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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-2 w c! u% ?7 k0 A+ l
1. non stick cook ware --5 s! j! x0 Q% ^5 R
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
$ `3 n% k& a6 S0 ` cons -- damged if over heat or scratched, non repairable.0 T6 ~$ k8 j+ ?
5 {! [. B8 A5 s* q* O2. any pot with glass lid :-" h0 a" ]5 D; y: {- H
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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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
! q- _9 x# ]5 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.
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-
+ @+ W9 a- {$ s. h9 \/ R1. 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.
& L: S) I0 e" I* }7 x3 r9 _2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
, ?7 c% d% f& V) q3. 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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