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Swiss Diamond® Nonstick Cookware

About.com Rating 5 Star Rating
User Rating 1.5 Star Rating (5 Reviews)


swiss, diamond, nonstick, cookware, review, pans, skillets, frying, dutch, oven

Swiss Diamond® Nonstick Cookware

© Swiss Diamond ®

The Bottom Line

Swiss Diamond® cookware delivers true nonstick qualities with the heft and feel of anodized equipment.
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  • Durable nonstick diamond crystal surface.
  • Uniform heat conductivity.
  • Oven-safe to 500 F (260 C).


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


  • 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.

Guide Review - Swiss Diamond® Nonstick Cookware

I am fed up with replacing nonstick pans. As careful as I am not to scratch them, and I am anal about it, they are just not as durable as anodized or stainless. Yet anodized and stainless steel cookware does not have the nonstick properties needed in some cooking applications. Why can't I have both in the same pan?

After testing 3 different Swiss Diamond® pans for over 3 months now at the time of this writing, I think I may have finally found 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 stove-top 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, I have found the fond to be less than with anodized or cast iron, so you may 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. Luckily there are now hand whisks available specifically for use in nonstick pans.

Continued use will tell the true story, but I think perhaps my nonstick dreams have become a reality. Recommended.
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User Reviews

Reviews for this section have been closed.

 5 out of 5
love it, Member bushcook

I have had a Swiss Diamond pan for a year, I use it daily to cook eggs, fantastic, nothing sticks, so easy to clean. Tomatoes, meat other veges, never used any oil and so easy to clean. About to order some other items and will give some as gifts

5 out of 6 people found this helpful.

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