My wife and I are moving into our own place soon. We don’t keep kosher at this time but when we finally are on our own we want to fully shift to 100% kosher. We use hexclad pots and pans. Koshering the pots will not be hard but the pan has cooked non kosher beef and bacon a handful of times. How would I go about doing that when the properties of the pans make it to where if I make them red hot, they will be damaged

Shalom, You deserve much blessings upon your new start in the koshering of your dishes! The pots and pans need what is called 'hagala' to make them kosher. This means dipping them in boiling water, which will not damage them. For an explanation on how to properly do this procedure, see https://ph.yhb.org.il/en/04-10-11 Wishing you much success. explanation: Although in some situations the pans would need Libun, however in your case, you can just do hagala for a few different reasons. "Rov Shimusho" is probably not dry cooking, but rather with liquid. Additionaly see the Kaf Hachaim mentioned in the book "peninei halacha" brought in comment 3 here: https://ph.yhb.org.il/en/04-10-04/#_te01ftn10_3 .