If you’ve visited my Store, you know that I’m a huge fan of Swiss Diamond nonstick cookware. I’ve used it for years and have found it exceptional in every way. In my opinion, there’s absolutely no comparison between this brand and its competitors. I’m not paid to say this; I truly believe it.

This week, a visitor to this website raised questions about the brand based on an article that appeared on the internet. Aside from withholding the name of the sender, I am quoting the e-mail in full:

Dear Dr. Chud -

I was very pleased to learn about your new site!  As an internist at boston medical center, serving a population where diabetes, htn, cad, etc runs rampant, the more information about healthy cooking that is out there, the better!

One concern, however.  I am not a fan of non-stick cookware due to associated health risks.  When I saw your comment on Swiss Diamond Cookware, I thought perhaps the SD line might be an exception.  Not sure this is the case.  (See link below.) Perhaps you have better information?

Consumer fraud alert: Swiss Diamond non-stick cookware made with same chemical as Teflon
http://www.naturalnews.com/021059_Teflon_Swiss_Diamond_cookware.html

In response to this e-mail, I called Swiss Diamond and spoke with the president of the company, Allan Wolk. He was not evasive in the least when asked about the use of PTFE, but explained that Swiss Diamond used less of this compound than other brands because it combines PTFE with diamond crystals that have been processed using nano-technology. As opposed to other brands whose coating is applied in several layers, SD’s coating is applied in a single layer using a plasma gun at 20,000 degrees. When asked about the claim of “indestructibility”, Mr. Wolk said that it is indestructible under conditions of normal use. It will break down at temperatures above 650 degrees F., but that is considerably beyond the temperatures at which cooking is done. He also mentioned that, in September, SD was rated as the top nonstick cookware by Consumer Reports. I read the review, which states that the surface was tested with 2,000 strokes. It has also received top ratings from Consumer Digest and Cooks Illustrated.

With respect to the “fork test” conducted by the Natural News writer, I was unable to find on the company website any claim to indestructibility under improper use. Nonstick cookware, as most people know, is not designed for use with metal utensils. If you use metal on it, you will destroy the surface and expose yourself to the risks that attend degradation.

On the question of SD’s attempt to dissociate itself from Teflon, clearly this strategy involves both marketing and trademark issues. Clearly, they could be more transparent about the presence of PTFE in their composite coating. On the trademark side, however, they’re doing what is required from a legal perspective so as not to violate the DuPont trademark.

I have decades of experience with nonstick cookware and, based on that experience, I can tell you that Swiss Diamond is different in both appearance and performance. It tolerates much higher temperatures and does not deteriorate as others do. In my opinion, it’s the best choice for people who use nonstick. When it comes to selecting cookware, there’s unquestionably an element of “pick your poison”: Either you can use conventional cookware with more fat and risk generating carcinogens from the degradation of fats, or you can use nonstick with less fat and risk generating carcinogens from the degradation of the surface. As I see it, the degradation/carcinogen risks cancel each other out and you’re then left with the risks associated with increased fat: obesity, diabetes, cardiovascular disease and so forth. Bottom line: I’ll take Swiss Diamond.