Food University at Caesar’s Palace

Swiss Diamond cookware chosen for celebrity chef event

Students at the Food University event at Caesar’s Palace will enjoy hands-on cooking classes led by celebrity chefs including Ace of Cakes star Duff Goldman, pastry chef François Payard, Italian cooking expert Frank Pellegrino Jr., and Hell’s Kitchen: Season 10 winner Christina Wilson, among others.

Chef Alex Stratta of Scarpetta Beverly Hills

Only one cookware was deemed worthy of this culinary extravaganza: Swiss Diamond. Boasting a custom nonstick coating reinforced with real diamond crystals, Swiss Diamond fits the needs of discerning chefs (and their students).

Food University, a three-day “foodie fantasy camp,” was first held March 27-29, 2013, at the iconic Caesars Palace in Las Vegas. With Food Network co-founder Robin Leach and TV personality Claudine Pépin (daughter of Jacques) as co-hosts, participants will explore nine classes ranging from “Secret Sauces” to “Gourmet Vegetables,” utilizing Swiss Diamond cookware to take their culinary expertise to the next level.

World-renowned pastry chef Francois Payard

“At a lot of food festivals around the country, people watch celebrity chefs perform, but then go home with no new skills,” said Richard Gore, event organizer and veteran culinary entertainment producer. “Food University will be a ‘foodie fantasy camp’ where everyone gets to come into the playground.”

Swiss Diamond cookware was chosen because of its superior performance and quality European craftsmanship. Manufactured exclusively in Switzerland, Swiss Diamond is designed for cooking without oil, provides even heat distribution and cleans up easily. Diamond crystals in the proprietary nonstick coating give the cookware unique advantages: diamonds are hard which gives the coating longevity, they are naturally nonstick which adds to the coating’s easy clean-up, and they conduct heat better than any metal which allows the pan to sear and brown food for a savory exterior. For more information about Swiss Diamond, visit www.swissdiamond.com. To purchase, visit www.swissdiamond.us.

Ace of Cakes star Duff Goldman

At the event, in addition to Food University’s cooking classes, students experienced in-depth seminars on mixology and wine pairing, behind-the-scenes field trips to some of the city’s finest restaurants, complimentary breakfasts and lunches, and even a Top Chef-style competition on graduation day. Proceeds benefit Keep Memory Alive, dedicated to finding cures for brain disorders such as Alzheimer’s, Parkinson’s and ALS, http://www.keepmemoryalive.org/. For tickets to Food University, call 1-866-840-8822 or go to www.FoodUniversityLasVegas.com.

Cooking on Induction versus Electric/Gas Stoves

What makes an induction cooktop different?

Induction stoves heat only the cookware, not the entire burner, making them very energy efficient

It sounds simple: induction stoves use induction heating. Basically, induction stoves use a magnetic field to heat only the magnetic item touching the burner; a traditional gas or electric stove uses heat transfer by getting very hot and then passing that heat into whatever sits on top of it. A gas or electric stove has no ability to differentiate between what it should be heating: the pot, the air, etc., while an induction stove only heats the magnetic bottom of the induction cookware.

The benefit of an induction stove is that it is is faster and more energy-efficient than a traditional electric cooking surface. Induction heating only heats the pot: it does not heat the air around the vessel, which wastes heat energy. Also, because the surface of the cook top is only heated from contact with the vessel, the possibility of burn injury is significantly less than with other methods. [Wikipedia]

HOW DOES IT WORK?

Inside view of an induction stove: the large copper coil forms the stove eye.

In an induction cooker, a coil of copper wire makes up the stove eye. The coil is mounted under the cooking surface, and a large alternating current is passed through it to create an oscillating magnetic field. When an electrically conductive pot is brought close to the cooking surface, the magnetic field induces an electrical current, called an “eddy current”, in the pot. The eddy current, flowing through the electrical resistance, produces heat; the pot gets hot and heats its contents by heat conduction.

The cooking surface is made of a glass-ceramic material which is a poor heat conductor, so only a little heat is lost through the bottom of the pot. In normal operation the cooking surface stays cool enough to touch without injury after the cooking vessel is removed.

