 鲜花( 0)  鸡蛋( 0)
|
perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-" Z2 W, G- v5 ]% y, O
1. non stick cook ware --
2 W: c3 |1 E D% o) ] pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
8 W1 A; l! I8 s& k1 I cons -- damged if over heat or scratched, non repairable.8 D# E# P# f( c& q' Z
Q9 y* n, i" ^- Q( i% M' E2. any pot with glass lid :-5 B: Q9 ] }9 r2 t
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 ?. E8 D+ P5 G- e* J! F( ^/ z
1 g4 b. M+ o! W( `I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
9 I: k0 O3 ?" EIn 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.
" i( r6 {, _( G0 R6 G! {4 z( S8 C, H9 v
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.3 R) {/ K7 z4 d( p
c/ m1 i; s- @# ATips for cooking :-
$ l- Y* C2 @+ ^) |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.
% i- @' m$ q) @" V$ p2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.6 ?, [( T/ f3 h* B3 X) V5 r3 A1 E
3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
|