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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-2 f0 H5 O) P. `5 K0 z2 e
1. non stick cook ware --" p [* b( E: W c* N+ Y% O
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer" f) {' B; k; N0 I' l
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
% U, ~6 N; f& U( R. y 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 ?9 a* u% S+ D& k6 m6 b! d" B
8 J( `- P3 o! K, C" lI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
- P9 |. ]; J3 \; k. [- [" XIn 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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% z" b+ F& Y! D1 E* I6 HIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-
% ?3 R0 C; F4 W3 s' w: P% B. \1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.( R7 A: s7 V( V5 b. a! f$ c4 I
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.7 s& f: f3 x6 }1 A' g) B
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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