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Swiss Diamond Reinforced 2

Swiss Diamond 11" conventional fry pan shape features a revolutionary non-stick surface using diamond crystals to form a nearly indestructible non-stick cooking surface. The user will be competent to cook little meals, eggs, and omelets with perfection. The non-stick surface will not peel, crack, or blister and provides perfective heat distribution for cooking meals containing less fat. The pan is made from a thick pressure cast aluminum which has a perfectly flat base for use on all ceramic, gas, and electric cook tops. The stay cool handle is ergonomically designed and is safe to use in an oven up to 500F. Metal utensils are safe to use on the non-stick surface and the pan is safe for use in the dishwasher. The inside depth of this fry pan is 1.5". The diamond reinforced non-stick cooking surface genuinely separates this 11" skillet from all others in a way that will heighten the users cooking skills. Swiss Diamond offers as an accessory buy a #C28 glass lid for this fry pan. This lid must be purchased separately.

Most helpful client reviews

192 of 194 persons found the following review helpful.
You need to read this
By J. Stephens
The problem with numerous reviews is that they are written in the honeymoon amount of time after the purchase. I purchased galore pots and pans by this manufacturer. I purchased this 10 inch frying pan closely a year ago and I have used it closely each day. It still works, but here's the problem - this type of surface is funny, at original it's like all teflon pans, altogether slippery and it is very, very scratch resistant, but after a while no matter how well you clean it, it will manufacture a hard layer of oil/carbon and will become not much dissimilar than a poor to middle of the road seasoned cast iron pan. If you don't believe me, buy it and run it through regarding 100 cycles and you'll see what I mean. As far as the some other Swiss Diamond pots, casseroles, etc. I have purcased; I give them my most eminent mark, but keep in mind that any of these that gets employed a lot and has oil on it will create this layer of carbon which is out of the question to remove. To their credit, the manufacturer in truth warns you of this with the instuctions, and that you will have to not let the oil get burned on. My experience after 200 thermal cycles is that keeping that from happening is impossible. Maybe I wasn't religious sufficient in my cleaning at first, but once the routine starts it will tardily cover the whole bottom of the pan no matter what you do. I use as much oil and butter in this pan now as I would on stainless or cast iron. Good luck

48 of 48 persons found the following review helpful.
Great pan to start, then...
By Isle of Glass
I LOVED this pan when I firstborn got it, and for a while. I've had it for over a year now. It cooked evenly and was marvelously non-stick. In fact, it cooked as nicely as a well-seasoned cast iron. I tried to care for it as directed, but even so, the pan has lost most of it's non-stick calibers and is difficult to clean well.

To make a long story short, I prefer my old cast iron, and while they require a great deal of care, they hold their quality. This pan has become difficult as far as it is non-stick coating is concerned. There doesn't seem to be any way to "restore" it as you would a cast iron pan.

I REALLY WANTED TO LOVE THIS PAN, but after one year, I am very disappointed. Started out well, but quickly went the way of cheap non-stick pans.

52 of 53 humans found the following review helpful.
Great pan
By Julia Rogers Hamrick
I have an entire set of Swiss Diamond in addition to this pan. I purchased Swiss Diamond because, due to weak wrists, I necessitated sturdy cookware that was not as heavy as stainless steel. Because aluminum is the primary, affordable, lighter-weight alternative, and one does not want feed coming in contact with aluminum because of the possible leaching of it into the food, I sought non-stick pans with a coating that would not flake or scratch off and end up in my food. After much research, I ran into Swiss Diamond. I have not been disappointed. The pans are a great weight--hefty without being too heavy, and after assorted months of use, the coating is keeping up beautifully. I confess that I do not primarily use metal utensils in it, however, so I can't testify with regards to how they hold up versus metal.

These pans caramelize feed beautifully, and the evenness of the heat distribution in them is a pure joy. They do take a few extra seconds to heat up, but hold heat very well. I in truth love how flat the pan's bottom is, and imagine if you have a flush electric cooktop, these would be specially appreciated. Though I have a gas range, I had disturb in the past with pots and pans slipping and sliding on the enameled grates, but these pans do not slide. And I was delighted to discover, after realizing I had without intention left this pan on low heat for an hour with no feed in it, it did not warp at all and is still in perfective condition. This cookware cleans up effortlessly and perfectly, too. I love that they are coated on the outside walls of the pans so any dried or cooked on feed comes off the outside as without apparent effort as the inside.

One thing to note is that if you are looking for a pan to cook eggs in without oil, this may not be your best choice. The texture of the diamond coating seems to grab more than a slick Teflon pan would, and the original time I tried to flip my fried eggs without a spatula, I had less than stellar results. But with sufficient oil, I may flip the eggs without a spatula or a problem (I need to make my daily quota of coconut oil anyway for health reasons, so I'm fine with putting oil in the pan). If you use a spatula, you must without apparent effort be capable to flip eggs without oil.

I do hope these pans turn out to be lasting over the years. So far, after a few months, they are aces! In fact, my husband may be growing weary of my exclaiming, "I LOVE this cookware!" over and over again.

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