Stellar Rocktanium Fry Pan Collection- a review
In a busy kitchen like mine, what I need most is a good frying pan.
My most favourite kind of pan is one that can go straight into the oven, no faffing about with transferring onto roasting pans. Simply pop the food from the hob to the oven. But all the pans that are hob to oven need a good amount of oil.
This is why I love the new Rockatanium Frying pans– they are non stick, but can go into the oven.
The pans look really cool, as if they are made out of stone, and are made out of Quantanium (a new titanium-based formula) hence the name Rockatanium.
I really like the stone look and love that the pans are not that heavy really although on first sight, one might get a different impression.
The Rockatanium range consists of 5 pans and come in sizes 20cm , 24cm , 26cm ,28cm and 30cm respectively.
The pans are made out of thick aluminium and are really heavy duty. The non-stick coating is scratch-resistant and guaranteed for a five years. What’s even better is that they are dishwasher safe! It is even written on the bottom. But me being me, I never let a knife or a non-stick pan go near the dishwasher. Just makes their life a little longer!
I received a 28 inch pan and really loved using it.
Good strong handle, not overly heavy, excellent non-stick, very easy to clean, What’s not to like?
I made a lovely Fish curry- Tilapia Fish Curry in Mustard Sauce
Here’s how!
Ingredients
Tilapia fillets- 500 gm
Onion, chopped- 1/2 cup
Mustard paste- 2 tsp ( Dijon mustard is fine!)
Water- 1 cup
Turmeric- 1/2 tsp + 1/2 tsp
Chilli powder- 1 tsp
Salt- to taste
Oil- 2 tbsp
Green chillies- 2
Tomato paste- 2 tsp
Method
Cut the Tilapia fish fillets into cubes. You could use Cod or any other white fish that you like instead.
Heat the oven to 200C
Add a teaspoon of turmeric and salt. Leave aside for 10 minutes.
Heat the pan. Spread 1 tbsp oil onto the pan. Put the fishcubes onto the pan iwhen the oil is really hot. Flip over in 1 minute and put straight into the hot oven for 10 minutes. The fish cubes will get a really beautiful colour almost as though they have been fried.
Now, onto the gravy!
Keep the golden brown fish away and in the same pan, add 1 tbsp oil. When it is hot, add in the chopped onion. Fry for 1-2 minutes until soft. Add in the remaining turmeric and the chilli powder. Fry for 30 seconds until the raw smell goes away.
Now, dilute the mustard paste by mixing it in 2-3 tbsp of water. Add it into the onion mixture. Fry for 1 minute. Add in the rest of the water and boil for 1 minute. Add some salt to taste. Add in the fish cubes and the green chillies. Cover and let simmer for 3-4 minutes, until the fish absorbs all the flavours of the delicious sauce.
Garnish with coriander and serve with hot rice.
Looks delicious, eh?
I had great fun cooking in this pan, and loved the versatility of usage.
To check out the entire range, kindly visit Stellar Cookware
