Hybrid pans have become quite popular. Since the original Hexclad pan was introduced to the market in 2017, numerous copycats and knockoffs have followed. But what exactly are these pans? What makes them "hybrid," and are they worth buying?
We'll answer all your questions in this quick look at hybrid cookware.
What Is a Hybrid Pan?
Hybrid pans are a combination of nonstick and stainless steel cookware. The cooking surface has a nonstick coating that's overlaid with a stainless steel lattice. Hexclad, the original and most popular brand of hybrid pan, has a hexagonal-shaped lattice, hence the name. Here's a closeup of a Hexclad pan surface:
The nonstick coating is almost always PTFE. In fact, we don't know of any hybrid pans that don't have a PTFE coating, though they could be out there. The stainless steel overlay protects the PTFE coating, making it possible to use stainless steel utensils without scratching the pan. And the nonstick surface below allows the pan to be nonstick, at least theoretically. Many daily users have had a different experience, which we'll talk more about below.
Hybrid pans can have a base made of aluminum, anodized aluminum, or tri-ply clad stainless steel. The main feature that makes them hybrid is the PTFE/stainless steel cooking surface.
Hybrid Pan Performance
Hybrid pans are advertised as being the best of both worlds, with the durability of stainless steel and the convenience of nonstick. This is a bold claim, since the Holy Grail of nonstick cookware--searched for and claimed by many makers but not yet truly found--is durability. A nonstick pan that actually lasted as long as cast iron or stainless steel would be an amazing innovation in cookware.
Here's a closer look at the claims made by hybrid cookware makers and our analysis of them.
Durability: Some hybrid cookware is advertised as having "the durability of cast iron." It's true that hybrid cookware is more durable than regular nonstick. But compared to clad stainless steel or cast iron, the durability is, well, kind of a joke. A stainless steel pan will last for many decades, maybe even centuries (they haven't been around long enough to say for sure, but 50-60 years is common, which is about how long clad stainless cookware has been around). A cast iron pan can last even longer, for 100 years or more. Hybrid pans will last about 4-5 years--a bit longer than standard nonstick, but nowhere near the durability of stainless steel or cast iron (or carbon steel or copper, for that matter).
Nonstick Properties: All hybrid pan makers claim their pans are nonstick. But the nonstick properties of hybrid pans are mediocre at best, even when new. Regular PTFE pans are truly nonstick when they're new, with no oil required even for eggs to slip easily out of a pan. (This can fade quickly, but new PTFE pans truly do not need cooking oil.) However, if you watch videos of people using hybrid cookware, you'll see that they always use cooking oil or butter to make the pans "nonstick." And in our experience testing hybrid pans, this is the case: they aren't nonstick without cooking oil added. Which means they're not really nonstick at all, because you pretty much have to use oil or butter with all types of cookware not marketed as nonstick (and even with nonstick that's not new anymore).
Hybrid pans are semi-nonstick at best. There's nothing wrong with this, but we urge readers to not listen to the claims that these pans are nonstick, and to assume you'll have to use oil or butter with them.
High Heat: Many of the ads and videos you see of hybrid pans show high heat searing, with juicy steaks and pork chops being flipped to show a mouth-watering, crispy crust. But it takes high heat to get this kind of delicious crust, and because these pans contain PTFE, you can't use high heat safely. High heat not only destroys the nonstick properties, but more importantly, it causes the PTFE to break down into toxic PFAS, which we'll talk about more in the next section. A well made hybrid pan, with a thick enough layer of aluminum to spread heat evenly and hold it well, can give you a decent sear, but you'll never get the crispy, crusty surface you can get from stainless steel or cast iron (at least, not if you follow safe use instructions and don't use high heat).
No pan that contains PTFE is safe to use with high heat. You can sear on medium heat, but don't expect to get the crispy crusts shown in the ads for hybrid skillets.
Cleaning: Cleaning is another gray area. Hybrid pans can be easier to clean than stainless steel because of the underlying PTFE. On the other hand, if bits of food get stuck in the lattice, these pans can be a huge pain to wash. And you can't use abrasive scrubby pads, as you can with clad stainless, because it will harm the PTFE coating (even if the manufacturer says it's okay, it isn't--don't use any kind of abrasives on any PTFE surface, ever).
Hybrid Pan Safety
There are a lot of misconceptions about nonstick cookware, which we talk about in more detail in other articles (see our Cookware home page if you want to know more). At low temperatures, PTFE is completely safe. It's so stable and inert that it's used to make artificial body parts such as knee and hip joints. You could eat a spoonful of it and it would pass through your body unchanged, with no harm to you.
