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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
: m4 ?: X; u) H1. non stick cook ware --/ E" m- I( d1 C5 p. }$ K5 s
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer' G3 r' M$ u/ \. {
cons -- damged if over heat or scratched, non repairable. D- s: o% S6 o
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2. any pot with glass lid :-
! B6 f; W' \/ R. `& j0 a( C0 ?8 f 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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8 r! w; y# C5 s8 N% @4 Q- xI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
2 I, e" r8 x2 N2 y9 b2 L% WIn 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.7 h( p: X1 U4 `2 J
! ]6 ^9 G# w/ [) U0 LIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.9 ~3 x1 Y) q/ L' x9 X3 F5 t
/ p ~8 Q# j' m- LTips for cooking :-' f5 x, z+ R6 Z/ G$ _" p9 x
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.
- h1 h. P2 N2 \, @6 ]9 E8 F2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
$ B9 ?, ` r, r6 r4 \, ~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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