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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
# V9 I) i+ W8 ~; v7 r& U1. non stick cook ware --
6 L' J5 e) W" d2 C4 j2 d0 c" t pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
+ C5 U1 v, [7 x/ B! X0 x- k& b8 d* d cons -- damged if over heat or scratched, non repairable.- S* N# x# s2 i
" x* h: Y9 [. T) a1 f9 `3 B u2. any pot with glass lid :-$ l- U5 B: ` K; l
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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W% ~! U7 j: N3 ]- l! @I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
, L. q5 @) M; A. O: @/ A0 y- i6 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. = $500 ) that's the same amount you pay for the reliable one.
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9 g4 P/ B' W8 w. PTips for cooking :-
% X8 {0 ^/ z$ U4 ?7 }( o/ X' ?3 b# j1. 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.
2 q- a L6 \3 \3 W! F( |2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
o4 z& Z+ _7 ~7 l3. 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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