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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
- y% _5 o9 q. N {: G" J1. non stick cook ware --
0 Y& }* b) G! w/ b% ]9 q# B pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer/ j% i, f ^- o& {+ B9 e1 f
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-% \% U- T I5 L# A2 }( Q9 M) T
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 ?- X. x; V. n7 G! Y; }2 u, i+ x
( O: o F! C# C8 }7 j) P+ l |I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
- O* \$ G; h$ f) L KIn 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.5 x, @& Q' c, z7 Y7 J( R% @
+ B. b0 u; X! [: b kIf 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.7 V3 b2 D* v3 Q
* F0 P; y, Z' VTips for cooking :-
; X+ i; j9 c8 A4 C/ }; c9 p4 F# 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.9 A' Q* x2 B# \5 `
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.' a0 |0 Y2 Q, n8 P% T7 v' Q! y
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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