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Swiss Diamond Premium Clad Fry Pans

Swiss Diamond Premium Clad Fry Pans

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29 requests
Product Description
Cook eggs, sear meats, and saute veggies with these versatile fry pans available in four sizes. Designed for even heat distribution, the pans are made with five layers to seal heat in without burning Read More

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Razzcal
23
Nov 30, 2018
Are these really made in Switzerland? According to the Swiss Diamond website (https://www.swissdiamond.com/about-us/faqs#where-are-swiss-diamond-products-made) the "diamond coated" stuff is made in Switzerland, while pretty much everything else is made in China. However, the Premium Clad products aren't explicily mentioned in either category. The implication certainly is that they belong to the "Made in China" category. Not a dealbreaker either way, but inaccurate info, provided it is indeed inaccurate, is annoying.
Razzcal
23
Dec 1, 2018
eecsThat's what I thought, thanks for the confirmation. Massdrop should really fix the description.
Erikred
0
Mar 12, 2018
Hi I am just wondering if anyone know the type of cladding on this seris of pans? Is it the disc type (just at the bottom of the pan) or does the layers of metal go all the way to the side of the pan? Thank you.
Erikred
0
Mar 15, 2018
Hi sorry for the confusion I meant the thickness of the rim ( I suppose the side of the pan) Thank you.
RayF
22210
Nov 29, 2018
Old thread but the answer applies: The thickness of the pan is uniform in all dimensions. Multi-ply construction (wether 3, 5, or what have you) is achieved by stacking "X" number of flat metal sheets together and then pressing that stack into the shape of the pan. The result is a pan of uniform thickness from the center of the pan, all the up to the lip or edge of the pan. The purpose of multi-ply construction is to provide equal heat transfer in all directions--meaning the temperature at the bottom of the pan will be the same along the sides, and all the way up to the lip--and more importantly, all of those surfaces will change temperatures at the same rate (rise and fall together, as you turn the flame up or down). That allows food to cook evenly regardless of where it contacts the pan. As to the metals used, the idea is to sandwich good heat conductors (aluminum or copper) between upper and lower layers of stainless steel (which is not the best heat conductor, but doesn't react chemically to food, the way other metals can). How many layers are best, is up to the manufacturer and your checkbook. So, let me say in closing, I have recently amassed a rather large collection of better cookware, from an assortment of both trendy and long-established manufactures--all of it is good, and the difference it makes is noticeable and very much appreciated in both function and the results achieved. The pans offered in this drop are very good--both in quality and price. These are a bargain--buy 'em if you need 'em!

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