The HexClad and classic cast iron pans both promise a perfect steak sear, but they achieve it through very different approaches in materials, heat retention, and maintenance. HexClad is a modern hybrid pan that combines a stainless steel structure with a non-stick surface for convenience, while a traditional Lodge cast iron skillet is a heavy, single piece of iron prized for its unparalleled ability to hold and distribute heat for a superior crust.
Here's what you need to know about each to decide which pan is the right choice for your steak nights.
HexClad Pan
HexClad makes innovative hybrid cookware that blends the durability of stainless steel with the convenience of non-stick. Its signature hexagonal pattern protects the non-stick coating in the valleys from scratches, allowing for searing at high temperatures and even the use of metal utensils without fear of damage. It's a high-tech solution for home cooks who want searing power without the demanding upkeep of traditional cookware.
- What it is: A hybrid pan featuring a non-stick coating protected by a stainless steel hexagonal grid.
- Key features: Patented hybrid technology, scratch-resistant surface, PFOA-free, oven safe up to 500°F, dishwasher safe, stay-cool handle.
- Price: Premium pricing, with a 12-inch frying pan typically costing $150–$200.
- Style: Modern, sleek, and high-tech with a distinct silver and black pattern.
- Materials/Construction: A three-ply construction with an aluminum core between two layers of stainless steel, topped with the hybrid non-stick surface.
- Pros: Excellent non-stick performance, extremely easy to clean (dishwasher safe), heats up quickly, scratch-resistant surface handles metal utensils, versatile enough for any food.
- Cons: Very expensive compared to cast iron, doesn't retain heat as well as a heavy cast iron pan, which can slightly affect the sear if the pan is crowded.
The HexClad is for the modern cook who prioritizes convenience, versatility, and easy cleanup, and is willing to invest in a high-performance, low-maintenance pan.
Shop this product: hexclad.com
Cast Iron Skillet
A cast iron skillet is a time-tested kitchen staple known for its rugged durability and exceptional heat retention. Made from a single piece of heavy iron, it's the undisputed champion for high-heat searing, creating a deep, consistent crust on steaks. With proper care and seasoning - a process of baking on layers of oil - it develops a natural, non-stick surface that only improves with age.
- What it is: A heavy, thick skillet made from a single piece of molded iron, favored for its heat-retaining properties.
- Key features: Superior heat retention for a perfect sear, develops a natural non-stick surface over time, incredibly durable, versatile for stovetop, oven, grill, or campfire use.
- Price: Very affordable, with a 12-inch Lodge skillet often costing just $20–$30.
- Style: Traditional, rustic, and utilitarian. Its classic look adds a sense of timelessness to any kitchen.
- Materials/Construction: Solid cast iron.
- Pros: Unbeatable for searing due to high heat retention, extremely affordable, lasts for generations if cared for properly, enhances food with even heating, improves with every use.
- Cons: Requires regular maintenance and seasoning, not dishwasher safe, very heavy, can rust if not dried properly, reacts to acidic foods until well-seasoned.
The cast iron skillet is ideal for the purist who puts searing performance above all else and appreciates a durable, budget-friendly tool that becomes a cherished part of their kitchen over time.
Shop this product: lodgecastiron.com/all-products/skillets-stir-fry/skillet
HexClad vs. Cast Iron Comparison
Searing Performance & Heat Retention
This is where the difference is most obvious. A cast iron skillet has much higher thermal mass, meaning once it gets hot, it stays hot. When you place a cool steak in the pan, the temperature doesn't drop significantly, which is the key to creating a deep, edge-to-edge Maillard reaction, or crust. It can take longer to preheat, but its heat retention is nearly perfect for searing.
An HexClad pan heats up much faster due to its aluminum core, but it also loses heat more quickly. It can still achieve a very good sear on a steak, but it is more sensitive to temperature drops. If you cook multiple steaks back-to-back, you need to allow it to recover heat between batches. For a single steak, the difference is less noticeable, but for pure searing power, cast iron has the clear advantage.
Materials & Durability
Cast iron is practically indestructible. It's a single block of metal that, short of dropping it on concrete, will last for generations. Its "seasoning" is the only thing that needs maintenance, but the pan itself is built for life. There are no coatings to peel or layers to delaminate.
