.gif) COOKING HEALTHIER WITH A NON-STICK PAN For years I have being using our wonderful Stainless Steel pans to do all our cooking, since stainless steel is the cleanest and also the most durable cooking surface as well as fairly easier to clean even it you burn something. (I am not always the perfect cook) I started looking for a non-stick pan several years ago that would allow us to cook just about anything in it without sticking, would clean up easy, and wouldn't wear the surface down so that we would be eating the non-stick material with our food. That is when I was introduced to theSwiss Diamond cookware and especially the skillets or fry pans. I was a little skeptical at first as I had other fry pans in our store with stainless steel particles holding the non-stick in place. This cookware was good quality and not cheap but we had had customers coming back with those pieces looking for warranty a few years latter. In other words, they were eating the non-stick material as well and the pans would have everything stick to them. Once I used the Swiss Diamond personally, I realized what a difference the diamonds made. The Swiss Diamond produces perfect cooking (even for the imperfect cook) by using a revolutionary process that makes the diamond crystals into small particles using NANO-TECHNOLOGY, (the science of arranging substances at the molecular level) to reinforce or hold the premium non-stick material in place. It is so durable it has a lifetime warranty against cracking, blistering and peeling. AND YOU CAN USE METAL UTENSILS. To me that makes it fool proof. Diamonds are a girls's best friend! There is also a bonus with this diamond technology. Since the diamonds are four times more conductive than copper, and ten times more than aluminum, and a hundred times better than titanium, no other non-stick pan can compare to the uniform heat conductivity of the Swiss Diamond. Everything cooks evenly from the centre to the outer edges, with no hot spots, and what really astounded me was how well it browned everything. They do a great job at deglazing, sautes, or just making a great pan dripping for sauces that are rich and brown in colour with lots of flavour. I think the best part is that I don't have to put oil or butter in the pan to cook meats or even vegetables to keep them from sticking, so the calorie and fat content of the finished food is much lower than when I used the stainless steel. And they are oven safe up to 500 degrees F. And clean up is a breeze! They are dishwasher safe and if you wash dishes by hand, just one wipe cleans up the pan. Most people are aware of the unsurpassed hardness of diamonds but don't know that diamonds are naturally non-pourous and have intrinsic non-stick properties. When the diamond crystals (200,000 plus per pan) are combined with the non-stick composite the result is a cooking surface with unequaled non-stick release and effortless clean up that lasts a lifetime.  I gave most of my children a Swiss Diamond fry pan a few years ago and they love it so much they want more, now that we have it back. These skillets have stood up to a lot of wear and abuse, in some instances, and still keep their non-stick properties. The Swiss Diamond now comes in a larger variety of pieces that I will eventually have in stock as well. It also works great on all cooking surfaces including the newer induction stove tops (special inductions non-stick pans).
My advice is to try out one of the smaller skillets to see how you like it. You will be amazed. Hope I don't sound like I'm gushing but I do really like Swiss Diamond Cookware. |
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