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Blog (Cooking Articles & Tips)

Welcome to the Swiss Diamond blog, where you will find cooking tips, holiday ideas, and other articles carefully chosen to help you make the most of your time in the kitchen!

5 Unique Hot Dog Toppings (That Are Actually Healthy!)
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.

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

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.

The Best Fruits and Vegetables for Grilling
Peaches

Did you know that you can fire up your backyard barbecue (but we prefer the Swiss Diamond Grill Pan) for more than just meat? Step away from those hamburgers and hot dogs this summer and say hello to your new flame-kissed favorites. Peaches Grilling peaches deepens their natural sweetness. Simply slice in half, remove the pits, and place face down on a preheated grill pan until golden brown. Drizzle the fruit with honey, sprinkle with a dash cinnamon, or even top with a scoop of vanilla ice cream. Asparagus Lightly charred asparagus brushed with olive oil, salt, and pepper makes for an incredibly easy and vitamin-packed summer side dish. Eggplant When grilled, eggplant becomes creamy on the inside and crispy on the outside – no breadcrumbs necessary! Slice your eggplant into 1-inch slices and brush with a small amount of olive oil. Place on grill pan over medium heat until tender. Watermelon Cut this hydrating fruit into large wedges and place on hot grill pan for 2 to 3 minutes per side. We love combining grilled watermelon with arugula, a light vinaigrette, and feta cheese for a refreshing summer salad. Tomatoes Slice tomatoes in half, brush with olive oil, and place on a preheated grill pan for about 3 minutes. Grilled tomatoes add a wonderful smoky flavor to pasta dishes, bruschetta, and salads. Portobello mushrooms Swap out your ground-beef patty for a Portobello cap! The meaty texture of this vegetable lends itself perfectly to the grill pan – toss with olive oil and your favorite seasonings, place gill-side down for 5 minutes, then flip and cook for 5 more minutes. Pineapple Cut the acidity of pineapple and enhance the natural sweetness by slicing the fruit into rings and placing on warm grill pan for about 3 minutes per side. Add to grilled chicken for a tropical taste or whip up a fresh batch of pineapple salsa. Carrots Grilled carrots are packed with nutrients and make a wonderful summer side dish. Peel the root vegetable, rub with olive oil, and sprinkle with salt and pepper. Grill over medium heat for about 5 minutes. Bananas Add a summery twist to your banana split! Simply slice the banana in half lengthwise and grill over medium heat for about 2 minutes each side. Sweet potatoes Boil sweet potatoes in a Swiss Diamond Stock Pot for about 10 minutes. Then, cut lengthwise into wedges, drizzle with olive oil, and transfer to grill pan for 5 minutes per side. Try pairing the fries with a Portobello cap burger for a sweeter, leaner take on traditional summer cookout cuisine.

Headache-Healing Foods
headache

We know when headaches strike, you’re not always able to dim the lights or pop a pill. There’s a simple and all-natural way to achieve relief: food! These six foods can help treat and even prevent headaches. Whole Grains
 Low-carb dieters beware: eating too few carbohydrates might cause a headache because you are depleting glycogen stores, the main source of energy for your brain. Whole wheat bread, oatmeal and millet are packed with B vitamins and magnesium, both of which will fight off even the worst headaches. Watermelon
 Wave goodbye to dehydration – this water-rich fruit can banish headaches for good. Blend into a smoothie, freeze into popsicles, or mix it into a refreshing salad. Other hydrating fruits include strawberries, cantaloupe, pineapples and grapefruit. Spinach This super food does more than help you achieve shiny hair and clean skin! The leafy green is rich in riboflavin, a type of B vitamin that has been linked to preventing migraines. Coffee
 The caffeine in coffee helps shrink blood vessels to provide headache relief. Just be careful—too much coffee can dehydrate you and worsen your headache. Salmon Full of omega-3 fatty acids, salmon has been proven to reduce the occurrence, length and severity of headaches. Incorporate salmon and other lean protein into your diet several times a week for lasting energy, stabilized blood sugar and fewer migraines. Bananas
 Loaded with B vitamins, bananas truly are headache-fighting powerhouses. The tropical fruit also contains magnesium, helpful for hormonal headaches and calming nerves. Other great sources of magnesium include Swiss chard, sweet potatoes, sunflower seeds and sesame seeds. We love these well-balanced energy cookies that are packed with headache-fighting ingredients. Do you have any tricks for banishing headaches? Please share below!

Swiss Diamond Customer Satisfaction Rating 95 Percent
Swiss Diamond Cookware Online Reviews

In a recent survey of Swiss Diamond cookware owners, 78 percent of respondents declared Swiss Diamond cookware has “absolutely” lived up to their expectations. An additional 17 percent said it “mostly” lived up to their expectations, for a positive approval rating of 95 percent. Zero respondents said the cookware “definitely did not” live up to their expectations. According to the survey, 99 percent of respondents would choose Swiss Diamond cookware again; in fact, 73 percent have already purchased or received additional pieces. Respondents were also asked what characteristics led them to initially select Swiss Diamond cookware, as well as if they would choose Swiss Diamond again and for what reason. Respondents chose from the following attributes: award-winning, eco-friendly, healthy, high-quality, long lasting, and luxurious. The majority of respondents originally chose Swiss Diamond because it was high quality (75 percent) and even more respondents would choose Swiss Diamond now for that reason (78 percent). Combined, the high quality and long lasting aspects of Swiss Diamond cookware make up 84 percent of the reason respondents originally chose Swiss Diamond, and 89 percent of the reason they would choose Swiss Diamond now. “Healthy” was the second most popular reason respondents originally chose Swiss Diamond, at 10 percent, and the third most popular reason they would choose Swiss Diamond now, at 8 percent, behind high-quality and long lasting. Survey respondents were asked to explain their approval rating. Responses included: “The frying pan has lived up to the high quality expectations; I used it almost on a daily basis for the past 4 years.” “[Swiss Diamond cookware] needs little fat, is durable, flexible (oven and cooktop), and maintains the non-stick finish for a long time.” “I am a vegetarian, environmental activist, and humanitarian, and I prefer to purchase high quality products made by companies [like Swiss Diamond] that embody these values.” “We have bought many brands of cookware, everything from mid-range brands to very expensive (more than Swiss Diamond). Nothing has held up like Swiss Diamond does!” “We recently changed from electric cooking to induction. We purchased single pieces from various companies; Swiss Diamond outperforms them all in our opinion. We have subsequently bought more Swiss Diamond!”

HOW TO: Get 9 Servings of Fruit and Vegetables Per Day
How To Get 9 Servings of Fruit and Vegetables Per Day

One dietary recommendation to fight disease and improve overall health is to eat 9 servings of fruit and vegetables every day. Eating a variety of fruits and vegetables can reduce the risk of major, chronic diseases and conditions like high cholesterol and high blood pressure, as well as assist in weight loss, provide energy, and more. If nine servings seems daunting, think of it as two cups of fruit and two-and-a-half cups of veggies. Doesn’t that sound easier? TIP 1: COLOR CODE Instead of thinking about “servings,” think about “colors.” Make it your goal to eat from each of these color groups daily, and you will easily increase your fruit and vegetable intake: Red: This group contains lycopene, which has been shown in scientific studies to lower stroke risk and help prevent prostate, lung, and stomach cancers. Find it in raspberries, tomatoes, guava, watermelon, red cabbage, kidney beans, cherries, strawberries and beets. Orange and Yellow: Produce in this color group is important because it’s usually loaded with beta-carotene, which is good for the skin and the eyes. Options for vegetables include peppers, carrots, squash (many varieties including yellow squash, butternut squash and pumpkin), and sweet potatoes. Fruit choices include cantaloupe, mangoes, persimmons, and apricots. Green: Green leafy vegetables are a good source of folate, which helps prevent heart disease. Other green vegetables also provide folate along with other important vitamins and minerals, and can help flush out toxins from the body. There are a myriad of choices in this group, but some of the most antioxidant-packed options include spinach, Swiss chard, broccoli, leeks, parsley, and mustard greens. Blue and Purple: These fruits and vegetables have powerful antioxidant properties that may reduce your risk of cardiovascular disease and even destroy cancer cells. Blueberries and blackberries immediately come to mind, but don’t forget black currants, plums, eggplant, and purple varieties of common vegetables like Belgian endive, Potatoes, asparagus, cabbage, carrots, and peppers. White: This group is high in dietary fiber, helping to protect you from high cholesterol, and can also reduce risk of stroke. Options include apples, pears, bananas, cauliflower and cucumbers. White potatoes are not counted as a vegetable, as they are consist mostly of starch and should be consumed sparingly. TIP 2: SNACK TIME Adopt a healthy habit from your children – add snack time into your day! Munching on fruits and vegetables throughout the day takes the pressure off mealtime and improves your metabolism, helping to burn fat. Dip baby carrots in salsa, hummus, fat-free dressing, or plain yogurt with herbs. Silence your sweet tooth with a serving of dried fruit, sliced apple or other pre-cut fruit. Lightly salt edamame for a perfect popcorn replacement. TIP 3: WHEN YOU CRUNCH, MAKE IT A VEGGIE Every time you want to eat a snack that includes starchy delights, make it a rule to have an equal size portion of vegetables. Eating chicken salad on crackers? Put half on red pepper strips instead. Salsa with chips? Use celery too. TIP 4: SOUS CHEF If you have children at home, take advantage of their desire to help and put them to work with a safe vegetable peeler or slicer. If you don’t, take some time at the beginning of the week to prep vegetables and fruit for quick weeknight use. One of our staff members shops on Saturday and spends Sunday chopping onion, prepping mirepoix (the French classic recipe starter with chopped onion, carrot and celery), slicing apples and peppers, snapping green beans, and any other prep work that can be done ahead of time. Most produce will keep at least a week, especially if treated with lemon juice or a honey-water bath. TIP 5: KEEP AT IT Change is never easy! Make it a goal to add more fruits and vegetables every week at a sustainable rate. If your family currently gets 1 serving a day at dinner, for example, start adding fruit to breakfast cereal or oatmeal and packing celery sticks or baby carrots with dip at lunch. Work your way up to the more exotic choices. One Swiss Diamond staff member makes it a goal to buy one piece of fruit or one vegetable per week she’s never heard of, to help her get acquainted with all the options without committing to a week of tedious recipe-searching. PRO TIP: INVEST IN YOUR TOOLS We may be biased, but we think having top-quality cookware that’s easy to clean is key to cooking more meals at home. When you know adding an extra pan only means another 2 minutes of clean-up time at the end, you are much more likely to attempt that new side dish or add a delicious healthy sauce. Other essentials include a good cutting board, high quality knives, and dishwasher-safe nylon cooking utensils. How do you incorporate fruits and vegetables into your day? Share your tips in the comments!