But at higher temps, the story changes dramatically. At temperatures as low as 390F, PTFE begins to give off fumes, and over 500F, it breaks down into toxic PFAS, more commonly known as forever chemicals. They're called this because they don't break down naturally and persist in water and soil for several decades. Many PFAS, including some that PTFE breaks down into, are known carcinogens, and have been linked to several other illnesses and conditions such as thyroid disease, reproductive issues, developmental issues (low birth weight, for example), immune issues, cholesterol issues, liver disease, and more. Sadly, and largely because of the nonstick cookware industry, most water supplies on the planet contain these PFAS forever chemicals, with more than 90% of Americans having PFAS in their bloodstreams.
So even if you use a PTFE pan correctly and safely (that is, never above medium heat), you're still contributing to global PFAS contamination by buying the pan (regular or hybrid). Amazingly, most of these chemicals are still not regulated by the EPA and are still freely dumped into the environment by manufacturers. Banning PFOA was a good thing, but this is just one of thousands of forever chemicals that are not regulated or banned. So as reassuring as "PFOA-free" may sound, it doesn't mean a whole lot, for users or for the environment. Manufacturers have simply switched to a different PFAS that hasn't yet gotten into the public eye--and when that one does, they are likely to switch to another one. And all of them have similar properties that cause similar health and environmental issues.
Hybrid pans have an added complication: the stainless steel overlay makes it more difficult to tell when the PTFE has broken down to the point where it is no longer safe to use. People often judge safe use by the scratches on their nonstick pans, but this isn't possible with hybrid cookware. And it matters, because the thing that's hardest on PTFE is heat. Over time, even low heat damages PTFE, and the damage is cumulative, so every time you use a PTFE pan, you're taking a toll on the nonstick coating. If you've ever wondered why your nonstick pan has worn out even though you did everything right--low heat, hand washing, no metal utensils--heat is the reason. There's no way to avoid it.
But when a PTFE pan has a steel overlay, it's harder to see the symptoms of broken down PTFE, so you're more likely to use it past its safe use time. It's also harder to justify tossing a pan you paid so much for (most hybrid pans cost more than regular PTFE pans).
For these reasons, we think hybrid pans are even less safe than regular PTFE pans.
About All the Positive Reviews
But what about Gordon Ramsey's praise for Hexclad, and what about all the positive user reviews by people who love their hybrid cookware? Well, Mr. Ramsey probably isn't lying when he says he likes Hexclad. but you must remember that he is being paid for his endorsement. We know he doesn't use it in his restaurants because no PTFE pan can stand up to the hard use and high heat of restaurant cooking (professional chefs in general do not use nonstick cookware). He may use it at home, but it's most likely because he was given the pans for free, not because he decided they were superior to other cookware. He knows they are not. As long as they last, they're fine; they just don't last very long compared to stainless steel, cast iron, and carbon steel.
A lot of people love Hexclad and other brands of hybrid cookware, but if you read the reviews carefully, you'll find that most of the positivity is from new buyers or people who appreciate the good build quality, appearance of the pans, or good customer service; many have only used the pan for a short time. And most are fine with using cooking oil and for some reason don't understand that this makes the nonstick claims moot.
If you read the bad reviews, you'll get a different picture of hybrid cookware, as you will of all products. We strongly recommend you read the negative reviews, and take note of the percentage; if it's more than 10%, that's a big red flag.
This YouTube video by Chris Young--who's one of the masterminds behind the great Modernist Cuisine series and the Joule sous vide circulator (or see our Joule review)--does a great job of explaining why people love Hexclad, why the praise is due largely to marketing and not to performance, and how the makers make the pans look more impressive and more nonstick than they really are (and you can extend his reasoning to all hybrid pans.)
You also check out this Reddit thread about poor performance and bad customer service. It's a few years old now, so Hexclad may have upped their service game, but the product is the same (there are a lot of reviews that mention "black stuff" coming off the pans).
Seasoning Hybrid Pans
Most makers of hybrid cookware tell you to "season" the pans before use. This involves heating the pan to low-to-medium heat with a thin layer of cooking oil applied. This makes the pans ready to use.
This isn't really seasoning. You're just coating the pan with cooking oil, which helps food to stick less (another data point that these pans are not truly nonstick).
For a more detailed explanation of seasoning, and why this process is not seasoning, see our article Can You Really Season a Nonstick Pan?
About Hybrid Woks
Don't buy a hybrid wok. At least, don't buy a hybrid wok if you plan to use it as a wok, which means at very high heat. They're not a bad choice for a chef's pan, as long as you don't use high heat.