THE BEST INDUCTION COOKWARE

Swiss Diamond uses a diamond-reinforced coating over a cast aluminum body to create cookware that heats quickly and evenly.

Cookware must be magnetic in order to heat up on an induction stove. Cast iron pans will work on an induction cooking surface, and stainless steel pans will work if the base of the pan is a magnetic grade of stainless steel. If a magnet sticks well to the sole of the pan, it will work on an induction cooking surface.

However, neither cast iron nor stainless steel are considered the ideal induction cookware. For frying, a pan with a base that is a good heat conductor is needed to spread the heat quickly and evenly. Swiss Diamond’s patented nonstick coating is reinforced with real diamonds – a better heat conductor than any metal. In addition, the high thermal conductivity of aluminum makes the temperature uniform across the pan. Stainless frying pans with an aluminum base will not have the same temperature at their sides as an aluminum sided pan will have. Cast iron frying pans work well with induction cooking surfaces but the material is not as good a thermal conductor as aluminum.

When boiling water, the circulating water spreads the heat and prevents hot spots. For products such as sauces, it is important that the pan incorporates a good heat conducting material to spread the heat evenly. For delicate products such as thick sauces, a pan with aluminum throughout is better, since the heat flows up the sides through the aluminum, allowing the sauce to heat rapidly but evenly.

The only problem with cast aluminum is that it is not magnetic. Many companies counteract this problem by mounting a steel core in the cookware. Eventually, the core tends to work itself loose, causing the cookware to make a buzzing noise and possibly even jump on the stove as the magnet moves. Swiss Diamond has eliminated this unpleasant and potentially dangerous issue by infusing a steel coating onto the base of the cookware, making the infused steel and the body inseparable and buzzing sounds impossible.

To see Swiss Diamond’s full line of induction cookware, visit www.SwissDiamond.us.

Why is my pan warped on the bottom?

Warping is a common issue with lower-quality nonstick cookware.

A warped pan doesn’t sit flat on the stove

Warping occurs most commonly in pans made of spun or stamped metal (rather than cast metal). With spun aluminum, a flat sheet of metal is spun into the shape of a pan, while stamped aluminum uses a press to force the flat sheet into shape. Either way, the metal begins as a flat sheet. Over time, as the pan is heated and cooled, the metal tries to return to its “natural” shape, causing warping.

According to About.com, drastic temperature changes is the number one cause of severe warping in a pan. “Placing a very hot non-stick fry pan into cool or lukewarm dishwater can cause your pan to warp. A warped pan will not have even heat distribution and cooking abilities will be reduced. Always allow your pan to cool completely before immersing it.” (About.com)

However, with Swiss Diamond cookware, there is no need to worry! Our extra thick 6mm cast aluminum cookware will never warp. Instead of using a flat sheet of metal and pressing or spinning it into shape, we melt the aluminum into liquid form and pour it into specialized molds. The molds are pressurized to remove air bubbles and heated in a kiln. When the cookware is cured, it is removed from the kiln and allowed to cool. Now, it’s “natural” shape is the shape of the pan! The base stays perfectly flat, even if taken directly off the stove and placed under cold running water.

Thin cookie sheets warp over time

Swiss Diamond was ranked #1 nonstick cookware of 2012 by the leading consumer reporting agency, and has been shown in lab tests to outlast other nonstick coatings if used according to the Use & Care Instructions.

Warping also occurs in baking sheets for the same reason. Avoid the headache of warped cookie sheets with a Swiss Diamond baking sheet.

Swiss Diamond Baking Sheet / Griddle

The flat sheet is made of thick, 6mm cast aluminum, so it’s fairly heavy, but provides plenty of strength and stability for any kitchen task.

It also doubles as a stovetop griddle: simply place it over two gas or electric stove burners to cook pancakes, eggs, hot dogs or other traditional griddle foods – without the messy clean-up of an electric griddle! No more worrying about getting the cord wet or cleaning batter drips out from under your burners.

With a Swiss Diamond baking sheet, you are prepared for holiday baking, brunch parties and more!

