Our kitchen editor's picks from the HexClad sale – chef-approved pans, woks, and more

The crème de la crème of cookware is on sale – and there's no time to lose if you want to get an amazing deal

Cooking an omelette in a small HexClad fry pan
(Image credit: HexClad)

If you love to cook, you’ve probably heard of HexClad. Renowned for its hybrid design, HexClad combines the best of stainless steel, non-toxic and non-stick technology. Endorsed by none other than Gordon Ramsay, HexClad has earned its place in the kitchens of both home cooks and professional chefs (myself included).

With such high praise, it's no surprise that HexClad cookware can be a hefty investment. However, there's a holiday sale happening as we speak – which is the best opportunity you'll get to grab a discount.

You can snag up to 41% off their best-selling sets or 20% off individual products. Speaking as a trained cook and kitchen appliance editor, these are my top picks from the sale. Sadly, some of my very favorite pieces have already sold out – so really, there's no time to lose.

My top picks from the HexClad holiday sale

If you love to cook, you can't get better than these pots and pans. In the spirit of the holidays, you can get up to 41% off on these chef favorites.

Knives & cutting boards

I thoroughly agree with Gordon Ramsey's proverb: a chef is only as good as their knives. Although most of HexClad's holiday bundles of knives have sold out, these individual knives and boards are still on sale – with some free gifts included, too.

Are HexClad's pans worth it?

Sizzling prawns in a large HexClad fry pan

(Image credit: HexClad)

If you cook every day and take proper care of your tools, I think HexClad cookware is brilliant value for money. Here are the pros and cons in my opinion:

Pros of HexClad cookware:

  • Lifetime warranty: HexClad backs its pans, pots and cutlery with a lifetime warranty against defects, so you’re investing in a product designed to last.
  • Durable & easy to clean: HexClad pans are robust. They're dishwasher-safe, oven-safe up to 500°F, and safe to use with metal utensils – a rare trifecta in cookware.
  • Comfortable handles: Designed with ergonomics in mind, the handles make cooking a comfortable experience.
  • Great cooking performance: If you cook on a low-to-medium temperature (avoiding high heat) you'll get even, golden ingredients with no sticking or burnt bits.

Cons of HexClad cookware:

  • Pretty heavy: If you have weak wrists, you might want to look for a lighter option.
  • Requires seasoning: You need to look after the cookware properly to make them last – which includes seasoning the pan (rubbing it with oil) regularly to preserve the non-stick qualities. But in my opinion, that's a very small price to pay for a non-toxic pan that lasts a lifetime.

How long do HexClad pans last?

HexClad cookware is built to last a lifetime, a claim supported by its lifetime warranty for defects. However, the longevity will depend on your proper use and care. The warranty doesn’t cover damage from improper cleaning or misuse, so it’s important to read the instructions carefully before you start cooking!

Here are my tips to ensure your HexClad pans serve you well for years to come:

  • Avoid using high heat on the stove; low to medium-high is sufficient for most cooking tasks.
  • Steer clear of harsh detergents or abrasive sponges when cleaning, since this can damage the materials.
  • Season your pans with a thin layer of oil occasionally, especially during the first few weeks of use.

With the right care, HexClad pans will remain your trusted kitchen companions for a lifetime.

Is HexClad non-toxic?

Yes. HexClad say, 'Our cookware features our proprietary TerraBond™ ceramic nonstick which is PFAS-free, ensuring a better cooking experience. We tested our pots and pans for PFAS compounds and all results were below the laboratory's detection limits, known as 'Non-Detect'.

Lydia Hayman
Kitchen Editor

Lydia is the Kitchen Appliances Editor for Homes & Gardens, testing everything from air fryers and mixers to juicers and coffee machines. She trained in Culinary Arts at Leiths School of Food & Wine and previously served as the Recipe Editor for Mindful Chef.