Because hybrid cookware contains PTFE (they are glorified nonstick pans), high heat is a huge no-no. It destroys the PTFE and, as we discussed above in the Safety section, high heat causes the PTFE to release toxic fumes. These fumes can cause flu symptoms in people and are lethal to birds. So if you own a pet bird, you shouldn't own any PTFE cookware, period.
The best woks are some of the cheapest ones: carbon steel, which you can get for under $50. To learn more about choosing a wok, see our article How to Choose the Best Wok for Your Kitchen.
For more about the absurdity of nonstick woks, see our article Nonstick Woks (And Why Not to Buy One).
About the Lifetime Warranty
A lot of nonstick cookware comes with a "lifetime" warranty, but if you read the fine print, you'll discover that the warranty doesn't cover the nonstick coating. This is true for most hybrid pans as well. The warranty covers manufacturing defects, but not the normal wear and tear on the nonstick coating from regular use.
What's more, if you request a return, you're likely to have to pay shipping costs to return your pan(s).
Customer service reviews have been mixed on Hexclad and other brands, but the upshot here is not to expect a free pan when your hybrid pan's nonstick coating wears out.
Types of Hybrid Pans
Here are some of the most popular brands of hybrid cookware.
Hexclad
About $180 for 12-inch skillet or $200 for skillet with lid
About $350 for 3 piece skillet set with glass lids
The most popular hybrid pan by far is Hexclad (see our Hexclad review). These pans are well made, with good heat distribution and great design. They have a premium price tag and are as expensive as many brands of clad stainless steel (and more expensive than some). They have a tri-ply base, riveted stainless handle, and the PTFE and hexagonal lattice extend to the exterior of the cookware, primarily for appearance (and they are very pretty, though we think vastly overpriced for a PTFE product).
The 12-inch skillet should have a helper handle and it doesn't. This is a heavy pan to not have a helper handle.
Analon X Hybrid Nonstick Cookware
About $120 for 12-inch skillet (lid not included)
Anolon X is probably Hexclad's closest competitor. The design is slightly different, with the steel lattice just in the bottom of the pan and not up the sides or on the exterior, but the concept is the same: a pan with that's both durable and nonstick. One of Anolon's big marketing points is that the lattice keeps the oil in the center of the pan, where you need it. The thick, anodized aluminum body is durable and spreads heat well, and is induction compatible.
The ratings are mixed, with a lower percentage of positive ratings than we like to see. But we like that these pans are lower priced than Hexclad with basically the same performance--and we like that the 12-inch skillet has a helper handle.
Cooksy
About $140 for 12-inch skillet (lid included)
Cooksy is a straight-up Hexclad knockoff, with the same hexagonal lattice over a PTFE cooking surface and a tri-ply base. But at about $140 for a 12-inch frying pan, it's not much more affordable than Hexclad. We do like that the 12-inch skillet comes with a lid and has a helper handle. Reviews are pretty good, but the percentage of one-star reviews is higher than we like to see, with most complaints being that food sticks without butter or oil (but we knew that going in).
Stahl
About $120 for 11-inch skillet with stainless lid included
Stahl offers a hybrid cooking surface and a sturdy tri-ply base. The quality of the cookware is top notch, and we love the stainless steel lids and helper handle on the 11-inch skillet.
Stahl has decent ratings, but many of the reviews have been removed, which isn't a good sign. The prices are more reasonable than for most other hybrid brands.
Circulon Steel Shield
See Circulon Steel Shield on Amazon
About $32 for 10.25-inch skillet (no lid)
These pans have a circular pattern of raised steel that protects the nonstick surface.They have a steel base with an impact-bonded base, meaning that the only aluminum is in the base, so they won't heat as evenly as tri-ply or aluminum pans. But they are priced much more reasonably, more in line with what we think a buyer should spend on any PTFE pan. The construction isn't as durable as Hexclad and some of the other higher-priced brands, but since none of them are going to last more than a few years, you may want to go with this low cost brand (if you go with any of them at all).
There are several other brands of hybrid cookware on Amazon, mostly much lower priced than HexClad. We see no reason to pay HexClad prices--the build quality is going to far outlast the PTFE--so we think that if you really want a hybrid pan, a cheaper one is the best way option.
Hybrid Pans Pros and Cons
Pros
Cons
Hybrid Pans FAQs
Here are some commonly asked questions about hybrid cookware.
Do Hybrid Pans Need to Be Seasoned?
