HexClad 10 Quart Hybrid Stainless Steel Stock Pot with Glass Lid Stay Cool Handles, Dishwasher and Oven Safe, Works on Induction, Ceramic and Gas Cooktops

Disclaimer: Im a cast-iron nerd. Outside of for fond pans and Dutch ovens, thank you but I want my cookware pure. Enamel however, is only a limited solution for fond or Dutch. Once worn or damaged, it only can get worse. Unlike with pure cast-iron, the coating cant be repaired. So now I get this (+/-) Dutch oven, and the instructions says, Be sure to always season your HexClad cookware with oil. Do that, and the coating will only get better over time. Ah What? Thats cast-iron talk. Youre building up a vegetable oil polymerized coating on top of the HexClad coating? This will be interesting to see over a longer time of usage. Otherwise, it is a very nicely constructed pot. Not as hefty as cast-iron, but still some good weight to it. Oven safe up to 500F, so I am going to give it a workout as a Dutch oven. Now, the advert above does say dishwasher safe, but if youre seasoning a pan or pot, the one way you do not want to clean them, is in a dishwasher.

We have a bunch of non-stick pans that weve used for years, and it was recently that I took a good look at my T-Fal saucepan... Im realizing that the coating is breaking down after the past 3 years of near daily use. I started to look into Stainless Steel, but I wasnt looking forward to scrubbing them clean when food sticks and burns on it. Then I looked at this HexClad 8-quart Saucepan and I think I have found my next great cookware. It came nicely boxed and protected, and the glass lid and pot had no blemishes or rough edges. The inside of the pot is a nice textured dark grey, and is supposed to be a mix of ceramics and diamond dust for non-stick performance. The same coating is present on the outside of the pot as well. Your first use asks for the pot to be seasoned with a tablespoon of vegetable oil on medium-low; after that, I decided to try making a Chili Mac to test it out. Sweating down some chopped onions and celery showed no obvious hot spots, and adding in the tomatoes and tomato sauce and cooking things down for an hour went fine. I like the glass lid since I can see inside the pot easily. The meal prep went fine, and when I went to wash up the pot, it was a breeze... a quick rinse out, soap to clean and final rinse left it in great shape. There were no discoloration from the acids in the tomato puree, and no burnt spots on the bottom. It has a nice hefty weight, and is a great size for sauces and stews. I definitely will be looking at more Hexclad products in the future!

Great pot !

This pot is thick and sturdy. Very high quality. Weve cooked some soups and stews and theyve done great in this pot. Large enough to double my usual recipe.

I absolutely love these pots and pans. The quality is so good. It really is a really easy pan to clean. I am so happy that I purchased the entire set.

Love this pot! I cannot wait to make all the things. So far it’s successfully made Maryland Crab soup. Love the size. Ingredients don’t stick, and everything cooks nice and evenly.

So far I like it. It still needs a little extra care, like a cast iron pot, but its relatively lightweight. Sharp looking. So far Ive made beef stew and macncheese in it. Both worked out great. Very sturdy feeling. Will be my go-to pot for a while I think. 5/5

Its my favorite pot. Easy to use. Easy to clean. And I can make alot at one time. Some to eat and some to freeze! Love this pot.

Excellent, Prefer the 5 QT Pot

Hexclad has been popular for a while as premium cookware brand. By now, youd know they have some high quality and unique looking products. The Hexclad 8 quart pot is a heavy duty cookware with engraved patterns down into the metal. The black parts are actually recessed into the metal. The metal parts help transfer heat, protect the non-stick coating, and also contribute to the non-stick properties. Both the entire inside and the outer bottom surface are engraved. Im not sure why the exterior bottom needs to be engraved and black coated though. The general construction is quite solid, made of thick multilayer steel. It has the heft of Allclads while being lighter than cast iron. In general, it is durable and works well as long as you follow the recommendations, particularly to first season the pan before using. The 8 quart is an interesting choice for a non-stick as its mostly for stewing and boiling, but it works well for sauteing and browning meats prior to stewing. Im not particularly sure what to feel about stewing in a non-stick pot though, if theres any health concerns. There are some minor issues to note though. The first is aesthetics. Most of the pot with exposed metal is polished to a mirror finish, but the rim of the pot is coarsely finished, and you can still see grind marks as well as the multiple layer of metals. There seems to be some tiny voids or off colors between the metal layers, but that could also be from grinding. It doesnt affect the performance, but for the price I figured it would be perfect in every aspect. That brings me to the next point which is price point. I have 3 other pans in similar honeycomb styles, knockoffs for sure but they have all worked amazingly well and have high quality. I also have various Allclads. The honeycomb pans vary between $30 for a 12 saute pan to $80 for a wok. The price varies a lot but I have been using the $30 pan for nearly 3 years almost daily and it has no scratches at all in the inside and works perfectly. What you get from Hexclad is definitely quality, but there is quite a bit of markup for a 8 quart pan to cost $180. Costco has Hexclad sets for under $400, so a single pot being about half that is quite expensive. Another possible issue is that the bottom of the pot is concave inwards a few millimeters at the center, with only the outer circumference touching the surface. It is not level flat. I thought this was strange for a high quality pot to have a warped bottom, as it lowers the surface area in contact with electric stove tops, but apparently some explanations say it is a design feature in consideration of how the metal expands when heated. Im not sure exactly on what is the actual reason, but just note that there is a concave curvature on the exterior bottom that also transfers to the inside bottom.