latter is true. But we can't really say one way or the other for sure based on what you did.

I've got a pan that my grandmother used 60 years ago. It's not non-stick. Just plain old iron. It will last forever. 😊

Let’s talk steel. The term “Carbon Steel” is marketing gobbledygook. The reason Steel is Steel and not simple iron, is Carbon. All steel has Carbon in it. Using the marketing phrase “carbon steel” to describe a pan (or anything else) is just falling for marketing bullshit. There is no alloy of steel called “carbon steel.” There are thousands of steel alloys. Each alloy may have elements like Molybdenum, Nickel, Cobalt, Chrome, or any of a boatload of other alloying elements put in them to produce a steel with the desired properties for machining or ease of welding or lubricity on and on and on. But Carbon is universal. All steels have Carbon in them. So the term “Carbon Steel” is just foolish redundancy fed to us by marketing assholes. The steel alloy that these pans are made from is most likely A36. A36 is the most common and cheapest steel on the planet. It is a very old alloy, and it is the one that lay folk might call “Structural Steel” because it is the steel that all steel erection for buildings, bridges, and navel vessels the world over are made from. So, there’s a very good chance that the manufacturers of these pans use a common, easily sourced, and inexpensive alloy of steel, and A36 and a slew of other steels will fit the bill wonderfully.

Let’s talk steel. The term “Carbon Steel” is marketing gobbledygook. The reason Steel is Steel and not simple iron, is Carbon. All steel has Carbon in it. Using the marketing phrase “carbon steel” to describe a pan (or anything else) is just falling for marketing bullshit. There is no alloy of steel called “carbon steel.” There are thousands of steel alloys. Each alloy may have elements like Molybdenum, Nickel, Cobalt, Chrome, or any of a boatload of other alloying elements smelted in them to produce a steel with the desired properties for machining or ease of welding or lubricity on and on and on. But Carbon is universal. All steels have Carbon in them. So the term “Carbon Steel” is just foolish redundancy fed to us by marketing assholes. The steel alloy that these pans are made from is most likely A36. A36 is the most common and cheapest steel on the planet. It is a very old alloy, and it is the one that lay folk might call “Structural Steel” because it is the steel that all steel erection for buildings, bridges, and navel vessels the world over are made from. So, there’s a very good chance that the manufacturers of these pans use a common, easily sourced, and inexpensive alloy of steel, and A36 and a slew of other steels will fit the bill wonderfully.

Very easy clean-up after frying eggs with too little oil. With salt it took me several minutes. With chainmail it's super easy

Got your seasoning paste today, applied first coat using your method. It is absolutely BEAUTIFUL! I did use my chainmail in addition to my washing pad on the Debuyer Pro, it gave it a nice brushed metal look. Dried with towel, oven at 250 for 20 minutes, applied thin paste (with 100% cotton rag) over all the carbon (inside and out), used a 2nd clean 100% cotton rag to wipe and wipe and wipe some more before putting it back in the over (which preheated up to 450 while I was applying the paste and wiping it). I decided to do 450 for 1 hour, then turned off oven. After it cooled down, wow... just wow... it is so beautiful, excited about applying a few more layers.

Did you need to scrub stuff off with the chain-mail? Also, would you consider the adding-water-while-hot approach to removing stuck-on food? (And if so, what tool would you use to scrub it with hot water in it? You couldn't use chain mail in your hands in that case)