Below you will find frequently asked questions (FAQ). If you do not find the answer to your question, please feel free to contact us
When looking at Swiss Diamond Cookware, it is easy to tell the differnce. Simply look at the bottom of the cookware. If the cookware is machined and looks silver in color, then you have a piece of "Classic" in your hands. On the other hand, if the pan has a bottom that is coated like the rest of the pan, then that piece of cookware is induction.
You can learn more about the differnce on our classic vs. induction page.
These are the use and care instructions for Swiss Diamond Classic, and Induction.
You can also download the use & care instructions for all of our lines:
When properly maintained and cleaned, your Swiss Diamond cookware will provide a lifetime of unsurpassed nonstick performance and easy clean convenience. Always be sure to follow the Use & Care instructions. Failure to follow these guidelines will void the Limited Lifetime Warranty.
Use low to medium heat: High heat is never required because of the high thermal conductivity of SWISS DIAMOND cookware. Start with medium heat and adjust accordingly. Always place your pan on the center of the heating surface. Caution: Overheating can damage the cooking surface.
Preheating: When recipes recommend pre-heating, place the pan on medium heat for 2 to 3 minutes before adding food. To test if the pan is hot enough, sprinkle a few drops of water on the surface. If the water sizzles or beads, the pan is ready. If the water evaporates instantly, turn the heat down and test again in 3 minutes. There is no need to pre-heat an empty pan longer than 5 minutes.
Cooking with oil: Designed for healthy cooking, Swiss Diamond allows cooking with little or no oil. If you choose to use oil, always use it at the proper heat setting. Learn more about choosing a cooking oil. Caution: Never use nonstick sprays.
Proper Utensils: Silicone and wooden tools are recommended – metal utensils should not be used. Any tool with a sharp point or edge should not be used. Do not chop or cut food in the pan. If using an immersion blender or electric beater, take care not to touch the sides or bottom of the pan.
Oven Use: Swiss Diamond cookware is oven safe up to 500°F (260°C). The handles will get hot under these conditions – always use pot holders when removing pans from the oven.
Cleaning: Before using for the first time and after each use, wash cookware thoroughly with hot soapy water. Do not use abrasive detergents, oven cleaners or scouring pads, which may affect the quality of the non-stick surface. Although your cookware may be cleaned in the dishwasher, we recommend washing by hand.
To maintain cooking efficiency, it is important that your cookware be thoroughly cleaned after each use. When any cookware is not cleaned properly, thin layers of food particles remain on the surface and may become carbonized when reheated. Carbonized layers will cause food to stick.
Using caustic soaps (especially high-powered dishwasher soaps) can dry out or bleach the nonstick coating. If the pan has been bleached repeatedly, the nonstick properties may be permanently lost. Using caustic or abrasive cleaners voids the manufacturer’s warranty.
Storing: If the pans are nested one on top of the other, we recommend placing a paper towel between each pan to prevent scratches. If need be, the handles may be tightened with a #2 Phillips head screwdriver.
The most common problems that are reported with any nonstick cookware are caused by using the pans with metal utensils, using the pans over too high heat, and not cleaning the pans properly. By following these guidelines, you can extend the life of your nonstick cookware for many years!
Swiss Diamond cookware uses a revolutionary nonstick coating made with diamonds. The coating of each Swiss Diamond pan contains up to 200,000 real diamond crystals for a long-lasting non stick surface. We like to consider diamonds a chef’s best friend. Why?
- Diamonds are durable - As the hardest material known to man, diamonds lend the coating additional strength and longevity.
- Diamonds are a better heat conductor than metal - Four times more conductive than copper, diamonds help distribute heat evenly across the surface of the pan. Diamonds also allow the pan to brown food like stainless steel, creating a “fond” that can be used for gravy - or easily washed away with warm soapy water.
- Diamonds are naturally nonstick - One of the most valuable properties of diamonds is that they have intrinsic nonstick properties, unlike titanium reinforcement. This gives the coating outstanding nonstick release properties.
INVENTION OF THE COATING The idea for the diamond-reinforced coating originated in the labs of HORT Coating Center, a Swiss company founded in 1974. HORT specializes in the development of customized coating technologies that are used in various industries, including electrical engineering, chemical, watch-making, medical and aerospace. It is also the exclusive manufacturing center of Swiss Diamond cookware. In the 1990’s, the increased demand for premium cookware set in motion the research and development of an advanced nonstick coating. HORT Coating Center began searching for ways to improve their existing titanium-reinforced coating. Finely ground titanium was considered the best choice for reinforcing a nonstick coating at that time. However, HORT 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. The coating was honored with the first prize at the International Exhibition of Inventions in Geneva, Switzerland, in 1999.
