I am a saucepan fiend. I guess it comes with the job territory but open my kitchen cupboards and you’ll find them stacked with pans of all shapes and sizes, from my beloved Le Creuset cast irons, to my trusty stainless-steel saucepans.
I’ll admit, my collection is a little out of control, but when I’m cooking, testing and developing recipes at home I need pans for all sorts of things. My wide, flat-bottomed stainless-steel pans are great for things like braising and searing, my long-serving cast iron skillet is ideal for stovetop to oven cooking, and my dependable non-sticks are perfect for weekend brunching.
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But when cupboard space is sparse, or you just can’t quite fathom washing up anymore – you may be wondering why no one has invented a pan that does it all.
Enter, Hexclad. The cookware brand promises it will ‘elevate your kitchen game,’ with ‘the perfect balance between beauty and functionality.’ In fact, Gordon Ramsay describes them as “the Rolls Royce of pans,” so understandably I was expecting big things.
The design itself is sleek and wouldn’t look out of a place in a professional kitchen. It might look like a regular pan, but its uniqueness is down to the stainless-steel hexagonal print across it, designed to protect the non-stick coating.
This is layered on top of the aluminium surface of the pan which is to thank for a speedy heat-up. The base is magnetic stainless steel meaning it’s compatible with gas, electric and induction stoves, and the handles use stay-cool technology so no burning hands when cooking.
Read more : The Nixon-Khrushchev Kitchen Debate
Hexclad strongly recommended I seasoned my cookware before the first use, so I started by doing that. To season a pan, simply heat on a medium-low heat, and spread a teaspoon of neutral oil around the interior. Leave the pan on medium heat for around 2-4minutes.
If you want to use the pan straight away, go ahead, otherwise let the pan cool completely before washing it out with warm, soapy water.
I was using straight away, so I began by doing what I do at the start of 99% of my cooking, fry off a TON of onion and garlic.
The pan heated up super quick, much quicker than my cast-iron, and the onions were fried nicely golden brown. I then cooked skin-on chicken thighs, the cook was even, and the skin crisped up beautifully. I could also fit six decent-sized chicken thighs in there which is such a bonus. I easily cooked my one-pot chicken dish, sauce and all, with ease.
Read more : 13 Creative Alternatives to Kitchen Cabinets for Tiny Houses
When it came to steak, it seared beautifully, my Sunday omelette was silky and slid onto the plate, and don’t even get me started on the clean-up – a few suds and warm water and it was sparkling.
So what are the downsides?
I’ll admit, they’re not exactly the prettiest of pans. For most, this isn’t a big deal, but if you like cookware that’s easy on the eye, Hexclad’s aesthetic is more in line with stainless-steel worktop clad pro kitchens. But I’m clutching at straws with that one.
They’re also heavier than other pans I’ve owned – but having said that, the temperature-controlled, ergonomically designed handles mean they do seem to be a lot easier to handle.
One final thing to mention is the size. The 30cm pan is a beast, and while amazing for cooking, storing can be tricky if you’re tight on cupboard space.
Finally, the price. At around £135 a pan, they’re not cheap. BUT you get what you pay for, and for a good-quality product that is sure to stand the test of time, if you can stretch, I say go for it.
es at home I need pans for all sorts of things. My wide, flat-bottomed stainless-steel pans are great for things like braising and searing, my long-serving cast iron skillet is ideal for stovetop to oven cooking, and my dependable non-sticks are perfect for weekend brunching.
But when cupboard space is sparse, or you just can’t quite fathom washing up anymore – you may be wondering why no one has invented a pan that does it all.
Enter, Hexclad. The cookware brand promises it will ‘elevate your kitchen game,’ with ‘the perfect balance between beauty and functionality.’ In fact, Gordon Ramsay describes them as “the Rolls Royce of pans,” so understandably I was expecting big things.
The design itself is sleek and wouldn’t look out of a place in a professional kitchen. It might look like a regular pan, but its uniqueness is down to the stainless-steel hexagonal print across it, designed to protect the non-stick coating.
This is layered on top of the aluminium surface of the pan which is to thank for a speedy heat-up. The base is magnetic stainless steel meaning it’s compatible with gas, electric and induction stoves, and the handles use stay-cool technology so no burning hands when cooking.
Read more : The Nixon-Khrushchev Kitchen Debate
Hexclad strongly recommended I seasoned my cookware before the first use, so I started by doing that. To season a pan, simply heat on a medium-low heat, and spread a teaspoon of neutral oil around the interior. Leave the pan on medium heat for around 2-4minutes.
If you want to use the pan straight away, go ahead, otherwise let the pan cool completely before washing it out with warm, soapy water.
I was using straight away, so I began by doing what I do at the start of 99% of my cooking, fry off a TON of onion and garlic.
The pan heated up super quick, much quicker than my cast-iron, and the onions were fried nicely golden brown. I then cooked skin-on chicken thighs, the cook was even, and the skin crisped up beautifully. I could also fit six decent-sized chicken thighs in there which is such a bonus. I easily cooked my one-pot chicken dish, sauce and all, with ease.
Read more : 13 Creative Alternatives to Kitchen Cabinets for Tiny Houses
When it came to steak, it seared beautifully, my Sunday omelette was silky and slid onto the plate, and don’t even get me started on the clean-up – a few suds and warm water and it was sparkling.
So what are the downsides?
I’ll admit, they’re not exactly the prettiest of pans. For most, this isn’t a big deal, but if you like cookware that’s easy on the eye, Hexclad’s aesthetic is more in line with stainless-steel worktop clad pro kitchens. But I’m clutching at straws with that one.
They’re also heavier than other pans I’ve owned – but having said that, the temperature-controlled, ergonomically designed handles mean they do seem to be a lot easier to handle.
One final thing to mention is the size. The 30cm pan is a beast, and while amazing for cooking, storing can be tricky if you’re tight on cupboard space.
Finally, the price. At around £135 a pan, they’re not cheap. BUT you get what you pay for, and for a good-quality product that is sure to stand the test of time, if you can stretch, I say go for it.
Source: https://gardencourte.com
Categories: Kitchens
