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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
awards
– Standard Nonstick –
– Induction Nonstick –
– Stainless Steel Nonstick –
Holiday Housewares Spending on the Rise
SwissDiamond

Swiss Diamond® Reports Double-Digit Growth Optimism shines throughout the housewares industry as holiday shopping increases. According to the National Retail Federation, Black Friday sales plunged 11%, yet Swiss Diamond® experienced a 36% increase in orders placed. The luxury cookware manufacturer produces a complete line of items suitable for use on standard and induction stove tops. Visits to Swiss Diamond’s eCommerce sites increased 192% while new visits increased 146%, proving that many consumers are purchasing Swiss Diamond® for the very first time this holiday season. Swiss Diamond® sauce pans saw the largest growth in sales at 165%, followed by fry pans at 56% and sauté pans at 23%. Cookware set sales surged 161% while induction cookware increased 45%. “With the retail sector’s negative outlook on the busiest holiday shopping weekend of the year, we were prepared for the worst.  However, Swiss Diamond® and the housewares industry as a whole have been pleasantly surprised by the growth our hard work has led to,” said RJ Manoni, Swiss Diamond’s eCommerce Key Account Manager. In a recent survey of Swiss Diamond® cookware owners, 95 percent of respondents declared the cookware has lived up to their expectations. Additionally, Swiss Diamond® was named the number one nonstick cookware by the leading U.S. consumer ratings organization. The 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® allows individuals to cook at home for better health without sacrificing the convenience that nonstick surfaces offer, making it an ideal holiday gift. Swiss Diamond® remains firmly committed to meeting consumer cookware needs by using safe, high-quality materials, by emphasizing innovative design with traditional European craftsmanship and by adhering to an eco-friendly production process. The cookware is oven-safe up to 500 degrees Fahrenheit, PFOA-free and protected with a limited lifetime warranty. Swiss Diamond® products can be found in luxury kitchenware stores, high-end department stores and select online retailers around the world. For more information please visit www.swissdiamond.com.

Swiss Diamond Releases New Cookware
asian-inspired

Asian-Inspired Designs Give Consumers More Options Swiss Diamond® introduces two innovative cookware pieces for home chefs across the globe – the Japanese Omelet Pan and EDGE Stir Fry Pan. The luxury cookware manufacturer produces a complete line of products suitable for use on standard and induction stove tops. Real diamond crystals in the patented nonstick coating provide superior performance, increasing both thermal conductivity and durability of the cookware. The newest additions to the Swiss Diamond® collection echo sleek and simple designs of the Eastern world, ideal for preparing flavorful and healthy Asian cuisine. The Japanese Omelet Pan is unique in size and shape. Created for the specialty dish tamagoyaki, the pan is 5.1 inches by 7.1 inches with a cooking depth of 1.2 inches. Tamagoyaki, a Japanese rolled egg omelet, is commonly eaten in bento boxes or enjoyed as nigiri sushi. Swiss Diamond’s thick, cast aluminum construction heats the delicate egg layers quickly and evenly, and the diamond-reinforced coating ensures truly nonstick performance. The Swiss Diamond® tamagoyaki pan will never warp and offers an exceptionally long product usage lifespan. Swiss Diamond’s EDGE Stir Fry Pan provides a vertical edge for easily tossing food. This roomy pan is 10.2 inches in diameter and holds up to 2.4 quarts of liquid. The perfectly flat base transfers heat efficiently while an ergonomically shaped handle increases usability for ease of maneuvering the pan on the stove top. All Swiss Diamond® cookware is oven-safe up to 500 degrees Fahrenheit, PFOA-free and protected with a limited lifetime warranty. In 2015, Swiss Diamond® is expanding the Asian-inspired collection with an 11.8 inch Wok and two new sizes of the EDGE Stir Fry Pan – 9.5 inch and 11 inch. In a recent survey of Swiss Diamond® cookware owners, 95 percent of respondents declared Swiss Diamond® cookware has lived up to their expectations. Additionally, Swiss Diamond® was named the top nonstick cookware by the leading U.S. consumer ratings organization. Swiss Diamond® is made exclusively in Switzerland utilizing an eco-friendly production process and available in more than 50 countries. Swiss Diamond® products can be found in luxury kitchenware stores, high-end department stores and select online retailers. For more information please visit www.swissdiamond.com.

