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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
3 n6 c1 K$ B$ E8 o1. non stick cook ware --
0 l% D, e" U- E- f( S! d" T# y pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
: m" |8 t+ f; d& W5 d3 c2 Q# @6 l cons -- damged if over heat or scratched, non repairable.
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8 g" w2 T5 e8 q2 C! ]2. any pot with glass lid :-+ p6 ^7 z- v* h
formation of steam during cooking will block vision, unable to see thruough, it's a gimick to fool buyer, also impossible to replace the lid, you can expect to pay $20 for the lid, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?
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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
; N( A7 B) ?; \' y7 y% I/ AIn my over 20 years in Edmonton, I never see this item in garage sale. While there are lots of scratched and burned pots and pans for $5. each, now you know why.
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.5 U% U7 p- h+ [, M. c
0 v) x6 U2 P% e0 t1 z1 kTips for cooking :-$ m. T! F$ I! {, P
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
% `" @4 F, ?4 v" w- H3 V% H+ H3 U2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
. R8 ^1 X9 G) N8 ]3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
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