Re: Swiss diamond skillet

shaggygirl · ‎11-24-2011

@proudlyfromNJ wrote:
@shaggygirl wrote:
I have a couple of the Swiss Diamond frying pans, an 11 or 12 inch one and a smaller one. Have had them for many years but haven't ever used them frequently. Even so they're pretty scratched up so I'm always reaching for some pretty old T-Fal that is still looking good. Maybe I wasn't careful enough of what utensils I used with them so whatever they suggest you use is definitely what you should use so you get many years good wear out of them, cause for sure they aren't cheap.
@shaggygirl I notice they use T-fal often on America's Test Kitchen and Cook's Country often. When I see that, I always remember Mary Beth selling them on QVC years ago.

No kidding! I didn't even know they still made T-fal. Just remembered why my big Swiss Diamond one is probably so scratched up looking. When my husband was still alive he used to go crabbing a lot with his brother. (we had a little boat just for that and live near Long Island Sound). We used to make a lot of crab sauce and would saute them in that big one a little bit before dropping them into the sauce pot. The smaller one, hmm, not sure why that one looks all scratched up.