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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
F' I7 P9 \" R; U4 e# h1. non stick cook ware --0 u$ T$ Y3 r6 m1 u, N9 a8 M
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
5 ?9 U. F* m7 P! B cons -- damged if over heat or scratched, non repairable.6 L1 G8 I1 E" t- W
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2. any pot with glass lid :-2 f" ^3 \+ P5 G% F! d. W* b* Z/ C
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/ J3 Z7 [& @- a% L; `3 O
2 `8 ^* `/ z! Q4 ?3 M6 d8 P( fI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
+ B d+ |: w U: {' n0 Z. rIn 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 $5. each, now you know why.; w+ r% ~% |7 R0 ^7 M
; K4 F* |+ k0 p5 G$ bIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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4 Z$ [8 l0 R6 G1 ~. g: UTips for cooking :-
u: V1 A" S! G, b+ |+ y; A* v1. 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.- `0 D& P) s! s; l0 N4 P6 k
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
8 U. P. J6 U% S7 j! a' c3. 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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