 鲜花( 0)  鸡蛋( 0)
|
perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-' J$ g3 W5 \- Z5 i- Z5 L
1. non stick cook ware --
8 T2 Y. H: W8 N' h4 J pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
! J- E& @& ?* q8 w cons -- damged if over heat or scratched, non repairable.4 G4 c2 q- P/ J5 i# W$ B- s
. f. D7 y7 V* ?3 n" b7 e2. any pot with glass lid :-
* H$ [9 Y( o1 R: h+ f4 m$ [ 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?
+ f) [- s) O7 j, s* [
. [- j$ j' |; B1 mI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.4 D$ [6 s- t. _# ^' U+ a5 K
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 $5. each, now you know why.
2 f% I% q* Q6 g5 u* z0 A: _$ E' m0 x2 Q- q
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.6 N4 B' U: ?9 p0 O
4 |5 u1 A/ q1 N! v- v+ \
Tips for cooking :-
4 D; E0 _" u Q1 D! _& {9 M2 U1. 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.- n6 P, J1 \( 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.
% H. t) K3 T; {( G1 {7 I2 E* ]3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
|