Le Creuset Iron Handle Skillet vs Swiss Diamond Nonstick #6424

-> Food will cook fine at medium or lower heat, and the skillet retains heat very well as it is cast iron under the enamel. -> I can even sear Ahi Tuna Steaks at medium heat on this product provided I use enough oil 2. It cleans fairly easy and is "quasi" non-stick, but is no way near comparable to real "non-stick" skillets. -> If you expect the same non-stick performance as Teflon or similar products, then you will be disappointed

This skillet has excellent heat distribution and thickness. My experience regarding ease of cleaning is that it is better to use on an electric stove rather than a gas stove.

For the price of this skillet you can have all the cookware you need for 3 generations. Just saying. Cast iron, needs higher heat to avoid eggs sticking, little more time in pan than non-stick. All you need is a truly smooth bottom pan (Lodge has a ridge on bottom) to use on most all cook surfaces

With such a heavy pan, you will inevitably have to grip it from both sides when emptying the food from the pan by tilting it. This will mean holding the pan with both hands and the grip designed to do just that will be as hot as the rest of the pan, so you will need oven gloves. You might even forget that the pan is hot, grip it to pour, and burn yourself (my wife has already done this).

While that is very likely true in 90% of the cases, it is hard to respect a company which advertises a warranty with no intention of ever standing by it. "Normal Use" is even listed as a disqualifying exigency. In short, for *some* foods like eggs, it's almost twice the hassle of using a cheap non-stick skillet which costs 1/5th as much, but that's the price of not poisoning yourself with polymers, and in some instances this pan will impart superior texture to the food it cooks. It will also look outstanding in your kitchen

After 1 year and 2 months of just about everyday use, It is time to look for another pan. I had no disillusion that this pan would last forever, but I has hoping for a least a 5 year run. I expected this, because of the price I paid. It is still useful, but it requires some cooking spray to allow things not to stick fully

Get the pan hot, add the fat and then brown your meat or veggies. Wait till the food is easy to lift away, then turn whatever you're cooking. You cannot turn the food instantly like you do with a cheap pan, you have to wait until the food easily releases and is ready to be turned. Cheap pans cook extremely quickly because they don't have good heat distribution

Lower your heat! Never use on high, and you don't need to. Cooks better than any pan I've ever tried, and no chemicals. If the recipe calls for high, set to medium high and you'll get the same results without the mess and evenly cooked food.

These pans are, without question, the best frying pans I have ever used. I first encountered them in the care of a roommate who was gifted two of them upon graduating culinary school. The special enamel coating is unlike any pan I have ever used: it is not a traditional "non-stick", nor is it a plain cast iron. It is a unique enamel formulation that, over a short period of time, acquires a patina which offers the best of both worlds

It cooks evenly all the way out to the edges of the pan and it's well made, but at this point, I would not purchase another swiss diamond pan because of the surface coating problem. I returned the pan to the manufacturer and they sent us a second pan. The Swiss Diamond company admitted that the first pan was defective. 06-22-2011 One Year Update on the replacement pan: We used the replacement for a little over a year and we were very happy up to that point

That’s also why when cooking delicate things like eggs I actually shut the burner off halfway through as the skillet will retain its heat for quite some time. 4 - I got the pan in the photos about a year ago and it cooks food just as great today as it did the first day. My pan hasn’t developed the patina that is mentioned but I tend to throw mine in the dishwasher after wiping it out which will slow that process. 5 - And being able to throw this in the dishwasher if you’re feeling extremely lazy is something you’ll never be able to do with regular cast iron

We have had this pan only for a few weeks and am very satisfied with the way it works. Non-stick works fine and it seems indeed very robust. Only four stars because: - who knows if it is of importance or not, but like all other non-stick cookware (including Scanpan) it is made with PTFE (the quality is excellent and I do not expect it to flake. There might really not be any dangers to it

Let the eggs sit outside the fridge for 10 minutes or so to take the chill off 4. Once the pan's heated, throw in a small amount of butter or oil and let it come to temp and coat evenly 5. Add eggs The big thing is heating slowly and using fat - not sure how much the other steps help, but they can't hurt. In any case the result was great - I scrambled the eggs right in the pan and had zero sticking

It never warps, and so you get excellent heat conduction, because it's just sitting right. On the surface of the burner there once they've completed t...

I was searching for a healthy, nonstick cooking option that was durable and high quality. I decided that my health was worth the price after much research. I bought this skillet along with another ceramic product and use this one the most. I can put it on my induction stove top, I can cook in the oven, I can make quick meals and avoid sticking

- The non-stick surface works very well, omellettes are a breeze with this - The "diamond" marketing campaign appears to have been very effective, when it reality the non-stick surface is no different from Teflon, which is just a Dupont registered brand name for PTFE's. PTFE/Teflon is not a cause for concern up to 400F (some say up to 480F). I also have no reason to believe the surface is any more resilient to scratches, and if this gets scratched, be prepared to toss it out

I'm ticked off that Le Creuset doesn't stand behind their products. I'm ULTIMATELY ticked off that now this couple years later this stupid pan that doesn't serve it's only purpose is heavy and constantly in my way of my other useful pans..

It is a heavy pan and the opposite handle gets hot so you need a pot holder to move it. I love the large size and the depth of this pan. So far I love it. Time will tell for how long

but came off easily when washed. As for the size - perfect for 2 large eggs if you're scrambling, frying, or making an omelette. However, a fritatta to put in the oven could probably be made with up to 4 large eggs. Bottom line - if you're thinking about buying it, go for it! I think it was a great investment and I just hope that with good care I can keep this pan performing and looking new for many years

Ask me in a year. I would not recommend this as your first purchase in the Swiss Diamond line. Better to get a smaller frying pan first.