PRODUCTION PROCESS First, both the diamond powder and the custom nonstick components are delivered to the Swiss Diamond factory in Sierre, Switzerland. The diamonds originate from reputable European sources, subject to all international regulations, and are explicitly found in conflict-free zones. All components of the nonstick composite adhere to strict European health and safety regulations. Next, the finely ground diamond particles are combined with high-quality nonstick components in a specialized mixing room at the factory. The diamond-reinforced coating is then applied to the cookware using a patented process developed by HORT Coating Center AG. Each piece of cookware receives three layers of nonstick coating, ensuring longevity and helping it resist damage. After the coating is cured, the products receive finishing touches and are packed into boxes. They are shipped to gourmet stores around the world. The Swiss Diamond coating is recognized all over the globe for its long-lasting quality, excellent heat conduction and superior nonstick performance. Chefs worldwide agree, “Diamonds are a chef’s best friend!”
Swiss Diamond cookware, with the exception of the HD Pro Stainless Steel line, is made purely of cast aluminum with a high-quality nonstick coating. Aluminum is ideal for making cookware because it is lightweight, corrosion resistant, and has excellent thermal conductivity. There are two main methods of creating the aluminum bodies used in cookware today:
Stamped or Spun Aluminum - While quick and economical, these methods allow the pan to warp over time. Stamped aluminum cookware is produced when a large sheet of aluminum is forcefully pressed against cookware-shaped form. Spun aluminum cookware starts with the same thin sheet of aluminum, but instead of being pressed, it is stretched and shaped around a cookware-shaped form using a spinning lathe. Both methods transform a flat sheet of aluminum into the shape of a piece of cookware, but since the metal's "natural" or original shape was a flat sheet, the metal can warp when repeatedly heated and cooled. This video from the Discovery Channel shows the production process of a stamped aluminum skillet - "How It's Made: Professional Cookware."
Cast Aluminum - Swiss Diamond cookware is made using cast aluminum. The metal is melted to a liquid state and then poured into cookware-shaped molds. Once the metal is cured and cooled, it is removed from the mold and has the shape of the form. This is a more expensive and time-consuming method, but also produces a higher-quality product. Swiss Diamond products will never warp, even if taken straight off the stove and placed under cold running water. The cast aluminum also provides even heat distribution with no hot spots for a lifetime of superior performance. To see how Swiss Diamond makes our cast aluminum pans, watch our YouTube video – “Swiss Diamond Production Process.”
Yes! The Swiss Diamond factory is proud to use eco-friendly manufacturing methods. If the Use & Care guidelines are followed, your Swiss Diamond cookware will last a very long time. When you are finally ready to replace it, the aluminum bodies are fully recyclable to prevent waste in landfills around the world. Our production facility at the foot of the Swiss Alps uses 100% hydroelectric power. The coating system and cooling supply lines draw water from an undrinkable source and the nonstick coating is manufactured in-house to eliminate waste from additional transportation and packaging. A special recycling facility receives all excess nonstick components and separates them for minimal environmental impact. Natural gas powers our furnaces, which run 7 days a week without stopping to ensure that the heat energy is fully utilized. For more information, take a look at our Eco-Friendly Production Process.
Yes! In fact, Swiss Diamond cookware is designed for cooking without oil. This is an easy way to trim fat and calories from every meal. For best results when cooking without oil, we suggest preheating the pan over medium heat for two to three minutes before adding food. For additional health benefits, all Swiss Diamond handles are tightly threaded to exterior metal bolsters cast as one piece with the body of the cookware. This unique method eliminates interior rivets, preventing food build-up that can lead to bacterial growth. Swiss Diamond is even recommended by the American Vegetarian Association for the preparation of vegan and vegetarian meals. Adding extra vegetables and fruits to your weekly meal plan is easy with Swiss Diamond! For more information about leading a heart-healthy lifestyle, check out our blog article on Low Fat Cooking or try some of our healthy recipes.
Yes! We are honored to announce that the American Vegetarian Association (AVA) tested Swiss Diamond products and awarded our nonstick cookware with the AVA Certification.
According to the AVA, Swiss Diamond cookware is particularly suited for the preparation of vegetarian and vegan dishes due to its high-quality nonstick coating and the overall good workmanship of the products. "The Swiss Diamond fry pan performed beyond our team’s expectations,” explains AVA Executive Director Len Torine, “There was virtually no sticking of any food particles during our tests and we were impressed that not even melded cheese would stick to the pan."
