I’m going to be honest with you, I don’t believe in the perfect pan. I used to think I needed to find the one cookware brand that could do everything…sear a perfect steak, cook eggs without butter, clean up in seconds, and last forever. Good luck. After testing dozens of pans and wasting money on pieces that sat unused in my cabinet, I finally figured it out:
The answer isn’t one pan. It’s two.
Enter, HexClad and Caraway, the two staples on my stove. Between them, they handle literally everything I cook. I reach for HexClad when I need searing power and durability. I grab Caraway when I’m making something delicate, cheesy, or prone to sticking. Together—along with my trusty cast iron, which has earned its permanent spot in the lineup—they’re the modern cookware that actually gets used daily.
Why I Started Looking for Better Cookware
My old nonstick pans were a mess. I’ll never forget being a kid and sitting down to dinner, only to find black flecks in our mashed potatoes. Sadly, no, it wasn’t pepper. It was Teflon from our family’s cheap nonstick pan, flaking off into our food. That memory haunts me, and I swore I’d never make that mistake again. My stainless steel pans burned everything (including themselves) unless I used half a bottle of oil. Cast iron required too much maintenance for weeknight cooking. I needed something in between—cookware that performed well without constant babying or questionable chemicals.
That’s when I came across HexClad and Caraway. Both brands promised nonstick convenience without the toxic chemicals found in traditional Teflon or other coatings. Both had great reviews and looked like serious upgrades from our boring ol’ stainless steel. But I know no two pans are created equal, and reviews only tell you so much. They work completely differently, and that’s exactly why I use both.
HexClad: The Workhorse
HexClad’s hybrid design combines stainless steel peaks with ceramic nonstick valleys in that distinctive hexagonal pattern. This isn’t just aesthetic, it’s intentional design. The raised stainless steel sections protect the nonstick coating while providing actual searing power. You get the browning capability of stainless steel with the glorious food release of nonstick.
The construction is serious: tri-ply stainless steel and aluminum core, oven-safe to 900°F, metal utensil safe, and dishwasher-safe. In 2024, HexClad switched to a ceramic nonstick coating called TerraBond, making it PFAS-free. We love constant innovation.
What I use it for: This is my default pan for about 80% of my cooking. Steaks, chicken, salmon, anything where I want that restaurant-quality crust. The stainless steel peaks grip the meat surface just enough to develop a real sear, something traditional nonstick can’t do. I also use it for high-heat pan-frying, sautéed vegetables, and anything where I need to crank the burner.
Here’s what sold me: HexClad is genuinely nonstick like they claim, but it also sears like stainless steel. Eggs slide around with just a bit of butter. Proteins release cleanly once they’ve developed a proper crust. And I don’t baby this pan in the slightest. I use metal spatulas, scrape off the residue with steel wool, and throw it in the oven. After six months of regular use, it still performs like new.
The trade-off? It’s not quite as slick as pure ceramic nonstick for delicate foods. The interior also stains over time with oils and high heat, though it doesn’t affect performance.
Price: 12-inch pan around $150-180. Sets start around $500-600. (Ad Links, thank you for supporting my content!)
Caraway: The Nonstick Specialist
Caraway takes the opposite approach: pure ceramic nonstick coating over aluminum. The surface is completely smooth and ultra-slick, like, noticeably more nonstick than HexClad or any other pan I’ve ever had, really. The coating is made without PTFE, PFOA, and PFAS, with third-party testing to prove it.
The pans are lighter, come in beautiful colors, and are oven-safe to 550°F (though they are hand-wash only).
What I use it for: Caraway is what I grab when I need something to absolutely not stick. Eggs, scrambled, fried, omelets, etc., cook with minimal fat and genuinely slide around the pan. Quesadillas and grilled cheese brown perfectly without the cheese cementing itself to the surface. Anything with sticky teriyaki sauce or honey glaze cleans up in seconds.
This is where Caraway shines: for cheesy, gooey dishes where the nonstick really matters, nothing else in my kitchen works better. The ultra-slick surface is unmatched when you need food to release completely. After I’m done with mac and cheese or mashed potatoes in the pot, I spray it off with some hot water, and it all just melts away.
The trade-off? Caraway can’t sear like HexClad. If you try to get a hard crust on a steak, you’ll be disappointed. And the ceramic coating degrades faster. After about five months, eggs start to stick more. The exterior paint also chips relatively easily. You need to use low to medium heat only, hand-wash it, and use gentle utensils like silicone or wood, absolutely NO stainless steel in these babies.
Price: 10.5-inch pan around $85-95. Full sets around $400-500. (Ad Links, thank you for supporting my content!)
The Quick Comparison
Searing Power:
HexClad wins. It delivers real browning and crust development. Caraway is best for low- to medium-heat cooking.
Pure Nonstick Performance:
Caraway wins (when new). Ultra-slick surface that handles eggs and cheese effortlessly. HexClad is nonstick but requires some fat.
Durability:
HexClad wins. Metal utensil safe, dishwasher-safe, and the hybrid design protects the coating. Caraway’s ceramic coating scratches more easily and degrades faster.
Versatility:
HexClad wins. Handles high heat, searing, oven transitions, and rough use. Caraway requires careful heat management and gentle handling.
Weight:
Caraway wins. Light and easy to maneuver. HexClad is heavy-duty but harder to lift if you have wrist issues.
Aesthetics:
Caraway wins. Beautiful color options that look great. HexClad has a professional look but fewer color choices.
Care & Maintenance
HexClad: Season before first use with a thin layer of oil. Hand wash or dishwasher, both work fine. Use metal utensils freely. The interior stains over time, but it doesn’t affect cooking. And if it bothers you, I’m typically successful at removing most staining with steel wool.
Caraway: Hand wash only; the dishwasher will destroy the coating. Use low to medium heat. Wooden, silicone, or nylon utensils only. Avoid cooking spray; use actual oil or butter. Never heat empty. And they like when you read them a story before bedtime.
Who Should Buy What
Get HexClad if you:
- Cook proteins regularly and want actual searing power
- Use high heat frequently
- Want to use metal utensils without worrying
- Need versatile cookware that lasts years
- Cook most meals yourself and want durability
Get Caraway if you:
- Cook a lot of eggs, cheese, or sticky foods
- Want the slickest nonstick possible for low-fat cooking
- Prefer lightweight pans
- Care about aesthetics and want colorful cookware
- Are willing to hand-wash and use gentle utensils
My Final Take
If I could only have one? I’d choose HexClad for its versatility and durability. But I’m glad I don’t have to choose.
HexClad is the workhorse that handles 80% of my cooking. It sears like stainless steel but releases food better. It tolerates metal utensils and high heat. It’s like stainless steel but genuinely nonstick, which is exactly what I need for daily cooking.
Caraway is the specialist I grab when nonstick performance really matters. For eggs, cheese, and delicate foods, nothing else works better. Yes, the coating degrades faster than HexClad, but for specific applications, it’s unmatched.
You don’t need a full set of either (although I do love having both for options). Get one 12-inch HexClad and one 10-inch Caraway. Use HexClad as your default. Pull out Caraway when you need something to genuinely not stick. Between the two, you’re covered for everything.
(And yes, I still have a cast-iron skillet. Some things are sacred. It lives on my stovetop like a family heirloom, perfectly seasoned, ready for steak and smash burgers. But let’s be honest, when it’s 7 PM on a Tuesday, and I just want dinner without a 20-minute cleanup ritual, I’m reaching for HexClad.)
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