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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
& q- K2 l1 u( K1. non stick cook ware --
. z6 W& _1 R" y0 \4 s) F5 c6 S' w3 L8 [ pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
! s; ^" g) \# w cons -- damged if over heat or scratched, non repairable.! }- y6 m8 N' ^; ]
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2. any pot with glass lid :-' o- w# J" f4 w9 a; X
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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+ X+ m; t0 k0 ]6 v7 PI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.6 \1 o4 y' T' l4 ?7 \) x$ o, B
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.; Y) F: b l2 }, v
% K4 N+ L% _: j' U8 WIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-* F% U2 B$ }* V2 q3 h
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.& ?- {* |8 X' i1 T- ]
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
: H1 f: l! I9 X5 {1 ~* @, J3. 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
楼主
说了一堆废话。。。