Check out the Gluten-Free Vegetarian Frittata recipe for your Swiss Diamond cookware!
Yes! Swiss Diamond International is committed to producing the highest quality nonstick cookware in the world from our factory in Sierre, Switzerland:
- No PFOA - throughout the entire production process
- No lead, cadmium, or mercury
- Manufactured under strict European health and safety regulations
- Handles firmly attached without rivets to prevent bacterial build-up
- Suitable for healthy cooking
Swiss Diamond is recommended by independent consumer organizations all over the world for safety and quality:
- Leading U.S. consumer reporting organization
- Leading Australian consumer organization
- Leading New Zealand consumer organization
- American Vegetarian Association for the preparation of vegan and vegetarian meals
- The Wall Street Journal calls Swiss Diamond "the Rolls-Royce" of nonstick frying pans
In addition, Swiss Diamond cookware has been used by some of the top chefs around the globe:
Chef Francois Payard- The renowned French pastry chef, shown right, uses Swiss Diamond cookware to make his signature Chocolate Macaroons during a class at Food University.
Chef Heston Blumenthal- The world-class British chef uses Swiss Diamond cookware at his signature restaurant, The Fat Duck, awarded three Michelin stars, restaurant of the year, Best Restaurant in the World and Best Restaurant in the UK.
Chef Frank Pellegrino, Jr.- The co-owner of Rao's, 100-year-old Italian restaurant at 114th Street and Pleasant Avenue in New York City, used Swiss Diamond cookware to make Chicken Cacciatore and other Italian favorites during Caesar's Palace Food University.
Chef Curtis Stone- The handsome Australian chef recommended Swiss Diamond cookware in the 2011 SELF Magazine article "Cook Like Curtis."
Chef Alex Stratta- The Las Vegas chef and Top Chef Masters contestant formerly had the two Michelin starred Alex Restaurant at Wynn Las Vegas, and is now executive chef at Scott Conant's Beverly Hills outpost of Scarpetta in the Montage. At Food University, he used Swiss Diamond cookware to make his "secret sauces."
Paula Deen- The iconic Southern cook recommended Swiss Diamond in her magazine Best Desserts 2009 and used it to make a Classic Omelet and Huevos Rancheros, complete with step-by-step photographs, in the March/April 2012 issue of Cooking with Paula magazine.
Laura Werlin - The James Beard Award winner fell in love with Swiss Diamond at Food University during her class on Gourmet Grilled Cheese.
The Culinary Team of Finland - The Finnish Chef Lions team competes annually in international culinary events and also provides information, ideas and inspiration representing gastronomic Finland.
PTFE and PFOA are both chemicals used in nonstick coatings - however, only one of them has been found to be carcinogenic: PFOA.
Does Swiss Diamond contain PFOA? No! Swiss Diamond's HD nonstick coating has been manufactured without PFOA since 2008. However, even if you purchased your Swiss Diamond cookware before 2008, it is still safe: Swiss Diamond’s unique production process ensured elimination of all PFOA particles. Independent tests by the Danish Technological Institute on cookware manufactured before 2008 provide assurance that Swiss Diamond products do not have any PFOA particles.
What is PFOA? PFOA, or perfluorooctanoic acid, is a chemical formerly used in the production of DuPont Teflon® and other nonstick coatings. It was recommended for discontinuation by the United States Environmental Protection Agency (EPA) after studies revealed it causes developmental and other adverse effects in laboratory animals.
Does Swiss Diamond use PTFE? Yes. PTFE is naturally inert, and there is no evidence that PTFE is unhealthy when used according to the Use & Care instructions. The Environmental Working Group (EWG), a watchdog organization dedicated to informing consumers about potentially toxic ingredients in common products, confirms that PTFE is not considered an environmental toxin, is not expected to be potentially toxic or harmful, and is not suspected to be bioaccumulative. Swiss Diamond's nonstick coating is an exclusive PTFE-based formula manufactured in Sierre, Switzerland. Each component of the formula is carefully sourced and imported under strict European health and safety regulations. Swiss Diamond does not use a pre-fabricated base such as DuPont Teflon®. Manufacturing our nonstick coating in-house guarantees we know exactly what goes into it -- and we are proud to use it with our own families. In-house production is also eco-friendly: it reduces transportation emissions and packaging normally needed to ship the finished product. .
