Instructions

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• If you must use cooking oil, use it properly. Swiss Diamond is designed
for cooking with little or no oil. If you choose to use oil, heating it above its
smoke point, or to the point at which the oil will burn, will gradually lead
to a thin layer of oil residue build-up on the surface of your cookware
which may become carbonized over time. Carbonization can be dicult
to remove and interfere with your cookware’s nonstick properties. Refer
to the chart below for smoke points for commonly used oils as well
as the section entitled Removing Stubborn Food & Oil Build-Up from
the Nonstick Surface. Avoid using cooking sprays which may cause
carbonization at even relatively low temperatures.
• Use cookware safely. Never leave cookware unattended on a hot cook-
top. Never allow cookware to reach boiling temperature without water.
Turn handles away from the edge of the cooktop to prevent accident or
injury. Be sure to use oven mitts/gloves when handling hot cookware.
• Food storage. Never store food in your cookware.
Cleaning
Before Using New Cookware
Oil Smoke Point
Avocado Oil (Virgin)
375-400°F 190-205°C
Butter
350°F 175°C
Butter (Claried)
450°F 230°C
Canola Oil
400°F 205°C
Coconut Oil
350°F 175°C
Corn Oil
450°F 230°C
Grapeseed Oil
390°F 195°C
Lard
370°F 185°C
Olive Oil (Extra-Virgin)
325-375°F 165-190°C
Olive Oil (Light/Rened)
465°F 240°C
Peanut Oil
450°F 230°C
Saower Oil
510°F 265°C
Sesame Oil
350-410°F 175-210°C
Soybean Oil
450°F 230°C
Sunower Oil
440°F 225°C
Vegetable Oil
400-450°F 205-230°C
Vegetable Shortening
360°F 180°C
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