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Award-Winning Nonstick Cookware
Patented Nonstick Technology
All Products Made In Switzerland
Diamond-Reinforced Nonstick Cookware.
Swiss Diamond International  offers the finest nonstick cookware in the world, featuring our revolutionary (patented) surface coating reinforced with real diamond crystals, which received the GOLD MEDAL at the 1999 International Exhibition of Inventors in Geneva, Switzerland. All of our products are manufactured in Sierre, a small town in the heart of the Swiss Alps, under the strict supervision of Swiss health authorities.
The "Rolls-Royce" of nonstick frying pans. — The Wall Street Journal
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5 Unique Hot Dog Toppings (That Are Actually Healt...
HotDogs

From cookouts to ballparks, hot dogs are a summertime staple. These flavor-packed options allow you to enjoy a frank without piling on indulgent ingredients such as nacho cheese sauce and chili. Leave a comment below and let us know which one you’ll cook up this summer! Hawaiian Dog: Turn your next cookout into a luau with this twist on the traditional dog. Toss fresh pineapple chunks with chopped red onion and bell pepper, lime juice and diced jalapeño. Brush hot dog lightly with teriyaki sauce before grilling. Serve on bun and top with fresh pineapple salsa. Bánh Mì Dog: Serve this Vietnamese-style hot dog with a heaping spoonful vinegar-based carrot and daikon slaw. Top with cucumber slices, diced jalapeño, hoisin sauce and a sprig of cilantro for a mouthful of flavor. Ranchero Dog: Load up this Southwestern-style dog with black beans, corn, salsa, diced avocado and shredded pepper jack cheese. We suggest pairing this one with a frozen margarita to beat the sweltering summer heat. Cali-Dog: This frank is filled with flavors of the West Coast. Serve grilled hot dog (this one is also great with tofu) on whole wheat buns with cream cheese, diced avocado and cucumbers, shredded carrots and sprouts. Bruschetta Dog: Toss diced tomatoes with minced garlic, olive oil, balsamic vinegar, chopped basil, salt and freshly ground pepper. Serve grilled hot dogs on toasted Italian buns; top with bruschetta mixture and shredded mozzarella. PRO TIP: Don’t let a little rain get you down. When the weather is not conducive to cooking outdoors, simply pull out the Swiss Diamond Double-Burner Grill! Measuring 17 by 11 inches, this nonstick pan provides ample room to grill your flame-kissed favorites. Article by: Katie Sargeant  

Omelet 101
Omelet

Swiss Diamond makes it easy to prepare the perfect omelet. Remove eggs from the refrigerator and let rest about 10 minutes. We suggest using two eggs for the Swiss Diamond 8” Fry Pan or three eggs for the Swiss Diamond 9.5” Fry Pan. (NOTE: The Swiss Diamond Crepe Pan pictured above is available in two sizes and makes flipping, folding and serving easier than ever.) Always use a thoroughly clean pan to ensure the smoothest possible cooking surface. Crack eggs into a large bowl and whisk. Incorporate as much air as possible into the eggs to ensure a light and fluffy omelet. Preheat the pan over medium heat for 2 to 3 minutes. When you think the pan is at the correct temperature, test by sprinkling a few drops of water in the pan. If the water beads or sizzles, you are ready to use the pan. If the water evaporates right away, turn the heat down and try again in 2 minutes, as the pan is too hot. Add a small pat of butter to the pan (an optional step for best flavor and results) and swirl to coat the bottom and sides. Pour in the egg mixture and allow it to set for about 30 seconds. Gently slide the pan back and forth, allowing air pockets to form underneath the mixture. Use a Swiss Diamond Turner to lightly lift the edge and tilt the pan so that the liquid egg on top flows underneath and onto the cooking surface. Repeat this step around the omelet until it is completely set. Top with your favorite fillings. Gently fold half of the omelet over using the Swiss Diamond Turner. Press down lightly to seal. Tip the pan and slide the omelet smoothly onto your plate. Tips on Fillings Most fillings will not have enough time to cook inside the omelet, although finely grated cheeses will melt. We suggest using pre-cooked fillings or incorporating vegetables can be enjoyed in their raw state. Our favorite fillings include: Monterey Jack cheese and fresh salsa Goat cheese, roasted red peppers and thyme Cooked chorizo sausage and minced green chilies Fresh mozzarella, tomato and basil Feta cheese, sautéed spinach and mushrooms Smoked salmon, arugula and cream cheese Cheddar cheese, diced tomato and crumbled bacon Article by: Katie Sargeant  