Swiss Diamond Crepe Pan Named Design Award Finalist

For ten years, the annual Housewares Design Awards have recognized innovative products designed to improve everyday living. The Swiss Diamond 10.25 in. crepe pan has been named a finalist in the Cookware and Bakeware category of the 2013 Housewares Design Awards, making it an ideal gift for any cook.

The pan’s innovative design includes a unique sloping sidewall that makes it easier to flip, fold and serve delicate foods, allowing you to effortlessly reproduce gourmet restaurant favorites like crepes and omelets at home. It features the patented Swiss Diamond HD nonstick coating, which has been shown in lab tests to outlast and outperform other nonstick coatings. For more information about the crepe pan, visit www.swissdiamond.us/crepe.

INNOVATIVE DESIGN

The Swiss Diamond 10.25 in. crepe pan overcomes several common complaints. Most home cooks find it nearly impossible to create a thin enough layer of batter, flip the item without breaking it, or cook the food evenly with such a large surface area and so little depth. The crepe pan overcomes these challenges with several design innovations. First, a low lip prevents overflow without obstructing access, allowing the user to create a perfectly thin layer. Second, sloped sidewalls on either end of the pan allow the user to easily push food over to flip or fold. Third, the pan cooks evenly without hot spots due to its cast aluminum construction and the use of diamond particles in the coating – the most thermally conductive material known to man, better than copper. It features an ergonomic thermoplastic handle designed to stay cool on the stovetop. Crepe batter must be gently rotated in the pan to create a thin, even layer; the balanced handle reduces wrist strain to improve comfort while repeatedly performing this action. The handle is also oven-safe up to 500 degrees Fahrenheit, allowing consumers to finish items in the oven if needed.

TOP RANKED NONSTICK COATING

In addition to an innovative form, the Swiss Diamond crepe pan carries the advantage of the Swiss Diamond HD nonstick coating, independently ranked number one nonstick in 2012 by the leading U.S. consumer reporting agency. The Swiss Diamond HD coating was introduced in January 2011 and has been used on all products since September 2011. It has been shown in lab tests conducted by Hort Coating Center AG (Sierre, Switzerland) to retain nonstick performance after a higher number of sandpaper strokes than other coatings, representing normal wear and tear. The HD coating performed 41 percent better in the test than the original Swiss Diamond coating, and 80 percent better than a titanium-reinforced coating of similar price. Against mid-priced cookware with two layers of Teflon or other PTFE-based nonstick coating, the Swiss Diamond HD coating outperforms by 650 percent. Anyone looking to make a long term investment in high quality nonstick cookware will appreciate the proven longevity of the Swiss Diamond HD coating.

HEART HEALTHY / DIET FRIENDLY

The Swiss Diamond crepe pan also addresses health concerns. The patented coating can be used with no oil, eliminating extra fat and calories. Swiss Diamond is recommended by the American Vegetarian Association for the preparation of vegan and vegetarian meals, and also provides resources for gluten free diets – including a recipe for gluten free crepes.

SAFE FROM HARMFUL CHEMICALS

Many people are rightfully concerned about the potentially unsafe chemicals used in legacy nonstick cookware. Swiss Diamond cookware is produced completely without PFOA for safety. It was called “The Rolls-Royce” of nonstick by the Wall Street Journal in 2012 and is recommended by the Cooking Club of America. With these independent endorsements, you can rest assured that the item is safe and high quality.

ECO-FRIENDLY

Besides a commitment to safety, Swiss Diamond also shows a commitment to the environment. The cookware is manufactured exclusively in Sierre, Switzerland, under strict European environmental controls. Swiss Diamond goes above and beyond the regulations by using 100% hydroelectric power and recyclable aluminum to reduce our environmental impact.

A WELL-ROUNDED EXPERIENCE

The Swiss Diamond crepe pan allows you to enjoy a gourmet experience in your own kitchen. Its appealing design gives even inexperienced cooks the ability to recreate restaurant favorites while providing additional health benefits. The patented Swiss Diamond HD coating releases food easily with no scrubbing or soaking so you can still enjoy convenience. Independent endorsements provide assurance that the cookware is safe and effective. In short, the Swiss Diamond 10.25 in. crepe pan is everything a piece of gourmet cookware should be: easy to use, beautifully designed and well-respected.

