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I always thought nonstick pans were a crutch until I tried a hexclad pan for the first time last month
My old chef told me to learn on stainless steel and never look back, so I spent 8 years avoiding nonstick like it was poison. But I used a hexclad pan at a friend's pop-up dinner in Austin and scrambled eggs slid right off without any oil, no sticking at all. Has anyone else found a nonstick situation that actually works for real cooking?
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eric_carr2mo ago
Hexclad is the only nonstick I've seen hold up to high heat.
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brooke5332mo ago
bruh wait you actually use hexclad on high heat? i had a buddy who tried that and the coating started flaking off within like 3 months. are you using gas or induction? cause i swear that makes a difference with how the nonstick holds up.
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