Review: The HexClad Hybrid Bakeware Set Is A Worthwhile Investment

I've used the worst kinds of bakeware, even when I was working as a pastry cook: old, thin cookie sheets heavily encrusted with years of abuse and constant misuse, warped cake pans that never baked anything evenly, and sagging cooling racks that felt like they would break at any moment. And in my own household with a fairly tight spending budget, I always felt guilty splurging on a nicer home collection. I have my own oddball, scattered assemblage of hand-me-down pots, pans, casserole dishes, and cookie sheets, tarnished and worn from generations of baking.

So when I was offered the opportunity to test the HexClad Hybrid Bakeware Set, it felt pretty darn good to finally spoil myself. This six-piece collection features HexClad's patented hybrid technology—a combination of laser-etched, hexagonal stainless-steel peaks and a nonstick, PFAS-free ceramic surface. The tri-ply construction with an aluminum core is noticeably heavy and durable, with stainless-steel handles for stable, balanced lifting.

Are you ready to finally retire your own old bakeware and find something new? You've earned it, master bakers. Learn more about this impressive set in my review, which includes multiple rounds of testing recipes in my own kitchen, plus an in-depth analysis of price and availability.

Determined to get the most use out of these pans, I made a wide range of sweet and savory recipes. I put the bakeware's strength and nonstick surface to the test by intentionally choosing dishes and baking preparations notorious for leaving hard-to-clean residues. I evaluated a few key points for each piece: the size and weight of the bakeware, how evenly the food baked or cooked, the ease of rotating the pan in the oven plus transferring the pan to and from the oven, how well the food released from the pan's surface, and the post-bake cleaning process.

I followed all of HexClad's recommendations for best care and usage practices. This included washing, drying, and pre-seasoning all the bakeware before the first use. Pre-seasoning involved thinly coating the surfaces with a high-heat cooking oil (I used vegetable oil) and baking the pans for three minutes in an oven set to 400 degrees Fahrenheit. The company cautioned against using cooking sprays and sharp metal knives or utensils to cut into a pan, so I only greased my pans with vegetable oil (or used parchment paper) and used only silicone or wood utensils for any cutting.

The HexClad Hybrid Bakeware Set is currently available to purchase directly from HexClad's website for $399. The six-piece collection includes the bakeware essentials, but shoppers who only need one or two items should note that HexClad doesn't sell the pans or cooling rack separately. Since this is a newly released collection at the time of writing, the set has not yet become available through other online retailers or brick-and-mortar stores. For now, shoppers who want to try HexClad's latest bakeware collection will need to order directly from the brand, rather than waiting for it to appear at their favorite kitchenware retailers.

For its first debut in my home kitchen, I decided to be a bit naughty and make a dairy-packed cauliflower gratin in the rectangular pan. I was craving something extra cheesy, and I also wanted to see how a cheesier, casserole-style dish would fare in this HexClad design. Even with the devilish duo of a thick mornay sauce (a French sauce every home cook should learn to master) and a severe blast from the broiler, the non-stick surface repelled every offense I threw at it. The dried, encrusted cheese on the sides, a typical nightmare to clean, slid off immediately in the sink.

Even though I only made one dish so far in this rectangular pan, I'm excited for all my future baking projects. I know I'll be getting an insane amount of use out of this one. The ideal size and depth for a casserole dish; its tall walls mean the only issue I foresee is choosing what comes next. The ultimate mac and cheese recipe? Blueberry crumble? Scalloped potatoes? Cottage cheese lasagna? I'm confident this pan can handle anything.

For one of the round pans, I showed it no mercy. I made sure of it. An ooey-gooey, extra-sticky apple cinnamon babka was my weapon of choice. I filled my babka with lots of butter and molasses-infused dark brown sugar and baked it in a shallow pool of its own syrupy goo. Stickage would be an imminent, inescapable concern.

The pan performed valiantly! The pan's depth helped, since I completed the second rise in the pan, and it doubled in size while baking. I easily removed the babka once it cooled slightly in the pan. The small amount of sugary residue that remained easily released with the first splash of warm, soapy water and gentle wiping — no manic scrubbing necessary.