ABOUT THE DESIGN AWARD

The 2013 Housewares Design Award ceremony will mark the culmination of the 10th-year celebration of the industry’s original and preeminent design competition. Finalists in the competition were chosen based on design believed to differentiate a product with unique appearance and/or function. The judges considered appropriate aesthetics, innovative materials and technology, user benefits (i.e., performance, comfort, ease of use, safety) and marketability. For more information about the Housewares Design Awards, visit www.housewaresdesignawards.com.

ABOUT SWISS DIAMOND

Swiss Diamond International is a leading manufacturer of premium nonstick cookware, providing products in more than 38 countries around the world from its factory in Sierre, Switzerland, at the foot of the Swiss Alps. We are committed to meeting consumer cookware needs by using safe, high quality materials, emphasizing innovative design with traditional European craftsmanship, and adhering to an eco-friendly production process. For more information, visit www.swissdiamond.com.

Arizona Non-Profit Worker Wins Kitchen Update for Thanksgiving

Swiss Diamond in Emmy Award Gift Bags.

Theresa McKenzie, of Mesa, Ariz., has been declared the nationwide winner of a six-piece cookware set from Swiss Diamond. The “Cook like an Emmy Award Winner” contest was held by Swiss Diamond as a celebration of their cookware being included in this year’s Emmy Awards celebrity gift bags.

McKenzie is excited about the benefits this new cookware will give her family and the nonprofit organization for which she works, House of Refuge in East Mesa. “[House of Refuge] helps homeless families transition into homes.  We are running low on pots and pans, so they will be getting my old ones,” said McKenzie.

Theresa, right, with daughter Taylor.

McKenzie is also looking forward to using her new Swiss Diamond cookware to celebrate the Thanksgiving holiday with her family. “I have three children, a daughter-in-law, a son-in-law and two wonderful grandsons,” said McKenzie. “My extended family gets together every Thanksgiving and I hope to be able to use the cookware this year.”

While having the cookware in time for Thanksgiving is a blessing, McKenzie admits that she needs the new items year-round. “I entered [this contest] because my current cookware is old and has not held up as the manufacturer promised,” said McKenzie. “I have used Swiss Diamond at my mom’s house but I have never owned any of my own. To win such a nice prize is amazing.”

Swiss Diamond was called “The Rolls-Royce” of nonstick cookware in March by the Wall Street Journal, ranked number one nonstick cookware of 2012 by the leading U.S. consumer reporting organization, and recommended by the Cooking Club of America. McKenzie is receiving cookware that will provide years of outstanding performance.

McKenzie looks forward to the health benefits as well as convenience of Swiss Diamond cookware. It is designed to allow cooking with no oil and recommended by the American Vegetarian Association for the preparation of vegetarian and vegan food. “I will use this cookware to make amazing healthy meals for myself, my family and my friends,” she said.

“We are a family that loves to cook and spend time together,” said McKenzie. “Thank you so much.”

Swiss Diamond is proud to maintain the highest level of manufacturing quality. Swiss Diamond cookware is produced exclusively in Sierre, Switzerland, using hydroelectric power and recyclable aluminum to maintain an eco-friendly production process. It is completely free of PFOA and carries a Limited Lifetime Warranty to protect consumers against manufacturing defects.

For more information on the House of Refuge nonprofit organization, visit http://www.houseofrefuge.org. Swiss Diamond does not endorse House of Refuge. For more information on Swiss Diamond International, visit www.swissdiamond.com. To purchase Swiss Diamond cookware, visit www.swissdiamond.us.

What’s Wrong With My Nonstick Pan?

My nonstick pan isn’t working like it did when I first bought it. What is wrong?

Like all high quality nonstick cookware, Swiss Diamond has a specific set of Use & Care Instructions that should always be followed to maintain performance. If you recently purchased Swiss Diamond or other premium nonstick cookware, check out our post on how to care for nonstick cookware.

However, if you’ve had your cookware for a while, and you notice that it is no longer working like it did when you purchased it, let’s look together at a few common mistakes that may have caused the issue:

If a nonstick pan is overheated, the coating will blister, crack or peel.

