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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
) q1 j5 q; `5 b6 v j/ {, V; i1. non stick cook ware --
# R+ b3 Z( L" G' ^- y L pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
& w* W& L: M% {+ @6 `2 A cons -- damged if over heat or scratched, non repairable.. K! Y \5 ]. n! Q* u' \
: ^4 K* X& X0 o+ d" ?! c: b2. any pot with glass lid :-& A/ y0 {0 d c! J/ n
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 ?" j# d8 ?: q0 E, M0 T
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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.
7 d7 Z, K4 R7 l; DIn 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., e1 D% U5 s- v* d% A; x* l( ?
& |0 V; ]3 R! Q4 DIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.& x# n O9 |0 R/ e
( S3 u# u, _4 M" lTips for cooking :-) j# L6 { ~. ?3 Y$ \
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.6 G6 L, V9 W9 Q4 }8 B
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
& k4 u0 z* Q' p3. 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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