Snacks to Boost Your Brainpower
Avocado

What you eat is one of the most powerful influences on everyday brain skills. When 2 P.M. strikes and you need a boost before the afternoon meeting, skip the caffeine and munch on one of these healthy snacks. Broccoli & Carrots with Hummus Broccoli contains vitamin K, which helps improve cognitive function, while carrots have high levels of luteolin, a compound that reduces age-related memory deficits and inflammation in the brain. Hummus is not only a flavorful dip for these crisp veggies, but aids in weight management and even lowers cholesterol. Cheese & Crackers Whole wheat crackers (aim for 100% whole wheat) contain carbohydrates, which break down into glucose after entering the body and serve as the primary energy source of your brain. Pair the crackers with a small serving of cheese for extra protein and to feel full longer. Half an Avocado As if we needed a reason to eat more of our favorite green food. Avocados contain monounsaturated fats, which encourage healthy blood flow while boosting brainpower. Slice the fruit in half and sprinkle with sea salt, drizzle with olive oil, or top with red pepper flakes for an extra kick. Banana & Hard-Boiled Egg This power duo is guaranteed to enhance your brainpower. Egg yolks contains choline to improve memory while bananas are packed with potassium and B vitamins, which may help increase mental health and brain function. Bananas also aid in slowing digestion and keeping blood sugar stable. Berries & Yogurt  Combine low-fat Greek yogurt with your favorite berries for a guiltless sweet treat. Research suggests that blueberries contain powerful antioxidants which may improve short-term memory. Strawberries are loaded with vitamin C, which helps with proper brain function. Yogurt contains calcium and probiotics, integral components of a healthy digestive system. Walnuts & Dark Chocolate We love munching on this sweet and salty snack. Walnuts are rich in omega-3 fatty acids, which promote brain health and cognition. Dark chocolate (aim for at least 70%) is packed with iron and magnesium and has powerful antioxidant properties. It also contains natural stimulants which can enhance your focus during a busy workday. Article by: Katie Sargeant  

Summer Grilled-Peach Pizza
Pizza

There are very few things in life better than biting into a juicy peach…except for maybe grilling a juicy peach and placing it on top of a savory summer pizza. After just a few minutes on the grill, the fruit becomes a smoky-sweet complement to Italian meatballs, mozzarella, Parmesan and fresh basil. We topped the pizza with a simple balsamic reduction for an extra punch of flavor. Prep time: 20 minutes Cook time: 15 minutes Yield: 8 slices Difficulty: easy INGREDIENTS 1 cup balsamic vinegar 2 peaches, cut into ½-inch wedges 1 lb. pizza dough (homemade or store-bought)* 1 tbsp. olive oil ½ cup Parmesan cheese, shredded ½ cup mozzarella cheese, shredded 6 oz. Italian-style meatballs, fully cooked (homemade or store-bought)* ¼ cup red onion, thinly sliced ¼ cup fresh basil leaves, chopped *Want the recipe? Let us know in the comments below! DIRECTIONS For the balsamic reduction: Bring balsamic vinegar to a slow boil in Swiss Diamond 1.4 qt Saucepan over medium-high heat. Reduce and let simmer for 10-15 minutes, until vinegar is thick enough to coat a spoon. Set aside. (PRO-TIP: Leftover balsamic reduction can be stored in an airtight container and refrigerated for later use.) To grill peaches: Heat Swiss Diamond Grill Pan to medium-high. Grill peach wedges, flipping until caramelized, about 3 minutes per side. Place Swiss Diamond Double Burner Grill on middle rack and preheat oven to 450°F. Roll out dough on lightly floured surface. Stretch and shape with hands. Carefully remove Double Burner Grill from oven and slide dough onto the hot pan. Brush dough lightly with 1 tbsp. olive oil. Return to oven and bake for 3 minutes. Remove pan from oven. Top with mozzarella and Parmesan cheeses, meatballs and red onion leaving a 1” crust around pizza. Return to oven and bake for 12-15 minutes or until toppings are warm and crust is golden brown. Remove pan from oven, top with fresh basil and grilled peaches. Drizzle pizza with balsamic reduction. Slice and serve warm.   Recipe by: Katie Sargeant  

