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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
4 w" |0 Q( y0 X3 j4 b& v0 Z; i1. non stick cook ware --! T- Z, h* h( O; @# z% z
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer: c B5 o& M: L
cons -- damged if over heat or scratched, non repairable.( Y8 r0 C# D1 i- } K4 {
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2. any pot with glass lid :-9 O E1 w5 u4 q+ Y) k- v
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.
# ]5 h) c. ~3 J) N& L, eIn 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., q- ^# \) M6 c# M* U7 m$ r
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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.; u. V3 l8 O# z" o& P1 @4 @* }! E
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Tips for cooking :-
7 W r6 ? h% i4 s, }% D/ M1. 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.
6 ]" O3 k l3 V/ u* s# e5 v- i2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
2 j# l7 _7 f2 G1 o. p, ~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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狗仔卡
发表于 2008-12-10 20:21
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发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
