 鲜花( 0)  鸡蛋( 0)
|
perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
9 _9 k1 t. W/ U4 \1. non stick cook ware --* z/ E( e( Q9 P: l. y7 X) n+ S4 x
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
! e" V7 `( z$ { cons -- damged if over heat or scratched, non repairable.+ \& Z/ U% @% M3 ~6 T- x
' x# I( s8 ~9 x# w1 v5 A
2. any pot with glass lid :-
9 r$ J3 s( Z0 P: |: D3 F, T' R 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?
- [0 L9 o1 K1 z! x2 S7 T
7 l2 r$ O N" U( c2 u3 N2 rI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.+ B+ S9 \) T) o0 Y; j7 r6 K/ g9 b% w
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.7 H5 E4 C5 Z3 k' `7 C2 m; r h
4 ?3 B' R( p2 z3 [4 n& wIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
0 t' N5 @& U1 `( m1 X, F
4 O4 Q# j# E6 PTips for cooking :-: r8 l# R8 T' B8 L k
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.1 d; X! Z2 |2 g* Q
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
6 f) M9 M5 L9 I( O$ B6 Z3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
|