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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-$ |0 W1 y6 `3 n& u
1. non stick cook ware --/ Y' [# s: S! ~- w$ P. f D
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer' ^2 h1 E# X& A) {0 d& l6 ~4 ]" t+ {
cons -- damged if over heat or scratched, non repairable.+ I( F2 ?/ T: Y6 ~: C1 i5 D
q8 p) i3 W& t! |5 }* e2. any pot with glass lid :-
' r0 e+ r$ p# J3 n/ } 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.
9 q9 V, w7 {3 f' B) h7 ]1 f" |1 HIn 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.2 V, i: M* k% J' A+ g, |
$ l+ O; _6 l( QIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.9 q% a6 V5 G# A3 ~$ n$ H3 A5 Y
6 t$ c8 [3 j; _ d5 l) ^Tips for cooking :-
0 E& e+ O" E0 s1 I1. 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.
- H5 [( H5 s2 d% ?2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.; B3 [9 s4 F& u9 u
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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