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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
Swiss Diamond Named Official Cookware of A Spicy P...
Swiss Diamond Named Official Cookware of A Spicy Perspective

In July 2014, Swiss Diamond was selected as the official cookware of A Spicy Perspective. The recipe blog, launched in 2010, features a mix of global fare, easy-gourmet dishes, healthy options, and “good ol’ American comfort food,” according to founder Summer Collier. Her goal with the blog is to “inspire kitchen confidence,” assisted by kitchenware brands “that are committed to: excellence, functionality [and] durability.” Collier recognized that Swiss Diamond lived up to her high standards. “We’ve always tried to be very selective with the companies we work with and share,” said Collier. “If we don’t really like and use a product, you will not find it on A Spicy Perspective… Truth be told, we had nearly given up on nonstick cookware altogether, when we first discovered Swiss Diamond. We had gone through pan after pan, brand after brand, not impressed by any of them.” Collier was finally won over by Swiss Diamond. “[The] diamond cut non-stick surface is not only safe and healthy to use, it actually works consistently!” said Collier. “I can scramble eggs in my skillet with no butter or oil and they slide right out. I can make a sticky candy in a Swiss Diamond sauce pot that doesn’t stick to the sides. The clean up is effortless because there is literally nothing left in the pan!” Collier continues, “[Since discovering Swiss Diamond,] we’ve told numerous close friends that they must have a Swiss Diamond skillet. Nothing else compares.” Swiss Diamond cookware is manufactured exclusively in Sierre, Switzerland and reinforced with real diamond crystals which add longevity, superior heat conduction and intrinsic nonstick properties to the patented coating. Swiss Diamond is committed to enabling families around the world to prepare meals at home for better health, without sacrificing the convenience of safe, high-quality nonstick cookware. Collier has used Swiss Diamond products to prepare dishes ranging from Honey Orange Roasted Chicken to an Asparagus and Sun-Dried Tomato Frittata. Visit the A Spicy Perspective blog.

5 Unique Hot Dog Toppings (That Are Actually Healt...

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  

Swiss Diamond Sends Children with Kidney Disease t...
George Lopez Celebrity Golf Classic 2014

Comedian George Lopez underwent a kidney transplant in 2005. Four years later, he founded The Lopez Foundation, which has raised more than 2 million dollars to fund summer camps for children struggling with kidney disease, among other initiatives. This year, thanks to sponsors including Swiss Diamond cookware, more children than ever before will be able to attend Lopez’s camp. “When I have the kidney [summer] camp, it’s always the highlight,” said Lopez in an interview with CNN. “It’s amazing to see how children will respond when they’re given the opportunity to just be regular kids. They get to run into kids who are also experiencing the same issues that they have, whether it’s dialysis or kidney disease.” Swiss Diamond was proud to support the efforts of the Lopez Foundation as a silent auction sponsor during the George Lopez Celebrity Golf Classic, held on May 5, 2014, at Lakeside Golf club in Toluca Lake, California. Executive Director of the Lopez Foundation, Linda Small, believes the cookware was perfect for the event. “The cookware was a huge hit among our bidders!” exclaimed Small. The tournament hosted a slew of notable celebrities, including actor Samuel L. Jackson, shown right with event host George Lopez. Over seven years, the event has raised more than $2 million for The Children’s Summer and Fall Transplant Camps, San Fernando Elementary School Toy Drive and numerous military programs. Swiss Diamond is proud to partner with food education organizations and empowerment conferences across the globe to deliver Swiss-made quality and value to program participants.

Pesto, Sun-dried Tomato & Caramelized Onion C...

Packed with flavor and protein, this Pesto, Sun-dried Tomato & Caramelized Onion Chicken Burger is a delicious solution to the weeknight dinner dilemma. Prep time: 10 minutes Cook time: 40 minutes Yield: 4 servings Difficulty: easy Ingredients 1 tbsp. olive oil 1 small yellow onion, sliced 1 tbsp. chicken/vegetable broth or water 1 cup balsamic vinegar 1 lb. ground chicken 2 cloves garlic, minced ¼ cup basil pesto (homemade or store-bought)*, divided 8 slices of mozzarella cheese 4 tbsp. sun-dried tomatoes 4 buns, halved and toasted *Want the recipe? Let us know in the comments below!   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 minutes, using a Swiss Diamond Spatula to stir every few minutes to prevent burning. When onions are caramelized to your liking, add 1 tbsp. broth or water. Season onions to taste and remove from heat. 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 to 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. Meanwhile, combine ground chicken, 2 tablespoons pesto and minced garlic in a large bowl. Shape into four patties. Heat Swiss Diamond Grill Pan over medium heat. Cook 10 to 15 minutes, flipping once halfway through.  Top each patty with two slices of mozzarella cheese, caramelized onions and 1 tablespoon of sun-dried tomatoes. To assemble the burger: place loaded burger patties on buns. Drizzle lightly with remaining pesto and balsamic reduction. Enjoy! Recipe by: Katie Sargeant

Basic Jam Recipe

Blackberries and peaches and apricots, oh my! We’re in the midst of a summer fruit bounty but sadly, it won’t last forever. This simple jam recipe is perfect for whatever you happen to have on hand and a wonderful way to enjoy the flavors of the season. Add a heaping spoonful of the sweet jam to yogurt, on top of vanilla ice cream and of course, spread it onto a warm piece of toast!   Prep time: 5 minutes Cook time: 15 minutes   Yields: 1 half-pint jar   Ingredients 2 ½ cups fruit of your choice 1 lemon ¼ cup sugar, plus more as needed A pinch of salt   Instructions Place 2 or 3 metal spoons in the freezer. Dice fruit, discarding any pits or cores.  Slice a 1-inch wedge from the lemon. Combine fruit, sugar and salt in Swiss Diamond 2.2-qt Nonstick Saucepan with Lid. Squeeze in the lemon wedge and drop the rind into the saucepan. Mash the fruit lightly over medium heat until chunky. Bring the fruit mixture to a boil, stirring frequently. After about 5 minutes, the bubbles will become small and thick in appearance. Check to see if the jam has set by removing a spoon from the freezer and drizzling a bit of the jam over the spoon. Let cool a few seconds then run your finger across the spoon and through the jam. If it leaves a distinct track, the jam is finished cooking. If not, cook several more minutes and retest. Taste the cooled jam. Add another tablespoon of sugar as needed for sweetness or another squeeze of lemon juice for acidity. Continue cooking another minute or until dissolved. Turn off heat and carefully transfer the jam to the jar, removing the lemon rind(s). Set aside to cool, screw on the lid and store it in the refrigerator for up to three weeks. Enjoy!

Summer Grilled-Peach 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  

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