COOKING OVER HIGH HEAT

Nonstick cookware is designed for low to medium heat cooking. Frequently using high heat can lead to blistering, chipping or peeling of the nonstick coating. Damage can also occur if the pan is preheated for more than a few minutes without any food in it. Both of these practices void the manufacturer’s warranty.

Swiss Diamond’s cast aluminum construction and diamond-reinforced coating ensure that the pan can generate enough heat over a medium stove setting to sear a steak. Remember, it only takes a minute on medium heat for your pan to reach cooking temperature.

Using a fork or knife to cut food in the pan will damage the coating.

CUTTING FOOD IN THE PAN

Modern nonstick coatings are much stronger than their original counterparts. However, no coating is designed to withstand the sharp edges of forks or knives when cutting food in the pan, or the blades of an immersion blender touching the bottom or sides of the pan. These actions void the manufacturer’s warranty.

Keep your Swiss Diamond cookware working well for many years by transferring food to a plate before cutting. This simple step will prevent pitting and scratches on the surface of the nonstick coating.

Using oil above its smoke point will result in a dark build-up that is difficult to remove.

USING THE WRONG COOKING OIL

Swiss Diamond cookware is designed to allow cooking with no oil. If you choose to use oil, always use it at its proper heat setting. For example, olive oil should never be used above low heat. Using oil above its smoke point will cause it to carbonize on the surface of the pan,  creating a dark-colored build-up that is difficult to remove.

Swiss Diamond recommends vegetable, canola or extra-light olive oil for most cooking needs. For more information about choosing a cooking oil, check out our blog post from September 26, 2012. Using the wrong cooking oil is not considered a manufacturer’s defect; therefore, it is not eligible for replacement under the manufacturer’s warranty.

Properly cleaning your Swiss Diamond pan will keep it looking — and working — like new.

LACK OF PROPER CLEANING

Properly cleaning your nonstick pan is essential to keep it working well for a lifetime. If the pan is not properly cleaned, small grease and food particles will carbonize on the surface, causing food to stick. This is one of the most common complaints with nonstick cookware.

If your pan has a dark build-up that will not come off with hot soapy water, try this at-home treatment to restore your nonstick pan. If the pan cannot be restored using a baking soda treatment, it will need to be replaced. Lack of proper cleaning voids the manufacturer’s warranty.

A bleached look in a nonstick coating indicates the use of caustic cleaners.

WASHING WITH ABRASIVE CLEANERS

While proper cleaning is essential to keep your nonstick cookware functioning properly, the pan can also become damaged if the cleaning materials are too harsh. Swiss Diamond’s patented coating releases food easily – you should never need more than a soft sponge with hot soapy water to clean your cookware.

Using abrasive scrubbers or hard-bristled brushes can scratch the coating. Using caustic soaps (especially common dishwasher soaps) can dry out or bleach the nonstick coating.

If you notice a bleached look in your nonstick cookware, try re-seasoning your pan by coating it with a thin layer of high-temperature cooking oil. If the coating is only mildly bleached, re-seasoning the pan should restore it to full functionality. If the pan has been bleached repeatedly, the nonstick properties may be permanently lost. Using caustic or abrasive cleaners voids the manufacturer’s warranty.

SOMETHING TO CONSIDER

Swiss Diamond compares our nonstick coating to the finish on a nice car. If treated gently, washed thoroughly, and generally well cared for, it will delight the owner with a lifetime of beauty and performance.

If you have questions about how to properly care for your new Swiss Diamond cookware, please read through the blog archives or contact us. We want you to be thrilled with your Swiss Diamond cooking experience!

Why Buy Swiss Diamond Cookware?

Swiss Diamond, ranked #1 nonstick cookware in 2012 by the top U.S. consumer reporting organization, uses a patented formula reinforced with real diamond crystals for an ultra long lasting coating that browns like stainless steel and conducts heat evenly. See how we ensure the highest quality nonstick cookware in the world!

