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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
4 W/ [& ^* |7 P( Y+ i1. non stick cook ware --
, v) Z( ~* ?2 O3 @ pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
. Q4 |3 M. E4 s! ?8 r1 Y' C cons -- damged if over heat or scratched, non repairable.1 \* S7 n: ^$ n
* ~( c2 t, }% ?6 ]) B2. any pot with glass lid :-
4 ?% h( s" N: G0 _. 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 ?
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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.% U. [$ P; V6 i
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 $5. each, now you know why.% ]- m/ d8 W2 ~6 z/ O% [/ L$ j9 [
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.+ A( T+ n5 k" I
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Tips for cooking :-: _8 b$ L3 }1 y5 Y# Y& P
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.
5 q9 I, g6 h% |+ t. l2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.# |% U; W6 ?6 B* ?- c: a
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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