You've probably seen the ads. Gordon Ramsay is standing in a kitchen, looking intense, telling you that these hexagonal-patterned pans are the "Rolls Royce" of cookware. It’s hard to miss. But when you’re looking at the HexClad hybrid 14 pan, you aren't just looking at a piece of metal. You're looking at a massive, 14-inch beast of a pan that costs a couple hundred bucks.
Is it actually worth it? Or is it just clever marketing?
Honestly, after years of people debating this online and professional chefs putting them through the ringer, the truth is a bit more nuanced than a 30-second commercial. Most people treat these like standard nonstick pans. That's mistake number one.
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The Hybrid Tech: It’s Not Just a Pretty Pattern
The HexClad hybrid 14 pan isn't purely nonstick, and it’s not purely stainless steel. It’s a literal middle ground. Think of it like this: the "peaks" of the hexagonal pattern are stainless steel. They are there to take the heat, take the abuse of your metal spatulas, and give you that golden-brown crust on a steak. The "valleys" are where the nonstick coating lives.
Basically, the steel lattice protects the nonstick coating from you.
Because the steel is raised, your metal spoon or whisk hits the steel first, never actually reaching down into the valleys to scrape away the coating. This is why HexClad is one of the few brands that won't have a heart attack if you use a metal fork to flip your chicken.
But here is the catch.
Since there is exposed stainless steel, you can’t just drop an egg into a bone-dry pan and expect it to slide around like a hockey puck. You need a little fat. A teaspoon of butter or oil is the price of admission for that "hybrid" performance.
Why 14 Inches? The Size Dilemma
Size matters. A 14-inch pan is huge. Like, "doesn't fit in most standard cabinets" huge.
The HexClad hybrid 14 pan is often sold as a "frying pan," but it’s basically a hybrid between a skillet and a paella pan or a very shallow wok. It weighs about 6.8 pounds with the lid. That’s heavy enough to feel premium, but light enough that you won't need a gym membership to lift it.
- Family meals: You can fit four large chicken breasts or six burgers in here without crowding the pan. Crowding is the enemy of searing. If you crowd a 10-inch pan, your meat steams. In a 14-inch pan, it actually browns.
- The "One-Pan" Lie: Most companies say "one-pan meal" for a 12-inch skillet, but by the time you add the pasta and the sauce, it's overflowing. In the 14-inch version, you actually have room to toss things.
- Storage: You’ve been warned. Check your cupboards. This pan has a total length (including the handle) that usually pushes 23 inches. It’s a commitment.
The New 2024+ TerraBond Change
If you bought a HexClad pan three years ago, you have a different pan than the ones being sold today. This is a big detail people miss.
Earlier versions used a PTFE-based coating (the chemical family associated with Teflon). While HexClad always maintained it was safe at recommended temperatures, they quietly pivoted. The newer HexClad hybrid 14 pan manufactured since 2024 uses a ceramic-based coating called TerraBond.
Why does this matter to you?
Ceramic is generally seen as "cleaner" and can handle higher heat without breaking down into nasty fumes. The older pans were rated for 500°F. The new ones? Some marketing materials claim the pan body itself can handle up to 900°F (though your lid is still capped at 400°F). Don't actually cook at 900°F, please. You'll just burn your house down. But it’s nice to know the pan won't melt if you forget it on the burner for a minute.
What Nobody Tells You About Seasoning
"Nonstick pans don't need seasoning."
Wrong. At least for HexClad.
Because of that stainless steel lattice, you have to treat this pan a bit like a cast iron skillet when you first get it. You need to wash it, dry it, put it on medium-low heat with a bit of oil, and let it "soak in" for a few minutes. If you skip this, your first meal will probably stick, and you’ll be another person writing a one-star review because the "nonstick" didn't work.
Over time, as you cook with oils and fats, the pan gets better. It "re-seasons" itself.
The Reality of "Dishwasher Safe"
HexClad says you can put the HexClad hybrid 14 pan in the dishwasher. You can. But should you?
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If you want the pan to last 20 years, hand wash it. Harsh dishwasher detergents are basically liquid sandpaper. They will eventually dull the stainless steel and wear down the nonstick valleys. It takes thirty seconds to wipe this thing down in the sink because of the nonstick properties. Just do it by hand.
Is it a Scam?
The internet loves to hate on celebrity-backed products. Some people on Reddit call HexClad "overpriced marketing." They argue you should just buy a $40 All-Clad factory second and a $20 cheap nonstick for eggs.
They aren't entirely wrong. That is a cheaper way to live.
But the value of the HexClad hybrid 14 pan is the convenience of not having to switch pans. You can sear a steak to get that crust, then immediately deglaze the pan with wine to make a sauce, and then wipe it clean with a single paper towel. It’s for the cook who wants one high-performing tool that does 90% of the work.
Actionable Tips for New Owners
- Lower the Heat: These pans have an aluminum core. They heat up fast. If you usually cook on "High," move it to "Medium-High." If you cook on "Medium," move it to "Medium-Low." High heat is the number one cause of sticking in hybrid pans.
- The Water Test: Before adding oil, flick a drop of water on the pan. If it dances around (the Leidenfrost effect), the pan is ready.
- Don't Use Cooking Sprays: Avoid the aerosol "nonstick" sprays like PAM. They contain soy lecithin which can leave a sticky, gummy residue on the hexagonal lattice that is a nightmare to get off. Use real oil or butter.
- The Warranty is Real: They offer a lifetime warranty. If the coating actually flakes or the handle wobbles, they are surprisingly good about replacements. Just keep your receipt or order number.
If you have a big family or you find yourself constantly wishing your 12-inch skillet was just an inch or two wider, the 14-inch hybrid is a powerhouse. It’s heavy, it’s expensive, and it’s massive. But once you get the hang of the heat control, it's probably the most versatile piece of metal in the kitchen.
To get started, make sure you perform that initial seasoning with a high-smoke-point oil like avocado or grapeseed oil before your first cook.