How to Season HexClad: A Simple First-Use Guide

Seasoning a HexClad pan means applying a thin film of cooking oil and warming it so the surface is ready for use. It can help improve food release, especially with the pan’s stainless-steel areas, but it does not turn the pan into a traditional cast-iron skillet or make it permanently nonstick. HexClad pans have a hybrid surface with stainless-steel peaks and a nonstick coating in the recessed areas.

Season the pan before its first use, and follow the care instructions supplied with your particular model if they differ. You will need only a sink, a clean towel or paper towel, and a small amount of a neutral oil with a high smoke point, such as canola, vegetable, or grapeseed oil. Do not season a pan that is still wet or visibly dirty.

What You’ll Need

Warm water and a small amount of dish soap
A soft sponge or nonabrasive cloth
A clean, dry towel or paper towels
A teaspoon or less of neutral cooking oil, such as canola or vegetable oil
A stovetop burner that fits the pan’s base

Step-by-Step

Check the care instructions. Confirm the pan is intended for stovetop use and note any model-specific directions. Remove packaging, labels, and any protective inserts. HexClad pans are generally designed for several heat sources, but seasoning should be done on a suitable stovetop burner, not in an oven unless the product instructions specifically call for it.
Wash the pan. Clean the cooking surface and exterior with warm water, a little dish soap, and a soft sponge. This removes dust or residue from manufacturing and packaging. Rinse thoroughly so no soap remains.
Dry it completely. Wipe the cooking surface with a clean towel, then make sure no water remains around the rim or handle joints. Water left beneath oil can cause spattering when the pan heats. A brief low-heat warm-up can help evaporate leftover moisture, but let the pan settle before applying oil.
Add a small amount of oil. Put about a teaspoon of neutral oil on the cooking surface; use less for a small pan. Spread it over the entire interior, including the sides, with a paper towel or clean lint-free cloth. The goal is a barely visible sheen, not a puddle or thick coating.
Wipe off the excess. Use a clean part of the towel to remove oil until the surface looks almost dry. Excess oil can turn sticky or patchy when heated and is not needed to season the pan. Avoid leaving oil pooled in the textured pattern.
Warm the pan gradually. Put it on a burner that is close to the size of its base. Heat on medium for about two to three minutes. Do not leave the pan unattended, use the highest setting, or heat it empty for an extended time. A little warmth is enough; the oil should not smoke.
Turn off the burner and cool the pan. Move it off the heat when the brief warming period is finished and let it cool naturally on a heat-safe surface. Do not pour cold water into a hot pan, since a sudden temperature change can damage cookware or cause hot water to splash.
Wipe the surface once more. When the pan is cool enough to handle, gently wipe it with a clean towel. If it feels slick with excess oil, wipe again. The pan is then ready to use; you do not need to repeat the process several times before cooking.

Common Mistakes

Using too much oil: A thick layer is more likely to become tacky or leave dark, uneven marks. Use a very thin film and wipe away what you can see pooling.
Heating on high: High heat can make oil smoke and may stress the nonstick coating. Use medium heat for seasoning and follow the pan’s instructions for cooking temperatures.
Seasoning a dirty or damp pan: Food residue can bake onto the surface, while water can sputter. Wash, rinse, and dry thoroughly first.
Assuming seasoning replaces care instructions: The oil treatment does not make every utensil or cleaning method suitable. Use the maintenance and heat guidance for your specific pan.
Expecting cast-iron performance: HexClad’s hybrid cooking surface is different from bare cast iron. Seasoning may help food release, but it does not create a thick, renewable seasoning layer or guarantee that delicate foods will never stick.
Cooling it under the tap: Sudden temperature changes are unnecessary and can be hard on cookware. Let the pan cool on its own before washing.

Tips

Keep the initial oil layer modest. Neutral oils are practical because they have a relatively high smoke point and a mild flavor; avoid butter for this task, since its milk solids can brown or burn quickly. Do not use aerosol cooking spray unless the cookware instructions allow it: some sprays can leave a residue that is difficult to remove.

For everyday cooking, preheat the pan briefly over low or medium heat, then add a small amount of oil or butter as appropriate for the food. Starting with a hot pan is not a substitute for using enough cooking fat, and foods can stick if they are moved before they have released naturally. Use moderate heat for most tasks and avoid prolonged empty heating.

Clean the pan after it has cooled, using the care method recommended for your model. If food residue remains, soak the pan in warm, soapy water and clean with a nonabrasive sponge rather than scraping aggressively. A single light seasoning before first use is generally enough; refresh it only if the manufacturer’s guidance or your cooking experience indicates it is useful.

Troubleshooting

The pan is sticky after cooling: Too much oil may have been left behind. Wash the pan with warm, soapy water, rinse and dry it thoroughly, then repeat with less oil and wipe the surface nearly dry before heating.

The oil smoked: Turn off the burner and let the pan cool naturally. Ventilate the area if needed, then wash away the residue once cool. Next time, use less oil and lower heat; do not continue heating a smoking pan.

The surface looks blotchy or has dark marks: Uneven oil or overheating can cause discoloration. Once cool, wash gently and inspect the surface. Avoid abrasive pads and harsh scraping. If the coating appears scratched, peeling, or otherwise damaged, stop using the pan and contact the manufacturer for guidance.

Food still sticks: Seasoning is not a guarantee against sticking. Check that the pan is clean, preheat it gradually, use appropriate cooking fat, and avoid trying to turn food before it has had time to release. Delicate foods may need more careful temperature control.

Frequently Asked Questions

Do you have to season HexClad before the first use?

A light seasoning is commonly recommended before first use, but check the instructions for your exact pan. At minimum, wash and dry it before cooking so packaging residue is removed.

What oil should I use to season a HexClad pan?

Use a small amount of neutral cooking oil, such as canola, vegetable, or grapeseed oil. Spread it thinly and wipe away visible excess before warming the pan.

How often should I season HexClad?

One light treatment before first use is usually sufficient. You do not need to season it after every wash; follow the manufacturer’s instructions if your model recommends otherwise.

Can I season HexClad in the oven?

Use the stovetop method unless the instructions for your specific model explicitly recommend oven seasoning. Oven suitability and safe temperatures can vary by pan and handle design.

Can I use olive oil?

A small amount may work, but neutral oils with a higher smoke point are a more practical choice for warming the pan. Whatever oil you choose, keep the layer very thin and stop if it smokes.

Does seasoning make HexClad completely nonstick?

No. Seasoning can help with food release, but cooking technique, heat, and the food itself still matter. HexClad’s hybrid surface is not the same as a cast-iron seasoning layer.

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