Many hybrid cookware manufacturers include instructions for "seasoning," but all you're doing is coating the cooking surface with oil, which will, of course, make the pan less sticky. This is not really seasoning, and you really only need to add cooking oil or butter before cooking. "Seasoning" nonstick pans has become popular, but it is absolutely unnecessary.
Do Hybrid Pans Last Longer than Regular Nonstick?
Hybrid pans are more immune to scratches because the nonstick surface is protected by the steel overlay. However, heat takes its toll on the PTFE nonstick coating, so you may get a year or two more use out of hybrid cookware, but the life span is nowhere near that of clad stainless, cast iron, or carbon steel pans.
Are Hybrid Pans as Nonstick as Regular Nonstick?
No. The steel overlay makes the pans less nonstick, and also makes it necessary to use cooking oil or butter to help food to not stick. All nonstick coatings wear out and will eventually require cooking oil, but hybrid cookware requires it even when new.
Do Hybrid Pans Last as Long as Stainless Steel Pans?
This is a hard no! Hybrid pans have a life span much closer to nonstick pans than to stainless steel pans. You may get 4-5 years of use from one of these, which is short compared to the decades of use you'll get from a clad stainless steel pan. When you consider that some brands of hybrid cookware is as expensive --or more expensive--than some stainless steel cookware, you can see the hybrid cookware may not be a great investment.
Do Hybrid Pans Sear Better than Other Cookware?
Hybrid cookware sears better than nonstick because of the steel overlay, but it doesn't sear as well as standard clad stainless steel, cast iron, or carbon steel. Furthermore, you can't use high heat with hybrid cookware because it contains PTFE (despite what the ads might show), which also limits searing ability. If you want a pan for high heat searing, a hybrid is not a good choice. This also goes for woks, which are meant to be used with high heat.
Are Hybrid Pans as Tough as Cast Iron?
Some brands claim that their hybrid cookware is "as touch as cast iron." This is not the case. Cast iron pans will last for generations, even centuries. Hybrid cookware will last a little longer than standard nonstick, about 4-5 years before the nonstick coating wears out.
Do You Have to Use Cooking Oil with Hybrid Cookware?
Yes, you must use oil with this cookware because food sticks without it because of the steel overlay.
Can You Really Use Metal Utensils?
Yes, you can. The steel lattice protects the nonstick coating and allows metal spoons, spatulas, and turners to glide over the cooking surface without touching the nonstick coating. However, avoid using utensils with sharp tips, like knives and forks, because they can damage the PTFE.
Is Hybrid Cookware Easy to Clean?
When new, it's easier to clean than stainless steel. But as the nonstick coating wears, the pans become increasingly difficult to clean. And even when new, food can get stuck in the nooks and crannies of the lattice and be a pain to get out. Some brands say you can use steel wool, but we don't recommend this.
Is Hybrid Cookware Safe?
Most, if not all, hybrid cookware contains PTFE, which is safe when used correctly, but you have to be very careful to not misuse these pans and to take proper care of them. Furthermore, the PTFE cookware industry has contaminated the world's water supplies with toxic forever chemicals, and this practice continues today, "PFOA-free" is a largely meaningless term because manufacturers have switched to other forever chemicals with similar toxic properties.
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Final Thoughts
Whenever a product tries to be a 2-in-1, 3-in-1, or more, they generally end up being a jack-of-all-trades and master of none. Hybrid pans are no exception. No matter which brand you go with, what you get is basically a PTFE nonstick pan with a stainless steel lattice over the cooking surface (and sometimes on the exterior, too, primarily for appearance). These pans have most of the headaches of nonstick--you can't use high heat, you can't use abrasive cleaners, and most of all, the nonstick coating won't last more than a few years--without the upsides of stainless steel (durability and longevity).
Most of these pans are also more expensive than regular PTFE pans, with some as expensive as high-end clad stainless steel. Considering that the PTFE is going to wear out in a few years, this makes hybrid cookware a not-so-great investment.
Hybrid pans are pretty, and they seem like a solution to short-lived PTFE cookware. But they're not a very good solution, and we don't recommend them. Clad stainless steel is a better choice because it's durable without any use or temperature restrictions, and its cost-per-year-of-use will be lower than any hybrid brand. Cast iron and carbon steel are also excellent choices if you want the most bang for your buck or are looking for a pan that will sear food beautifully.
We don't like PTFE: it's terrible for the environment and can be unsafe when used incorrectly. But if you must use it, save yourself a few bucks and get a regular PTFE nonstick pan, and just plan on replacing it every few years. The overpriced hybrid isn't much of an alternative.
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