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Short answer: for the best sear, choose Lodge cast iron (cheapest, holds the most heat) or a Made In stainless clad skillet (fast, even, and oven-safe to 800°F). HexClad sears better than ordinary nonstick and releases eggs more easily than stainless, but its hybrid coating limits it to 500°F in the oven and it costs the most. If you mostly cook steaks, chops and smash burgers, buy cast iron or stainless. If you want one pan that is “good enough” at searing and easy for eggs, HexClad is the compromise.
How we put this together: we did not run our own side-by-side sear test for this article. It is based on manufacturer specs and published testing from Prudent Reviews, Food & Wine and Serious Eats. Prices change often, so check current listings.
HexClad vs Made In vs Lodge at a Glance
| HexClad Hybrid | Made In Stainless Clad | Lodge Cast Iron | |
|---|---|---|---|
| Construction | 3-ply stainless/aluminum with hybrid nonstick in a steel hexagon pattern | 5-ply stainless with aluminum core (made in Italy) | Solid cast iron (made in Tennessee) |
| Searing | Good | Excellent | Excellent |
| Eggs and fish release | Easiest (with a little oil) | Needs technique | Good once well seasoned |
| Oven-safe | 500°F (not broiler-safe) | 800°F | Very high heat (Food & Wine lists 650°F) |
| Weight (12-inch) | ~3.1 lb | ~3.2 lb | ~8 lb |
| Induction | Yes | Yes | Yes |
| Care | Avoid overheating empty; coating wears over time | Dishwasher-safe, Bar Keepers Friend for stains | Hand-wash, dry, and oil |
| Typical price (12-inch) | Highest | ~$130-$170 | ~$25-$40 |
Specs are from Prudent Reviews’ measurements and the brands’ listings.
What Makes a Great Sear?
A deep brown crust needs three things: a pan that stores enough heat so it does not cool down when cold meat hits it, direct metal contact with the food, and dry food in hot fat. Cast iron stores the most heat. Clad stainless heats faster and more evenly and still has a bare metal surface. Nonstick coatings, including hybrids, put a layer between the metal and the food and are not meant to be run at the very high temperatures that give the hardest sears.
Technique matters as much as the pan. See our guides on how to pan-fry a steak and the best oils for searing steak.
Lodge Cast Iron: Best Sear for the Money
A Lodge skillet costs a fraction of the others and can last for generations. It works on every cooktop, including induction, grill and campfire, and goes into a hot oven or under the broiler. Food & Wine reports gorgeous sears in testing but notes fried eggs tend to stick until the seasoning builds up. The main downside is weight: a 12-inch pan is about 8 lb.
- Buy it if: you want the best crust per dollar and do not mind the weight and upkeep.
New to cast iron? Read which oil is best for cast iron and our comparison of cast iron vs nonstick.
Made In Stainless Clad: Best All-Around Searing Pan
Made In’s 5-ply skillet is a favorite of reviewers: Food & Wine calls it “as good as it gets for stainless steel,” and Prudent Reviews found it retained heat better than similar clad pans. It heats evenly, can handle 800°F in the oven, and is dishwasher-safe. Stainless leaves browned bits (fond) that make great pan sauces. You will need to preheat properly and use enough fat so food releases.
- Buy it if: you want a lighter, faster pan that sears nearly as well as cast iron and handles pan sauces best.
HexClad Hybrid: The Easy-Release Compromise
HexClad combines a stainless steel lattice with nonstick in the low spots. Prudent Reviews says it sears well and food does not stick when the surface is greased, but notes the rounded handle can get slippery. It is oven-safe to 500°F and not broiler-safe.
About the coating: older HexClad pans used PTFE in the nonstick areas. A class-action settlement barred HexClad from marketing PTFE-containing products as “non-toxic” or “PFAS-free.” HexClad says its newer TerraBond ceramic coating is PTFE-free. If this matters to you, check which coating the pan you are buying uses. Either way, avoid heating any nonstick pan empty on high heat.
- Buy it if: you want one pan for eggs on Monday and chicken thighs on Tuesday, and you accept a higher price for convenience.
Keep any nonstick or hybrid pan going longer with our nonstick care checklist.
Which Skillet Should You Buy?
- Steak lover on a budget: Lodge cast iron.
- One serious pan for searing and sauces: Made In stainless clad.
- Want easy eggs and decent sears in one pan: HexClad.
- Best combo: a cast iron or stainless skillet for searing plus an inexpensive nonstick for eggs often costs less than a single premium hybrid pan.
Holiday cooking? Pair your skillet with an instant-read thermometer and check our meat doneness guide. Not sure if a pan can go in the oven? Read how to check if cookware is oven-safe, and for stuck-on messes see how to clean burnt pans.
Frequently Asked Questions
Which pan gives the best sear: HexClad, Made In or Lodge?
Cast iron like Lodge and clad stainless like Made In give the best sear because they hold heat well and put bare metal in contact with the food. HexClad sears better than standard nonstick but not as hard as either.
Is HexClad worth it?
HexClad is worth it if you want one pan that releases eggs easily and still browns meat reasonably well. If searing is your priority, cast iron or stainless gives better results for less money.
Is Made In stainless better than All-Clad?
Both are excellent clad stainless brands. Made In’s 5-ply skillet is oven-safe to 800°F and often costs less than comparable All-Clad pans.
Can you sear steak in a nonstick pan?
You can brown steak in nonstick, but most nonstick coatings should not be heated to the very high temperatures that create the best crust. Cast iron or stainless is better for steak.
Is a Lodge cast iron skillet good for beginners?
Yes. It is inexpensive, nearly indestructible and sears very well. Keep it dry and lightly oiled, and the seasoning improves with use.
The Bottom Line
For the best sear, buy Lodge cast iron if you want value and Made In stainless if you want a lighter, more versatile pan. Choose HexClad only if easy release matters more to you than the hardest possible crust.