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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
$ D* b8 g _% k1. non stick cook ware --
/ `) ]0 Y9 l4 O5 b+ N( y pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
8 U8 F/ i( }* e- s1 F6 w cons -- damged if over heat or scratched, non repairable." i8 |4 V' a6 ~+ W
2 b/ }3 s' f* D- g2. any pot with glass lid :-& t; j' Y2 {4 a# y) 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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# Q# u: w4 ~" G" x- C* C1 I( mI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
- N" d& ^* Q) |, I! N( nIn 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. = $500 ) that's the same amount you pay for the reliable one.
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/ \* A" a1 c; tTips for cooking :-
* f7 ]* {( p5 ^$ i# C4 w1. 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.# S: H) e- ]/ s
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.6 [4 r/ W) [- l
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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发表于 2008-12-10 20:29
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说了一堆废话。。。