Will PTFE harm my pet bird? If heated above the recommended maximum temperature of 500 degrees F (260 degrees C), a PTFE-based nonstick coating could affect pet birds. However, burning food in and/or overheating a ceramic nonstick pan, stainless steel pan, or any other type of cookware can also cause issues for your pet bird! This is because birds have extremely sensitive respiratory systems -- the same reason coal miners used canaries to test the air in a mine shaft. Pet birds should never be placed in or near the kitchen, as inhalation of smoke or other substances can be deadly. When used according to the Use & Care instructions,Swiss Diamond pans are safe for use around pet birds -- and their owners.
The HD Coating lasts up to 30 percent longer than the original!
Both the original Swiss Diamond coating and the new HD Coating contain finely ground diamond particles. Diamonds give the coating an extra-long lifetime, superior heat conduction and natural nonstick properties. As you can see from the chart above, the Swiss Diamond coating has been the longest-lasting and most resilient coating on the market since its inception.
Diamonds were shown to be superior to other reinforcement materials, such as titanium. However, our engineers were not content to rest on their laurels; they continuously searched for ways to improve our legendary diamond-reinforced nonstick formula. In 2011, after years of research and exhaustive testing, they developed a new nonstick formula, called the "HD" coating, which improved the expected lifetime by approx. 30 percent overall. In other words, this new HD coating, used on all products since 2011, will last 30 percent longer than the original Swiss Diamond coating, which already lasted longer than any other coating on the market! To enjoy the full lifetime, please take care to follow the Use & Care instructions. Improper use can decrease a pan's lifetime significantly.
Simply put, Swiss Diamond cookware was such a success in the high end cookware category that we wanted to bring a fantastic line of cookware to the mid-range cookware category as well. While this means we had to make some changes, we pride ourselves on maintaining our high quality standards in everything we do. As you are aware, Swiss Diamond is made with real diamond crystals in the coating. Swiss TITAN uses titanium in place of the diamonds. While Titanium’s heat conduction and strength rank below diamonds, the titanium is a great base for a nonstick coating. Many high end cookware lines are designed using Titanium. The Swiss Diamond classic and induction lines carry a limited lifetime warranty, while the Swiss TITAN line carries a 3 year limited warranty. Both lines feature cast aluminum bodies, and are made in Sierre, Switzerland. We believe in giving our customers the best quality products and both lines have exceeded our expectations. If you are looking for a top of the line nonstick pan, choose Swiss Diamond. If you are looking for a category leading midrange nonstick cookware line, opt for Swiss TITAN by Swiss Diamond. If you are still undecided, please feel free to contact us with any questions.
Unlike Swiss Diamond Classic cookware, which is made of cast aluminum, Swiss Diamond's HD PRO collection is made of tri-ply stainless steel with an aluminum core. Its interior surface features the same HD nonstick coating used on all Swiss Diamond products. A new dimension in professional home cookware, the HD PRO collection is ideal for demanding chefs.
Is it better than Swiss Diamond Classic? The HD PRO collection offers a different cooking experience than Swiss Diamond Classic. It features a stainless steel exterior, which some chefs find more attractive. In addition, the fry pans have a stainless steel handle which is angled to optimize “the flip” - a wrist movement to toss food in the pan - while Classic handles are more ergonomically shaped. Other than that, there is no difference in performance: both HD PRO and Classic fry pans are made in Switzerland, conduct heat evenly, feature the high-performance HD nonstick coating, and are oven-safe up to 260 degrees C / 500 degrees F. HD PRO fry pans are also suitable for induction cooktops. If you do not own an induction stove, there is no additional benefit to induction pans. One additional consideration: if you cook on a gas flame, the base and sides of the HD PRO stainless steel pan may become discolored; this does not affect performance, but requires a fair amount of elbow grease to remove. With a standard fry pan, this discoloration is less noticeable on the sides of the pan, because of its dark color.
Our Diamond coated products including: Swiss Diamond Classic, Induction, HD Pro, and Swiss Titan are made in Sierre, Switzerland.
Swiss Diamond Premium Steel, Prestige Knives, Kitchen Tools, and Electrics are designed in Switzerland and manufactured according to our own rigorous standards in P.R.C.
While we do our best to ensure that we have sufficient stock on all of our items, on rare occasions we may run out of stock. If we do run out of stock on a particular item you’ve ordered, the backordered product will ship once all items are in stock. If you would like your in stock items to ship right away, please contact our customer service department and let them know. email@example.com Orders with Backordered items will ship at no additional shipping cost once they are available in stock.
