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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-+ w5 R3 m9 V+ k0 u
1. non stick cook ware --
8 d D3 D. w1 B" R5 Y pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer& B: ^: q$ _/ W3 y* `: x
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-) M1 P4 s9 }7 a4 A- l
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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# k, H8 s+ d: L; I: oI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.: x% j3 R/ o4 H7 T: m: V
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.
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9 \9 V- A. @% NIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.* O5 w2 `4 U$ D! u
0 Z |/ r* F! ?! o b) u5 Q. VTips for cooking :-
5 a" H5 I- J4 T8 A* U3 A, m* I1. 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.
, K7 |# U ^* ~& F. S2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
% x" B9 c9 N I* |* t3. 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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