5 Ways to Use Leftover Quinoa
QuinoaSalad

We know it’s no fun waiting for quinoa to boil when you’re already hungry. Make a large batch of the superfood ahead of time and enjoy it all week with these simple meal ideas: 1. Create a wholesome salad. The protein-packed grain pairs perfectly with fresh vegetables and adds a wonderful texture (and somewhat mysterious quality) to the everyday salad. With so many options to customize according to your taste buds, you really can’t go wrong. Drizzle with light vinaigrette and voila – your salad just received a delicious makeover. 2. Use a Swiss Diamond Fry Pan to make quinoa patties. Serve in a whole wheat bun with your favorite burger toppings. We love these Black Bean Quinoa Burgers from Love and Lemons. 3. Enjoy a warm bowl of quinoa for breakfast. Think *oatmeal* here – incorporate toppings to make it sweet (fruit, nuts and a dash of honey) or savory (sautéed greens, a poached egg and a pinch of red chili flakes). 4. Substitute ground beef with quinoa in your favorite chili recipe. Simply stir it in during the last 15 minutes of cooking time. 5. Still find yourself with a quinoa surplus? Freeze it for later use! Allow the quinoa to cool to room temperature then scoop desired portion amount into resalable plastic bags. Make sure you squeeze out all the air before placing in the freezer. Allow the quinoa to defrost at room temperature or dump into a bowl and microwave for one minute. What’s your favorite way to use leftover quinoa? Please share!

Swiss Diamond Releases New Square Cookware
Swiss Diamond | Nonstick Griddle

Swiss Diamond is proud to announce the release of two new cookware shapes: a square fry pan and a square griddle. Square Fry Pan – The unique shape of Swiss Diamond’s new Square Fry Pan provides extra cooking capacity without taking up extra room on the stove. It offers 28% more surface area and holds 20% more volume than a traditional round fry pan! The bottom is expertly trimmed to fit a standard stove eye, and cast aluminum construction ensures that even the corners receive equal heat distribution. Swiss Diamond’s revolutionary nonstick coating is reinforced with real diamonds to create a long lasting, naturally non-stick surface that browns like stainless steel without the messy clean-up. It’s oven-safe up to 260 degrees C (500 degrees F) for additional versatility, and the comfortable handle is ergonomically designed for comfort and balance. Made in Switzerland. Square Griddle – Swiss Diamond is proud to introduce a truly non-stick Square Griddle that is guaranteed never to warp. Cast aluminum construction means it weighs less than a cast-iron piece of the same size for superior control. Real diamonds give the coating an extra-long lifetime, superior heat conduction and natural nonstick properties. The ergonomic handle stays cool on the stovetop for easy handling. Made in Switzerland with 100% hydroelectric power, part of Swiss Diamond’s commitment to green manufacturing.

6 Kitchen Healers
Kitchen Healers

Most people think that you have to visit a corner drug store or a pharmacy for common ailments; others leave the doctor’s office stating they don’t have time to pick up the recommended supplements right away. However at times we are so uncomfortable that we need something quick and easy. Here are some treatments that can be found in the cupboards of your home, and don’t require a lot, or in some cases any, preparation. Turmeric The next time you are cooking an Asian dish in your Swiss Diamond Wok, be sure to toss in a generous amount of this spice not only for flavor, but also to enjoy the healing benefits it provides. Turmeric, which is filled with antioxidant and anti-inflammatory properties, has been shown to help sooth rheumatoid arthritis by reducing inflammation and pain. Cooking with Turmeric has also been shown to help with liver stimulation and prevention of stress on your liver. Turmeric can be found in your local food store usually with the spices. Also available in supplement pill form. Tea Before you southerners in the USA go racing to the local eatery to grab a gallon of your favorite Sweet Tea, be sure you read this all the way through. While it is no secret that tea has many health benefits, it depends on the type of tea that you are drinking as to how much help you are receiving from it. Green tea for instance can be used to aid in weight loss and detoxification. Green tea can also be used as a strong antioxidant, as well as preventing cancer. Peppermint tea is great after a meal to relieve any bloating and indigestion. Chamomile tea has been known to help with sleep and to calm. After a long day tea can not only be a delicious treat, but can help you stay healthy. Garlic, Onions & Ginger Staples in many homes just because they grew up with them, these powerful foods are great for fighting infections and boosting your immune system. Garlic is also known to keep your heart healthy where ginger is great for nausea. Stick to the fresh versions of these foods , as the dried and ground varieties that you find on your local spice shelf will have lost much of their health benefits. Coconut Oil While no oil is needed to cook in Swiss Diamond cookware, there are many benefits to cooking with coconut oil. While solid at room temperature, coconut oil melts at cooking temputre, which makes it great for cooking. This healing oil helps with cradle cap skin infections, and psoriasis. If you are feeling crafty you can also make healing lotions with this versatile oil. Coconut oil is readily found in your local grocer. Honey Used to treat burns and to heal wounds for centuries, this sweet treat can also help to cure your pains. Honey has antibacterial properties that make it an effective topical treatment for cuts, scrapes, rashes, burns and other open sores. When picking the honey for you, be sure to get local, raw, organic honey as it will help with allergens in your area as well. Water Water is the oldest therapy known to man. The healing powers of nature is deeply rooted in philosophy in naturopathic medicine and water, as part of nature, can be used to heal sprains, swelling, headaches and infections. Alternating between hot and cold applications is the trick to a faster recovery. Shoot for 3 minutes of hot followed by 30 seconds of cold water (or ice). Drinking plenty of water is also said to keep you not only hydrated, but also prevents dizziness. Most of these items you already have in your house. If you are missing any of these healing staples, be sure to stock up on your next trip to the farmers market or grocery store.

5 Tips for Keeping Your Kids Fit on the Road
Five Tips for Keeping Your Kids Fit on the Road

For me, life the is happiest when lived on the go!‭ ‬That’s what I’ve discovered by being a mom to three kids possessed of boundless energy.‭ ‬By keeping them active and well fed,‭ ‬I also keep them happy and healthy.‭ ‬This can be a challenge,‭ ‬though,‭ ‬especially when we are traveling.‭ ‬Fortunately,‭ ‬I’ve discovered some tricks for preparing healthy meals and providing physical activity on the road.‭ ‬In honor of an article I read on Gogobot about how families stay fit on the road,‭ ‬I decided I’d like to share‭ ‬my strategies with you. ‬Consider Food Before You Leave. – Before you leave the house,‭ ‬make sure you plan for meals,‭ ‬snacks and rest breaks.‭ ‬I find packing food works best for my family,‭ ‬so I always have sandwiches,‭ ‬fresh fruits and vegetables,‭ ‬granola bars and other healthy snacks‭ ‬in the car.‭ ‬ Plan for Activity. – Before you leave,‭ ‬plan activities that encourage movement.‭ ‬I like to research all of the things there are to do in the area where we will be vacationing.‭ ‬Then,‭ ‬my kids,‭ ‬my husband and I make a list of things we want to try.‭ ‬I always make sure the final list includes lots of healthy activities like swimming,‭ ‬walking and playing sports. Get Your Gear Together. – Make sure you pack gear that encourages activity.‭ ‬If your kids don’t have sneakers or comfortable clothes,‭ ‬they are unlikely to get enough exercise.‭ ‬Last month on our ski trip,‭ ‬I made sure everyone had sneakers and swimsuits.‭ ‬That lets us take advantage of the hotel pool and workout area.‭ ‬On our upcoming trip to the Magic Kingdom,‭ ‬all of the kids will have comfortable sports clothes to encourage them to run and play. ‬Respect Routine. – If you’re like me,‭ ‬your life is a constant battle to maintain healthy routines.‭ ‬While‭ ‬a few extra treats and a few late nights are an important part of any vacation with kids,‭ ‬you need to set limits.‭ ‬If your kids eat nothing but junk food and have no rules on the vacation,‭ ‬they will be very difficult to deal with when you return home.‭ ‬ Have Fun‭! – Planning ahead is a great way to maintain healthy routines while on the road,‭ ‬but don’t go overboard.‭ ‬A tense mom makes her kids tense,‭ ‬and that isn’t healthy for anyone.‭ ‬While you are away,‭ ‬enjoy your kids and relax.‭ Hopefully,‭ ‬these tips help you to have a happy and healthy vacation.‭ ‬I know these strategies have saved my sanity on more than one occasion,‭ ‬and I am happy to‭ ‬be able to‭ ‬share them with you during‭ ‬Fit Family Lifestyles Month. Thanks to Travel Expert Mom: Kendra Thornton. You can follow her on twitter @kendrathornton

Congratulations to our Global Contest Winner
Congratulations Anastasia, author of Eco Babyz blog and winner of the global Swiss Diamond contest.