Backorders on the site are marked with an Estimated Ship Date (ETA). This is the date that we expect the product back in our warehouse. This date is subject to change as we gain more information on our products movement to the US from Switzerland. If the ETA changes by more than 1 calandar week ( 7 days), a member from our customerservice team will contact you with information reguarding your order. All orders placed with a backorderd product will be shipped in full once the backordered product is ready to ship.
RETAIL LOCATIONS normally order their products directly from our distributors. Our worldwide distribution system utilizes regional distributors and warehouses. That being said, if an item is backordered on our site, we urge you to check your Local Retailer to see their stock levels.
If a customer would like to check the factory inventory status of a service part, they may call our Consumer Service Hotline at (980) 224-9044. The representitaves can answer questions about a particular product's availability at our warehouse and also sell parts direct to consumers in the United States. Please do not ask the Consumer representitaves to follow up on a retail location's particular order or to ship warranty replacements direct to a retail location. These technicians do not have service centers or distributor parts order information. The retail location needs to follow up on their orders with whatever distributor they have placed their order with.
Because Swiss Diamond cookware is so efficient at conducting heat, it will probably need a lower heat setting than you are accustomed to. We recommend never using the top 25 percent of the heat settings on your stove. For example, if your stove has settings from 1 to 10, never use more than 7.5. The ideal heat setting also depends on the task at hand: For frying and sauteing, use a low to medium heat setting to bring the pan to working temperature. This should take only a small amount of time. When the pan is warm (not overheated), add seasoning and food. You can tell your pan is overheated if a small bit of butter placed in the bottom of the pan starts to smoke and burn. For stir frying, preparing pasta water, etc. medium-high heat is probably needed. Since each stove top is different, play with the settings until the desired effect is reached. Remember, Swiss Diamond cookware heats up quickly and evenly, but also retains heat well. Therefore, it is much easier to start on a lower heat setting and raise it, than start on a heat setting that is too high and wait for the pan to cool down.
Should I preheat my pan? When done correctly, preheating your pan can improve performance. Use a medium heat setting to preheat your pan for 2 to 3 minutes before adding food. Be careful not to overheat your pan, as this can damage the nonstick coating. To test if your pan is preheated, sprinkle a few drops of water on the surface. If the water sizzles gently, the pan is ready to use. If the water evaporates or sizzles strongly, immediately turn the heat down - your pan is too hot! Allow the pan to cool a little, and test again in 3 minutes. Never preheat an empty pan longer than 5 minutes.
What about oven use? Swiss Diamond cookware and tempered glass lids are oven-safe up to 260°C (500°F). The item should always be placed at least two inches away from any heating coil, as the area close to the heating element often exceeds the maximum temperature. Swiss Diamond cookware is not suitable for broiler use.
While Swiss Diamond cookware allows cooking with absolutely no oil, if you prefer to use it, there is only one thing you need to know:
Never use an aerosol nonstick spray, or heat an oil above its smoke point – these will coat your nonstick pan and cause food to stick.
If you follow this rule, your nonstick cookware will function beautifully for many years. In addition, you will benefit from increased flavor in your food, since an oil’s smoke point also marks the beginning of both flavor and nutritional degradation. If your pan is showing signs of a dark oil build-up, try this treatment to restore the nonstick surface.
Why can't I use an aerosol spray? Aerosol nonstick sprays, like Pam® and Mazola®, contain additives that will coat your nonstick pan and prevent it from working properly. As an alternative, try an oil mister like Mist-O® filled with a recommended oil.
What is a smoke point? The smoke point of an oil is the temperature at which the oil begins to break down. This occurs at different temperatures for different kinds of oil. As a general rule, vegetable oils can take more heat than animal products like butter, and light-colored (more highly refined) oils can take more heat than their darker counterparts.
Choosing a cooking oil Choosing the right oil for each type of cooking is vitally important. For example, frying is done at very high heat, so it requires an oil with a high smoke point. Some oils are best reserved for salad dressings, since they break down at very low temperatures. No matter what type of oil you choose, it is important to clean your cookware thoroughly after each use to prevent an oil build-up. Swiss Diamond recommends the following common oils for most needs:
- Vegetable Oil – What is sold as “Vegetable Oil” in the United States is usually pure soybean or cottonseed oil or a blend of several different refined oils. It is designed to have a mild flavor and a high smoke point, making it ideal for frying and other high-heat cooking. It is the most common oil worldwide.
- Canola Oil – Derived from rapeseed, canola oil is considered by many researchers to be healthier than vegetable oil because it contains less saturated fat. It is ideal for frying and high-heat cooking.
