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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-. k' A0 ]) v; U' l& p' o# s9 Q
1. non stick cook ware --3 Q0 ~; ]( L7 k' v9 [0 E
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer; R& N: P k, V3 l7 p% Z+ n4 o' u8 M
cons -- damged if over heat or scratched, non repairable.
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6 I8 o& |2 C" M N" O& _2. any pot with glass lid :-7 V, J/ D g2 a, U; E5 `( k. J; _
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 ?* a! U& a; S1 W0 ~
1 R- J5 \; O p* EI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.) p& c! T4 r1 ]1 c8 E$ }
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 $5. each, now you know why.$ [; j7 M* G/ z2 R
0 R W: K( d* o, q) p6 zIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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- D, O/ G4 g3 P( ~- p5 j$ zTips for cooking :-
: g( T( s; ?* P/ P/ q1. 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.! g6 T K/ b% l7 X- {
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.0 f' h1 a' x/ n5 `
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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狗仔卡
发表于 2008-12-10 20:21
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发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
