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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-+ L1 |6 c$ }/ L$ U3 W! `
1. non stick cook ware --; t0 V- i& s2 Q. L7 ]
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
- r* f8 g8 S$ T$ B' s) p& h cons -- damged if over heat or scratched, non repairable.
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3 ~9 R- t8 Z$ D) m2. any pot with glass lid :-" _- c+ J2 U! ]0 ` T+ z4 U7 V) D2 O6 `
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?$ Y+ I, l. e8 _4 y$ G
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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.0 b# }4 W) N' Q+ w# t
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 $5. each, now you know why.3 b7 l, @9 u. Q
2 Y) k' }4 {0 E$ @( I- eIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.+ I( q. i9 Y# f. u) B2 m
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Tips for cooking :-: }* P' G! u: K
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
/ h. F# Q" g8 x) A+ _1 H4 L1 `7 }2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.4 ^* c; E* b7 ~+ c$ }" z& L6 @
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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狗仔卡
发表于 2008-12-10 20:21
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显身卡
发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
