We've had a couple of people ask about the Swiss Diamond line of cookware in the past and nobody seemed to know anything about it. Personally, I've never seen it ... but I did go to their website
and looked at what they claimed - and there is a little gap between what they advertise and what they explain ... like what they really mean by nanocomposite
coating (I'm assuming it is diamonds ground into dust and mixed with a binder material that they apply to the surface of the pan). That also brings up some questions in my mind about their thermo-conductivity
chart ... their non-stick surface is not a "solid" diamond - so it's probably not totally honest to use that comparative chart in the way they do.
People who have it seem to like it - according to what is posted on the epinions
The old original Teflon is seldom used on "higher end" cookware these days, although it can still be found on some really cheap stuff. The big problem is that it is so non-stick that it doesn't stick to the pan - so even if you baby it there is still a problem of it flaking off into your food. And, it will emit potentially lethal fumes (especially to birds - but can cause flu like symptoms in humans - known as "Teflon Flu") if heated over 450-F. Even with newer non-stick formulations - they are usually only safe up to 500-F in the OVEN - so you can't use them under the broiler.