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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-! y/ u5 J5 L" R+ z# B/ F
1. non stick cook ware --, j: ~( C4 ]4 l* F3 t
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
, B) u# ?* d# M/ u6 J( q( V9 J cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-% N; z" E% _9 ~) J4 f, i$ E
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?3 W4 s$ l. f4 O% F
7 |: e* K3 X" m: v: x" D( r* P# f( JI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
' Q7 A' T4 F. X( h+ }1 hIn 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 $5. each, now you know why.- L" Y+ W7 q* w0 L2 p
7 u$ L# H6 E* C% ^6 _If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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1 m' v5 @7 ?- h( u6 w0 yTips for cooking :-
; W4 L2 C% g$ k6 T+ C1. 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.
6 `5 M H/ H* \/ ?2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.5 E7 B" a+ y& _& k2 s0 {7 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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