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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-+ O! Q( y) A9 `! V5 `, `
1. non stick cook ware --
' u! o; Y* W) S" H h& m% R; n pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
( X. x7 ~/ Z, l I, H9 M: r: \ cons -- damged if over heat or scratched, non repairable.# O' Y) ]# h4 |. v# Y
0 v8 ]; B# f5 D- r2. any pot with glass lid :-, p: Z% g- Q1 \* k/ t3 O' ]
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?7 f' L ]. |' p) I0 F2 ]6 Z3 N$ E
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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.
( n) D2 ~) W7 @8 N. 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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; {1 ^/ s. A" h! C8 n8 X* ?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.5 j& x0 D# D3 Q: d# `, v
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Tips for cooking :-( L; {/ V3 V6 v( O! z4 G
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 M2 ^) f. s% b9 o; J8 O: u( f; b2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
" i( |) z8 @6 k3. 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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