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Ever since I started at the Kitchn, I’ve been exposed to a whole new world of cookware, tools, and gadgets I didn’t know I needed. I now have a cast-iron skillet, a Dutch oven, casserole dishes, a stand mixer, and … not a ton of room left for more. In fact, I’ve recently had to invest in some kitchen organizers in order to keep my cabinets at bay. And, while I have now have a whole arsenal of essentials standing ready for any culinary task, there is one new piece of cookware I will definitely be making sure there’s room for over all else. Ladies and gentlemen: the 12″ HexClad Hybrid Pan.

This is my new go-to piece of cookware that can tackle pretty much anything I throw at it. To say I’m smitten would be an understatement. And, well, it’s your lucky day — this beauty is on sale right now at Hexclad’s site as a part of their Black Friday savings event. Which means, you’ll be scoring this game-changer for much less than what I paid for it!

I got this 12” HexClad frying pan almost a month ago and have been using it almost daily. It’s built to have “the durability of stainless steel and the easy cleanup of nonstick” in one pan. It’s oven-safe, nonstick, easy to clean, dishwasher-safe, and doesn’t scratch. (And, after having a former roommate of mine scratch up my nonstick skillet, this is personally very exciting for me). They’re so good, in fact, that Chef Gordon Ramsay officially became a brand ambassador because of how much he loved using this cookware — he even replaced the cookware on Hell’s Kitchen with HexClad.

But how does it hold up for an amateur home cook? I can say this pan lives up to the hype. I’ve used it to sear meat, cook pasta, make a roux, cook eggs, and more. I never have to worry about anything sticking to the surface, and hand washing it takes just 30 seconds because it really is nonstick. What I love the most is that I can get a good sear on proteins without worrying about damaging the nonstick coating, because this pan is built to take some serious heat.

It’s quickly pushed my cast-iron skillet to the side and has become the pan I find myself reaching every day, whether I’m cooking eggs for breakfast or searing chicken for dinner. And, from now until November 29, you can score some serous savings. Trust me, it’s about to become your new cooking non-negotiable!

Andrea Kaufman

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