HexClad is built for modern durability. Its stainless steel hybrid structure protects the non-stick surface from scratches from metal spatulas or tongs. While exceptionally well-made for a non-stick pan, its lifespan is ultimately tied to the longevity of its non-stick coating. Cast iron's durability is measured in generations, HexClad's is measured in years of heavy use.
Maintenance & Ease of Use
HexClad is the winner for convenience, hands down. You can put it in the dishwasher, scrub it with steel wool, and use just about any utensil on it. It requires no seasoning and cleaning up is as simple as wiping it out or throwing it in the machine.
Cast iron has a specific care routine. It needs to be hand-washed with minimal soap (if any), dried immediately and completely to prevent rust, and lightly oiled before storage to protect its seasoning. This ritual can be enjoyable for some cooking enthusiasts but is a deal-breaker for those who want quick, effortless cleanup.
Price & Value
There is a massive price difference. A standard 12-inch Lodge cast iron skillet costs around $30, while a 12-inch HexClad frying pan can cost over $170. In terms of pure value for money, nothing beats cast iron. For a tiny investment, you get a pan that delivers professional-level searing performance and will outlive you.
HexClad’s price is for the technology, convenience, and hybrid performance. You are paying a premium for a pan that attempts to package the benefits of both stainless steel and non-stick into one, easy-to-care-for product.
Which One Should You Choose?
Both are excellent pans that cook a great steak, but they serve very different cooktop philosophies.
Choose the HexClad if:
- You prioritize effortless cleanup and dishwasher-safe convenience.
- You want one versatile pan for everything from steaks and burgers to eggs and fish.
- The idea of seasoning and hand-drying cookware sounds like a chore.
- You have a healthy budget and appreciate modern, high-tech kitchen gear.
Choose the Cast Iron if:
- Your number one goal is achieving the best 'crust' on a steak.
- You are shopping on a budget but refuse to compromise on searing performance.
- You find satisfaction in caring for your cookware and want a piece that lasts forever.
- You want a multi-purpose pan that can go from the stove to the oven, grill, or even a campfire.
Frequently Asked Questions
What's the main difference between HexClad and cast iron for searing?
The main difference is heat retention. Cast iron holds its heat exceptionally well, ensuring the pan's surface temperature doesn't drop when a steak is added. This creates a more consistent and deeper sear. HexClad heats up faster but its temperature can fluctuate more, resulting in a slightly less powerful sear, especially with multiple items in the pan.
Which pan gets hotter?
Both pans can handle very high heat. However, the important factor for steak is how they utilize that heat. A cast iron pan acts like a thermal battery, storing a tremendous amount of heat. A HexClad pan gets hot quickly but relies on its thin cladding to transfer heat from the burner directly.
Is HexClad worth the money for steak?
If you value the convenience and easy cleanup more than getting that last 10% of searing perfection, then yes. It produces a very good steak with far less effort during and after cooking. For purists focused solely on the sear, the less expensive cast iron remains the better tool specifically for that job.
Can you use metal utensils on a HexClad pan?
Yes. HexClad's stainless steel hex grid is raised slightly above the non-stick surface, protecting it from spatulas, whisks, and other metal utensils. This is one of its main advantages over traditional non-stick cookware.
How do you clean a cast iron skillet after cooking steak?
While the pan is still warm, scrape out any food bits. Rinse it under hot water, scrubbing with a stiff brush or chainmail scrubber - avoid soap if possible to preserve the seasoning. Dry it thoroughly on the stovetop over low heat, rub a very thin layer of cooking oil on the interior surface, and store.
Does HexClad need to be seasoned?
No. HexClad pans do not require any seasoning. Their non-stick surface is ready to use out of the box. The company does recommend a simple seasoning process upon first use to enhance performance, but it's not the same required upkeep as cast iron.
Which one is more durable long-term?
Cast iron is more durable. If cared for, it can literally last for a century or more. HexClad is very durable for a modern pan, but its non-stick component will eventually wear out over many years of heavy use, which is not a factor with cast iron.
Which pan is better for a beginner cook?
HexClad is more forgiving for a beginner. Its easy cleanup, non-stick properties for a variety of foods, and lack of a maintenance routine make it much less intimidating to use and care for than traditional cast iron.
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