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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
; }5 w7 |' H) ^ Z1. non stick cook ware --
. r' X$ l" x9 h! W! { pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
' E" z) [! q7 N& _6 g' _' ` cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
' |, ~+ b+ T/ l- ~! W 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 ?) E! u4 B ^# t I) @ o
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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.$ k9 k0 W2 b0 k4 Y$ s
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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7 d! p, I( f5 sIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-: J% q Z. ]5 q0 u4 }
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
+ ]# ]% x* x, H/ N2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
1 N& p/ J- v4 }$ l- z; `/ _6 n3. 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。。。
