Swiss Diamond HD Classic Nonstick 2pc Fry Pan Set; Nonstick 10.25" w/Lid and Nonstick 8"

A regular use of the pan, however, caused the nonstick surface to wear down. Since I have used the LIFETIME WARRANTY on my calphalon pans, I am considering using it with this one. The Swiss Diamond warranty information was filled out and returned to me with the following message darker surface of your pan indicates that it was overheated, which caused the damage. " In the event of Switzerland Diamond cookware being overheated, its Limited Lifetime Warranty is VOID. In this case, the damage is irreversible, and you will need to purchase "It's impossible that I mistreated the pan in any way. It is not advisable to purchase this pan if you are relying on the company to honor the warranty.

Raylan Sherman

| Apr 10, 2021

After using the 11-inch deep dish, 11-inch saute pan and 8-inch saute pan for three years, I have found these two pans to be very effective. I-*- *- Despite light use and no abuse to the pan, the coating showed bubbling and flaking after a short period of time A possible defect in the quality of the product and health hazard, if the pieces are ingested, is my analysis. I-*- *- As a matter of fact, both 11 as well as 8 inch saute pans are used primarily to prepare hotcakes and other breakfast/brunch items, A substantial amount of discoloration has occurred and nearly all of the non-specific pigments have been lost This property sticks to most surfaces. As of now, there is no discernible breakdown of the coating, but who knows what's taking place on a microscopic scale. I-*- *- Does this company have a customer-service department The organization is friendly, but does it stand by its products? Not to my knowledge. The product I ship to the manufacturer, even if it has a possible and clearly visible manufacturing defect, must be returned at my expense in the event of a warranty claim being accepted. This is between $15 and $20 The time I spent on it was about 20 hours As for the pan, it was extremely expensive from the beginning. As a consequence of this experience, we are likely to do away with.

Ellis Hurst

| Oct 27, 2020

The pan has been in my possession for the past four years I've been using it once or twice a week for several years to make all kinds of food Basically any type of food that needs to be cooked in one pan is easy to cook in this pan, with or without the lid. If there is a lot in it, it can be a little heavy The only things I touch it with are a silicone spatula and a brush to clean it. However, non-governmental organizations still lag behind I have switched to a 10-inch stick now that the stick coating has worn off The Swiss diamond is a little larger and lighter than the Allclad, though not as perfect as it was. The Swiss diamond crepe pan ended up being the best choice. It's good to have it last a long time. Moreover, the crepe pan is a pure piece of.

Julian McCormick

| Jan 17, 2021

To start with, it seemed to be a good pan. In the long run, however, it proved to be a disappointment. As a result, it developed bubbles and was no longer nonstick. It did not work after 9 months of normal use regardless of our extra care to clean it and our The money would have been better spent on something else.

Oaklee Ramirez

| Nov 10, 2020

It has been about a year now since I started using it, and I am still very happy The app is used at least three or four times each week for me. This is for a limited amount of time.

I don't know how long that will last. I didn't get a lid for my pot, but I really wish I had. It's easily big enough to hold four slices of french toast, or well over a pound of ground meat and onion (two full pounds should fit in there). It is because of the thick bottom plate that heat spreads If the gas is set to full, it will only take a few seconds to heat up. If you reduce the heat to a reasonable level, it'll make awesome pancakes, grilled cheese, etc.

The non-stick pans are also awesome It is difficult to flip fried eggs and pancakes even without oil - the coating is slippery but fragile. Be patient though, the eggs may stick if you don't use It would be enough for omelets too, but only The omelet pan with a 5" diameter is too big for me, so I use a smaller pan of a different brand. (that I don't like as much). I only use nonstick pans However, I did make a ding on the bottom of the meat with a fork one time while testing it. The bottom of the keyboard also has a good number of finer scratches. It appears that stirring is indeed to blame for those symptoms - I have no idea what caused them. Since I mentioned previously, only plastic or silicone utensils have been used. An orange peel type look has now formed on the coating. As time goes on, I expect it will peel or flake at some point and will keep an eye out for it. Directions indicate that the dish is able to be put in the dishwasher, but they recommend hand washing it. When I run my dishwasher's cycle, I usually wash it by hand 50% of the time. However, if there is room, I will probably use the dishwasher in the rest of the time. Although I am sure that it doesn't help the coating's longevity, I am not certain that I am concerned about it at this point. As long as I have another year out of this one, I'll be content. In the future, I may try something else if I have to look for something new.

Kenji Garner

| Aug 13, 2021

As far as I know, there have been no issues with this. It remains to be seen if my key question can be answered Affects whether it is non-affecting It is more likely to last longer when coated with a stick. The best non-toxic products are those made from good material It is more convenient and inexpensive to use nonstick pans, however it can become expensive to throw them away every five years because of corrosion. A recently published study recommends cooking with vegetable oil rather than olive oil, as the latter is not truly recommended for use in frying. Due to its lower smoke point, I assume this is the reason Since it burns at a lower temperature, it is more efficient. In this way, the manufacturers seem to suggest that burning anything reduces the lifespan of the non-burning devices There is a coating on the surface. It is inevitable that you will burn things when cooking, so you must prepare for it on a regular basis. To see how the pan works, I have reduced the use of olive oil. The move I am making is ambiguous to me Generally, I prefer olive oil because it is healthier, but I would test cooking with vegetable oil for a bit (or another oil with a high smoke point) for a while. I do like the idea of a coating that is hardened by being manufactured with diamond dust.

Ellen Greene

| Nov 17, 2020