How to Season a HexClad Frying Pan

What You’ll Need

Your clean, dry HexClad frying pan
A small amount of neutral cooking oil with a high smoke point, such as canola, grapeseed, or vegetable oil
A paper towel or clean, lint-free cloth
Stovetop, or an oven only if your specific pan’s care instructions allow oven use
Heat-resistant tongs or an oven mitt for handling the hot pan

Check the care guide for your pan before you begin, especially if you plan to use an oven. HexClad cookware is designed to be used without seasoning; seasoning is an optional light oil treatment, not a required preparation or a permanent coating. Avoid using too much oil, which can turn sticky or smoke.

Step-by-Step

Confirm the pan is suitable. Check the manufacturer’s care instructions for your particular model and cooking surface. If they advise against seasoning or give a different procedure, follow those directions. The stovetop method below avoids assuming that every handle or model is oven-safe.
Wash the pan. Use warm water, dish soap, and a soft sponge to remove factory residue, dust, or food. Rinse it thoroughly. Do not start with an oily or dirty surface, because seasoning oil can trap residue against the pan.
Dry it completely. Towel-dry the pan, including around the edges and handle attachment. Let it air-dry briefly if any moisture remains. Water left on the pan can interfere with an even oil film and may spatter when heated.
Add a tiny amount of oil. Put about one teaspoon of oil in the pan. Spread it over the entire cooking surface with a paper towel or cloth. Then use a clean section of towel to wipe away the excess. The surface should look nearly dry, with a faint sheen rather than visible pools or streaks.
Warm it gradually. Set the pan on a burner that matches its base and turn the heat to low or medium-low. Heat it for about two to three minutes, watching it closely. Do not preheat an empty pan for a long time, and do not use high heat for seasoning.
Look for a light change. A slight darkening or subtle change in sheen can indicate that the oil has heated on the surface. The pan should not produce heavy smoke. If the oil smokes strongly, turn off the burner and let the pan cool; the heat was too high or there was excess oil.
Turn off the heat and cool. Move the pan off the hot burner when the oil has heated for a few minutes. Leave it undisturbed until it is cool enough to handle safely. Do not run a hot pan under cold water, since a sudden temperature change can damage cookware.
Wipe off any residue. Once cool, use a clean paper towel to remove any excess oil. The pan should feel smooth, not tacky. If it is sticky, wash it with warm soapy water, dry it, and repeat with a much thinner layer only if needed.

You can cook with the pan after it cools. Seasoning does not replace ordinary cooking practices: use suitable heat, add a little cooking fat when a recipe calls for it, and follow the manufacturer’s instructions for utensils and cleaning.

Common Mistakes

Using too much oil: Puddles and thick streaks can bake into a gummy film. Use roughly a teaspoon, then wipe until the pan appears almost dry.
Heating too aggressively: High heat can make oil smoke and leave a dark, uneven residue. Low to medium-low heat is enough for this optional treatment.
Expecting a nonstick coating to form: Seasoning does not turn the pan into a traditional nonstick pan or guarantee that food will never stick. Proper preheating, appropriate cooking temperature, and a small amount of fat still matter.
Skipping the wash and dry: Oil applied over food or moisture may leave spots or uneven results. Start with a clean, fully dry pan.
Using abrasive tools to remove a mark: Avoid steel wool, harsh scouring, and sharp scraping unless the care guide specifically permits them. Choose a nonabrasive sponge and the maker’s cleaning directions.

Tips

Seasoning is optional. If the pan cooks well and is clean, there is no need to repeat the process on a schedule.
For ordinary cooking, let the pan heat gradually and avoid leaving it empty over a hot burner. Add oil or food when appropriate for the recipe.
Use oils that tolerate cooking heat, and follow the oil label as well as the pan instructions. Butter and unrefined oils can smoke at lower temperatures, so they are not the easiest choices for this task.
Clean the pan after use and dry it before storing. Do not use seasoning as a way to cover burnt-on food or a damaged surface.
If you want to use an oven, first verify that the whole pan, including its handle, is rated for the temperature and method in the manufacturer’s guide. The stovetop method is the simpler option when in doubt.

Troubleshooting

The pan is sticky: Too much oil is the usual reason. Let it cool fully, wash with warm water and dish soap using a soft sponge, rinse and dry. If you choose to try again, spread a smaller amount and wipe nearly all of it away before heating.

The oil smoked: Turn off the burner, ventilate the area, and let the pan cool naturally. Do not touch hot oil or move the pan abruptly. Clean away the residue once cool, then use lower heat next time. If the pan or oil catches fire, do not pour water on it; follow local fire-safety guidance and call emergency services if needed.

The surface has blotches or a dark patch: Uneven oil or uneven heating may cause discoloration. Wash the pan and inspect it under good light. A cosmetic color change alone does not necessarily mean the pan is unusable, but stop using it and contact the manufacturer if you see peeling, warping, or other damage.

Food still sticks: Seasoning is not a fix for every sticking problem. Make sure the pan is clean, heat it gradually, avoid excessively high heat, and use a suitable amount of cooking fat. Some foods are more prone to sticking, especially if they are moved before they release naturally.

Frequently Asked Questions

Do HexClad pans need to be seasoned before first use?

No. They are ready to use after washing and drying. Seasoning is an optional step, not a required first-use treatment.

How often should I season a HexClad pan?

There is no required schedule. Consider the optional process only if you want to maintain a light oil film; normal washing and care are usually sufficient.

Which oil is best for seasoning?

Use a neutral, high-smoke-point cooking oil, such as canola, grapeseed, or vegetable oil. Apply only a very thin layer.

Can I season it in the oven?

Only if the care instructions for your exact pan say it is oven-safe at the temperature you plan to use. When uncertain, use the stovetop method instead.

Can I use soap after seasoning?

Yes. Wash the pan according to the manufacturer’s care directions; dish soap and a soft sponge are appropriate for routine cleaning. Seasoning does not mean you should leave food residue or old oil on the pan.

Does seasoning make the pan nonstick?

No. It can leave a light oil-treated surface, but it does not create a permanent nonstick coating. Heat management and suitable cooking fat still affect whether food releases easily.

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