Cookware FAQ

It is like a fine meal, you can buy a ready made Spaghetti Bolognese from a supermarket for .99p, or you can go to your local Italian restaurant and spend upwards of £9.99, it is all in the detail; the raw ingredients used and the way they are crafted together:

All material used are of the highest quality:
18/10 (304) stainless steel is used throughout, with the exception of the base that is 18/0 to ensure its efficiency for induction use.

All Thermic bases are constructed using high thermic conductive aluminum, for maximum heat efficiency and conductivity, and constructed to a minimum thickness of 6mm, to ensure even heat distribution within the pan.

All Thermic bases are hot forged in construction, (the base of the pan, aluminum nugget and thermic base are heated, so they are nearly molten, then impacted together at great force to ensure all three layers are fused together as one). It is quicker and easier to braize (spot weld) the base to the pan, but this weakens and leaks over time.

The thickness and weight of the material used plays an essential part in the quality of heat distribution and longevity of each piece of cookware. The wall thickness of a Judge stainless steel pan will not be less than .5mm. Aluminum pans can be as much as 3.5mm in thickness.

Every item is hand polished and inspected

All non-sticks used are PFOA free and designed to match the material they have been adhered to. To ensure great release for years and years.

Judge Cookware is a British company that have been trading in Bristol for over 100 years, so we must be doing something right!

We are so confident in the quality of the materials and construction that we offer all Judge cookware with the Judge 25 year guarantee

Because it is beautiful, durable but also hygienic. It has self healing properties: so if you scratch the surface a natural protective layer re-forms straight away stopping corrosion and impurities from taking hold and giving nowhere for bacteria to hide and fester.

Yes and they allow you to monitor the cooking without lifting the lid. The glass is toughened, like a car windscreen, but under certain circumstances can break. If your lid has shattered during cooking or while stored in a cupboard the replacement will be free of charge. If a lid has been dropped replacement lids can be purchased through Customer Services. Glass lids are also safe for use in the oven. Care should be taken with hot lids as subjecting them to sudden changes in temperature, such as placing the hot lid in cool or cold water, can make the lid shatter.

Stainless steel is a relatively poor conductor of heat so the main pan handles normally stay cool, (so long as gas flames are not riding up the side of the pan) enough to handle however under prolonged periods of exposure to high heat they can become too hot to handle. Stainless steel lid handles and knobs will get hot much more quickly as they are directly above a major heat source and steam. We always recommend the use of an oven cloth or similar until you are completely used to your cookware.

Ordinary water and food contain salts and acids which can sometimes cause minor markings on the stainless steel surface, particularly on brand new pans. This is common when cooking starchy potatoes or pasta, but the most common cause is adding salt to cold water. The salt fails to dissolve in the cold water and sinks onto the base of the pan where the sodium reacts with the nickel. Always add the salt to the water once it is boiling.

This is a clear sign that the pan has been over heated. Stainless steel reacts to high heat, by turning a bluey-purple colour (Similar to the colours of a rainbow). It is important that you always match the size of the pan to the size of the ring you are cooking. Heat the food more gently and turn the heat down as soon as the food begins to cook. This will save energy and also retain more flavours and goodness. This is especially important where the pan has an encapsulated base. Once the pan base has heated up it retains the heat much longer than a normal saucepan so food will continue cooking at a higher temperature for a few minutes after the heat has been turned down. It may take longer for the contents of the saucepan to heat up but once hot they will finish cooking at a lower heat setting which in turn saves energy. Marks like this can be removed with Stellar Stainless Steel Cleaner. This can be purchased direct from Customer Services.

The heat is turned up too high - a common habit in the UK. Heat the food more gently and turn the heat down as soon as the food begins to cook. This will save energy and also retain more flavours and goodness.

The heat is turned up too high. Although certain foods benefit from ‘flash’ cooking the trick is not to move the food for the first few moments. This gives the fibres in the meat/fish time to relax and for the temperature of the food to equalize with that of the oil. If you move it too soon it can stick, even in a well seasoned pan.

The most likely cause of the fault is a “hot spot” in the base which has, over time, made the base separate from the pan. A hot spot is where an air bubble has been trapped within the sandwich base when the pan was made. If the bubble is pushing upwards inside the pan it creates an area where the pan will not heat up. If the bubble is pushing down towards the base it creates an area in the pan that becomes hot while the remaining area stays cool. Eventually, after heating and cooling during cooking, the base will become detached and may even be pushed off completely. The other major cause of these blisters is human error where the pan has boiled dry. This can damage the seal between the pan body and the base which may also cause warping in the base. Please contact Customer Services who will evaluate whether the problem is covered by the guarantee.

These handles typically withstand temperatures up to 180°C and should never be allowed to come into contact with direct heat. For temperatures higher than this the material will start to dry out, crack and even bubble on the surface. If washed for many years in the dishwasher they can subtly fade.

Please contact Customer Services who will evaluate whether the problem is covered by the guarantee. Replacement knobs and handles are currently free of charge. Knobs are all one size and fit any lid. We need to know the diameter of the pan across the top for replacement handles and whether it is a long or a side handle.

Non-Stick frypans although needing a little oil do not need seasoning. If you have an uncoated frypan then the following will help prevent food sticking. Cover the bottom of the pan with cooking oil and heat until the oil begins to smoke. Remove the surplus oil with kitchen towel which should leave a light brown coating behind. The pan now has properties similar to a Non-Stick pan and provided it is only rinsed in water and wiped out after use these will remain. We recommend seasoning after every dozen uses. If the pan is washed with detergent then it will need to be seasoned again.

Roasters and casseroles are designed for use in both the oven and on the Hob. You can start your Casserole on the hob and then transfer it into the Oven to finish cooking*. Similarly you can use your Roaster in the Oven and then make gravy on the hob when your joint has cooked. Click here to see our ranges. *Please be aware of the maximum oven temperatures if you cookware has Phenolic handles.