Swiss Diamond Appears at Taste of Helsinki Festiva...
Taste of Helsinki | Swiss Diamond

Swiss Diamond was proud to appear in two different locations in the Taste of Helsinki festival in Finland, held June 12-15, 2014. The Culinary Team of Finland, known as the Finnish Chef Lions, exclusively used Swiss Diamond cookware during Electrolux Taste Theatre culinary demonstrations and Electrolux Chef’s Secrets cooking classes, revealing tricks of the trade to festival attendees. The Chef’s Secrets classes gave participants the chance to cook alongside the award-winning Chef Lions, using Swiss Diamond cookware to create innovative and attractive dishes from fresh ingredients. Swiss Diamond was also used in the pop-up restaurant of Gastrobar Emo, one of the top restaurants in Helsinki, which also uses the cookware as part of normal restaurant operations on non-festival days. The award-winning eatery is led by Executive Chef Ilkka Lääveri, a graduate of Helsinki Culinary School Perho, assisted by Finnish culinary television personality Miki Kurkela. Chef Lääveri and other staff members trained at Emo’s sister restaurant, the Michelin-starred Olo, before opening Emo. For Taste of Helsinki, Emo prepared four courses: crab cake with fennel, chicken with spring cabbage, grill cheese from Heikkilä Farm with mushrooms and spring cabbage, and for dessert, a goatmilk ”Eskimo” and rhubarb. Taste of Helsinki attracts more than 9,000 attendees and is held annually in the summer. The culinary festival attracts the top Finnish restaurants and chefs. Festival-goers can sample three to four courses from each restaurant, artfully presented in small plates. For more information about the festival, visit their website: www.tasteofhelsinki.fi. Electrolux Chef’s Secrets class participant uses Swiss Diamond HD Pro skillet

Cheesy Gnocchi with Spicy Italian Sausage
gnocchi

It’s hump day and you’re craving warm, satisfying comfort food. The type of dish you can prepare ahead of time and slide right into the oven that won’t leave you with a sink full of pots and pans. We suggest serving this Italian-inspired main course with a tangy Caesar salad and warm garlic bread. Prep time: 5 minutes Cook time: 45 minutes (15 minutes active cooking + 30 minutes baking) Yield: 4 servings Difficulty: easy Ingredients 1 lb. whole wheat gnocchi 1 tbsp. olive oil 2 cloves garlic, minced 1 small yellow onion, diced 1 bell pepper, diced 1 lb. spicy Italian sausage 2 cups your favorite marinara sauce (homemade or store-bought)* 1 tsp. red pepper flakes Freshly grated mozzarella cheese Basil, chopped *Want the recipe? Let us know in the comments below! Directions Cook gnocchi according to package directions. Set aside. Warm olive oil over medium heat in Swiss Diamond 3.2 qt. Sauté Pan. Add minced garlic, diced onion and diced bell pepper. Cook until soft, about 3 minutes. Add spicy Italian sausage to Sauté Pan and cook until brown, about 10 minutes. Remove mixture from stove top and carefully drain excess fat. Return to pan. Add cooked gnocchi, marinara sauce and red pepper flakes. Cover and place in refrigerator until ready to bake. Preheat oven to 350 degrees. Top gnocchi with fresh mozzarella and bake for 30 minutes, until warm and bubbly. Remove from oven and top with freshly chopped basil. Enjoy! Recipe by: Katie Sargeant

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

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
Jam

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!

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