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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
+ N) L0 V8 \4 [ P2 n C/ Z K) s1. non stick cook ware --
, K. K8 y" h/ n0 f: V. L) ]: w pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
( h' ?$ \% R7 D8 e) {, d cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
" Z+ o* {6 ~. q4 ~$ g/ v1 K! 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 ?0 x! b# R8 E& Z4 E3 s. j& d
3 a. V: @9 k X9 n3 o1 I- yI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.' N G$ v$ [1 ^
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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- [/ @- e, f3 Y" H% G; WIf 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 :-
8 N+ M+ B- \! X1. 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.. x. F9 M" S6 b
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick./ s& y2 C( ~7 ]3 n& r# H
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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