- Extra Light Olive Oil – Olive and canola oils are both unsaturated vegetable oils, meaning they provide “healthy fats.” Compared to canola oil, olive oil has has a lower percentage of Omega-6 fatty acids, which can swell artery linings, and it has been shown in some studies to help prevent colon cancer. However, it also has more saturated fat and less beneficial Omega-3′s than canola oil. The most important thing to remember with olive oil is that the different varieties, from extra-virgin to extra-light, perform totally different functions in the kitchen. Read more about the types of olive oil.
- Coconut Oil - Coconut oil is extracted from the meat of mature coconuts. High in saturated fat, this oil has a relatively high smoke point of 177°C (350°F). When heated slowly in Swiss Diamond cookware, it is a great addition to any meal.
Consider the Temperature For your cooking needs, consider what temperature you will be using.
- Sauteing and sauces (low to medium heat) – light olive oil, canola and soybean (vegetable) oil are the most common. Almost any oil can be gently warmed over low heat without reaching its smoke point.
- Frying, searing and roasting (medium-high heat) – corn, soybean (vegetable), or canola oil are suitable options, as well as grapeseed, safflower and sunflower. Extra virgin olive oil is not recommended. If you prefer olive oil, use light or refined olive oil. ead more about the types of olive oil.
- Grilling and deep frying (high heat) – corn, cottonseed, soybean (vegetable), or canola oil. Never use a nonstick pan on a high heat setting. Instead, heat the pan over medium-high heat until it reaches proper temperature.
Olive Oil There are four common varieties of olive oil, and each perform very different functions.
- Extra Virgin Olive Oil – Made from the first pressing of the olives without chemicals or high heat. After pressing, no other processing or refining occurs. It has the lowest acidity of all the types of olive oil, and is best used uncooked to appreciate its superior flavor. Extra virgin olive oil should not be used for frying, sauteing, or other high-heat cooking.
- Virgin Olive Oil - Made from the first pressing of the olives without chemicals or high heat. After pressing, no other processing or refining occurs. It has less flavor than its extra-virgin counterpart, but can still be used uncooked, or over very low heat.
- Light Olive Oil – To improve the smoke point of olive oil, manufacturers use a filtration process. This removes impurities and allows the oil to withstand higher heat, but it also removes much of the flavor. Light olive oil is suitable for cooking over medium heat.
- Refined or Extra Light Olive Oil – When the olives are pressed and the resulting oil is of a low quality due to poor flavor, high acidity or an unpleasant aroma, it is sent to a processing plant for refinement. Refined olive oil has very little flavor but has a higher smoke point, making it suitable for high-heat cooking. Not even refined olive oil can withstand the heat of deep frying; however, it can be used for sauteing.
Other oils can impart unique flavors to dishes.
Swiss Diamond cookware (including ergonomic handles) and tempered glass lids are oven safe up to 260 C (500 F). This means that meals can be completed in one pan – from stove to oven to table! Please use pot holders when removing pans from the oven, as the handles will be hot.
Broiler Use Swiss Diamond cookware should not be with a broiler or placed too close to a heating element, as the recommended temperature is often exceeded under these conditions – even when the oven is set to less than 260®C (500®F).
When using only one item, place your Swiss Diamond cookware in the middle of the oven, allowing plenty of space between the cookware and the heating coils. For holiday cooking and other crowded oven conditions, place the Swiss Diamond cookware as close to the middle as possible, understanding that the more items in the oven at once, the less likely it will overheat.
Check out the recipe for Italian Turkey with Basil & Sundried Tomato from Mummy Mishaps featuring Swiss Diamond cookware.
The Swiss Diamond Limited Lifetime Warranty guarantees to the original purchaser of the cookware that it is free of manufacturing defects. These defects may become apparent at any time during the the lifetime of the product; however, the defect must have been caused during the manufacturing process. Here at Swiss Diamond, we take manufacturing defects very seriously, and will happily replace your pan at any time if a defect becomes apparent. Simply contact us to start your warranty review process. The warranty expressly does not cover normal wear and tear, use, or misuse. If your pan is starting to show a black carbon build-up that does not come off with normal washing, or has begun to lose its nonstick release properties, please follow these instructions for restoring a non stick pan. Learn more: Limited Lifetime Warranty policy
Like all high-quality nonstick cookware, Swiss Diamond has a specific set of Use & Care Instructions that should always be followed to maintain optimal performance. There are several common mistakes that can damage the nonstick coating of any product, including Swiss Diamond cookware.