Outfit Your Kitchen Like an Emmy Award Winner

Only one piece of cookware was deemed worthy of television’s hottest stars: a Swiss Diamond fry pan. You can enter to win a 6-piece Swiss Diamond set to cook like a celebrity every day, or you can purchase the same fry pan given to awards nominees as a unique gift for that special someone (or yourself)!

Ranked number one nonstick cookware by the leading U.S. consumer ratings organization, Swiss Diamond features unsurpassed nonstick performance for healthy cooking and easy clean-up. The patented coating, reinforced with real diamond particles, can be used with no oil and cleans up with just warm soapy water.

Stylish, easy to handle and ultra-durable, Swiss Diamond products offer high-quality, energy efficient and versatile solutions for all your culinary needs. PFOA-free. Made in Switzerland.

What was your favorite item from this year’s Emmy Awards gift bags? Tell us in the comments section!

Choosing a Cooking Oil

Should I ever cook with olive oil?

Cooking with oil is a bit confusing. What’s the benefit of using rapeseed versus olive oil? What does extra-virgin even mean? While Swiss Diamond cookware allows cooking with absolutely no oil, if you prefer to use it, there is only one thing you need to know:

Never heat an oil above its smoke point – it will coat your nonstick pan and cause food to stick.

If you follow this rule, your nonstick cookware will function beautifully for many years. In addition, you will benefit from increased flavor in your food, since an oil’s smoke point also marks the beginning of both flavor and nutritional degradation [Wikipedia].

WHAT IS A SMOKE POINT?

The smoke point of an oil is the temperature at which the oil begins to break down. This occurs at different temperatures for different kinds of oil. As a general rule, vegetable oils can take more heat than animal products like butter, and light-colored (more highly refined) oils can take more heat than their darker counterparts. [About.com]

CHOOSING THE RIGHT OIL

Choosing the right oil for each type of cooking is vitally important. For example, frying is done at very high heat, so it requires an oil with a high smoke point. Some oils are best reserved for salad dressings, since they break down at very low temperatures.

Swiss Diamond recommends the following common oils for most needs:

• Vegetable Oil – What is sold as “Vegetable Oil” in the United States is usually pure soybean or cottonseed oil or a blend of several different refined oils. It is designed to have a mild flavor and a high smoke point, making it ideal for frying and other high-heat cooking. It is the most common oil worldwide. [Livestrong, Columbus Dispatch]
• Canola Oil – Derived from rapeseed, canola oil is considered by many researchers to be healthier than vegetable oil because it contains less saturated fat. It is ideal for frying and high-heat cooking. [Livestrong]
• Light Olive Oil – Olive and canola oils are both unsaturated vegetable oils, meaning they provide “healthy fats.” Compared to canola oil, olive oil has has a lower percentage of Omega-6 fatty acids, which can swell artery linings, and it has been shown in some studies to help prevent colon cancer. However, it also has more saturated fat and less beneficial Omega-3′s  than canola oil. The most important thing to remember with olive oil is that the different varieties, from extra-virgin to extra-light, perform totally different functions in the kitchen. Read more about TYPES OF OLIVE OIL. [Livestrong]

For your cooking needs, consider what temperature you will be using. [The Daily Meal]

• Sauteing and sauces (low to medium heat) – canola, grapeseed, safflower, sunflower, or soybean (vegetable) oil. Almost any oil can be gently warmed over low heat without reaching its smoke point.
• Frying, searing and roasting (medium-high heat) – canola, corn, grapeseed, safflower, sunflower or soybean (vegetable) oil. Extra virgin olive oil is not recommended. If you prefer olive oil, use light or refined olive oil. Read more about TYPES OF OLIVE OIL.
• Grilling and deep frying (high heat) – canola, corn, cottonseed, grapeseed, safflower, sunflower or soybean (vegetable) oil. Never use a nonstick pan on a high heat setting. Instead, heat the pan over medium-high heat until it reaches proper temperature.

