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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
5 i! e. J9 b+ ~1. non stick cook ware --/ ]( X! y9 L( e# ]0 r
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
1 l' B' A) V$ A& V2 Y$ n9 l6 w cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-4 Q" E' d/ U: n/ C6 I) 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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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.; o4 z6 k/ F" k9 k; x' v9 G5 [
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.5 ]. l- B4 ~* X @# J
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one." h r8 R4 h% C. a6 O) J/ h9 n
5 J# [4 \7 ^4 K; ?# Q: ?7 @7 Y# TTips for cooking :-% P" `+ \# V) L* f8 z
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
. }+ X) {# i5 p6 o% K$ d: a2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.* E! |+ c0 r! C0 d' ^; B
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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