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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-3 e9 ?* o2 {" j1 a: V5 q
1. non stick cook ware --/ e% I( x3 |! P
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
2 c" d) j! Y& l. X, Q! b cons -- damged if over heat or scratched, non repairable.! \8 C9 y5 n$ [
6 s/ Z; a0 ~! h# C$ y" E2. any pot with glass lid :-- \& p, S9 b/ u# x6 T
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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1 t' z% B. `8 B! I f* G% YI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
% S( r& x/ F6 `: K0 }$ x# sIn 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. = $500 ) that's the same amount you pay for the reliable one./ k- N3 R V" f; Z
6 T! A* \+ L2 _2 OTips for cooking :-* t& b( ?$ X' b" n& j h; k
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 E* k7 f9 c/ J5 Y2 \( p( b- N
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
; @5 [" o' \2 v i6 H( c3. 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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