Swiss Diamond Pots & Pans

 

 

Swiss Diamond logo with 2 pansSwiss Diamond is dedicated to empowering the home chef by manufacturing the highest quality nonstick cookware from their factory in Sierre, Switzerland. Swiss Diamond uses cast aluminum and reinforces their nonstick coating with real diamond crystals. Herma’s is pleased to offer customers this exceptional line of cookware. 

The coating of each Swiss Diamond pan contains up to 200,000 real diamond crystals for a long-lasting non stick surface. They 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.

pot with vegetables

Use and Care of Swiss Diamond 

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!