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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
& f" B0 R) P, G! Z1. non stick cook ware --
/ I& p8 m0 M0 G, Y. D pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer& D$ i+ D X3 j" h
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-. Y; P+ i' j0 {) q$ V
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?! _$ D1 m7 S+ ^, n; t! N
' o: F, M0 @8 I. y1 iI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
% v4 L1 [) I# l }, nIn 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 $5. each, now you know why.* y6 g# y- v3 v1 D8 y) |; Z
) s+ V2 R+ g6 o$ Q" v3 }7 N oIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-' X f" x$ ?" [ d
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.
1 X2 J6 w+ ~# Y$ X6 k/ w2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
1 @3 d0 s; b; j! e3 V0 ?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
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说了一堆废话。。。
