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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
2 Y/ t- x4 i+ V5 b1. non stick cook ware --
! U" ^1 m9 g* n9 `# w pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer7 I' Z5 |* ~$ {! b% ?8 X
cons -- damged if over heat or scratched, non repairable.# p$ ]: D7 Q; K$ [5 @" }
5 X9 R' l# T3 `/ F4 L2. any pot with glass lid :-
/ I5 r$ x L 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 $500. but will and can last over 30 years if used properly.
+ L) q* V# g6 ~: k a$ W9 P+ qIn 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.6 Y+ |3 g2 K2 [2 {, z( G' W! b
2 Q8 D1 M, M4 {Tips for cooking :-
1 x% y2 ~: N0 I1. 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.! @% p" \) y) B6 ~' V! C' e% [
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 O3 S: [% s/ [: p" g: r
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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