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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-6 f' ^( o( o! |2 |: `" a9 R
1. non stick cook ware --# O* r" ~( W& `- a2 W" G3 p. {
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer1 d0 H6 P0 j9 l# f" D
cons -- damged if over heat or scratched, non repairable.$ n1 B U4 {( z" O& o9 z
; O+ y8 ^9 W+ f$ J. H0 o2. any pot with glass lid :-
R# _) ~5 @! f 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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, I1 t1 Z( Z5 F: d- ?. i s0 YI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
. `3 m; r0 f! R5 BIn 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./ y0 H4 Z. X- p
* K3 L {3 X; M) STips for cooking :-
" E; d P. N6 O! {1 ^: t# _. Z6 \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.
) e1 C" h4 J I4 j4 B- ?8 p2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.' y) j1 p Z; ~" g [& n4 ~% i
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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