Name: Swiss Diamond Nonstick #6424
Brand: Swiss Diamond
SKU: 629fc09e851b7f0d0a361fce
Rating: 4.0 (47 reviews)

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Consumer Reports

CR’s take: The nonstick cast-aluminum Swiss Diamond frying pan earns a Very Good rating for cooking evenness, and our fried eggs didn’t stick. It earns our top rating for durability, withstanding the punishment of our steel-wool abrasion test. Construction is sturdy, and the handle stays cool to the touch during cooking.

CR’s take:The nonstick cast-aluminum Swiss Diamond frying pan earns a Very Good rating for cooking evenness, and our fried eggs didn’t stick. It earns our top rating for durability, withstanding the punishment of our steel-wool abrasion test. Construction is sturdy, and the handle stays cool to the touch during cooking.

amazon.com

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Creative Kitchen

 It never warps, and so you get excellent heat conduction, because it's just sitting right. On the surface of the burner there once they've completed the mold to remove the pants from the mold they put a plasma coating down and the plasma coating doesn't allow you to penetrate through to the aluminum, but it also helps that nonstick coating stick become a very Durable lasting strong bond after the plasma coating they put three layers of this new nonstick property and again they're using a new process which is allowing it to to really have a very durable bond to the aluminum pan. So an excellent product, I'm just going to show you today I'll get this started a little bit, I'm gon na cook an egg for you, so you can just see how well this works. So when you, when you cook with Swiss diamond you want to use low heat low to medium heat, you can get it up to medium high, but that would really be as hot as you want to go, and that's perfectly hot enough, because aluminum is an excellent Conductor and so our diamonds - the diamonds, actually serve a real purpose with this and that they are a better conductor of Heath and even copper, they're also very hard

 They do also produce an induction ready products so that, for those of you out there who are using induction, you too can use a great Swiss diamond pan, be how that thing is just scooting around flip it over and we'll have a an overeasy egg. If I can get ahold of it here with a nonstick coating, you probably shouldn't use metal utensils, or at least not go after it a little too aggressively, because you can damage the coating with that. So it's best if you use silicone or plastic. That kind of thing - and, as I mentioned, I think a couple of times don't use high heat with with your non-stick pans

 It has a steam vent, so you can either allow the steam out to release, or you can close it and a nice ergonomic Hamill that is designed not to not to get hot when you're cooking on the stove. Now you can put all of it in the oven and it's all safe to 500° Fahrenheit. Let'S see here, if I get going here a little bit, should he pre-heat your pan about three minutes, or so this isn't hot enough. Yet, once again, you want to give it about three minutes or so to pre-heat your pan

 So an excellent product, I'm just going to show you today I'll get this started a little bit, I'm gon na cook an egg for you, so you can just see how well this works. So when you, when you cook with Swiss diamond you want to use low heat low to medium heat, you can get it up to medium high, but that would really be as hot as you want to go, and that's perfectly hot enough, because aluminum is an excellent Conductor and so our diamonds - the diamonds, actually serve a real purpose with this and that they are a better conductor of Heath and even copper, they're also very hard. So it's a very makes the product even more durable and they're slippery, all great properties to have in a non-stick product. You can see here at the pan, there's no rivets internally and that's again the result of the fact that it's cast, so you have no snow

Swiss Diamond Nonstick Cookware

 You might even forget that the pan is hot, grip it to pour, and burn yourself (my wife has already done this).

I've only had the pan a few weeks so far but for sure it feels like a quality product. The non stick surface seems excellent and the pan retains and distributes the heat well. Unfortunately the pan came in packaging that looked like it had been previously opened. The fact that there was a small dent in the lip of the pan (see photo) made me wonder if I received someone else's return

 With such a heavy pan, you will inevitably have to grip it from both sides when emptying the food from the pan by tilting it. This will mean holding the pan with both hands and the grip designed to do just that will be as hot as the rest of the pan, so you will need oven gloves. You might even forget that the pan is hot, grip it to pour, and burn yourself (my wife has already done this).

 Unfortunately the pan came in packaging that looked like it had been previously opened. The fact that there was a small dent in the lip of the pan (see photo) made me wonder if I received someone else's return. Whether or not the dent has weakened the lid we shall see. As far as the design of the grip opposite the main handle (see picture) it does not have insulation

Lid damaged on arrival and poorly designed grip handle

After 1 year and 2 months of just about everyday use, It is time to look for another pan. I had no disillusion that this pan would last forever, but I has hoping for a least a 5 year run. I expected this, because of the price I paid. It is still useful, but it requires some cooking spray to allow things not to stick fully

 This is my thought, why pay so much for a pan, when I can buy other name brands for half or less the cost of this pan, and get the same term of use. I am still using this pan with cooking spray, but I am on the hunt for a more affordable alternative.

 On some occasions I confess I probably over heated the pan, but again it was occasionally, & I never used metal utensils when using this pan. At no time did the coating ever come off into my food. This is my thought, why pay so much for a pan, when I can buy other name brands for half or less the cost of this pan, and get the same term of use. I am still using this pan with cooking spray, but I am on the hunt for a more affordable alternative

Not as long lasting as I would have hoped.

If you like to cook sauces, you won't be able to clean the food out of the metal rim that goes around the lid. Also, these pans will not stack with covers upside down.

