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Swiss Diamond 2.2 quart traditional covered saucepan features a revolutionary non-stick surface using diamond crystals to form a virtually indestructible non-stick cooking surface. The user will be able to cook special sauces, soups, vegetables, and gravies to perfection. The non-stick surface will not peel, crack, or blister and provides perfect heat distribution. The saucepan is made from a 6mm thick pressure cast aluminum which has a perfectly flat base for use on all ceramic, gas, and electric cook tops. The stay cool handle is ergonomically designed and is safe to use in an oven up to 500F. Metal utensils are safe for use on the non-stick surface and the pan is safe for use in the dishwasher. The inside depth of this covered saucepan is 3.75". The tempered see through glass lid features a handle that also is a vent for venting steam while cooking. The diamond reinforced non-stick cooking surface separates this 2.2 quart saucepan from all others in a way that will enhance the users cooking skills.
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Technical Details
- Cast-aluminum 2-1/5-quart saucepan with diamond-crystal nonstick surface- Stay-cool ergonomic handle provides a safe, comfortable grip
- See-through tempered glass lid with knob that doubles as a steam vent
- Dishwasher-safe; oven-safe up to 500 degrees F; metal-utensil safe
- Measures 16 by 7 by 6-2/7 inches; limited lifetime warranty
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By D. Campbell
we make oatmeals every day.
just love it.
good product.
Katia
Laguna Hills, California
By S. Clark (CA, USA)
I bought this pot for myself and after using it for a month, bought it for all of my children and a few friends, all of them finding it as great as I did. I love my All Clad cookware, but this is so nice for things like caramel making and hot cereal in the morning since it cleans up with just a swish. I did try to mar the surface by scraping it with a knife on a non-cooking surface and it took quite a little effort to cut through the surface so I think it will hold up a long time, but I still use only "soft " utensils with it.
By Morgan Witthoft (austin, tx USA)
I really liked this pot when new. The distribution of heat is excellent, the nonstick coating was great, and it even had the neat feature that butter spreads out (usually on nonstick pots the butter sort of beads up. In this one it makes a lovely smooth coating you can fry on).
I still like the vented glass lid, which I have kept although I threw the pot in the trash.
After six months it was noticeably less "nonstick" - - needed a little extra work to get it clean.
After a year it was not "nonstick" at all.
After 15 months, it has nasty brown bits of unknown material that are very hard to clean off it. I don't know if it's burned food or some part of the pot itself that is peeling off - - yuck.
Sorry - - too expensive for a pot that only lasts a year. I'm back to my 20-year-old Revereware (but, alas, I see in the reviews that the Revereware brand is now cheesy Asian import junk instead of real quality American product. Sorry, I don't know what to recommend anymore, except maybe trying to find some old Revereware at Goodwill)
Update (2009) - - consider the ScanPan. It's working well for me.
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?
By David Dcosta (Weston, FL United States)
I destroy cooking pots. I'm especially lethal to the light-weight teflon lined variety you'll find at the supermarket. My secret is simple: I like to cook on high heat and I get easily distracted. That guarantees that I'll forget what's on the stove and produce a scorched (and warped) utensil. If a lightweight teflon pot lasts me two years, it's extraordinarily lucky.
I now own four (different) Swiss Diamond pots. And even my brutal habits leave them unimpressed. Despite regular disasters, they seem to shrug off what would vanquish a lesser pot. (Admittedly, I do avoid metal spoons and spatulas and clean them with non-abrasive means.) They have excellent non-stick characteristics, superb heat-spreading, and -- love it -- are approved for very hot oven use. Adding up to ESSENTIAL cooking tools!
And when you factor the price of regularly replacing "cheaper" pots, their cost becomes more than bearable.
HIGHLY recommended!
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Buy Swiss Diamond Cast-Aluminum Nonstick 2-1/5-Quart Saucepan with Lid Now
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