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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-% X. S$ `0 g; T6 q( x
1. non stick cook ware --. A; h* O( |3 p# P4 X
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
' H8 f$ F' a# R5 x& V: ^, Z0 a3 ~ cons -- damged if over heat or scratched, non repairable.
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' t6 C/ @6 [' c1 {2. any pot with glass lid :-
2 y# H0 Z& i% y5 ~7 n. 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 ?- R" p8 D% M' F: |0 K+ s
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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.+ C3 \( {; H) f8 a8 D
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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1 h+ T! d+ V8 n* _" m. dIf 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.9 S6 @5 ^; @% {2 Y
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Tips for cooking :-
4 s) W& C9 M/ ~( k3 a L' e1. 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.7 j3 W8 F: w( ?* V
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
. B4 p& C+ j. X6 t* ^1 C) Y3. 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。。。