Anastasia won a year of cooking classes from America’s Test Kitchen and a fry pan via Swiss Diamond’s global Facebook contest. She was excited to win the contest to give the fry pan to her mother-in-law. “Honestly, I entered this contest because my mother-in-law needs a new fry pan,” she says. “Her husband recently passed away, she’ll never buy something for herself, this was the perfect opportunity to bless her with one and throw out her scratched up toxic pans.” Anastasia knows all about toxic nonstick cookware. She is the author of natural parenting resource Eco-Babyz.com, which she started when she was eight months pregnant with her first daughter. Anastasia heard about Swiss Diamond via a Google search for non-toxic non-stick cookware. And she ended up winning the contest! “I’m excited [about winning this contest] because I love giving gifts!” she says. “After the holidays all the local stores were out of good cookware and I wasn’t sure where to find her one. Now I don’t have to drive around looking for one!”

Buster Bluth on Swiss Diamond Cookware
Buster Bluth / Tony Hale

Buster Bluth, beloved youngest son of George Sr. and Lucille on TV comedy Arrested Development, is a neurotic, socially awkward man-child. (His real-life persona, Tony Hale, is a talented actor and winner of a Primetime Emmy Award.) He stopped by the Golden Globes gift suite to pick up some Swiss Diamond cookware. We were reminded of his epic love for soup, which is perfect in a Swiss Diamond stock pot – no burning the bottom, nothing sticks and it hardly needs to be stirred! Buster would be thrilled: “Oh, I love soup. If the only thing I could do was lay in bed all day and eat soup, I’d be happy. I wouldn’t even have to taste it. I could just take it through a tube. That would actually be better ’cause I wouldn’t even burn my mouth.” (quote via TV Fanatic) Get Swiss Diamond’s recipe for Classic Vegetable Soup or mix it up with a Flavors of the World Vegetable Soup.

What to look for when looking into new cooktops
What Cooktop is right for you?

We’ve gotten multiple emails recently from costumers and potential customers wondering what our recommended type of cooktop is. While that seems like a simple question the answer is not quite as simple. Whether you are remodeling an outdated kitchen or buying appliances for a new house, the decision process can be overwhelming. There are many types of cooktops to choose from, as well as several things to take into consideration when choosing what’s right for your needs. We hope this blog post will answer your questions, help you make the right decision for your needs, and give you a brief incite to the different types of cooktops or stove tops available. Electric Cooktops Split into two styles, the electric cooktop comes in radiant-style or electric coils. Radiant-style cooktops otherwise known as ceramic cooktops or glass top stoves have a heating element covered by smooth surface. Electric coil stoves are where the heating element (the coil) is exposed. In a nutshell, both of these cooktops convert electricity directly into heat. That heat in turn gets transferred to the cooking vessel where the food is being prepared. The adjuster knobs on an electric cook top are used to adjust the amount of electricity that is being passes to the heating elements, thus adjusting the amount of heat it produces. Gas Cooktops One of the most popular cooktops purchased to go in new homes today is the gas cooktop. The idea has been around for many years and has went out of, and come back into style. People love the gas cook top because they believe that there is better control over their cooking, though the same argument can be made for electric or induction stoves. Gas cooktops use the flame from natural gas or propane, among others, to cook the food. While they may give you a slight edge in heat control, gas cooktops are generally not as efficient as other types of cooktops. Induction Cooktops Often requiring a specific type of cookware – like Swiss Diamond’s Induction Collection – induction cooktops are the last of the main types of stoves. Induction Cooktops use powerful electromagnets to heat the cooking vessel itself rather than the area on which that vessel sits. This is how the cooktop gets its name: it induces energy to transfer into the pot or pan causing it to heat. Induction cooktops tend to be more expensive, however are also often much more efficient. Another advantage to the induction cooktop is that the surface of the range its self stays cool to the touch even when on (until the pan heats it from the heat on the pan). What to look for when buying a new stove or cooktop? First foo, if you’re planning on replacing an existing stove or cooktop, but not wanting to remodel the entire kitchen, you’ll then need to be sure to choose one that fits your current space as well as can fit your current power or gas source. If you currently have a 30” electric stove then it will do you no good to get a professional-style 6 burner 48” wide stove, as it will simply not fit without some major modifications. Once you’ve decided what sizes are available to you, you can begin to make various choices. When looking at stoves and cooktops in a store, be sure to not only check out the price, but energy efficiency, colors, burner layout, as well as extra features such as built in griddles and grills. In conclusion there is no “one stove fits all” answer to tell you what cooktop is best for your needs. Everyone’s wants and needs differ. However, knowing the differences and available choices is a great too when facing a smug commission driven sales person. Our best advice is to make a list of all your needs then set out to find a cooktop that fills them. Never settle for than less than what you and your family needs, or you’ll be frustrated down the line and perhaps have even wasted money. That being said there are lots of expensive options that you may not need. Good luck to all that have contacted us, and everyone else in finding your next cooktop. We hope this helped shed some light on the subject, and will get you moving in the right direction.

Gluten-Free 101 with Chef Kendra Peterson
Gluten Free 101 Chef Kendra Peterson

What is gluten intolerance? What foods contain gluten? (Including sneaky, hidden sources of gluten.) Can food still taste good – without gluten? Chef Kendra Peterson, who lives with gluten intolerance herself, is the owner of Chicago-based Drizzle Kitchen and demonstrates gluten-free cooking for Swiss Diamond, the only cookware recommended by the American Vegetarian Association and designed for allergy-free cooking. Please note: While Chef Kendra has a degree in Food Science and Nutrition, she is not a medical professional. This interview is for informational purposes only. Discuss any potential health concerns with a licensed physician. Q&A with Chef Kendra Watch the video interview Q: We’re talking about cooking gluten-free. First of all, for those who hear that a lot and aren’t really sure what it means, just explain what that means. A: So there’s two things that can be an issue. You can either have Celiac disease, which is an autoimmune disease, where you actually have serious internal damage from eating gluten, which is a protein found in wheat. Or, you can have a gluten sensitivity – some people hear gluten intolerance, it’s the same thing. With a gluten sensitivity you can have the same symptoms, it can feel just as bad for that person, but you don’t have the internal damage to your G.I. tract. Q: So explain the difference between somebody who might have a peanut allergy or be allergic to a food, versus somebody who has Celiac, who has a problem digesting gluten. A: Sure, sure. So with Celiac disease, what actually happens is the little fingers called villi that line your intestines go flat. Those are really important for so many functions; there’s different vitamins that are processed in there, it’s what moves your food through your body basically. So you don’t necessarily have the throat closing like you do with a peanut allergy. You don’t always have the swelling of the eyes, the puffy lips – you know, you see the “fish lips” on people who eat seafood. You don’t have that very recognizable sort of factor. So a lot of people don’t really believe it’s an allergy, because it’s all internal. You might not feel it for 12-24 hours. The problem [with gluten intolerance] is it can be 200 different ways that [allergy] shows up. You can get a rash, you can get a stomachache, you can get migraines. There’s 200 symptoms basically. Q: What else do you find gluten in, besides [bread and] wheat pasta? A: That’s a great question. Rye, barley and oats. There are certified gluten-free oats, but the challenge is most people who have one allergy often have another allergy that goes along with it. Chips can often have sneaky wheat in there; cereals too, it’s really important to read the ingredients. And they use gluten quite a bit as a stabilizer in a lot of shelf-ready products, so just like when we were hearing about soy, how there’s soy protein in everything and it’s used to thicken things and stabilize [them], it’s kind of the same way that now gluten is infiltrating products that you’d never think it would be in. It’s kind of hidden. Beer would be a common one that most people don’t know. If you have Celiac, you even have to look at things like lipstick and lotion – you have to really look at exactly where you’re finding that wheat, because it shows up in crazy places. Q: What about gluten-free food labeling? A: It can be hard to understand, if something says “gluten free,” or “free of gluten,” or “not processed with gluten” – it depends how sensitive you are. If you have Celiac disease, it’s really important to probably get things that are verified gluten-free, really just to avoid [problems]. (Learn more about gluten-free food labeling from About.com.) Some products, they will tell you there’s no gluten in them [in the ingredients list], but they are made on the exact same [manufacturing] line as products that have wheat. So even though they’re potato chips, and say they are void of gluten… Q: You mentioned “they are made on the same [manufacturing] line.” So gluten can be transferred, it doesn’t have to be baked into a product. A: Exactly, exactly. It can be – and here’s an interesting one that most people don’t think about: ovens. If you have a convection oven, it can literally blow flour around and [the flour] can land on your food. A convection oven can cause cross-contamination. Q: So what are your gluten-free pantry staples? A: I find I use more brown rice flour than any other flour in my pantry. It’s also one of the flours I put in my flour mix when I bake. It’s pretty inexpensive, and because you can get brown rice flour, it has a little bit of fiber in it. If you don’t have a nut [allergy], I find that almond flour is amazing. It lends a lot of moisture to whatever you’re baking. It’s really, really great in quick breads, baked goods… But again, the important thing with baking gluten-free is that you need to have a blend of flours. You can’t just substitute brown rice flour, you can’t just substitute almond flour [cup-for-cup for wheat flour]. You need to have a blend – get a recipe – and you need to have a starch in there. So another good thing for the pantry would be tapioca starch or potato starch. Q: What about for gluten-free cooking, as opposed to baking? A: As you cook more and more while you’re gluten-free, you’ll realize the things that you use more often. Like rice and lentils – I use those all the time, so I always have those. And they’re easy, they’re quick. Quinoa – I love it. Fifteen minutes, one part quinoa to one-and-a-half parts water, in a pot like rice. Boom. Done. Q: Okay, so you can show us how to make dishes without the gluten so that you can still enjoy […]