There are four common varieties of olive oil, and each perform very different functions. [How Stuff Works, About.com]

• Extra Virgin Olive Oil – Made from the first pressing of the olives without chemicals or high heat. After pressing, no other processing or refining occurs. It has the lowest acidity of all the types of olive oil, and is best used uncooked to appreciate its superior flavor. Extra virgin olive oil should not be used for frying, sauteing, or other high-heat cooking.
• Virgin Olive Oil - Made from the first pressing of the olives without chemicals or high heat. After pressing, no other processing or refining occurs. It has less flavor than its extra-virgin counterpart, but can still be used uncooked, or over very low heat.
• Light Olive Oil – To improve the smoke point of olive oil, manufacturers use a filtration process. This removes impurities and allows the oil to withstand higher heat, but it also removes much of the flavor. Light olive oil is suitable for cooking over medium heat.
• Refined Olive Oil – When the olives are pressed and the resulting oil is of a low quality due to poor flavor, high acidity or an unpleasant aroma, it is sent to a processing plant for refinement. Refined olive oil has very little flavor but has a higher smoke point, making it suitable for high-heat cooking. Not even refined olive oil can withstand the heat of deep frying, however, it can be used for sauteing.

Other oils can impart unique flavors to dishes. Consider this comprehensive list from What’s Cooking America:

Fats or Oils	Description	Cooking Uses	Type of Fat	Smoke Point °F	Smoke Point °C
Almond Oil	Has a subtle toasted almond aroma and flavor.	Used in sauté and stir fry of Oriental foods.	Monounsaturated	420°F	216°C
Avocado Oil	Vibrant green in color with a soft nutty taste and a mild avocado aroma. This is a very healthy oil with a profile similar to olive oil. This oil can be used for very high temperature applications.	Stir frying, searing	Monounsaturated	520°F	271°C
Butter	Whole butter is a mix of fats, milk solids, and moisture derived by churning cream until the oil droplets stick together and can be separated out.	Baking, cooking	Saturated	350°F	177°C
Butter (Ghee), clarified	Ghee has a higher smoke point than butter since clarification eliminates the milk solids (which burn at lower temps).	Frying, sauteing	Saturated	375-485°F (depending on purity)	190-250°C (depending on purity)
Canola Oil (Rapeseed oil)	A light, golden-colored oil.	Good all-purpose oil. Used in salads and cooking.	Monounsaturated	400°F	204°C
Coconut Oil	A heavy, nearly colorless oil extracted from fresh coconuts.	coatings, confectionary, shortening	Saturated	350°F	177°C
Corn Oil	A mild, medium-yellow color refined oil. Made from the germ of the corn kernel.	Frying, salad dressings, shortening	Polyunsaturated	450°F	232°C
Cottonseed Oil	Pale-yellow oil that is extracted from the seed of the cotton plant.	Margarine, salad dressings, shortening. Also used for frying.	Polyunsaturated	420°F	216°C
Grapeseed Oil	Light, medium-yellow oil that is a by-product of wine making.	Excellent choice of cooking oil for sautéing or frying. Also used in salad dressings.	Polyunsaturated	392°F	200°C
Hazelnut Oil	The nuts are ground and roasted and then pressed in a hydraulic press to extract the delicate oil.	Salad dressings, marinades and baked goods.	Monounsaturated	430°F	221°C
Lard	The white solid or semi-solid rendered fat of a hog. This was once the most popular cooking and baking fat, but has been replaced by vegetable shortenings.	Baking and frying	Saturated	370°F	182°C
Macadamia Nut Oil	This oil is cold pressed from the decadent macadamia nut, extracting a light oil similar in quality to the finest extra virgin olive oil.	Saute, pan fry, sear, deep fry, stir fry, grill, broil, baking.	Monounsaturated	390°F	199°C
Olive Oil	Oils vary in weight and may be pale yellow to deep green depending on fruit used and processing.	cooking, salad dressings, saute, pan fry, sear, deep fry, stir fry, grill, broil, baking	Monounsaturated	Extra Virgin-320°FVirgin-420°FRefined-460°F Extra Light-468°F	160°C216°C238°C 242°C
Palm Oil	A yellowish-orange fatty oil obtained especially from the crushed nuts of an African palm.	Cooking, flavoring	Saturated	446°F	230°C
Peanut Oil	Pale yellow refined oil with a very subtle scent and flavor. Made from pressed steam-cooked peanuts. Used primarily in Asian cooking.	Frying, cooking, salad dressings	Monounsaturated	450°F	232°C
Rice Bran Oil	Rice bran oil is produced from the rice bran, which is removed from the grain of rice as it is processed.	Frying, sauté, salad dressings, baking, dipping oils	Monounsaturated	490°F	254°C
Safflower Oil	A golden color with a light texture. Made from the seeds of safflowers.	Margarine, mayonnaise, salad dressings	Polyunsaturated	450°F	232°C
Sesame Oil	Comes in two types – a light, very mild Middle Eastern type and a darker Asian type pressed from toasted sesame seeds.	Cooking, salad dressings	Polyunsaturated	410°F	232°C
Shortening, Vegetable	Blended oil solidified using various processes, including whipping in air and hydrogenation. May have real or artificial butter flavor added.	Baking, frying	Saturated	360°F	182°C
Soybean Oil	A fairly heavy oil with a pronounced flavor and aroma.	Margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Sunflower Oil	A light odorless and nearly flavorless oil pressed from sunflower seeds. Pale yellow.	Cooking, margarine, salad dressings, shortening	Polyunsaturated	450°F	232°C
Vegetable Oil	Made by blending several different refined oils. Designed to have a mild flavor and a high smoke point.	Cooking, salad dressings	Polyunsaturated	Varies based on blend	Varies based on blend
Walnut Oil	Medium-yellow oil with a nutty flavor and aroma. More perishable than most other oils.	Saute, pan fry, sear, deep fry, stir fry, grill, broil	Monounsaturated	400°F	204°C

