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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
9 @ D7 P. k F& O+ e% c _1. non stick cook ware --7 b% P; R: D, F4 f
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
9 i, S% F% d, s* |4 d* `6 e, o cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
( q8 c# |" S$ M- 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?
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% R" ?9 V1 ~$ {I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.' I5 ~2 F/ d7 l, K
In 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.# J6 n8 P/ y, a9 O
0 j# D8 M* q4 a5 y% o+ gIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.7 }9 ]+ r1 O$ b8 H' |, E
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Tips for cooking :-* [2 R- w5 ]% G8 { x
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.
. o: y% D5 _- q2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.* H4 z3 M6 r3 d: `+ q
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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