review of Swiss Diamond Stainless Steel Premium Clad Wok

Are still using an old-style stir-fry pan? WOK’s the matter with you? Update with Swiss Diamond Premium Clad Stainless Steel Cookware because they help make your cooking shine. In other words more efficient, faster, and ultimately, better!

I tested out the wok from this collection. In my home, we stir fry a lot. Fast, healthy, and easy are the three words for “dinner!“

Swiss Premium Clad Diamond Stainless Steel:

The new Swiss Diamond collection features 5-layer construction encapsulated in stainless steel.

To get more technical, this is consisting premium grade 18/10 stainless steel, pure aluminum, alloy aluminum, the second layer of pure aluminum and finally an induction-compatible 18/0 magnetic stainless steel base layer.

All of this combines in a substantial pan that combines even heat distribution for more consistent cooking.

The pots and pans also have sturdy, welded handles (I’m told they don’t trap bacteria like riveted handles can sometimes do).

The stainless steel really heats up quickly, and evenly.

Most of the time you’ll be using these on the stove, but they are safe in the oven up to 500°F (260°C). If you are steaming or poaching, the see-through lids of heat-tempered clear glass which can be picked up by a stainless steel knob

If you are steaming or poaching, the see-through lids of heat-tempered clear glass which can be picked up by a stainless steel knob have steam-release venting to prevent noisy rattling.

The Swiss Diamond Wok:

Truthfully, when I received this wok for review I was worried food would stick, because I’m used to cooking with non-stick pans.

I also worried about cleanup, because non-stick surfaces make cleanup easier (this pan is dishwasher safe but it didn’t fit in my apartment-sized dishwasher).

But cooking with a pure metal pan surface means there’s no coating to interact or melt into the food during cooking. This is particularly important when you are stir frying or cooking anything over high heat.

Some people say you can’t “season” a stainless steel pan, but I don’t like to use a ton of oil when I cook so I tried it. It seemed to work just fine.

But there were other differences between this wok and my former ones. This is a big and heavy (almost 7 pounds) work, not a thin, cheap pan you’d find in a bargain store.

This one is large and heavy (almost 7 pounds) work, nothing like the thin metal one I got for under $50.

That makes it very stable. If you’re cooking with hot oil, this is a big plus.

Beauty might not be everything, but cooking with attractive pots and pans makes the task more pleasurable. The stainless steel shines, not quite like a diamond but it’s pretty.

The wok is versatile. You can also use it for frying, braising or steaming or even, soup! Try the Thai Green Curry Noodle Soup recipe at the bottom of this page.

Cooking With The Wok:

I made a simple chicken and vegetable stir fry using chicken I’d previously cooked and some frozen and fresh vegetables.

But it cooked faster and more evenly in this wok than any other (I’m not exaggerating). Prep time about 3 minutes. Cook time about 7 minutes (plus rice).