Smoky BBQ Chicken Pizza
SmokyBBQPizza

Here at Swiss Diamond we love pizza of all types – especially those packed with flavor and overflowing with toppings. This Smoky BBQ Chicken Pizza really takes the cake, er, pie.  Prep time: 50 minutes Cook time: 30 minutes Yield: 6 servings Difficulty: easy INGREDIENTS 1 lb. pizza dough 1 cup cooked chicken breast, shredded 6 slices bacon, cooked and chopped ¼ cup + 3 tbsp. BBQ sauce, divided 1 cup cheddar cheese, shredded 1 cup mozzarella cheese, shredded 1 medium yellow onion, sliced 2 tbsp. olive oil, divided 1 tbsp. balsamic vinegar Salt and freshly ground black pepper, to taste 3 tbsp. garlic aioli Chopped basil and crushed red pepper for topping, optional DIRECTIONS For caramelized onions: Heat 1 tbsp. olive oil over medium heat in Swiss Diamond 9.5” Fry Pan. Add sliced onion to pan and stir gently to coat. Cook 30-40 minutes, using a Swiss Diamond Spatula to stir every few minutes to prevent burning. When onions are caramelized to your liking, add balsamic vinegar. Season onions to taste and remove from heat. Place Swiss Diamond Double Burner Grill on middle rack and preheat oven to 450°F. Combine shredded chicken with ¼ cup BBQ sauce. Sprinkle with salt and pepper to taste. Set aside. Roll out dough on lightly floured surface. Stretch and shape with hands. Carefully remove Double Burner Grill from oven and slide dough onto the hot pan. Brush dough lightly with 3 tbsp. BBQ sauce, leaving a 1” crust around pizza. Return to oven and bake for 3 minutes. Remove pan from oven. Top with ½ cup mozzarella and ½ cup cheddar. Brush crust with 1 tbsp. olive oil. Return to oven and bake 3 additional minutes. Remove pan from oven. Add shredded chicken, caramelized onions, chopped bacon and remaining cheeses. Bake for 12-15 minutes or until toppings are warm and crust is golden brown. Remove pan from oven, drizzle pizza with 3 tbsp. garlic aioli and top with chopped basil and crushed red pepper, if desired. Slice and serve warm.   Recipe by: Katie Sargeant

Baked Coconut Shrimp
Shrimp

Take your taste buds on a tropical vacation with this lightened-up recipe for sweet and savory Coconut Shrimp. Prep time: 10 minutes Cook time: 20 minutes Yield: 4 servings Difficulty: easy INGREDIENTS 1 pound large shrimp, peeled and deveined (tails left on) 1/2 cup shredded sweetened coconut flakes 1/2 cup plain panko breadcrumbs 3 tablespoons all-purpose flour 2 eggs, lightly whisked Salt and freshly ground black pepper Sweet chili sauce (for dipping) DIRECTIONS Preheat oven to 425°F. Combine coconut flakes, panko crumbs, and a pinch of salt in a medium bowl. Place the flour in a small dish. Whisk eggs in another bowl. Lightly season the shrimp with salt and pepper, dredge in flour, dip in whisked eggs, and coat with the coconut-panko mixture. Place shrimp on Swiss Diamond Double Burner Griddle and bake for about 10 minutes. Flip shrimp over then cook an additional 10 minutes or until cooked though. Remove from oven and serve with sweet chili dipping sauce. Recipe by: Katie Sargeant

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