A dark build-up on the surface of the pan indicates oil carbonization. This occurs over time when cooking oil is used above its smoke point - extra virgin olive oil or butter is the usual culprit. The oil doesn't damage the pan, but it can be very difficult to remove. We recommend trying a paste of baking soda and water:
Baking Soda Treatment for Nonstick Cookware
- Mix a solution of baking soda and water about the consistency of toothpaste.
- Rub this solution into the pan wherever you see the dark build-up.
- Scrub vigorously with a non-abrasive sponge or dish rag.
- Rinse clean and wash with hot soapy water.
- Repeat as necessary.
If the oil build-up is severe, Barkeeper’s Friend® powder* may be used in place of baking soda. *Please use only the powdered Cleanser & Polish or Soft Cleanser. The Barkeeper’s Friend® Cookware Cleaner is for stainless steel only - if used on a nonstick surface, it will cause scratches and abrasions. Do not use oven cleaner, Carbon-Off®, or other harsh chemicals, as these will degrade the nonstick surface. Choosing an appropriate cooking oil and washing your pan thoroughly with hot, soapy water each time you use it will prevent this problem.
Warping Swiss Diamond cookware is guaranteed never to warp. High-quality cast aluminum construction ensures zero warping for the lifetime of the product.
Scratches Unfortunately, there is no antidote for scratches - although they will not impair the performance of your Swiss Diamond cookware, scratches in the nonstick coating can reduce the aesthetic value of the pan. To prevent scratches, use nylon, silicone, wooden or other nonstick-friendly utensils. Items with a sharp point or edge should not be used. If your pan is scratched, it is still safe to use - the Swiss Diamond HD nonstick coating is made completely without PFOA and the aluminum body of the cookware is sealed with a plasma torch to prevent the contact of aluminum with food.
Overheating If the coating has been overheated, causing peeling or flaking of the nonstick surface, it cannot be repaired. Swiss Diamond cookware is temperature safe up to 260°C (500°F), including in the oven. Use the proper heat settings to prevent damaging your nonstick coating.
This photo shows a mild oil carbonization.
Like all high quality nonstick cookware, Swiss Diamond has a specific set of Use & Care Instructions that should always be followed to maintain performance. If you notice your cookware is no longer working like it did when you purchased it, let’s look together at a few common mistakes that may have caused the issue: COOKING OVER HIGH HEAT
If a nonstick pan is overheated, the coating will blister, crack or peel
Nonstick cookware is designed for low to medium heat cooking. Using high heat can lead to blistering, chipping or peeling of the nonstick coating. Damage can also occur if the pan is preheated for more than a few minutes without any food in it. Both of these practices void the manufacturer’s warranty. Swiss Diamond’s cast aluminum construction and diamond-reinforced coating ensure that the pan can generate enough heat over a medium stove setting to sear a steak. Remember, it only takes a minute on medium heat for your pan to reach cooking temperature.
CUTTING FOOD IN THE PAN
Using a fork or knife to cut food in the pan will damage the coating.
Modern nonstick coatings are much stronger than their original counterparts. However, no coating is designed to withstand the sharp edges of forks or knives when cutting food in the pan, or the blades of an immersion blender touching the bottom or sides of the pan. These actions void the manufacturer’s warranty. Keep your Swiss Diamond cookware working well for many years by transferring food to a plate before cutting. This simple step will prevent pitting and scratches on the surface of the nonstick coating.
Using oil above its smoke point will result in a dark build-up that is difficult to remove.
Swiss Diamond cookware is designed to allow cooking with no oil. If you choose to use oil, always use it at its proper heat setting. For example, olive oil should never be used above low heat. Swiss Diamond recommends vegetable, canola or extra-light olive oil for most cooking needs. Read more about choosing a cooking oil. Using oil above its smoke point will cause it to carbonize on the surface of the pan, creating a dark-colored build-up that is difficult to remove. This build-up coats the nonstick surface and prevents it from working, thereby causing food to stick to the pan. An oil build-up can be prevented by cleaning the pan thoroughly with a grease-fighting dish soap after each use. If your pan is experiencing oil carbonization, try this at-home treatment to restore the nonstick surface. Improper use of cooking oil is not considered a manufacturer’s defect; therefore, it is not eligible for replacement under the manufacturer’s warranty.
LACK OF PROPER CLEANING
Properly cleaning your Swiss Diamond pan will keep it looking -- and working -- like new.
