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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-' M$ l' \. S) Y
1. non stick cook ware --& ^6 D1 S0 w8 w% k# Q8 |
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
2 _9 l1 d1 }0 R cons -- damged if over heat or scratched, non repairable.! E9 [- ]. W' i {- n1 l4 X
0 @( B* q# T3 ?" b2. any pot with glass lid :-
# d. B% X5 |. l* g, | 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?
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+ F; Q$ m& G7 Z/ j' G' hI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
; K5 C" h: q* c* ?0 y8 t8 V" [( P+ TIn 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.
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/ G9 M% a# v/ k [; zIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.+ H$ c" p! y! t7 [" q
! Z6 h) L; Q% |; D+ \( ~( G) [8 nTips for cooking :-: i: O4 y1 p. `. p
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.' R' t/ y7 N7 Y6 S* q: ?( b
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.! a6 e6 U! B- I0 t
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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