Thanksgiving at Swiss Diamond
Happy Thanksgiving from Swiss Diamond

Here at Swiss Diamond, obviously we love to cook. We also love to spend time with family and friends to celebrate Thanksgiving and reflect on everything we are grateful for. Here are some of our staff’s favorite traditions and memories – share yours on our Facebook page! Mark My favorite Thanksgiving food is the amazingly picturesque turkey that my wife always manages to craft. The fact that it tastes so good proves that some things are as good as they look. We make Thanksgiving a family affair with everyone playing their part in the process. A meal always tastes better when you played a part in the prep. We always enjoy Thanksgiving at my parents on Thursday and then we do it all again at our house on Friday. Yum yum. Kristyn This will be my husband’s and I first Thanksgiving as a married couple! I’m so excited to start crafting family traditions with both of our families. It’s hard because we both wish we could be at our “normal” spot for Thanksgiving Day, but we’re finding ways to compromise and still see all our family. My favorite Thanksgiving memory is every year at my grandparent’s house, when the table is all covered with food, the entire family holds hands around the table for a prayer of thanksgiving and then we take a family photo! Looking back at those photos, taken in the exact same room for so many years, is hilarious and wonderful. You can see when each of us went through our “awkward phase” or angst-ridden teenage years refusing to look at the camera… So many memories! Rebecca This year, Thanksgiving will be a lot smaller for my family. Ever since my grandmother passed away, it’s been harder to get everyone together. But I’m still looking forward to eating my favorite Thanksgiving treat, green bean casserole. My daughter Kenzie won’t eat any – she sticks with her chicken nuggets! Katie Thanksgiving is one of my very favorite times of the year. I love waking up to the sound of the Thanksgiving Day Parade on television and the smell of warm casseroles baking in the oven. I always help my mom prepare the feast and set the table before guests arrive. My favorite appetizer to nibble on is baked Brie topped with chopped pecans, brown sugar, and orange marmalade. Most of all, I love the spirit of gratitude that surrounds Thanksgiving and unites loved ones over a table full of delicious food. When all the festivities are over (and it’s about time for seconds) I kick off the holiday season by watching It’s a Wonderful Life with my family. Jason My favorite memory is of the year I had to spend Thanksgiving in California with friends – I missed my family but had a ball! This year, I’ll celebrate Thanksgiving by eating all day at my aunts and moms. I especially love sweet potato casserole. It’s like dessert. Growing up, when the meal was over I would head outside to play football in the street with my cousins. We still get out there but just pass it around. We’re too old to actually play! Susan My favorite Thanksgiving memory is when I was 22, newly married and pregnant, and lived in Louisiana, too far from my family. I hadn’t planned to come home for Thanksgiving, but at the last minute decided to drive the 13 hours to NC. Surprised the family and got lectured by my mom for sitting in a car that long while pregnant. Usually for Thanksgiving, we meet all my cousins, aunts, uncles, sisters, nephews in the church fellowship hall for Thanksgiving dinner. Although, this year will be different. My kids will not be here this year, so my husband and I will be camping at Tybee Island, and enjoying a pot-luck Thanksgiving with all the other campers. My favorite food at Thanksgiving? GRAVY! Becki My favorite memory of Thanksgiving was smelling my mom’s homemade cinnamon rolls. Even though she’s no longer with us, I still look forward to eating my favorite food – green bean casserole! – and sharing our family tradition of eating a huge box of See’s candy. This year, I will spend Thanksgiving with my kids. R.J. In my industry, I usually have to work the day after Thanksgiving (it’s Black Friday, you may have heard of it…) When I was 25, I decided I was going to take a short trip to the next town over that had this killer BBQ Thanksgiving feast for those of us who could not get home to their families. I must have told my sister that was my plan, cause when I showed up, all my friends were there to eat with me, and told me my sister set it all up. That year I thought I would be eating alone as no one could make it down to where I was living and all my friends all “had plans.” There are no real traditions in my family – well, unless you count grandma drinking too much wine, and getting really loud. (Our family counts it!) But no one can top Thanksgiving green bean casserole. NO ONE! This is the first year that my wife and I will be spending Thanksgiving with our newborn son. I am sure there will be lots of people wanting to hold him, and squeeze his cheeks. So as he is getting passed around, I plan on eating too much and taking a nap. There should be some outside time if the weather is nice, and the night will end with me getting all set up for Black Friday. Don’t forget to share your favorite Thanksgiving memories on our Facebook page now!

5 Ways to Cook a Turkey You May Not Know About
5 Turkey Tips

Every year, people around the world sit down with their family to celebrate the holidays and to eat turkey. Although most of us are accustomed to eating turkey that has been roasted in the oven, there are many other ways to cook a turkey that you may not know about. Here are five ways to prepare your turkey this holiday season. If you’re at all like me, you’ll want to try one of these new cooking methods this year: Brining – No matter how you intend on preparing the holiday bird, getting a flavorful turkey is the ultimate goal. Taking the time to brine the turkey first is one of the best ways to get a flavorful bird. Brining adds not only flavor but also that all-important moisture to the meat, preventing it from drying out. Be sure to plan ahead when brining a turkey, as it takes anywhere from 10 to 24 hours depending on the bird size and method used. You’ll need to think about a few things before starting the brining process: You’re going to need a large container that will hold your turkey fully submerged in the brine. I find that a 5 gallon bucket from your local hardware store works perfectly, but be sure to wash it first. You’ll also need room enough to refrigerate the container once filled. Brine is made with salt dissolved in water with seasonings added such as brown sugar, chilies, molasses, herbs, garlic, and honey. Oven Roasting – The most popular way, by far, of cooking a turkey is oven roasting, but there are as many methods to do so as opinions about which way is best. Typically the process for roasting the holiday bird consists of thawing the turkey, stuffing it, and sticking it into an oven for a few hours. Many people also elect to cook the stuffing, otherwise known as dressing, separately rather than in the cavity of the bird so the meat roasts more evenly, and potential cross-contamination concerns are avoided. Since birds can become dry and tasteless meat for the unpracticed cook when roasting, there are a number of methods to help ensure the bird remains moist and flavorful. Some will recommend butchering out the turkey and roasting the parts separately to ensure the white meat is as tender as the dark meat. Others will tell you to place the whole bird in the oven when it is still frozen solid to achieve a perfectly browned, tender and moist turkey. Yet another method is turning the turkey upside down or breast side down, so the skin does not get too brown and the juices from the bird have to flow through the breast as you cook it. Oven temperature should be no lower than 177°C (350°F), and cook times will vary depending on the size of the bird, or whether the turkey is stuffed or not. There are many websites that will tell you how long to cook your holiday feast, and at what temperature, but the most important thing is that the bird is done when you serve it. Be sure to cook your turkey to an internal temperature of 75°C (165°F) Deep-frying – Becoming more popular every year, deep-fried turkey has a crispy outside texture and a tender delicious interior. However, each year there are stories that surface about people who have started fires or have injured themselves by deep frying a turkey at home. Frying a turkey, like anything else, can be dangerous on your stove-top, but you can use an electric fryer to lower the risk. I recommend you get an outside fryer that is fueled by propane and cook on a concrete surface. When deep-frying a turkey either use a fresh turkey or be sure that the turkey is completely thawed. Thaw a frozen bird for 10 percent longer than suggested to make sure, as any ice will turn into water making the hot oil bubble over. While the oil is heating to 177°C (350°F), pat the turkey dry with paper towels and season as desired. A Cajun rub is the most popular, but you can season your bird however you would like, including injecting it with butter or oil based injections. Do not stuff a turkey that you plan on frying; cook the stuffing separately. Once the oil is hot, lower your turkey slowly into the fryer, making sure that it is fully submerged. Cook for 3.5 minutes per pound, and let drain on paper towels once finished. Grilling – While not a traditional way to cook the holiday bird, it creates a tender, juicy meat with a crisp exterior. After removing the giblets from the cavity of the bird, stuff with onions, lemon wedges and your favorite vegetables, herbs and spices. Tie the legs together with kitchen string to keep all your flavoring inside the cavity. Spread a mixture of softened butter, salt and pepper on the turkey and place breast-side up on the grill. PRO TIP: Put foil under the bird to direct the drippings away from the bird itself to prevent flare-ups. Cook for 11-14 minutes per pound. If using a charcoal grill, be sure to have plenty of charcoal on hand and somewhere to light the coals away from under the bird. Continue brushing the turkey with melted butter or your basting sauce to keep it moist while it cooks. Smoking – Now, on to my favorite method of cooking a turkey for the holidays, or any other time for that matter. Smoked turkey is tender, flavorful and a true work of art. While taking longer than the other methods at 30 – 40 minutes a pound, the addition of the hardwood smoky flavor makes it well worth your time. You will need a thermometer, smoker and good hardwood. I use cherry for turkey, but hickory, oak, and apple are also popular hardwoods. After brining your turkey, pat dry and coat the skin with your favorite turkey rub usually consisting of herbs, butter, spices, […]

