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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-. l; E' Q! {# t! O( `4 a. C+ i. @
1. non stick cook ware --5 `( s2 s3 |+ F
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
, M3 I1 D& G0 O! U* u- Q! T* o cons -- damged if over heat or scratched, non repairable.
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5 A9 x4 F; [# e" v8 p2. any pot with glass lid :-
* ^1 G5 o( ^# ?' s* A 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 ?: H0 V K3 y& I0 B! h) q
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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.
/ W& F# v: F3 ~% ~ E' U+ f+ ?5 pIn 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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5 v i& z1 M/ _, V! O* P' ^4 HIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.; k3 X% c9 u& F% v5 K! o7 o9 ^" B
5 Y H# ], q4 r6 j3 fTips for cooking :-* a$ A" n( u# p% c' ~" L! a
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.
8 j% t k! T9 i t+ e# B% d, p2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
& j9 ^' Z( j* M3. 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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