What’s your favorite type of oil for cooking? Have you tried any flavored oils? Share your thoughts in the comments section!

Vegetarian Frittata with Smoky Goat Cheese {Gluten-Free}

Developed for Swiss Diamond by Chef Kendra Peterson

Smoky paprika adds bold flavor to the goat cheese rounds topping this vegetarian frittata

INGREDIENTS

• 2 T. smoky paprika
• 4 oz. log of goat cheese
• 6 eggs + 3 egg whites
• 1/3 cup minced fresh herbs (chive, basil, thyme, parsley)
• 1/2 t. salt
• 1 red pepper
• 1 T. and 1 t. olive oil
• 1 leek, cleaned and diced
• 2 cups baby spinach, chopped
• 2 cloves garlic, minced

DIRECTIONS

1. Preheat oven to 375°F.
2. Pour smoky paprika onto a piece of parchment paper. Lightly roll the goat cheese in the spice to coat the outside to a vibrant red. Using a piece of unwaxed dental floss, gently slice the goat cheese into 6-8 even rounds. Set aside.
3. In a small bowl, whisk the eggs and egg whites until mixed through. Whisk in fresh herbs and salt. Set aside.
4. Meanwhile, roast the red pepper over an open flame on the stove OR under the broiler in the oven for 4-5 minutes. Roast until the skin is blackened all around. Put pepper in a glass bowl, cover with a plate and set aside to steam for 15-20 minutes. Once pepper has steamed, wipe off charred skin with a paper towel. Core and cut into even slices.
5. Heat a 10 in. Swiss Diamond skillet over medium heat. Add 1 T. olive oil and diced leek. Sauté until translucent, about 4-5 minutes.
6. Add the garlic and spinach and sauté 1 more minute. Remove to a bowl.
7. Brush the pan with 1 t. olive oil – be sure to coat all the way around the bottom and sides. Turn burner to medium low. Pour the whisked eggs into the pan. Evenly add the vegetables to the egg mixture and lightly press into the eggs with a spatula. Lay the spice-rubbed goat cheese rounds evenly across the egg mixture.
8. Cook until outside of the frittata is set and middle is a bit wobbly.
9. Place the pan in the oven and bake for 10 minutes at 375°F or until middle is puffy and golden brown. Swiss Diamond cookware is oven-safe to 500 degrees F – even the thermoplastic handles. If you are not using Swiss Diamond cookware, please follow manufacturer’s recommendations for oven safety.
10. Slide onto a cutting board, cut into 6 wedges and enjoy!

Have you ever made a frittata? Are there other ingredients or toppings you would add? Let us know in the comments section!