Stocking Stuffers For Your Favorite Chef
Stocking Stuffers for Cooks

Stock up on adorable gifts for your favorite cook – whether it’s gadgets to make mom’s kitchen tasks a little easier, or fun utensils to encourage the whole family to get in and help out, there’s a stocking stuffer for everyone on your list! Funny Can Opener – A whimsical can opener can make any kitchen task more fun! This avian-inspired piece is just one of hundreds of cute options available. Model shown: Toucan Can Opener – Animal House. Small Fry Pan – Give a loved one the chance to experience a radically different nonstick with the Swiss Diamond 7″ Fry Pan (just $29.95). Reinforced with real diamond crystals, the coating has an extra-long lifetime, superior heat conduction and natural nonstick properties. Made in Switzerland. Model Shown: 7″ Fry Pan – Swiss Diamond. Corn Stripper – This gadget makes one kitchen task a breeze: stripping the kernels off of corn. Perfect for parents of young children (or the children themselves!), this tool makes short work of a difficult chore. Model shown: Corn Stripper – OXO. iPad and Tablet Protectors – Don’t forget technology for your kitchen friends! Clear sleeves protect high-dollar tools from spills and smudges to help any chef get the most out of their tech-friendly kitchen. Model shown: Clear Protectors – Chef Sleeve. Collapsible Tools – Storage space is a hot commodity in any kitchen. Give a gift that saves space and your loved ones will thank you! Swiss Army knife-style gadgets, collapsible measuring cups and nesting storage bowls are some ideas. Model shown: Flip Cheese Grater – Prepworks. Fresh Herb Accessories – Encourage friends and family to take advantage of fresh herbs for better flavor and nutritional value. Fun accessories make short work of herb preparation! Model shown: Herb Scissors – Starfrit Gourmet. Personalized Cutting Board – What better gift for your favorite chef? This useful board is almost too pretty for chopping vegetables. Model shown: Personalized Bamboo Cutting Board – ScissorMill on Etsy Clip-On Spoon Holder – These cute silicone animals clip onto any pot to hold utensils while cooking. They make a great gift for any chef on your list! Model shown: Chicken Spoon Holder – Fox Run. Pot Lid Rest – In the same spirit of convenience, give a clip-on holder for pot lids! It keeps lids safely off the counter. Model shown: Silicone Pot Lid Rest – Trudeau. Unique Kitchen Timer – Celebrate your loved one’s unique personality with a fun kitchen timer. From animals to flowers to hamburgers and more, there are hundreds of colors and styles available. Model shown: Owlet Kitchen Timer – Kikkerland. Baking Mixes – An inexpensive gift that packs a big punch! Baking mixes for your chef’s favorite foods (or something out of the ordinary, like this Jalapeno Cheddar Cornbread mix), will bring warm memories. Model shown: Jalapeno Cheese Corn Bread Mix – Firenza. Standing Butter Knife – Spreading butter just became an opportunity for artistic inspiration (and a lot less messy!). This knife from the Museum of Modern Art stands up on its own, creating a unique conversation piece and keeping messy spreads off the table. Model shown: Standing Knife – Tauma Design. Enjoy the season with these special gifts for any chef!

5 Tips: Preparing Vegetables Your Kids Will Love
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Preparing veggies your children will want to eat can be a challenge! But with these five tips, you will be ready to help your child fill their nutritional needs without the battle. Undercook, Don’t Overcook – Kids are very sensitive to texture. Keep those vegetables crispy for a mild flavor and extra nutrient punch! Invest in the Right Cookware – If your pots and pans don’t conduct heat evenly, you can end up overcooking your foods to compensate for the raw spots that remain. Cast aluminum is the best choice for even heat distribution. Grow Your Own – A garden can be a parents’ best friend. If children are involved in the process, they will take pride in the food on your table. Buy a Juicer – Leafy greens are a battle for even the most adventurous child’s palate (and some adults too!). A juicer combines these iron-rich veggies with the more pleasant flavors of apple and orange for a nutritious, delicious experience. Baby Steps – Make it fun, and don’t force the issue. Serve veggies as snacks throughout the day, so when dinnertime arrives, there’s no pressure on the child or the adult. Celebrate the small victories: a child tasting a new food, taking an extra bite, or finishing a serving without being asked. Now you are ready to relax and help your family enjoy getting the vitamins and minerals they need. Bon appetit! Adapted from an article by the experts at Knoworthy. Read the full article.

Best Wines for Cooking
Best Wines for Cooking

Many recipes include white or red wine as one of the ingredients. The problem is, most of them do not specify what type of wine to use! Here are a few tips to help you choose the best wine for your recipe: The short list: White: Sauvignon Blanc (unoaked), around $10-15 a bottle Red: Cote du Rhone or Pinot Noir, around $10-15 a bottle In cooking, wine is used to intensify, enhance, and accent the flavor and aroma of food. As with any seasoning, keep an eye on the amount – too little is inconsequential and too much will be overpowering. QUICK TIP: Wait ten minutes after adding the wine, before tasting the dish to see if additional wine is needed. This gives the wine time to soften into the dish. Here are some other tips to help you choose the best wine for your next recipe: Don’t use wine you wouldn’t drink… This is the first and more important rule of thumb, but is far from a “hard and fast” edict. In fact, this proverb might be better expressed as, “Don’t use the cheapest or most horrible bottle of wine you can find.” The wine you choose for cooking may not necessarily be your personal preference for sipping with dinner, but it should be potable. …(But don’t go overboard.) In fact, a very expensive wine doesn’t necessarily impact significant benefits in cooking. Taste tests have shown that any high-quality wine will yield the same result as premium wine. However, cheap wine with sour or bitter flavors will impart those flavors into your dish, so go for a mid-range bottle (or box). Don’t use cooking wine. Cooking wine is often made of a cheap, thin base wine with added salt and food coloring. It can add sodium to your dish and does very little for the flavor. Julia Child once said, “If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one.” Choose a medium-bodied, unoaked wine. Use a fragrant, full-flavored wine to truly enhance the flavor of the dish, but avoid anything very tannic or with an oaked flavor. These flavors become more pronounced as the wine is incorporated into the dish and often clash with the other ingredients. A safe bet for a red wine is a Cote du Rhone, and a good basic white wine is a Sauvignon Blanc. Learn more about acids and tannins from WebMD. Consider the flavors of the dish. Bold, spicy dishes need an aromatic wine with dynamic fruity flavors – like a Riesling or Malbec. White wine sauces can be enhanced with a full-bodied, dry wine – our favorite is a Sauvignon Blanc. Rich stews and braised meats require a hearty wine – like a Syrah or Red Zinfandel. Don’t be afraid to experiment, pairing the aromas you love with your favorite recipes. Just make sure the “lightness” of the dish is matched to its wine. Delicately flavored sauces rely on delicate wines, while heartier dishes such as stews rely on heartier wines. Use wine to reduce fat in a recipe. When you take some of the fat out of dishes, you usually need to add another ingredient to replace the lost moisture. A common example is replacing half the oil in a recipe with unsweetened applesauce. A more vibrant, complex result can be achieved in many recipes by using wine instead of oil: Instead of sauteing chicken or vegetables in butter or oil, you can saute them in a Swiss Diamond nonstick fry pan, designed especially for cooking without oil, and add wine for flavor. Simmered along with the food, the wine also adds moisture, especially to hearty vegetables and proteins. Instead of marinating beef, chicken or fish in an oil-based marinade, substitute half the oil for a high-quality red or white wine. The acidity of the wine will help tenderize the outside of the meat and add flavor. It also helps seal in moisture to keep the meat, poultry or seafood moist as it cooks. Don’t forget, wine can be used in baking too! For certain types of cakes, using wine or sherry in place of half of the oil, butter or shortening not only lightens up the cake but adds complimentary flavors.

10 Foods That Help Prevent Cancer
Foods that help fight or prevent cancer

October is breast cancer awareness month, and as well as focusing on early breast cancer detection, Swiss Diamond will take a look at foods which can help prevent this condition and help support anyone going through treatment. While not all of the foods below are directly linked to help breast cancer, they are all shown to help with or prevent one type of cancer or another. Who says that you have to eat bland or bad tasting food to be healthy? Here are 10 foods recommended to help prevent or even fight cancer! Artichokes – Artichoke’s claim to fame is silymarin, an antioxidant that may help prevent skin cancer. We know eating artichokes can be a little tricky, but we think once you get the hang of it, you will love them. There are many ways to eat an artichoke, but one of the simplest and most delicious is to eat the whole flower (what is editable that is) Peel the tough outer leaves, slice the bottom, and cut off the spiky top. Boil or roast for 30-45 min or until tender. Now it is ready to enjoy. Simply tear each leaf, dip the fleshy part in some balsamic vinaigrette and gently tear the fibrous covering off with your teeth. Once you make it to the heart, gently scoop the bristles from the middle, dip in a little butter and enjoy! Blueberries – This is the number 1 ranking food in terms of their antioxidant power. Antioxidants are proven to neutralize free radicals, unstable compounds that can damage cells and lead to cancer and other diseases. Mix a half cup of blueberries into your breakfast cereal, oatmeal, or pancakes and take advantage of the antioxidants all day. Brazil Nuts – Salads are always healthy, but sprinkle some Brazil nuts on the top, and they can help fight cancer. These powerful nuts are rich in selenium, a trace mineral that kills cancer cells and helps repair healthy cell DNA. A study done by Harvard University of more than 1000 men with prostate cancer shows that those with the highest blood levels of selenium were 48 percent less likely to develop advanced over those with low levels. Kiwifruit – The little green tropical fruit that is a great garnish for daiquiris is also packed with cancer fighting antioxidants; vitamin C, vitamin E, lutein, and copper just to name a few. There are more ways to use kiwifruit than just eating it on a sunny beach. Sure you can just cut it in half and scoop out the flesh and enjoy, but next time you have a few kiwifruit around, smash up the flesh of the fruit, and rub it on your favorite cut of meat as a tenderizer. Citrus Fruit – A serving of citrus a day may cut the risk of stomach, throat, and mouth cancers by 50 percent. So go enjoy all those warm sunny days on your back deck with a tall glass of orange juice, lemonade, or maybe have a grapefruit for breakfast. Garlic – For every myth about garlic being able to fight vampires, there is a truth about it being healthy for you. Everyone knows that garlic is an essential part of healthy living, but did you know that it can help fight cancer too? Garlic contains sulfur compounds that stimulate the body’s immune system and its natural defenses against cancer. Studies have shown that garlic can reduce the likelihood of stomach and other cancers as much as 120%. Tuna (and other fatty fish) – We have been hearing for years about the positive health effects of fatty fish such as Tuna. Salmon, mackerel, halibut, sardines, and tuna, as well as shrimp and scallops also make the list of fish with a high amount of onega-3s that have been shown to reduce the risk of endometrial cancer in women. Studies also suggest that those who eat 4 or more servings of fish per week are nearly one-third less like to develop the blood cancers leukemia, myeloma, and non-Hodgkin’s lymphoma. We have even developed a special fish pan to cook some of these longer pieces of fish, so cooking is a breeze. Onions – Scallions, Vidalia onions, shallots, chives have a milder taste than red onions, leeks, or yellow onions, so whichever you like, be sure to add them to more meals. Studies have shown that a diet high in onions may reduce the risk of prostate cancer up to 50 percent. The effects are strongest when eaten lightly cooked or raw. With all the wonderful types of onions out there, finding at least one that you like shouldn’t be that hard. Broccoli – This cancer preventing super food is one you should eat frequently. This one food that you should pay attention to how you cook it, steamed, roasted, or raw is the best. A Spanish study found that a microwave kills nearly all of the cancer preventing flavonoids (97% to be exact). Broccoli Salad anyone? Sauerkraut – A study that took place in Finland suggests the fermentation process that takes place when making sauerkraut produces several cancer fighting compounds; ITCs, indoles, and sulforaphane, just to name a few of them. When preparing be sure to rinse canned or jarred sauerkraut to reduce the level of sodium without losing much flavor.

