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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-5 Y! G0 {2 _8 s! e
1. non stick cook ware --6 D- x* L0 r9 W" ]. `0 a8 B
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
m5 _& }6 f* u8 J5 M cons -- damged if over heat or scratched, non repairable.) c5 }8 i. r" y5 f7 c/ n
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2. any pot with glass lid :-* h6 x2 o! v6 g/ |7 b2 }
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 $500. but will and can last over 30 years if used properly.
! ? V! {& Z$ o# Y4 M1 PIn 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.- {0 q z( P1 b
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.6 e- T" |, u8 K) N5 L* w
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Tips for cooking :-" ]$ ^, [* p+ v$ |; O1 [, D0 q
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.8 m4 w Q8 u$ M4 V C
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
a W- \# d* H. E. m/ f3. 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
楼主
说了一堆废话。。。
