The HexClad Hybrid Nonstick Pan Stands Up to Metal Utensils

It combines the best qualities of nonstick and stainless steel

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Love Letter: HexClad 12-Inch Hybrid Stainless Steel Frying Pan hero

The Spruce Eats / Abigail Abesamis Demarest

This post is part of our 'This Is Fire' series, where our editors and writers tell you about the products they can't live without in the kitchen.

I love a nonstick pan. As a breakfast enthusiast, a nonstick pan is a must for cooking eggs and pancakes. No one wants to deal with food stuck to the bottom of a pan, especially first thing in the morning. The coatings of traditional nonstick pans inevitably scratch and flake off, and using metal utensils exacerbates this process. This means that you probably shouldn’t get too attached to your nonstick pan or spend a ton of money on one, since it’ll likely need to be replaced. When I first heard about the HexClad Hybrid Pan I thought it was too good to be true—a nonstick pan that’s strong enough to hold up to metal cooking utensils?

If you love the ease of cooking on (and cleaning!) a nonstick pan, but want to be able to use your metal cooking utensils when cooking, the HexClad Hybrid Pan is the way to go.

HexClad 12-Inch Hybrid Pan

HexClad 12-Inch HexClad Hybrid Pan

Amazon

The first thing I noticed when I saw the pan in person is the etched pattern on the surface––like a honeycomb made from robot bees. More than just a pretty design, these laser-etched stainless steel hexagon ridges get hot, fast, and boost the pan’s searing abilities. In between the hexagons are nonstick ceramic valleys made with a high-grade Japanese coating infused with diamond dust for extra durability. The combination of these key features means that the HexClad Hybrid Pan acts like a stainless steel pan and nonstick pan all in one. Genius.

My 12-Inch HexClad Hybrid Pan gets plenty of use in my kitchen for breakfast and beyond. I use it to cook eggs, sear steaks, sauté vegetables, make Spanish tortilla––the list goes on. It can be used on gas, electric, and induction stovetops (thanks to its magnetic stainless steel base), and is oven safe up to 500 degrees. Cleaning the pan can be done in the dishwasher or by hand using warm, soapy water. For extra stubborn food residues, the company recommends soaking the pan for 10 minutes and using an abrasive sponge to scrub it off (which would probably be too intense for a standard nonstick pan).

It’s built to last and a worthy investment. Plus, it comes with a lifetime warranty.

12-Inch HexClad Hybrid Pan

The Spruce Eats / Abigail Abesamis Demarest

In addition to being able to use metal utensils without destroying this nonstick pan, I’ve found that it heats up faster than a traditional nonstick pan. This comes in handy for when I need to quickly cook vegetables or sear protein, but you’ll want to take extra care when using this pan to cook eggs because if the pan is too hot, the eggs will stick. I also like that the handle stays cool and is comfortable to hold, especially when I’m transferring the pan from the stovetop to the oven. It weighs 4 pounds and feels solid and sturdy in your hand.

If you love the ease of cooking on (and cleaning!) a nonstick pan, but want to be able to use your metal cooking utensils when cooking, the HexClad Hybrid Pan is the way to go. This pan is also ideal for small kitchens, as it’s a great all-in-one piece of cookware that can handle a variety of tasks. Its matching lid is sold separately, is made of tempered glass, and has a convenient steam vent. And while the HexClad Hybrid Pan costs more than other nonstick pans on the market, it’s built to last and a worthy investment. Plus, it comes with a lifetime warranty.

Price at time of publish: $155

12-Inch HexClad Hybrid Pan

The Spruce Eats / Abigail Abesamis Demarest

Material: Stainless steel, ceramic, aluminum core | Base Diameter: 9 inches | Weight: 4 pounds | Stove Compatibility: Gas, electric, induction | Safe For: Oven, dishwasher | Warranty: Lifetime

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Abigail Abesamis Demarest is a freelance writer, editor, and former New Yorker based in sunny Panama City Beach, Florida. Her writing has been featured in HuffPost Food & Drink, Forbes.com, Insider, The Kitchn, MarthaStewart.com, Thrillist, and more.