Radiant Cookware from Judge Kitchenware
Of all the cookware I have used, I must say I am partial to non-stick.
I like it not just because it needs less oil, but because nothing sticks and the food just slides out effortlessly. Cooking and flipping is so much easier.
I got to try out The New Radiant Cookware range from Judge recently. It is quite stunning with bright red pans and shining steel lids. The glistening collection will certainly liven up any kitchen.
It is not just the colour though, these pans are strong and sturdy and the non-stick is brilliant.
The pans are made of strong, thick aluminium and have a 3 layer non-stick that uniquely integrates ferrous particles which accelerate heat transfer through the non-stick layer, and heats the pan very evenly. I think this is a great quality because it really facilitates the cooking.
I also like the matching soft grip red handles which not only look good but are very helpful in carrying the pan around.
I had fun experimenting with my pan.
Here’s what I made.
Meatballs in an Orange Hoisin sauce– absolutely delightful!
Here’s what you do:
Frozen Meatballs- 1/4 kg
For the sauce:
Oil- 2 tbsp- Sunflower/ Sesame oil
Garlic, minced- 1/2 tsp
Ginger, minced- 1/2 tsp
Red pepper flakes- 1/2 tsp
Orange marmalade- 3 tbsp
Soy sauce- 1 tsp
Hoisin sauce- 2 tbsp)
Salt – 1 pinch
Pepper 1/4 tsp
- Cook the meatballs in the oven.
- In a small bowl mix all the ingredients for the sauce, except the oil.
- Heat a pan, add the oil. When warmed up, add all the mixture, and stir well till everything mixes well.
- Do keep the flame low, else the sugar in the marmalade will caramelise.
- Add the meatballs into the sauce, give a good toss and plate up
I used my Milk pan for making ghee. It is my favourite go to pan now for making ghee, since nothing burns!!
To make it, simply heat butter ( ideally unsalted) in your pan. Cook on medium heat till it melts. I would recommend stirring it, because it does tend to foam.
Once it melts, do lower the flame completely till you can see the milk solids floating to the bottom and turning brown in colour, whilst the ghee floats up. At this stage, switch it off and let cool slightly. Whilst still warm, strain the ghee into a glass bottle.
What I really liked about this pan was how easily the mixture slid off, given that it contained so much sugar in the marmalade. When you try to caramelise sugar or add jam to make sauces, it burns or sticks very easily to the pan if the non-stick is not good.
So if you’re after a good non-stick range, I’d recommend trying out the Radiant Range from Judge.
The launch collection of Judge Radiant includes 3 sizes of frying pans, a Chef’s pan, Crepe pan, a Wok and Milk Pan.
They are also suitable for all hob types and very easy to clean. Most of all, they have the Judge 25-year guarantee as well as a 10 year non-stick guarantee.
Now that’s a lot, don’t you agree? Also, the prices are really attractive.
Do check out the entire collection and stockist at Judge Cookware.