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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
# S# b0 b3 A* B" b; J) X, O1. non stick cook ware --
) x2 J& ~; F$ H) ?: `& r pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
8 g/ o7 C0 D5 }' M cons -- damged if over heat or scratched, non repairable.
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! d% g. G7 a7 H+ k1 z2. any pot with glass lid :-
6 q; `! l. V/ M L 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 e I; n) E0 R
7 k. j* M0 _# ^; t9 |I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.% i' f" }0 g% D" B) e# x, F3 m/ S
In 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. = $500 ) that's the same amount you pay for the reliable one.
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5 F4 J/ N0 P: @: F4 A$ N& w6 y" xTips for cooking :-; Y' T/ D0 \. d8 V7 m7 S
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.
; Y+ d% }3 p S" S6 U4 m% G2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.4 C$ e) y/ ?& Y6 N8 U2 p& L$ W
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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