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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
0 F! w$ a& G& I1. non stick cook ware --
( ~/ a5 O" F* I8 L, m J pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
9 F! l( l x5 f cons -- damged if over heat or scratched, non repairable.( u# @# f, ~0 F* C9 N9 f
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2. any pot with glass lid :-) b. e: {$ ]3 p
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 ?# T6 O6 n) q* m( L1 s: t
. _. R/ @4 l' t, CI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
' p+ h4 z9 z5 t: R! MIn 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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0 V" Z3 l+ w" ?3 Y {. EIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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6 O1 C5 [6 K/ F3 w, V+ \4 C: wTips for cooking :-& E, z# J- w3 C3 Z% e* a
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.+ O8 O" p6 ^9 R0 y
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.+ f$ ]: j; D9 g
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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