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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-& j" Q3 g" m! d3 v
1. non stick cook ware --6 X! h) _+ x. ]( K3 e( ~
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
% U5 C( P( ~) S, Q4 v1 C( f cons -- damged if over heat or scratched, non repairable.
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2 i$ O' `" U3 G2 W2. any pot with glass lid :-7 T9 l: j* e5 a" 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 n. j: W( _2 I# G8 E
1 ]1 O4 ?7 e4 k. F" r, x/ sI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
, s% P k& \- C* Q' {6 JIn 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.( z4 e( v) B% U: s
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-
. t, F' z6 k8 i- J8 |9 |1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
; p: n7 \5 y$ b, R2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.0 E" k% z. U# \! Y8 W6 I+ S' C! M( W8 Z
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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