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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-) k% U3 Z4 [9 }8 \* u
1. non stick cook ware --7 H- | H/ \0 v: `" f |
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer( v: W/ ]/ A1 c6 y
cons -- damged if over heat or scratched, non repairable.( t* N# \$ |" {: w# ^1 B& Z5 m
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2. any pot with glass lid :-8 T6 Z, W- z5 s, ?: m# n
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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0 K0 e8 v7 T7 a8 z( ~' a+ GI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly." c, |9 [' A+ i; z1 O
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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6 X3 t* g! |; _6 E. a: g' @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.
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Tips for cooking :-; e( U3 h5 G" c0 V( r) c
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.3 z0 S8 J' F; P' f; D" t
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.: @# p8 Y/ H4 p1 {8 ?- y; b% v
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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