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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-' x2 a7 O B8 A R! R/ Y
1. non stick cook ware --
8 q5 n, R# {/ q% y6 f2 ^ pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
0 }/ Y( T' j% k; A- N7 | cons -- damged if over heat or scratched, non repairable.
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+ m8 L4 d1 r6 l0 ^; t+ U8 Z' M2. any pot with glass lid :-0 G6 J. P) h 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 ?
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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.
$ V `2 Y& w8 ~% |! L* \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 $5. each, now you know why.3 J" U. p( u$ g5 ~1 A9 y2 E
: m2 p3 g) p4 e' ^" L) `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.5 v8 ] b6 M9 [6 Q) [
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Tips for cooking :-4 M" ]5 M& E' g+ F: }7 C
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.
* k0 x: `1 E7 n, w- T8 }* l3 ~2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
: w. M3 ?3 y0 ^( t3. 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。。。