Properly cleaning your nonstick pan is essential to keep it working well for a lifetime. If the pan is not properly cleaned, small grease and food particles will carbonize on the surface, causing food to stick. This is one of the most common complaints with any brand of high-end nonstick cookware. If your pan has a dark build-up that will not come off with hot soapy water, try this at-home treatment to restore your nonstick pan. If the pan cannot be restored using a baking soda treatment, it will need to be replaced. Lack of proper cleaning voids the manufacturer’s warranty.
WASHING WITH ABRASIVE CLEANERS
A bleached look in a nonstick coating indicates the use of caustic cleaners.
While proper cleaning is essential to keep your nonstick cookware functioning properly, the pan can also become damaged if the cleaning materials are too harsh. Swiss Diamond’s patented coating releases food easily – you should never need more than a soft sponge with hot soapy water to clean your cookware. Using abrasive scrubbers can scratch the coating. Using caustic soaps (especially high-powered dishwasher soaps) can dry out or bleach the nonstick coating. If the pan has been bleached repeatedly, the nonstick properties may be permanently lost. Using caustic or abrasive cleaners voids the manufacturer’s warranty.
SOMETHING TO CONSIDER Swiss Diamond compares our nonstick coating to the finish on a nice car. If treated gently, washed thoroughly, and generally well cared for, it will delight the owner with a lifetime of beauty and performance. If you have questions about how to properly care for your new Swiss Diamond cookware, please read the Use & Care Instructions or contact us. We want you to be thrilled with your Swiss Diamond cooking experience!
Swiss Diamond does not sell outlet, second quality, or anything other than the best quality cookware direct to the consumer. However, there are a few third parties that have been authorized to sell Swiss Diamond Seconds. Listing the actual retailers here would be impossible, because we change who we sell them to, and what quantities regularly. If you have any questions about any retailer that is selling seconds, please feel free to reach out to us.
Swiss Diamond Seconds will be marked with a stamping in the center of the logo. These stampings let you, the consumer, know that the pan is not of first quality, and does not carry Swiss Diamond’s legendary warranty. It is possible for any of our products to have a second, but all will be marked.
We suggest that you simply not buy any pan that is marked as “Outlet”, “Seconds”, as we have no way of knowing why the factory rejected them.
Yes, Swiss Diamond cookware is dishwasher safe (top and bottom racks). However, depending on the type of dishwashing detergent you choose, you may notice a powdery gray residue on the base of your pan. This residue is actually a reaction caused by exposing the aluminum base to the dishwashing detergent. Detergents in the United States and other countries are now phosphate-free, as required by new legislation. Phosphates were used in dishwashing to help protect the surface of metals. With their removal, discoloration on aluminum may now occur faster than before. (For more information, see this article from NPR - National Public Radio, a consumer education organization.) This residue is not harmful; it is believed to consist of atomic hydrogen, a naturally occurring element. There are several methods suggested to remove the residue, but permanent discoloration to the aluminum may occur over time. For this reason, we recommend hand-washing your Swiss Diamond cookware with a dish brush and hot, soapy water.
Residue Removal The gray powder, or aluminum oxidation, can be removed with any of these methods:
- A paste of baking soda and water
- Aluminum cleaner (found near Comet and other cleaning products in your local supermarket)
- A solution of 1 liter (1 quart) water + 45 mL (3 Tbsp.) of a natural acid like lemon juice, cream of tartar or white vinegar. Bring to a boil inside the cookware and then use the same solution on a sponge to clean the exterior and the base.
No. We recommend that you do not marinate or store food in Swiss Diamond nonstick cookware. Doing so may result in the coating breaking down over time. The acids that are in many marinades, tomato sauces, and other foods may cause damage to the coating if kept in the pan for long periods of time. Cooking sauces and foods that contain acids pose no problem or reason for concern. Some foods that contain high acid or alkaline are: tomatoes, citrus fruits, sodas, coffee, cheeses, peppers, and many others. We recommend glass storage containers for any foods being marinated or stored for any period of time before or after cooking.
Our premium stainless steel cookware is produced with the body being stamped from a single sheet of Stainless Steel, an induction base plate, and an aluminium core. The 18/10 body of the pan, aluminium core and 18/0 base are heated to a high temperature. All components are then impacted together at great force (between 16-20,000 tonne) to ensure all three layers are fused together as one. Bonded encapsulated base technology is used to ensure that the core is spread evenly through the Encapsulation. A high force of 16-20,000 tons is used during the production, which results in a permanent bond of the base and for to the cookware body.
The greatest benefit of impact bonded over encapsulated is the evenness of the core.