5 Foods To Avoid For Your Health
Orange Juice

As research into the nutritional value of foods continues to emerge, it supports what people around the world have known for a long time: real food is the best food. Super-processed packaged foods, while convenient, lack much of the nutritional benefit of whole foods. Some packaged “health” foods are actually extremely unhealthy and can even undermine your efforts to improve your health! Here are 5 foods we try to avoid at all costs – and some healthy alternatives! 1. Rice Cakes – While rice cakes may have been peddled as the “ultimate low-fat food” during the 1990′s, they are not as healthy as you think. White rice cakes have a glycemic index of up to 91 out of 100, meaning your body is getting almost pure glucose. Foods with a high glycemic index turn into sugar in your body, sending your blood sugar on a spike – and then allowing it to crash. Wherever possible, choose whole grains – the fresher the better. A piece of whole wheat toast, especially one that is made with rye or buckwheat flours and contains seeds, sprouted grains, or flaxmeal, is much lower in glucose. If toast just won’t cut it and you are craving the firm crunch of a rice cake, WebMD recommends Nabisco Reduced Fat Triscuit Crackers as one of the best healthy snacks from the supermarket. 2. Orange Juice – While we love a good glass of fresh-squeezed orange juice, the commercially prepared alternatives available at the grocery store are a far cry from the real thing. Almost all brands of orange juice available in the supermarket are actually highly-processed liquids that bear almost no nutritional resemblance to fresh juice. First, the juice is pasteurized, which reduces its natural vitamins and antioxidants. Second, it is stored in huge vats and flavored with natural and artificial flavoring (or perfumes like ethyl butyrate) to ensure a consistent experience in every carton. If the “Best Buy” date on the carton is more than 60 days, you can know for certain it’s a highly processed blend. Instead, buy your own oranges and juice them at home – it may taste a little different every time, but it’s all natural! Better yet, eat the orange instead of juicing it, for beneficial fruit fiber. 3. Margarine – Any food made to imitate a natural food in an attempt to make it “healthier” is usually just as bad in its own way. For example, margarine and other butter substitutes often contain trans fats, which are detrimental to heart health, as well as free radicals, preservatives, emulsifying chemicals and other questionable compounds. The best option is to find a local source of organic, grass-fed butter and use it sparingly. Or at the very least, switch to whipped butter with the shortest ingredient list (just cream and salt is ideal) – the whipped texture makes it easier to spread lightly, reducing the typical serving to cut calories, fat, and saturated fat. 4. Hot Dogs – A tailgate staple, grilled hot dogs have their place – but not on the weekly dinner plan. Hot dogs and other processed meats tend to be extremely high in sodium (up to 600 mg per serving) and fat (up to 20 grams / 7 saturated per serving). For a healthier option, substitute grilled or pan-seared (without oil) strips of white meat chicken. Place in a whole-wheat hot dog bun and top with organic / no sugar added ketchup and mustard along with your favorite veggie fixin’s (onions, shredded cabbage and carrots). Grilled vegetables are an even better substitute – try portabella mushrooms or eggplant for a meaty texture with almost no fat! 5. Creamy Salad Dressing – Common varieties include ranch, bleu cheese, Thousand Island and creamy Caesar, but there are hundreds more. A recommended serving size of 2 tablespoons has about 120 calories, 12 g of fat / 2.5 saturated, and 370 mg of sodium – but most people use at least double that amount. The healthiest choice is a drizzle of balsamic vinegar and maybe a little extra virgin olive oil. If you love the creamy texture, try a flavorful avocado-based dressing like this Avocado Cilantro Dressing from Meme Inge. It’s vegan, gluten-free, and contains heart-healthy fats. What foods do YOU avoid? Has it helped you improve your health? Let us know in the comments!

Swiss Diamond Ranked #1 Nonstick for Second Consecutive Year
Swiss Diamond Named Best Nonstick Cookware 2 Years In a Row

Swiss Diamond was ranked number one in nonstick cookware performance for the second consecutive year by the leading U.S. consumer reporting organization. The July 2013 edition of the organization’s self-titled magazine raved, “Swiss Diamond’s [pans] were the best we tested. Food cooked evenly and eggs easily slid off the frying pan’s nonstick coating. The pots’ and pan’s sturdy handles didn’t get hot, and the nonstick coating withstood our tough durability test: we rub steel wool over a pan 2,000 times. Both were also easy to clean. [A competitor's] handles weren’t as sturdy or comfortable.” Subscribing members can see the full report on the organization’s website, or non-members can access the “Cookware sets that sizzle” article, which also commends Swiss Diamond pans as “the best performers overall.” Swiss Diamond has been shown in lab tests to outperform the competition in nonstick performance and also last significantly longer (see the graph here). One of the most respected brands on the market, Swiss Diamond offers a range of revolutionary kitchenware using superior technology (and real diamonds in the coating) to produce the highest quality, highest performing non-stick cookware! And for ultimate convenience and versatility, it cooks almost anywhere: all products can be used on gas and electric stoves, and the specialized induction products are guaranteed not to buzz on an induction cooktop. Swiss Diamond products can even be used in the oven. With Swiss manufacturing quality, easy-to-clean performance and eco-friendly manufacturing process, it’s the top choice in nonstick cookware.

Caesar’s Palace Food University Uses Swiss Diamond Cookware
Food University Las Vegas

Students at next week’s Food University event at Caesar’s Palace will enjoy hands-on cooking classes led by celebrity chefs including Ace of Cakes star Duff Goldman, pastry chef François Payard, Italian cooking expert Frank Pellegrino Jr., and Hell’s Kitchen: Season 10 winner Christina Wilson. Only one cookware was deemed worthy of this culinary extravaganza: Swiss Diamond. With a custom nonstick coating reinforced with real diamond crystals, Swiss Diamond fits the needs of discerning chefs (and their students). Food University, a three-day “foodie fantasy camp,” will be held March 27-29, 2013, at the iconic Caesars Palace in Las Vegas. With Food Network co-founder Robin Leach and TV personality Claudine Pépin (daughter of Jacques) as co-hosts, participants will explore nine classes ranging from “Secret Sauces” to “Gourmet Vegetables,” utilizing Swiss Diamond cookware to take their culinary expertise to the next level. “At a lot of food festivals around the country, people watch celebrity chefs perform, but then go home with no new skills,” said Richard Gore, event organizer and veteran culinary entertainment producer. “Food University will be a ‘foodie fantasy camp’ where everyone gets to come into the playground.” Swiss Diamond cookware was chosen because of its superior performance and quality European craftsmanship. Manufactured exclusively in Switzerland, Swiss Diamond is designed for cooking without oil, provides even heat distribution and cleans up easily. Diamond crystals in the proprietary nonstick coating give the cookware unique advantages: diamonds are hard which gives the coating longevity, they are naturally nonstick which adds to the coating’s easy clean-up, and they conduct heat better than any metal which allows the pan to sear and brown food for a savory exterior. At next week’s event, in addition to Food University’s cooking classes, students will experience in-depth seminars on mixology and wine pairing, behind-the-scenes field trips to some of the city’s finest restaurants, complimentary breakfasts and lunches, and even a Top Chef-style competition on graduation day. Proceeds benefit Keep Memory Alive, dedicated to finding cures for brain disorders such as Alzheimer’s, Parkinson’s and ALS. For tickets to Food University, call 1-866-840-8822 or go to www.FoodUniversityLasVegas.com.

Swiss Diamond Launches New Sauteuse, Braiser
Sauteuse Braiser

From the makers of Swiss Diamond® — revolutionary diamond-reinforced nonstick cookware — comes convenient new shapes: A new sauteuse that can start on the stove, finish in the oven, and clean up with just a soapy sponge and a new braiser featuring an innovative glass lid with adjustable vent, allowing the cook to control moisture without lifting the cover – or while it’s inside the oven. Make creamy risotto and perfect paella: the Swiss Diamond sauteuse can start on the stovetop and finish in the oven. The sauteuse is available in two sizes: 3.5 l (3.7 qt) and 4.5 l (4.8 qt). It includes a metal-rimmed glass lid with integrated steam vent, allowing the chef to keep an eye on the simmering food without lifting the top. The lid and the ergonomic dual handles are oven-safe up to 260˚C (500˚F), allowing the chef to take one piece of cookware from stovetop to oven to table. Pot roast, goulash, ratatouille, Irish stew… Braising has never been easier. The braiser, which has taller sides than a sauteuse, is available in two sizes: 5.2 l (5.3 qt) and 6.8 l (7.2 qt). It is sold with a heat-tempered glass lid, allowing you to view the food’s progress without lifting the cover. The lid’s integrated steam vent allows effective ventilation if necessary or helps retain the steam and condensation in the pot. Oven-safe up to 260°C (500°F).

