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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-1 c; O4 v, K: h/ @! q
1. non stick cook ware --. M, _6 q, I) Q m/ L
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer0 I v7 A& L. X) L
cons -- damged if over heat or scratched, non repairable., p0 Q# C+ b& h" [- S; U' n4 k$ i* a
0 D' N% f, u4 w% C( x# J7 N, M2. any pot with glass lid :-$ K4 i3 N( w4 _2 g* q" 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?3 M$ O. K# v# U. P ~, A
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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. V/ Z+ Y7 v% j
In 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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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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/ U+ y2 T$ m( `1 VTips for cooking :- Y& ], p- ?0 I" ^" _$ Q# 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.
: y' k8 P) w2 d( o2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
& X u5 K f2 i, d$ c3. 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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