A Pan That Will Stick Around

Swiss quality is evidenced in every facet of the Swiss Diamond 10.25 inch (26 cm) Fry Pan. Unsurpassed nonstick performance allows cooking with little to no oil for a healthier lifestyle. No more scrubbing or soaking - the diamond-reinforced patented coating ensures immediate release of food particles with just warm soapy water. A helping handle located on the lip of the pan makes two-handed tasks a cinch. The rivet-free interior prevents unsightly food build-up that could lead to bacteria growth. Dishwasher safe but hand-washing recommended. Suitable for all gas and electric stovetops - for an induction version, please see our Induction Collection. Also available with a heat-tempered glass lid.

Swiss quality is evidenced in every facet of the Swiss Diamond 10.25 inch (26 cm) Fry Pan. Unsurpassed nonstick performance allows cooking with little to no oil for a healthier lifestyle. No more scrubbing or soaking – the diamond-reinforced patented coating ensures immediate release of food particles with just warm soapy water.The rivet-free interior prevents unsightly food build-up that could lead to bacteria growth. Dishwasher safe but hand-washing recommended. Suitable for all gas and electric stovetops – for an induction version, please see our Induction Collection. Also available with a heat-tempered glass lid. — From the website.

I’m a believer! I had to throw away two pans last week. Both “non-stick.” Both were horrible and cheap. One was a ceramic, the other your standard bonded on finish. I don’t like non-stick. They scratch, they have hot spots, I’m afraid to heat them up very much… Until now.

Frustrated, I walked into Linens and Ladles in Carytown with the intention of buying an All-Clad frying pan (which I did!) and lo and behold, walked out with what the manager assured me was the pinnacle of scientifically achieved non-stick 10.25″ frying pans. It wasn’t cheap, but it was on sale. Come to think of it, since the pan is made up of diamond-infused composite and pressure-cast aluminum, it might be a bargain. What do diamond chips go for these days? Regardless, I’ll treat it with love and respect and it should be with me for a long time.

The long and short of it is, this pan works! I haven’t had to heat it up beyond a medium setting on the gas cooktop and it browns like a champ. Dishes slide right out, clean up of the cooled pan is a breeze. And yes, you can finish a dish in the oven as long as you’re under something 500°F. I’m dying to make a Tortilla Española with this thing.

Read all about it and invest if you need a new non-stick whatever.

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4 Responses to A Pan That Will Stick Around

  1. Dearest Chris,
    That sounds like a great find!
    Nothing is more annoying than a poor functioning frying pan.
    Loved your catchy title too!
    Blessings and happy autumn.
    Mariette

  2. Nick says:

    Now all we need are some more recipes that you recommend we cook in a non stick fry pan.

  3. Tony Lupton says:

    Or just use a well-seasoned cast-iron pan. Class cooking is just as good as classic clothing!

  4. Tony, agree completely. I own two, which were my grandmother’s. Great pans. But very heavy.

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