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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
7 W2 d8 C9 P, s3 I5 O1. non stick cook ware --
7 {+ O1 J* ~2 N: G5 |( {" b pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
5 r8 M8 I$ h/ R- e1 d cons -- damged if over heat or scratched, non repairable.
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" ^2 D) d% m% ~8 D2. any pot with glass lid :-# f- H' l* u! [1 h! G, P0 d7 M$ D2 u
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 ?5 a( W5 `7 L0 k# e
8 M3 v- k/ h2 q* a4 [ SI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.$ V& |2 N9 o1 h; L3 G5 O+ 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 $5. each, now you know why.4 |* z: M$ x! m7 M1 j8 i: V
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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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Tips for cooking :-5 b8 }6 x3 [) p8 B }- y
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.
, S b8 s, o8 ~2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
3 m2 X' V( i X8 z" r( V3. 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。。。