Why is my pan warped on the bottom?
Warped Cookware

Warping is a common issue with lower-quality nonstick cookware. Warping occurs most commonly in pans made of spun or stamped metal (rather than cast metal). With spun aluminum, a flat sheet of metal is spun into the shape of a pan, while stamped aluminum uses a press to force the flat sheet into shape. Either way, the metal begins as a flat sheet. Over time, as the pan is heated and cooled, the metal tries to return to its “natural” shape, causing warping. Warping also occurs in baking sheets for the same reason. Avoid the headache of warped cookie sheets with a Swiss Diamond baking sheet. According to About.com, drastic temperature changes is the number one cause of severe warping in a pan. “Placing a very hot non-stick fry pan into cool or lukewarm dishwater can cause your pan to warp. A warped pan will not have even heat distribution and cooking abilities will be reduced. Always allow your pan to cool completely before immersing it.” (About.com) However, with Swiss Diamond cookware, there is no need to worry! Our extra thick 6mm cast aluminum cookware will never warp. Instead of using a flat sheet of metal and pressing or spinning it into shape, we melt the aluminum into liquid form and pour it into specialized molds. The molds are pressurized to remove air bubbles and heated in a kiln. When the cookware is cured, it is removed from the kiln and allowed to cool. Now, it’s “natural” shape is the shape of the pan! The base stays perfectly flat, even if taken directly off the stove and placed under cold running water. If you are tired of warped, unstable cookware, consider replacing your current set with high-quality Swiss Diamond cookware. Swiss Diamond was ranked #1 nonstick cookware of 2012 by the leading consumer reporting agency, and has been shown in lab tests to outlast other nonstick coatings if used according to the Use & Care Instructions.

Housewares Design Awards Finalist: Swiss Diamond Crepe Pan
Housewares Design Award 6226

For ten years, the annual Housewares Design Awards have recognized innovative products designed to improve everyday living. The Swiss Diamond 26cm (10.25 inch) crepe pan has been named a finalist in the Cookware and Bakeware category of the 2013 Housewares Design Awards, making it an ideal gift for any kitchen user. The pan’s innovative design includes a unique sloping sidewall that makes it easier to flip, fold and serve delicate foods, allowing home cooks to effortlessly reproduce gourmet restaurant favorites like crepes and omelets. It features the patented Swiss Diamond HD nonstick coating, which has been shown in lab tests to outlast and outperform other nonstick coatings. INNOVATIVE DESIGN The Swiss Diamond 26cm (10.25 inch) crepe pan overcomes several common complaints. Most home cooks find it nearly impossible to create a thin enough layer of batter, flip the item without breaking it, or cook the food evenly with such a large surface area and so little depth. The crepe pan overcomes these challenges with several design innovations: A low lip prevents overflow without obstructing access, allowing the user to create a perfectly thin layer. Sloped sidewalls on either end of the pan allow the user to easily push food over to flip or fold. The pan cooks evenly without hot spots due to its cast aluminum construction and the use of diamond particles in the coating – the most thermally conductive material known to man, better than copper. It features an ergonomic thermoplastic handle designed to stay cool on the stovetop. Crepe batter must be gently rotated in the pan to create a thin, even layer; the balanced handle reduces wrist strain to improve comfort while repeatedly performing this action. The handle is also oven-safe up to 500 degrees Fahrenheit, allowing consumers to finish items in the oven if needed. TOP RANKED NONSTICK COATING In addition to an innovative form, the Swiss Diamond crepe pan carries the advantage of the Swiss Diamond HD nonstick coating, independently ranked number one nonstick in 2012 and 2013 by the leading U.S. consumer reporting agency. The Swiss Diamond HD coating was introduced in January 2011 and has been used on all products since September 2011. It has been shown in lab tests conducted by Hort Coating Center AG (Sierre, Switzerland) to retain nonstick performance after a higher number of sandpaper strokes than other coatings, representing normal cooking wear and tear. The HD coating performed 41 percent better in the test than the original Swiss Diamond coating, and 80 percent better than a titanium-reinforced coating of similar price. Against mid-priced cookware with two layers of PTFE-based nonstick coating, the Swiss Diamond HD coating outperforms by 650 percent. Home cooks looking to make a long term investment in high quality nonstick cookware will appreciate the proven longevity of the Swiss Diamond HD coating. HEART HEALTHY & DIET FRIENDLY The Swiss Diamond crepe pan also addresses consumer health concerns. The patented Swiss Diamond HD coating can be used with no oil, eliminating extra fat and calories. Swiss Diamond is recommended by the American Vegetarian Association for the preparation of vegan and vegetarian meals, and also provides resources for gluten free diets – including a recipe for gluten free crepes. SAFE FROM HARMFUL CHEMICALS Many consumers are rightfully concerned about the potentially unsafe chemicals used in legacy nonstick cookware. Swiss Diamond cookware is produced completely without PFOA for safety. It was called “The Rolls-Royce” of nonstick by the Wall Street Journal in 2012 and is recommended by the Cooking Club of America. These independent endorsements assure consumers that the item is safe and high quality. ECO-FRIENDLY Besides a commitment to safety, Swiss Diamond also shows a commitment to the environment. The cookware is manufactured exclusively in Sierre, Switzerland, under strict European environmental controls. Swiss Diamond goes above and beyond the regulations by using hydroelectric power and recyclable aluminum to reduce their environmental impact. A WELL-ROUNDED EXPERIENCE The Swiss Diamond crepe pan allows consumers to enjoy a gourmet experience in their home kitchen. Its appealing design gives even inexperienced cooks the ability to recreate restaurant favorites while providing additional health benefits. The patented Swiss Diamond HD coating releases food easily with no scrubbing or soaking so consumers can still enjoy convenience. Independent endorsements assure retailers and customers alike that the cookware is safe and effective. In short, the Swiss Diamond 26 cm (10.25 inch) crepe pan is everything a piece of gourmet cookware should be: easy to use, beautifully designed and well-respected. ABOUT THE DESIGN AWARD The 2013 Housewares Design Award ceremony will mark the culmination of the 10th-year celebration of the industry’s original and preeminent design competition. Finalists in the competition were chosen based on design believed to differentiate a product with unique appearance and/or function. The judges considered appropriate aesthetics, innovative materials and technology, user benefits (i.e., performance, comfort, ease of use, safety) and marketability. For more information about the Housewares Design Awards, visit www.housewaresdesignawards.com. ABOUT SWISS DIAMOND Swiss Diamond International is a leading manufacturer of premium nonstick cookware, providing products in more than 38 countries around the world from its factory in Sierre, Valais, in the heart of the Swiss Alps. The company is committed to meeting consumer cookware needs by using safe, high quality materials, emphasizing innovative design with traditional European craftsmanship, and adhering to an eco-friendly production process.

Outfit Your Kitchen Like an Emmy Award Winner
2012 Emmy Awards

Only one piece of cookware was deemed worthy of television’s hottest stars: a Swiss Diamond fry pan. You can enter to win a 6-piece Swiss Diamond set to cook like a celebrity every day, or you can 

Swiss Diamond Ranked #1 Nonstick Cookware
Swiss Diamond Named Best Nonstick Cookware

Swiss Diamond was named the top nonstick cookware of 2012 by the leading U.S. consumer ratings organization. Made in Switzerland, Swiss Diamond is cast aluminum cookware with a patented nonstick coating. The coating, which features diamond particles for reinforcement, allows browning and searing and increases both thermal conductivity and longevity of the cookware. Used by discerning home chefs around the world, Swiss Diamond’s PFOA-free cookware features unsurpassed nonstick performance for healthy cooking and easy clean-up. Our mission is to empower people to cook at home for better health without sacrificing convenience. The patented nonstick coating is designed for oil-free cooking and cleans up with just warm soapy water. Diamonds are used for three reasons: They are very hard which gives the coating a long lifetime They are naturally nonstick which adds to the coating’s easy clean-up They conduct heat better than any metal, which allows the pan to sear and brown food for a savory exterior. Stylish, easy to handle, easy to clean and ultra-durable, Swiss Diamond products offer high-quality, energy efficient and versatile solutions for all your culinary needs. Heavy-duty cast aluminum bodies will never warp, while the perfectly flat base distributes heat evenly and will not tip or spin. Rivet-free interior prevents unsightly food build-up that can lead to bacterial growth. Ergonomic handles, designed for comfort and balance, stay cool on the stovetop. Tempered glass lids feature an adjustable steam vent for advanced moisture control. All Swiss Diamond® products are oven-safe up to 500˚F and suitable for use on gas and electric cooktops – induction series sold separately. Made in Switzerland.

About.com Reader’s Choice Award: Swiss Diamond First Runner-Up
About.com Readers Choice Award

Swiss Diamond was named the first runner up in the 2012 Readers’ Choice Award Winners for Cooking Equipment, ranking above other well-known cookware brands. The reader-driven awards program highlights the best products, features and services across hundreds of categories on About.com, from technology to hobbies to sports. The winners are determined by a panel of experts and by reader votes. Swiss Diamond was proud to rank so highly in the competition. “It is a testament to the quality of our products,” said the Swiss Diamond CEO. “We are committed to producing the best nonstick cookware in the world, and providing excellent customer service. This vote of confidence from About.com readers is extremely encouraging.”