With a sugary pastry out of the way, I figured a delicate, fluffy cake would be a good contrast to test in the other pan. I made a spiced pumpkin cake, which baked very evenly in the pan and released cleanly with no issues. The handles were my helpful assistants as I rotated the pan halfway through baking. One of the most common issues I have with traditional cake pans is that my oven mitt or pot holder dips into the half-baked batter as I'm rotating it, since there are no handles. I'm relieved the HexClad handles prevented any messy disasters.

While I seriously debated between a blondie and a brownie, I ultimately decided to make a thick, fudgy, bar-style chocolate chip blondie in the square pan. I was curious how well a denser dough would bake in the pan, and I wasn't disappointed. It baked evenly, with no sticking at all. The entire blondie released quickly and cleanly. Following HexClad's advice to avoid cutting in the pan to prevent scratching and damage, I let my dessert sit before transferring it to HexClad's rack to cool completely before cutting.

Again, those handles saved me. I prefer to always rotate any pan halfway through the baking process. The HexClad's ergonomic handles made it much easier to grab the pan, whether rotating it or removing it from the oven to cool. Using the square pan was a stunning success. Brownies are definitely next.

I'm torn about this one. I tested a savory chicken sheet pan dinner roasted with assorted vegetables and herbs. On the one hand, I appreciated the baking sheet's heavy, durable build and nonstick surface. Even after broiling for a few minutes to brown the exterior, the surrounding caramelized bits didn't stick. And I can't emphasize this enough, but I absolutely adore the big handles for their stable control as I moved the sheet to rotate and transfer.

My issue here was its small size. Compared to a typical half sheet, which measures roughly 18 by 13 inches, this HexClad sheet was significantly smaller. For a sheet pan recipe that could fit on a typical half sheet with some room to spare for even roasting, I struggled with cramped spacing on the tinier sheet. And even though I didn't test cookies for this review, I could already tell that this baking sheet would also cause some space concerns for most cookie recipes. While I can fit 12 cookies on a half sheet — usually three across, four down — I'm assuming I would only be able to fit six, maybe eight at most, cookies on the HexClad sheet. My warning is that you'll likely need to adjust your food amounts for your recipe, either by dividing between multiple pans or making a smaller overall yield.

The stainless-steel cooling rack fits directly inside the HexClad baking sheet, a nifty feature for catching rogue pieces or icing while you cool a baked good or add final decorations. I was impressed by how strong and sturdy it was, especially when compared to most of my other cooling racks. My other cooling racks are made of thinner, flimsier materials, and they bend in the middle as soon as I apply any pressure. The HexClad cooling rack was immovable. It didn't bend in the middle or give in under any weight, even when I pushed down on it with both hands with serious force. With that kind of strength, the cooling rack doubled its usefulness as both a vessel for cooling all my baked goods and a large trivet for holding my hot pans.

My only complaint is a repeat: Because it's designed for the inside of the HexClad baking sheet, it's smaller than a traditional-sized cooling rack. It won't cool as many items at once. I see this as a downside when you want to cool multiple small items, like cookies. You won't have enough space to fit many on one rack, especially with enough space between them for proper airflow.

I'm excited to continue using the HexClad Hybrid Bakeware Set in my home kitchen. The heavier weight, durable material, and nonstick surface make the higher price tag feel like a worthwhile investment with long-lasting quality. I'll be using the rectangular pan to make sheet cakes, crumbles, casseroles, and gratins, and the round pans will be perfect for building pretty layers for stacked cakes, pastries, and cinnamon rolls. The square pan will see an endless lineup of blondies, brownies, 3-ingredient oatmeal breakfast bars, lemon bars, and cornbreads. Goodness, I need to buy more butter...

I'll just need to adapt to the smaller baking sheet and cooling rack. For any large-scale baking, it will only be a small annoyance to bring out a couple of other sheet pans and cooling racks to get the job done efficiently. Aside from the smaller dimensions, I have no other complaints. I'll still use the baking sheet for making weeknight sheet pan dinners and cookies, and will still use the cooling rack to transfer all my hot baked goodies to cool. And if HexClad decides to start selling the individual components of the set, I'll gladly purchase another baking sheet and cooling rack.