About 6 months ago, I decided it was time to replace all of the non stick cookware in my kitchen with something that was bit more up to date and safer. After some initial research, I discovered Swiss Diamond cookware and was hooked. More importantly they have it at Halls and it was on sale. This meant not only did I get it at sale price I got my Hallmark discount as well which brought the price point way down. I’m going to first talk about why I went with Swiss diamond from a health perspective, then I am going to give you my view on this cookware after six months of use.
First the health reason. Swiss Diamond does not have any DuPont Teflon non-stick surface coating on it. None. This is a very important feature for me because if you are using any pot or pan treated with DuPont Teflon there is guarantee that the Teflon is leaching from the pan surface under heat and passing into the food you eat. It is a known fact that every human in a modern society has trace levels of Teflon in their body. The chemicals — perfluoronated compounds — have been used for decades with very little government oversight. Scientists say they are surprised at the chemicals’ pervasiveness in the environment, which they said raises concerns about their potential impact on public health. Perfluoronated compounds have been found in the blood of virtually every person tested for them in the United States, including children as young as 2. The compounds have been linked to cancer, developmental problems, liver damage and other ailments in animals, though there is no general agreement about their effects on humans.
Swiss Diamond is not using DuPont™Teflon® non-stick coatings.Their unique coating composition is manufactured by Swiss Diamond, without any components from DuPont. Teflon® and PTFE are not the same. In the addition Swiss Diamond uses PTFE. PTFE is the component that gives non-stick properties to the surface of the cookware and many other consumers’ products. Swiss Diamonds patented inherent coating is reinforced with Diamond Crystals which are amalgamated into a nano-composite (mixture of extremely thin particles). Thus it requires lower quantity of PTFE, much lower than most of other non-stick products. About 3% of what is commonly used on other cooking surfaces.
OK now for more Science and Chemistry. When you manufacture a pan with PTFE there is another chemical that is used, PFOA. “PFOA” means (Perfluorooctanoic Acid) and is an agent used in the manufacture of PTFE, It is certainly right that the “PFOA” could be hazardous to the health if not properly eliminated in the fabrication processes while manufacturing the PTFE. Swiss Diamond does not use PFOA at all. If you are buying cheap pots and pans that are coated with Teflon and PTFE, there is a pretty good chance that there are trace elements of PFOA in them. That means under heat and normal use, PFOA, PFTE, and Teflon all enter your body through your digestive system. So after finding all of this out, I went with Swiss Diamond cookware. I could have done Allclad Stainless, or cast iron, or ceramic, but for me Swiss Diamond made more sense and here is why.
The pans themselves are a joy to use. Light weight and sturdy they are made for heavy kitchen use (not restaurant use though). Each pan has a solid heavy handle that feels great in the hand and is ergonomically designed to improve grip and performance. The surface is tough and can withstand using some metal utensils as well as silicon or wood (These pans will not take the abuse of electric beaters, immersion blenders or knives, but neither will anodized). They can be placed in the oven up to 550 degrees Fahrenheit, and they are dishwasher safe.
In my use over the last six months I have noticed that pans have an amazing uniform heat distribution across the bottom of the surface helping to improve cooking performance. The omelet pan is hands down the best one I have ever cooked with. One thing though, and this comes from Swiss Diamond. Medium High Heat is the maximum recommended. If you preheat the pans on high or cook at the highest setting on your stove you can damage the diamond crystal cooking surface. This hasn’t been an issue for me. because of the good heat conductivity and the construction of the pans, I can get great results even at medium to high heat temperatures.
You will get some fond when searing meats, I have found the fond to be less than with anodized or cast iron, so you may need to add more of a thickening agent when making pan gravies.
Over the course of 3 months I purchased a small set of these. Pans ranging from 6 inches to 12 inches, 2 sauce pans, and the omelet pan. All have worked wonderfully. In addition to the traditional set, it should be noted that Swiss Diamond makes a full set of cookware for magnetic induction cook-tops that feature a core for induction cooking. Since I don’t have one of those fancy new space age stoves I can’t give any advice here.
Bottom Line, I recommend these over any other non-stick cookware set. I couldn’t be more pleased.
• Durable nonstick diamond crystal surface.
• Uniform heat conductivity.
• Oven-safe to 500 F (260 C).
• Dishwasher Safe
• No Teflon, or PFOA chemicals
• A bit pricey
• Not high heat recommended
• Dishwasher safe but not recomended for constant washing (occasional dishwasher use)