Swiss Diamond Square Grill Pan and Crêpe/Breakfast Pan Review

By Jonathan Spira on 3 November 2012
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While many chefs say they will only cook with copper or cast-iron pans, most have a non-stick pan hidden away, which they then pull out for notoriously sticky foods such as eggs or fish.  I myself was always wary of Teflon and, until recently, had never purchased a non-stick surface pan. Then I came across the Swiss Diamond line of cookware.

The surface of a Swiss Diamond pan has roughly 200,000 diamond crystals embedded in its coating.  The crystals form a cooking surface that is not only non-stick but also close to indestructible (after all, we are talking about diamonds here). This gives the pan a very resilient surface that can also withstand high heat.

To get started, I ordered two pans, the 9.5” (24 cm) crêpe pan (also referred to as a breakfast pan) for omelettes and crepes, and the 11×11” (28×28 cm) shallow grill pan.  To get started, I simply had to season the pans with a touch of oil (a one-time task) and they were ready for use.

As the pans are non stick, no oil or butter is needed. However, a small amount may be used for taste.  I decided to try the omelette pan first.  Although I used the same eggs I always use for an omelette with marmalade, the result was very different.  Not only was the omelette lighter and more flavorful, but it was thinner and more crêpe like.  Indeed, everything I tried cooked beautifully on the omelette pan.

When it came to the grill pan, I prepared veal loin chops, which were perfectly cooked and also quite delicious.

Since my initial tests, I’ve prepared dozens of egg dishes and grilled a variety of meats using the Swiss Diamond cookware.  I’ve come to take the great results as a given but I continue to marvel at how easy the pans are to clean after use.  I just soak briefly with a drop of dish detergent and everything rinses off with the help of a paper towel.

When looking at purchasing these pans, a consideration that may arise is price: most Swiss Diamond products are roughly twice as much as other non-stick pans. Based on my experience, I think they are worth the price so my advice would be to consider it an investment in your kitchen and your well-being.

If you do get a Swiss Diamond non-stick pan, keep the following in mind:

  • Protect the surface. Diamonds may be the hardest substance in nature but the pan’s surface can still be scratched.
  • Use only low to medium heat settings when cooking.
  • Use non-abrasive sponges or, better yet, use what I use after soaking: paper towels.
  • It’s ok to use metal utensils but don’t chop or cut on the pan.
  • Avoid the dishwasher. Swiss Diamond says it’s ok but nonetheless recommends hand washing to extend the pan’s life.

9.5” Crêpe/Breakfast Pan, $99.99 at

11”  Square Grill Pan, $99.95 at


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