CANNOT CLEAN FOOD OUT OF LID AND WON'T STACK

 We use the pan everyday. Both of my Swiss Diamond pans were unusable after 1.5 years. It appears that the Analon pan is as well made and functions as well as the Swiss Diamond pans we had, so I would recommend trying one of the Analon pans instead of the Swiss Diamond

 It cooks evenly all the way out to the edges of the pan and it's well made, but at this point, I would not purchase another swiss diamond pan because of the surface coating problem.  I returned the pan to the manufacturer and they sent us a second pan. The Swiss Diamond company admitted that the first pan was defective.  06-22-2011 One Year Update on the replacement pan:  We used the replacement for a little over a year and we were very happy up to that point

 We have tried many non-stick pans and so far, the Analon has been the best all around and I believe it was about 30% cheaper than the Swiss Diamond pans.

  I WOULD NOT RECOMMEND this pan to anyone, unless you don't mind paying $150 for a pan that might last twice as long as a cheap $20 non-stick pan. I just ordered two Analon non-stick pans to see if they hold up any better. The reviews are good, but time will tell. The Swiss Diamond pan works great in every way, BUT it doesn't last, which is the main reason I purchased the pan

The non-stick surface has not held up after less than a year

 In summary, I'm giving this pan four stars because it's a non-stick champ and well-built but has some lid annoyances that shouldn't be present in a pan this expensive. Whether you'll need a deeper pan depends on your cooking plans.

 I doubt this pan will ever warp as it's built like a tank. Here's the bad news: The sides are fairly shallow and don't cover the whole 12"..

I wanted a large pan to sear+cook chicken / steaks with sauces without the hassles of stainless-steel cleanup. Here's the good news: Nothing seems to stick to the Swiss Diamond pan and clean-up couldn't be easier (despite the pan's heft); it heats up reasonably fast and has a lid with a convenient vent on top. I doubt this pan will ever warp as it's built like a tank. Here's the bad news: The sides are fairly shallow and don't cover the whole 12"

Non-stick heaven, but not without some issues

This my first purchase of a Swiss Diamond pan. I am truly amazed at the quality of this pan compared to most of the other "higher end" pans available. The manufacturing process produces a pan with a perfectly smooth bottom as stated by the manufacturer, which is essential when cooking on ceramic-glass cooktops. Although the pan takes longer to heat, it delivers a very even and consistently heated cooking surface

 The manufacturing process produces a pan with a perfectly smooth bottom as stated by the manufacturer, which is essential when cooking on ceramic-glass cooktops. Although the pan takes longer to heat, it delivers a very even and consistently heated cooking surface. The handle is perfectly designed - the best I have used.  My only problem with this item is the pan's matching cover/lid

 When using a cloth type mitt to pick up the lid, the steam penetrates and wets the mitt creating hot water which may hurt your hand. Also, when I turn the adjustable vent to the OFF position, steam still exits the vent. Not sure if the vent on my pan may be defective.

 The handle is perfectly designed - the best I have used.  My only problem with this item is the pan's matching cover/lid. First, I dislike the small knob as it is tricky to pick up when using a heavier hand mitt. Secondly, although the adjustable vent control on the knob seems like a novel idea, I feel that it is not well designed when picking up the lid with the steam exiting by my hand

Great pan except for cover/lid

 - it would be nice if the sides were a little higher - only a cosmetic concern; the pan and the coating has a cool blue hue to it which does not seem too appetizing to me.  If it continues to perform like it does currently than I highly recommend it.

We have had this pan only for a few weeks and am very satisfied with the way it works. Non-stick works fine and it seems indeed very robust.  Only four stars because: - who knows if it is of importance or not, but like all other non-stick cookware (including Scanpan) it is made with PTFE (the quality is excellent and I do not expect it to flake. There might really not be any dangers to it

  Only four stars because: - who knows if it is of importance or not, but like all other non-stick cookware (including Scanpan) it is made with PTFE (the quality is excellent and I do not expect it to flake. There might really not be any dangers to it. Info is on their website). However, the Teflon-free argument often mentioned in the reviews for Swiss Diamond and Scanpan cookware is not so strong

seems to be high quality

.  - The non-stick surface works very well, omellettes are a breeze with this  - The "diamond" marketing campaign appears to have been very effective, when it reality the non-stick surface is no different from Teflon, which is just a Dupont registered brand name for PTFE's. PTFE/Teflon is not a cause for concern up to 400F (some say up to 480F). I also have no reason to believe the surface is any more resilient to scratches, and if this gets scratched, be prepared to toss it out

  It's great for the few things I want non-stick for (like omellettes), but would I buy a whole set, and use it as everyday cookware? Absolutely not. I try to cook on cast iron when I can, then stainless steel, and then non-stick as a last resort.

 PTFE/Teflon is not a cause for concern up to 400F (some say up to 480F). I also have no reason to believe the surface is any more resilient to scratches, and if this gets scratched, be prepared to toss it out.  It's great for the few things I want non-stick for (like omellettes), but would I buy a whole set, and use it as everyday cookware? Absolutely not. I try to cook on cast iron when I can, then stainless steel, and then non-stick as a last resort

Great specialty cookware, poor all-around cookware

 I am so pleased with the Swiss Diamond fry pans. I bought the 8", the 10" and the 12.5".  Performs exactly as advertised, stays flat, heats evenly, washes in a second

I have an electric, ceramic smooth top stove. Have had trouble finding fry pans that did not warp and spin and heat unevenly. I searched Amazon (old friend) and came across Swiss Diamond. I read the advertising and the reviews and decided to spend the extra money to get something worthwhile

5".  Performs exactly as advertised, stays flat, heats evenly, washes in a second. Got rid of old stuff and now a happy cooker. The lids are a little tricky to assemble, the top handle needs to be aligned up for the steam spout and tightened just right

Best purchase I ever made

target

Swiss Diamond Nonstick #6424

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