( 1 reviews )
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( 6 of 6 found this review helpful ) Posted: Apr 15 2005
I was fascinated by the concept of Swiss Diamond cookware. It's non-stick cookware that has a diamond reinforced cooking surface. Yes, you heard me: diamond-reinforced. This is supposed to make the pan particularly durable, with fantastic non-stick and thermal properties. The pans are oven-safe up to 500 degrees F (although obviously at that heat the stay-cool handle isn't going to stay cool). I used ours in a 475 degree oven and it held up beautifully. On the stovetop you're supposed to stick with low to medium heat, not high heat, and trust me--you won't need high heat. Hamburgers browned beautifully in this pan, and they didn't stick at all. But what most amazed us is that the gooey, burned mass of cheese left behind--the mess that we left to sit while we ate dinner--wiped right off. Another thing we made in it was cornbread. Our favorite way to make cornbread is to heat the pan in the oven at a very high temperature, then add the batter and cook the cornbread at a lower temperature. Normally we have to do this in a cast iron pan to get the true browned crust that we so love, so I thought this would make a fantastic test of the pan's much-vaunted thermal properties. And after performing this test, I have one word for the results: YUM! When I slid the cornbread out of the pan (and yes, I do mean slid--it came out that easily), it left only a couple of tiny crumbs behind. You could barely tell that I had used the pan. In short, I love this pan. The thermal properties and extremely non-stick surface in combination make it an unusual and wonderful find.
