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148 of 150 found the following review helpful:
 You need to read thisJan 23, 2008
By J. Stephens
The problem with many reviews is that they are written in the honeymoon period after the purchase. I bought many pots and pans by this manufacturer. I bought this 10 inch frying pan almost a year ago and I have used it almost every day. It still works, but here's the problem - this type of surface is funny, at first it's like all teflon pans, totally slippery and it is very, very scratch resistant, but after a while no matter how well you clean it, it will develop a hard layer of oil/carbon and will become not much different than a poor to middle of the road seasoned cast iron pan. If you don't believe me, buy it and run it through about 100 cycles and you'll see what I mean. As far as the many other Swiss Diamond pots, casseroles, etc. I have purcased; I give them my highest mark, but keep in mind that any of these that gets used a lot and has oil on it will develop this layer of carbon which is impossible to remove. To their credit, the manufacturer actually warns you of this with the instuctions, and that you must not let the oil get burned on. My experience after 200 thermal cycles is that keeping that from happening is impossible. Maybe I wasn't religious enough in my cleaning at first, but once the process starts it will slowly cover the whole bottom of the pan no matter what you do. I use as much oil and butter in this pan now as I would on stainless or cast iron. Good luck
39 of 39 found the following review helpful:
 Great pan to start, then...Jun 01, 2008
By Isle of Glass
I LOVED this pan when I first got it, and for a while. I've had it for over a year now. It cooked evenly and was wonderfully non-stick. In fact, it cooked as nicely as a well-seasoned cast iron. I tried to care for it as directed, but even so, the pan has lost most of it's non-stick qualities and is difficult to clean well.
To make a long story short, I prefer my old cast iron, and while they require some care, they hold their quality. This pan has become unmanageable as far as its non-stick coating is concerned. There doesn't seem to be any way to "restore" it as you would a cast iron pan.
I REALLY WANTED TO LOVE THIS PAN, but after one year, I am very disappointed. Started out well, but quickly went the way of cheap non-stick pans.
46 of 47 found the following review helpful:
 Great panJun 06, 2005
By Julia Rogers Hamrick
"author of Recreating Eden, www.recreating-eden.com"
I have an entire set of Swiss Diamond in addition to this pan. I bought Swiss Diamond because, due to weak wrists, I needed sturdy cookware that was not as heavy as stainless steel. Because aluminum is the primary, affordable, lighter-weight alternative, and one does not want food coming in contact with aluminum because of the possible leaching of it into the food, I sought non-stick pans with a coating that would not flake or scratch off and end up in my food. After much research, I discovered Swiss Diamond. I have not been disappointed. The pans are a great weight--hefty without being too heavy, and after several months of use, the coating is holding up beautifully. I confess that I do not primarily use metal utensils in it, however, so I can't testify about how they hold up against metal.
These pans caramelize food beautifully, and the evenness of the heat distribution in them is a pure joy. They do take a few extra seconds to heat up, but hold heat very well. I really love how flat the pan's bottom is, and imagine if you have a flush electric cooktop, these would be especially appreciated. Though I have a gas range, I had trouble in the past with pots and pans slipping and sliding on the enameled grates, but these pans do not slide. And I was delighted to discover, after realizing I had accidentally left this pan on low heat for an hour with no food in it, it did not warp at all and is still in perfect condition. This cookware cleans up easily and perfectly, too. I love that they are coated on the outside walls of the pans so any dried or cooked on food comes off the outside as easily as the inside.
One thing to note is that if you are looking for a pan to cook eggs in without oil, this may not be your best choice. The texture of the diamond coating seems to grab more than a slick Teflon pan would, and the first time I tried to flip my fried eggs without a spatula, I had less than stellar results. But with sufficient oil, I can flip the eggs without a spatula or a problem (I need to make my daily quota of coconut oil anyway for health reasons, so I'm fine with putting oil in the pan). If you use a spatula, you should easily be able to flip eggs without oil.
I do hope these pans turn out to be durable over the years. So far, after a few months, they are aces! In fact, my husband may be growing weary of my exclaiming, "I LOVE this cookware!" over and over again.
14 of 14 found the following review helpful:
Great at first, but has a short lifespanJun 01, 2009
By C. Stilwell
I've had this pan for about 8 months and loved it at first. Once i adjusted to using lower heat, it worked fantastically as a non-stick pan. Over time, though, it has become progressively less and less non-stick. I take meticulous care of all my pots, including this fry pan. I wash them thoroughly after each use and use only silicon and wooden utensils with my non-stick pans, including this one. That's why I've come to the conclusion that Swiss Diamond non-stick just isn't that good, especially for the price point. At the current rate, it will be useless as a non-stick by the time I've had it for a year.
29 of 33 found the following review helpful:
 WARNING: this product is not "virtually indestructible" or "metal utencil safe"Apr 28, 2007
By C. Briggs
I recently bought a Swiss Diamond Saute Pan on the basis of a limited lifetime warranty and this claim in the product description:
"Swiss Diamond cookware features a revolutionary new non-stick incorporating diamond crystals ... to form a virtually indestructible non-stick cooking surface that will not crack, blister or peel. So durable its metal utensil safe."
After my experience using this pan I take issue with the terms "virtually indestructible" and "metal utensil safe" and feel that I have been deceived.
I've followed Swiss Diamond use and care instructions *to the letter* but not long after I started using the pan the surface became pockmarked. I would submit that the product is certainly neither "virtually indestructible" nor "metal utensil safe."
Interestingly their lifetime warranty does not cover "scratch marks," which is puzzling because they've just claimed it's "virtually indestructible" and "metal utensil safe." How is a "virtually indestructible" and "metal utensil safe" surface going to get scratch marks on it? Maybe they know something we don't?
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