im going to return my other pans and just buy these pans since Westopher recommended it. He's a CHEF !!! id trust his opinion over say roastpuff whos just a guangdong hoarder.

Fixed for you.

Don’t buy hexclad if you use any cooking tool made out of metal. The pan itself will chip and will stick. There’s a reason you never see their products in restaurants.

I had them and eventually shifted everything to carbon steel or cast iron.

DeBuyer is good and reasonably priced. Properly seasoned, they will outlast your lifetime.

I'm surprised you don't have a private chef. :suspicious:

just borrow your dad's chef you weirdo.

Wait, what? Just so I understand, Hehe's parents have a private chef? :ahwow:

doesnt everyone's parents have one?

Hexclad was on project farm YouTube... I forgot how it stacked up to the competition.

Cooking is a passion and family activity. But we do have a live-in caretaker that takes care of many of our daily chores including our kitchen preps.

It's one of the luxuries that I think everyone should have once you can afford it. It elevates your living quality by an order of magnitude.

No more arguing who does this or that and no more wife bitching that you never help on things at home.

That's why I can't wait for Tesla bots. It's a day 1 order for sure.

Their caretaker is a great cook as well. But I can't quite afford that yet as his rate is nearly double to the one I'm using. Plus, I truly enjoy cooking and go great length to do them on things like BBQ or Molecular gastronomy. Centrifuge is something one must have if you can find them for cheap. I got mine from a bar bankruptcy sale. The sauce and/or cocktail you can make with that thing is out of this world. Best 1k equipment for kitchen if you are into sauce and/or cocktail. I got mine for 500 and would buy at full retail if it ever breaks.

Need to try hexclad, the cost for entry is significant though. I got my carbon steel/cast irons at garage sales haha.

Costco Business Centre Tramontina Pro-line is my non-stick go to for eggs

Tramotina is good stuff. One of the few brands where price and quality co-exist, especially on their higher-end products.

Their steak knife and fork is what Argentineans use for having BBQ. And Argentinean are the most serious BBQ ppl you can find, bar none.

just use saladmaster :troll:

Brazilians would like to have a word with you :lol

I don't know jackshit about it, but two jobs again we had a bunch of Argentinians and Brazilians on the team and while it was friendly, there's always some kind of bickering and one-upman-ship going on between the two groups.

You should pretty much never use a metal tool in a pan while cooking anyways, regardless the pan, there really isn't any reason for that.

At most, metal tongs in a cast iron are fine, but really most cooking tools should be wood/rubber/plastic anyways.

Yeah stuff breaks if you do stupid things. Not sure how many restaurant kitchens you’re in but I cooked 25# of lingcod in one yesterday and it didn’t break for about the 25th time, although I wasn’t using a hammer to flip the fish so that probably helped.
FWIW at home I only use a lodge skillet for everything. Nothing sticks to pans if you’re doing it properly, but the hexclad stuff is fantastic if you aren’t doing things properly, which is perfect for the average household.

Anyone seen knock off Chinese hexclads locally? I dunno if anyone watches FutureCanoe like I do but he has one he found in NYC Chinatown lol. Very likely same quality without the price point :lol

We use a knock off HexClad. I don't know if it's good or bad or if it will give me cancer (probably yes.) It works well and no issues. And no, we don't use metal utensils on it.

Are we just learning that you can't use metal on coated (whether silica-ceramic or teflon) "non-stick" pans? People actually believed the hexclad marketing BS?

I love cast Iron.

I've got 2x 6", 1x10" and 1x12" skillets and 2x 10" griddles.

I have one 8" lagostina silica-ceramic non-stick that I only use for scrambled eggs.

ancestors crying and whatnot...

You don’t cook Chinese food I guess. Wood or rubber just won’t cut it for stir fry at high temp.

As long as the metal of the tool is softer than the pan, it should be fine. No tool you use will be harder than a carbon steel wok

Iron, definitely take care with that

where to buy knock off hexclad???

I don't remember where we found it but I think it was some Asian housewares store in Markham. (Sorry, that doesn't help you.) I've seen knock-offs at T&T but your mileage may vary.

Hexbad, now with extra poisonous nonstick coating!

Don't worry, already had that discussion years ago with Brazilian friends.

Brazilians generally don't eat the whole cow/pig/goat/lamb but just certain parts (mostly meat). Some region do cook intestines/organs (achura) but it's not a reflection of the general Brazilian BBQ culture. Blood for example is big nono.

Argentina, otoh, eat pretty much the entire thing on their BBQ. Heck, the true traditional way of doing a whole cow BBQ goes with the skin/hair on. You take them out at the end, but like nothing is really off limit when it comes to eating animals. And EVERY organ/intestines are cuts that you can find them at BBQ restos/butcher shop and not a particular regional cuisine to find them. Blood for example, find their way into making morcilla (blood pudding kinda sausage) and it's available in every BBQ spot in the country, no exceptions.

And it shows. Argentina consumes 49kg (no1 in the world) of beef per capita per year. Brazil is a distant second coming in at 39.