 鲜花( 0)  鸡蛋( 0)
|
perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
7 J9 v# P! a2 T1. non stick cook ware --
9 _; i( G W5 _7 _) x0 t' T pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer. b2 y( ]+ l, z
cons -- damged if over heat or scratched, non repairable.
, o+ u; V" f0 ^ K* \1 ^
% y$ `& ?& s" t# s2 @/ J. S2. any pot with glass lid :-
8 I X! R, K4 Q2 _1 a ` 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 ?
# @7 t# m1 |& s1 P# d# ~- h9 F6 D; E% {& `1 @- f2 D
I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
5 p. m8 h$ _ g" u9 h: P# DIn 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. R* h& J! ?: r' A
, S/ \! A0 Z/ o6 [, N( |If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.$ x4 Z$ N, B \" o& j# M
3 F4 A& B' r7 o5 m6 L' m
Tips for cooking :-3 f/ s% }3 F) K T! n
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.
7 v) G2 d X5 u. h$ [" ^2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
5 v9 c, q \3 m! n* @2 L3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
|