Cooling Blue Diamond

The Blue Diamond cookware is covered with a ceramic non-stick layer infused with real diamonds. It is said to have enhanced durability and better heat conductivity compared with cookware that has only ceramic non-stick surfaces.

Heat treatment is not a common process for blue diamonds. Their beautiful blue color is the direct result of having boron dissolved within the crystal structure of the diamond. While some diamonds in other colors might be improved by an application of heat, it is not done to blue diamonds because their natural color is so much a part of what makes them unique.

If your Blue Diamond pan seems to have everything stuck to it, several different things might be going on. You could simply be forgetting to preheat the pan, which is a super important step to ensure that food won't stick. If you think you're preheating it but somehow it's still not working, it could also be an issue with the heat itself—too high or too low. If I've forgotten to mention it so far, using a little bit of oil or butter is always a good idea, even with a non-stick pan. Then there's the possibility that you're using a pan that's, well, past its prime. If any of these factors seems to be what's going on with your pan, try troubleshooting it in a few different ways.

The coating on Blue Diamond pans is free from Teflon. Instead, it uses a type of ceramic coating infused with real diamond particles, giving the pans a unique surface without the use of PTFE—a chemical compound in Teflon that made it famous (or infamous) for being an excellent nonstick substance.

To restore the non-stick surface of your Blue Diamond frying pan, start by giving the pan a good cleaning with warm, soapy water and a non-abrasive sponge. This step is crucial; if any food particles are left on the surface, they will interfere with the seasoning. Once the pan is clean, it needs to be seasoned. To do this, apply a thin layer of cooking oil (vegetable or canola) to the surface of the pan. Place the pan on medium heat until the oil begins to smoke. Remove the pan from heat and let it cool. After it has cooled, wipe away the excess oil. You could do this process once a month, or once every two months, depending on how often you use your frying pan.

To stop hexclad pans from sticking, you must ensure that they are preheated before any food is added. A small amount of oil or butter should then be used to lightly coat the surface that will come into contact with the food. Cooking sprays should be avoided, as they often contain propellants and other additives that can leave a build-up residue. Food should also not be disturbed in any way until it has had a chance to naturally release from the cooking surface. This release occurs when the food has formed a crust and is ready to be flipped or stirred. Regular cleaning and "seasoning" can help maintain the pans' non-stick surfaces over time.

Several factors can cause non-stick pans to lose their coatings, including using them at too high a temperature, using metal utensils, cleaning them in a dishwasher, and just normal wear and tear. Overheating can degrade the non-stick layer, while metal utensils can scratch and damage the surface. Cleaning in a dishwasher can make for abrasive conditions that weaken the coating. But what really scrubs the non-stick surface clean in a way that allows it to keep functioning as intended is simply using the pan over a hot fire to cook something that wants to stick.

Certainly! Here’s a rephrased version of your text:You can indeed use oil in Blue Diamond cookware. While it has a nonstick coating that reduces the necessity for oil, cooking with a small amount can intensify flavor and help with the preparation of certain recipes.

It is better not to use cookware from which the non-stick coating has begun to flake off, because doing so could result in you swallowing parts of the coating. Some might argue that it's no big deal. But in reality, you don't know what materials have been released from the coating during its use. So, better safe than sorry. If you can, replace the cookware. If not, look into repair options. And above all, use proper utensils and care in the future to keep those non-stick surfaces non-stick.

Indeed, metal utensils can be used on a blue diamond skillet, as it is safe for metal utensils. Nevertheless, to ensure that our nonstick skillet continues to be nonstick for as long as possible, we suggest using the next-best option: silicone, wood, or plastic utensils.