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SidPost
73
Oct 20, 2017
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I got a Swiss Diamond 60th Anniversary pan for like ~$60 and cooks eggs like a charm. No oils, fats, or butter and the eggs glide off into a plate with modest effort.
If you buy a ceramic coated skillet for eggs, definitely buy a thick one. The thin ones warp easily and will not cook right a glass top stove.
Oct 20, 2017
pinschegavacho
12
Oct 20, 2017
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SidPostFinally, someone who responds with an answer to my question! I keep getting comment after comment from people trying to convince me to use cast iron, which:
1. Was not my question 2. I grew up in the restaurant industry and know my cookware--not interested in cast iron.
I've heard that the thinner ceramics tend to warp and I do have a glass top stove, so definitely am looking at thicker pans--will check out the Swiss Diamond. Thank you.
Oct 20, 2017
SidPost
73
Oct 20, 2017
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pinschegavachoYour welcome!
Cast iron has its place in many kitchens but, it's not the right tool for all jobs and all people. My mother loves her Lodge cast iron but, other than a little 8" skillet, she can't really handle the weight of everything else she got over the years.
Aluminum will heat quicker, won't ever rust and, with the newer coatings is super slick for delicate egg dishes.
While I am most impressed with the Swiss Diamond product, the Bialetti Aeternum skillets with the metal handles work well and are ~$40. For the ~$20 difference, I'll take the Swiss Diamond every day of the week but, I wouldn't complain if I had the Bialetti for a weekend at a friends place. Avoid the cheap Bialetti's as they warp easily and will drive you nuts on a glass top stove.
Oct 20, 2017
Onslash
166
Oct 22, 2017
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SidPostI had a swiss diamond and the nonstick coating peeled , using scanpan so far so good
Oct 22, 2017
SidPost
73
Oct 25, 2017
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OnslashThat's a bit odd. I wonder what happened. Was it overheated much?
My mother routinely warps pans but, so far the Swiss Diamond has held up to her use fine.
Oct 25, 2017
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