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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-2 E, A# g& z: c) z0 u
1. non stick cook ware --
]7 Y1 V5 o: L7 X# ] pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer) Z, c+ Q3 ~6 r8 J
cons -- damged if over heat or scratched, non repairable.. `# v$ B' k0 z& V5 V* E W8 X
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2. any pot with glass lid :-
# K R& I* l$ n1 p 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 $500. but will and can last over 30 years if used properly.
7 b4 w: |7 k! J$ yIn 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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- C4 _, v# u% G, J& s, C+ fIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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1 Y' h) G0 X; J' R1 l/ qTips for cooking :-6 J. M7 Z' I5 S' d: X) h7 N+ |
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
8 E0 A' q0 Z, B$ I1 {% l6 ~' u2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.0 ~2 s4 x8 y4 X4 K
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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