HexClad Cookware

Thrilled to share that HexClad Cookware has been recognized in the 2024 Inc. 5000 list, ranking as the 786th fastest-growing company in the United States! This milestone reflects our team's hard work, innovation, and commitment to redefining cookware ?? Curious about our journey? Check out Inc. Magazine’s interview with our CEO and Co-Founder Daniel Winer, where he discusses our exciting partnership with Gordon Ramsay and the strategies that have fueled HexClad’s rapid growth as a leading DTC cookware brand: https://lnkd.in/gE2VNMXc

A round of applause to our incredible Co-Founder and CEO Daniel Winer for winning Entrepreneur of the Year last week!??? This monumental achievement for Danny is a testament to his visionary approach in disrupting kitchenware across the globe. It's an extended reflection of the company he has built in the HexClad team. Thank you so much EY Entrepreneur Of The Year for an unforgettable night and to all of YOU for supporting us and being apart of our growing community???

New roles are hot off the grill at HexClad Cookware: ?? ???????????????? ?????????????? ?????????????? ?? ???????????????? ?????????????? ???????????????????? ?? ???????????? ?????????? ?????????????????????? ???????????????????? (Fulfil.IO + ?????? ?????? ????????????????) ?? ???????????? ???????????????????? ?? ?????????? ???????????????? | https://lnkd.in/g5RcVyJ7

We created an apron made from 34 plastic bottles! ?? What better time to announce the launch of our NEW Eco Modern Apron line than in honor of Earth Day, from earlier this week! These aprons are designed with both professional and home chefs in mind and the BEST part? They’re made from our durable HexTwill recycled fabric – 100% rPET - recycled polyethylene terephthalate. So proud of our team who worked so diligently on this launch across all departments! ??

?? I'm hiring over here at HexClad Cookware! ?? Lets get cooking ?????????????????????????????? apply directly at https://lnkd.in/g5RcVyJ7

Our NEW Hybrid Pizza Steel is @Nancy Silverton approved ???? In March we hosted an event in Nancy's very own home kitchen to launch our revolutionary approach to pizza, and it was a BLAST. We even got our hands dirty, literally. We brought together our incredible community to cook from scratch ingredients and take home custom pizza making kits to boot. Don't take our word for it, trust Nancy and try it for yourself. This steel technology truly changes the pizza creating game, making pre-heating time a thing of the past:?https://lnkd.in/g9tje5UH

There’s still time to apply to the HexClad Culinary Scholarship! Made possible by our partner HexClad Cookware, this $12,500 scholarship is open to (2) BIPOC individuals and women residing in the United States and accepted to or enrolled in a culinary program at an accredited institution. The deadline to apply to the HexClad Culinary Scholarship and other JBF scholarship offerings is Friday, April 5, 2024, so be sure to apply soon! https://bit.ly/497x1Rw

?? Celebrating #InternationalWomensDay in ???????????? HexClad hosted an intimate gathering in team with LALO Tequila and the extraordinary Chef Carolina Santos-Neves, honoring the women in our lives with a truly memorable culinary tribute. Shout out to all the phenomenal women we know and are known by, especially those powering HexClad behind the scenes at HexQuarters in LA + Remotely. Your dedication, creativity, and unwavering spirit enrich our environment keeping us #hexy. Here's to you, today and every day! ??

This time last weekend we were having a blast at South Beach Food & Wine Festival in Miami, hosting a grilled cheese demo at our HexClad booth featuring our favorite New School American Cheese, courtesy of Eric Greenspan!??? We are so thrilled to have been a supporting sponsor for SOBEWFF, as well as being the presenting sponsor for an incredible Tribute Dinner honoring culinary maestros Massimo Bottura and Luca Garavoglia.

As Black History Month comes to a close, and we are so thrilled to have collaborated with Jikoni Recipe Archive this month to launch a cooking class series to spotlight foods from the African diaspora.?? This series, comprising five 24-person classes, was open to the LA community free of charge and participants got to make a diverse array of dishes from Fufu Gnocchi to Jambalaya. The classes were led by some of LA's most talented up-and-coming chefs, including Founder & CEO of Jikoni, Kiano Moju. We’re so grateful for her and the incredible team who brought this event to life! ??