Swiss Diamond11" Induction Fry Pan HD Nonstick Diamond Coated Aluminum Skillet, Dishwasher and Oven Safe, Gray

I've had cookware from this company for a long time just wanted a bigger pan to cook with .

We bought a Kenmore induction stove last fall (2012) and really love it, but the pan selection is limited. We started with a set of Cuisinart non-stick pans (and our old cast-iron). The Cuisinart pans work well, but the non-stick really doesn't work for eggs. After seeing the top ranking from Consumer Reports for the Swiss Diamond, we decided to try it.Pros:Outstanding non-stick - fried eggs do not stick.Heavy solid construction.Very even heatingCons:Did not come with a lid (we have others we can use)ExpensiveNot as powerful with the induction stove as our Cuisinart or cast iron pansTakes longer to warm up than Cuisinart pansThe last two points gave us some grief initially. We were used to a particular heat level and nothing would cook at that level with this Swiss Diamond pan. I finally did some experiments and figured out that on our large burner, the Cuisinart would boil water three times faster! That's a huge difference. The Swiss Diamond could barely even boil water on the large burner except on 9 or Hi. It turns out the pan has a thick disc on the bottom that is the magnetic area, but it is not the full diameter of the pan, so it is really too small for the Kenmore large burner (if we didn't get it really well centered, the stove would sometimes not even detect the pan). The results were better on the three smaller burners. On other burners, the Swiss Diamond took maybe 20 seconds longer to boil water and could keep it boiling at the heat level of 6. Since we don't use skillets for boiling water, this isn't really a completely meaningful test, but it does indicate you'll have to use higher heat levels and give it a bit more time to warm up.If Swiss Diamond ever updates this pan, I think they should make the magnetic disc larger and stronger.

I've had this for a few weeks, and it definitely is good at the noon-stick aspect, even tried cooking eggs with no oil or butter as an experiment. I like the feel of the heaviness; not as heavy as a cast-iron skillet of same 8" size. However, I might struggle with the weight if I got a large Swiss Diamond pot. At this point on my old electric range, I don't notice the skillet heating up any faster than my old skillets, but it holds the heat well. I was able to get a nice crispness on fried potato wedges even at medium heat, so I was pleased with that. As per instructions, I only heat on medium or lower. I got the induction version as I plan to replace my stove, and have had some difficulty with sellers sending me the non-induction version instead when I order Swiss Diamond. I have now purchased 3 different Swiss Diamond pans. At the price, I have been very cautious about following instructions re: cushioning between pans when stacking, using only silicone or wooden utensils, not using cooking spray and not overheating.

When I first tried this pan, I almost sent it back. On both a Max Burton and a Duxtop induction cooktop, it takes a long time to heat up, and even on the highest setting, it maxes out at medium-low heat. Both cooktops sometimes get an error for the first few seconds because they can't detect enough magnetic metal. But it always eventually works, and I decided to keep it because I got it for eggs, and it works great for eggs.Now I'm also using it for pancakes. With stainless steel or cast iron, it's hard to get the temperature just right, and induction heat tends to focus in a ring around the middle. But this pan is exceptionally good at spreading the heat, and the inevitable temperature is guaranteed golden brown. I'm still going to use cast iron for fast frying and stainless steel for liquids.Edit: I've removed a star because the nonstick surface is not that tough. Even though I've been careful, it's getting scratched a bit. Also, it's frustrating that induction cooktops have trouble detecting the pan. I've never had this happen with cast iron or stainless steel, but with this pan it's impossible to use the two lowest settings, because the induction comes on and off and it keeps getting an error. Even to use a higher setting with continuous induction, sometimes I have to trick the burner by starting with a steel pan and then quickly switching to this one.Also, in response to a question I've taken exact measurements: The top rim is 11 inches on the inside and 11.5 on the outside. The bottom that touches the burner is just under 9 inches. And the cooking surface diameter is 9.5 inches.

Works very well as a nonstick pan - cheese, eggs, tofu, pancakes, fake eggs....everything cleans up very easily.While cooking some things do not come completely off, but that could be the skill of the cook as well....butcagain, cleans up in water-related well.Only complaint is that the bottom of the pan, when putting it under water to rinse, splashes all over!

I’ve had this frying pan for two years. Initially, I thought it was overpriced but now I know it’s worth every penny.The more I use it, the more I like it.It cooks everything evenly. It washes well. It’s not too heavy. It’s excellent.I don’t regret this purchase!

This pan doesn't taper in going towards the bottom very much, so you have plenty of cooking surface. Very heavy, the helper handle is needed. Swiss Diamond says you can use metal utensils, but I only use silicone just to be safe, who would want to accidentally scratch this high dollar pan when you don't need to? Haven't used in the oven yet, but when I got it I put a little peanut oil on a paper towel and coated it like the directions say and cooked an egg with no oil to be sure it was truly non-stick, and this pan did not disappoint! Already had a Woll tempered glass lid, fits nice, a little loose but no steam comes out of the edge, very nice with a lid. I have to use my induction cooker slightly higher at first to get the same heat as my stainless steel All-Clad pans, then turn down after a little while, but probably due to the thick bottom. I love that there are no rivets inside the pan also.

Great

We were so impressed by my first purchase of a Swiss Diamond product for induction hobs, a 24cm shallow casserole, that I bought the 24cm frying pan and intend buying further items. I doubt that the non-stick performance could be bettered and they withstand oven temperatures up to 260°C. The heat distribution on induction hobs is uniform. The pans are a bit heavier than you might expect for aluminium but this is due to the heavier magnetic metal needed for induction hobs. Worth the expense if you are looking for perfection.

delivery puntual.quality expected.highly recommend.

This is the best fry pan for induction cooktops. The non-stick is not a surface, but embedded in the pan so doesn't peel off like other non-stick pans. The handle is welded on rather than riveted, which means that the cooking surface is easy to clean, no rivet to get encrusted with food.Before I got this one I used a Kuraidori, which is non-stick as well, and doesn't have handle rivets. Unfortunately, it's not as solidly made and warped ever so slightly despite careful use, meaning it was fiddly to use on an induction cooktop because the surface needs to be completely flat. I could still use it, but only on the smallest burner. I had also bought the larger Kuraidori fry pan, and even on first use it was not completely flat. I was never able to use it on the proper burner size but had to put up with it until my larger size Swiss Diamond fry pan arrived (ordered it from a store and it took three months to arrive, which is why I ordered the smaller one from Amazon.)

i assure you nothing sticks to this super pan, I use it for everything from eggs to sauces, worth every penny