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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-& V1 t8 g {; D7 M- j5 ^: S
1. non stick cook ware --
- s- A1 J U/ [$ C$ b, Z+ g pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
; n5 `( e. U( _, H) M8 V cons -- damged if over heat or scratched, non repairable." P7 \2 R9 {; h4 z
7 _% v& I9 w9 J9 ?) Y2. any pot with glass lid :-
( R) x) E6 _5 p$ i 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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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
]3 r; m2 Q/ e6 T4 y RIn 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.0 c/ Y- o2 h7 M* o8 ]+ g+ W8 P
* [' r) e2 d7 \8 iIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.* K$ \1 K. f7 Q' T
' A; z/ Q% h5 M" s) ZTips for cooking :-2 H( E) \4 n* z& E7 `- W4 n4 y
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.
0 c+ @7 D2 }& T" K1 P5 H2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
+ x" f* C Z' b/ V7 ?4 G3. 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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