Gluten-Free Cooking Demo Sponsored by Swiss Diamond Cookware
Chef Kendra Peterson

On Saturday, July 14, Chef Kendra Peterson will present “Gluten Free with Swiss D: A New Approach to a Gluten-Free Lifestyle” from 4-5 p.m. at the AmericasMart Demonstration Kitchen (Building 2, West Wing, Floor 8), located on the corner of Andrew Young International Boulevard and Spring Street in Atlanta, Ga. The free demonstration is part of the Atlanta International Gift & Home Furnishings Market®, which runs July 11-18, 2012. Peterson was recently diagnosed with gluten intolerance, compelling her to explore gluten-free cuisine on a whole new level. During the hour-long presentation, Peterson will demonstrate how to pair organic, locally sustainable foods with gluten-free cuisine. Using Swiss Diamond cookware, she will show guests how to create two delicious meals using foods that are naturally void of gluten. Peterson’s focus is not to replicate pizza to make it gluten-free or to replicate pasta to make it taste like the gluten-containing sibling. Instead, she uses naturally gluten-free foods to create menus that anyone will enjoy, allergy or not. Samples of the dishes with accompanying recipe cards will be served and several pieces of Swiss Diamond cookware will be given away at the conclusion of the event. Peterson is an experienced gluten-free chef and owner of Chicago-based Drizzle Kitchen, a private dining and personal chef services company. After a corporate career with Williams-Sonoma, Peterson turned her hobby into a full-time business. She uses her degree in Food Science & Dietetics to create meals with organic, locally sustainable ingredients customized for each client’s dietary needs. The AmericasMart Demonstration Kitchen will be cooking all day Saturday, July 14. From 10:30-11:30 a.m., “Brunch…with Gracie’s Garden,” sponsored by Gracie’s Garden. From noon to 1 p.m., “Mix It Up with Margaritas, Mangos and Mocha Mousse: All the Ingredients to Host a Festive Fiesta!” sponsored by Coton Colors. From 2-3 p.m., “Curtis Stone: Cook ∙ Create ∙ Celebrate,” presented by CURTIS STONE, Host of Bravo’s “Around the World in 80 Plates” and “Top Chef Masters.” From 4-5 p.m., “Gluten Free with Swiss D – A New Approach to a Gluten-Free Lifestyle,” presented by Chef Kendra Peterson and sponsored by Swiss Gourmet USA and Ben Tally & Assoc. From 5:30-6:30 p.m., “The World Class Wine Region of Rioja, Spain,” presented by Ana Fabiano.

Wall Street Journal Calls Swiss Diamond “Rolls-Royce” of Nonstick Fry Pans
Wall Street Journal

The Wall Street Journal recently identified five nonstick frying pans worthy of notice. “When it comes to preparing notoriously clingy foods like eggs and fish,” the article begins, “these slick-surfaced vessels are tops.” The article identified five winners out of dozens of pans tested on performance, design and durability. The Swiss Diamond 11-Inch Covered Fry Pan was named “The Rolls-Royce” of the competition. “The pan itself proved virtually foolproof,” the article states. “Eggs cracked directly into it cooked beautifully.” Swiss Diamond was proud to be named among the top nonstick fry pans in the country. “This is an incredible honor,” said the Swiss Diamond CEO. “We are committed to producing the highest quality nonstick cookware in the world from our factory in Switzerland, and commendations from such highly regarded publications show that our commitment is paying off.” Photo credit: dpstyles™ via photopin cc

American Vegetarian Association Recommends Swiss Diamond
American Vegetarian Association (AVA)

The American Vegetarian Association (AVA) tested Swiss Diamond cookware and awarded the AVA Certification for its non-stick cookware line. The coveted AVA Recommended logo symbolizes “The recognized standard of vegetarian assurance.” According to the AVA, Swiss Diamond® cookware is particularly suited for the preparation of vegetarian and vegan dishes due to its high-quality non-stick coating and the overall excellent workmanship. In addition, Swiss Diamond requires virtually no oil when cooking allowing consumers to make healthier choices. “Our test team was greatly impressed by Swiss Diamond cookware,” announced AVA Executive Director Len Torine. The AVA test team prepared a number of vegetarian and vegan dishes using a Swiss Diamond® Wok and a Swiss Diamond® fry pan. “The Swiss Diamond® fry pan performed beyond our team’s expectations,” explains Len Torine. “There was virtually no sticking of any food particles during our tests and we were impressed that not even melted cheese would stick to the pan.” “We were completely taken by surprise when we learned about the certification,” says Swiss Diamond. “We are excited that the AVA chose our cookware for their evaluation and even more delighted with the results. This is the perfect demonstration of one of the best features our customers enjoy, healthier cooking without compromise. It is an honor to be able to show AVA ‘RECOMMENDED’ on our packaging.” About the American Vegetarian Association: The American Vegetarian Association (AVA) promotes and supports the interests and concerns of individuals and organizations involved in the preservation, propagation, and distribution of vegetarian ideas and products. The primary goal of the AVA is to provide a widely recognized certification program which will enable vegetarian-minded people to be confident in their selection. The AVA CERTIFIED logo clearly shows if a product is VEGETARIAN (may have eggs or dairy), or VEGAN (no animal by-products). It is also awarded to products that are best suited if following a vegetarian or vegan lifestyle. Those products receive the AVA ‘RECOMMENDED’ certification. For more information about the American Vegetarian Association contact Len Torine, Executive Director, American Vegetarian Association www.amerveg.org or amerveg@aol.com – 201-715-2266.

New HD Coating Improves Durability, Nonstick Performance
Nonstick Performance

The best is now even better! A decade ago, Swiss Diamond launched a unique nonstick coating reinforced with real diamond crystals. After four years of additional research and exhaustive testing, the company’s engineers have improved the legendary coating by 30 percent overall. The new, higher-density Swiss Diamond HD coating stands out for its exceptional durability, enhanced nonstick release properties and improved resilience. “We have taken pride in the development of the new nonstick coating,” states the Swiss Diamond CEO. “It was difficult to improve our nonstick coating even further, since it had been the most durable and solid coating on the market for more than a decade; our engineers outdid themselves.” Joachim Stein, COO responsible for the development and production of Swiss Diamond products, agrees: “Even we were surprised how much the nonstick qualities improved with the new HD coating. We just exchanged 20 percent of the components but the coating’s overall quality increased by 30 percent.” Compared with the previous Swiss Diamond nonstick coating, the only visible alteration is a slightly different color. “We prefer to keep the focus on the technology and actual cooking qualities of our products because – in the end – that is the most important factor for our customers,” explains Stein. “That is why we, for example, don’t offer cookware in various colors; from our point of view, that’s just marketing, but doesn’t bring much to the products’ features.” Since September 2011, all products have been manufactured with the new HD coating.

Swiss Diamond Induction Cookware Line Launched
Standard vs. Induction

Swiss Diamond is releasing a brand new line of products suitable for induction stovetops. The Induction collection will feature the same high-performance nonstick coating used on all our products. The new collection will also utilize the same cast aluminum bodies of the standard collection – guaranteed never to warp – with the addition of a magnetic base. Swiss Diamond has developed a unique application process for the base which guarantees it will never “buzz.” By utilizing a thermic process to infuse magnetic steel on the exterior of the aluminum body, the infused steel and the body are inseparable – making “buzzing” sounds impossible. The standard Swiss Diamond cookware collection is made of high quality cast aluminum, which despite its numerous advantages is not suitable for an induction cooktop due to its non-magnetic properties. Induction stoves use a magnetic field to heat only the magnetic item touching the burner, while a traditional gas or electric stove transfers heat into anything that sits on top of it. Simply put, induction cookware must have a magnetic bottom. The Swiss Diamond Induction collection is not just for induction cooktops, however. It can also be used on any gas or electric stove, including electric plate, radiant ring, ceramic and halogen. The Standard cookware collection is also suitable for any gas or electric stove, but will not work on an induction cooktop. Induction stove owners should always purchase induction-compatible cookware.

Swiss Diamond Receives Inventor’s Gold Medal
1999 Gold Medal Winner: Swiss Diamond

This week, Swiss Diamond was awarded the Gold Medal from the 27th annual International Exhibition of Inventions of Geneva, held April 30 through May 9, 1999. Swiss Diamond received the award for its invention of a nonstick coating reinforced with diamond particles. Diamonds, added to a high-quality nonstick formula, increase the longevity, heat conduction and nonstick properties of the coating. Diamonds’ unique characteristics make them especially suitable for use in a nonstick coating. Diamonds are the hardest natural material available, helping the coating last longer and be more resistant to damage from cooking utensils. Diamonds have better thermal conductivity than any metal, including copper. Combined with the cookware’s cast aluminum construction, this property encourages even heat distribution to prevent hot spots. Lastly, diamonds are intrinsically nonstick, reducing the need for chemical nonstick components and adding to the coating’s easy clean-up. Several years ago, the increased demand for premium cookware set in motion the research and development of an advanced nonstick coating. Swiss Diamond – then known as HORT Coating Center – began searching for ways to improve the existing titanium-reinforced coating. Finely ground titanium was considered the best choice for reinforcing a nonstick coating at that time. However, Swiss Diamond realized that a different reinforcement material would bring additional advantages. The main criteria for improvement were extreme hardness and excellent thermal conductivity, which led straight to diamonds. After 2 years of preliminary testing to determine the best formulation and application process, the Swiss Diamond coating was released. The patented Swiss Diamond coating not only boasts genuine diamond crystals but also nonstick components of high quality. For this invention, Swiss Diamond was given a Gold Medal at the International Exhibition of Inventions. With 725 exhibitors from 45 countries, the exhibition is devoted to new inventions, techniques and products. Since 1972, it has been held annually in Geneva, Switzerland. It is recognized by the World Intellectual Property Organization (WIPO) and other international organizations as the largest event dedicated solely to the sharing of inventions. View the Gold Medal Certificate