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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
1 @( l6 [- T# n W; o/ G1. non stick cook ware --# d8 t' C8 _) z: W Z9 |
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer# L( m' L' G- t. D- V
cons -- damged if over heat or scratched, non repairable.
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* o' h2 ]% Y/ Q, q7 J* C$ f2. any pot with glass lid :-2 M/ T- U; k- m) b
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?5 K8 J$ e s- s1 K( Z* ?& [' k( |9 v
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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. A! L! J% g9 d6 y; j# E
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.' G5 ^% ]/ a3 L7 d6 [
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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.
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Tips for cooking :-
# l2 K3 Y6 u0 {/ [" W0 p1. 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.
" l' D. l- ?' _) T) [: V8 Q4 U2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.2 e' F, z& r' Y3 A" D. c
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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