How to Season HexClad Pans for Better Food Release

Seasoning puts a thin layer of oil onto a pan’s cooking surface and heats it so the oil bonds to the surface. On a HexClad pan, this can support food release and help care for the hybrid surface. It is not the same as building a thick, dark coating on cast iron, and it will not make the pan completely nonstick.

HexClad cookware has a hybrid surface combining raised stainless-steel elements with a nonstick coating. Follow the care instructions supplied with your particular pan first; product guidance can vary. Seasoning is generally a simple, occasional stovetop process—not something to do before every use. Make sure the pan is clean, dry, and at room temperature before you begin.

What You’ll Need

Dish soap and a soft sponge or cloth
A clean, dry towel or paper towel
A small amount of high-smoke-point cooking oil, such as canola, vegetable, or grapeseed oil
A stovetop and a well-ventilated kitchen
Heat-resistant tongs or an oven mitt for handling the warm pan

Use only enough oil to leave a barely visible film. You do not need to fill the pan or let oil pool in its valleys. Avoid aerosol cooking sprays: their additives can leave a sticky residue that is difficult to remove. Check the manufacturer’s care guidance before using an oven; stovetop seasoning avoids uncertainty about the pan’s handle and temperature limits.

Step-by-Step

Check the care instructions. Confirm that your pan’s model can be seasoned and follow any specific directions from its manufacturer. If the instructions say not to season, or specify a different method, use that guidance instead. Do not assume that every pan, lid, or handle has the same heat limits.
Wash the pan. Clean it with warm water, dish soap, and a soft sponge or cloth. This removes manufacturing residue, dust, and leftover food. Avoid steel wool, harsh scouring pads, or abrasive cleaners, which can damage the cooking surface.
Dry it completely. Towel-dry the pan, including its sides and base. A dry surface helps oil spread evenly and prevents water from interfering with heating. Do not put a wet pan on a hot burner.
Add a little oil. Pour a few drops of oil onto the cooking surface. Spread it across the base and sides with a clean paper towel or cloth, leaving only a very thin sheen. Wipe away visible excess; puddles or thick streaks can turn tacky or smoke.
Warm the pan gradually. Set it on a burner over low to medium-low heat. Let it warm for a few minutes, watching it rather than leaving it unattended. Avoid high heat and do not deliberately heat the pan until the oil smokes. If you see smoke, turn off the burner and ventilate the room.
Let it cool safely. Turn off the heat and leave the pan on the burner until it is cool enough to handle comfortably. Do not run cold water over a hot pan; a sudden temperature change can cause thermal shock or damage.
Wipe off any excess. Once cool, use a clean paper towel to remove any oil that remains wet or sticky. The pan should look clean, not greasy. It is then ready to use or store.

One light application is usually enough. If the pan’s care instructions recommend a different heating time or temperature, follow them instead of extending the process. Do not use an oven unless the manufacturer confirms that your specific pan and its handle are oven-safe at the temperature you intend to use.

Common Mistakes

Using too much oil: A thick coat can become sticky, uneven, or smoky. Wipe the surface until it looks almost dry before heating.
Turning the burner to high: Fast, excessive heat is unnecessary and can damage the nonstick coating or cause oil to smoke. Use low to medium-low heat and stay nearby.
Using cooking spray: Spray ingredients can leave a stubborn film. Choose a small amount of ordinary cooking oil instead.
Scrubbing with abrasives: Steel wool and rough pads can harm the surface. Start with soap, warm water, and a soft sponge.
Expecting cast-iron results: HexClad’s hybrid surface does not need a thick polymerized coating, and seasoning cannot repair scratches or restore a worn nonstick layer.
Heating an empty pan aggressively: Do not leave it unattended or crank up the heat to speed things along. Gradual heating is safer for the pan and reduces smoke.

Tips

Use low or medium heat for everyday cooking unless the recipe or manufacturer’s instructions call for more. Let the pan warm gradually.
Preheat briefly, then add a small amount of cooking oil or butter before adding food. Even a seasoned pan may need fat for reliable release.
Use silicone, wood, or other utensils approved for the pan’s surface. Avoid cutting food in the pan and do not use sharp tools that could damage the coating.
Wash the pan after it cools with dish soap and a soft sponge. Dry it before putting it away so water spots do not linger.
If food sticks, adjust the cooking technique as well as caring for the surface: avoid adding delicate food to a cold pan, and allow it to release before trying to turn it.
Season only occasionally, if needed or if the manufacturer advises it. Routine washing and sensible heat use matter more than frequent oiling.

Troubleshooting

The surface feels sticky: Too much oil may have been applied or the oil may not have heated evenly. Wash the pan with warm, soapy water and a soft sponge, rinse, and dry it fully. If the residue remains, follow the manufacturer’s cleaning instructions rather than using an abrasive pad.

The oil smoked: Turn off the burner, move the pan off the hot element if safe, and ventilate the kitchen. Let the pan cool completely before cleaning. Next time, use less oil and lower heat. Never pour water into hot oil.

Food still sticks: Seasoning is not a guarantee of effortless release. Check that the pan is clean, use a little cooking fat, preheat gently, and give food time to release before flipping. If sticking is persistent, inspect the surface for damage and consult the manufacturer’s care or warranty guidance.

The surface looks discolored: Some changes in appearance can come from heat or residue. Let the pan cool, clean it gently, and compare its condition with the manufacturer’s care guidance. Do not try to polish away marks with steel wool or a harsh cleaner.

Frequently Asked Questions

Do HexClad pans need seasoning before their first use?

Wash and dry a new pan before cooking. A light seasoning may be useful if the manufacturer recommends it, but do not assume it is required; check the instructions supplied with your model.

How often should I season a HexClad pan?

There is no universal schedule. Season only when needed or when the manufacturer’s instructions call for it; repeated heavy oiling can leave residue rather than improve performance.

What oil is best for seasoning?

Use a small amount of a neutral, high-smoke-point cooking oil such as canola, vegetable, or grapeseed oil. Avoid aerosol sprays and do not let oil pool on the surface.

Can I season a HexClad pan in the oven?

Use the stovetop method unless the manufacturer confirms that your specific pan, handle, and any other parts are oven-safe for the intended temperature. Oven limits can vary between models.

Does seasoning make a HexClad pan completely nonstick?

No. It may help food release, but cooking technique, a small amount of fat, and the pan’s condition also matter. Seasoning cannot restore a damaged or worn coating.

Can I use soap after seasoning?

Yes. Wash the cooled pan with dish soap and a soft sponge, then dry it. Avoid abrasive scrubbers and follow the care instructions for your particular pan.

Further reading: HexClad. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.