Swiss Diamond Nonstick Cookware

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Swiss Diamond® Nonstick Cookware. © Swiss Diamond ®

Swiss Diamond Cookware delivers true nonstick qualities with the heft and feel of anodized equipment.

Manufacturer's Description of Swiss Diamond Nonstick Cookware

  • Available as skillets, pots, roasters, griddles, woks, and more
  • Stay-cool handles, except during oven use
  • Vented glass lids come with some pans or are available separately.
  • Oven safe to 500 F (260 C)
  • Uniform heat conductivity
  • Easy to clean
  • May use metal utensils in pans, but not knives or beaters
  • Cast aluminum construction
  • Limited lifetime guarantee

Pros of Swiss Diamond Cookware

  • Durable nonstick diamond crystal surface
  • Uniform heat conductivity
  • Oven safe to 500 F (260 C)

Cons of Swiss Diamond Cookware

  • Pricey
  • Cannot handle direct high heat.
  • Dishwasher-safe, but not recommended

The Skinny on Swiss Diamond Nonstick Cookware

Are you fed up with replacing nonstick pans?   And, as careful as you are not to scratch them, are they just not as durable as anodized or stainless?

At the same time, have you found that anodized and stainless-steel cookware does not have the nonstick properties needed in some cooking applications? And have you wondered why you can't have both qualities in the same pan?

Well, after testing three different Swiss Diamond nonstick pans for more than three months, these may be the offspring of a hard-anodized and nonstick pan communion.

The cookware has a nice heft to it, with comfortable handles.

Some pans come with glass lids that are optionally vented to release steam or you can buy the lid separately.

It can go from stovetop to the oven and unless you are hell-bent to damage the pan, it can handle metal utensils. It is truly nonstick and washes up beautifully.

Do not be tempted to use these pans over high heat or preheat for any length of time or you will damage the diamond dust nonstick coating.

Medium heat is the highest recommended setting. However, the high conductivity of the cast aluminum construction should not require a higher setting.

Although you will get some fond when searing meats, it appears to be less than with anodized or cast iron, so you might need to add more of a thickening agent when making pan gravies.

These pans will not take the abuse of electric beaters, immersion blenders or knives, but neither will anodized pans. Luckily there are now beaters, blenders, and knives available specifically for use in nonstick pans.

Swiss Diamond nonstick pans are recommended.