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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
9 [3 G1 ^3 `# A" a1. non stick cook ware --
' T$ _- O, G* i6 y1 S pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
7 t) Y9 D x) S D cons -- damged if over heat or scratched, non repairable.9 p# e% p( y& {/ x
2 d2 F7 b3 E1 Z2. any pot with glass lid :-
; j' A9 {5 \" ] 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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! U0 l% H9 b! Z8 i% p3 zI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
9 J( {, Z* ?* [' s! S9 KIn 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.! J1 u+ g6 c- |
" E' A7 l& W: m# z( gIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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5 @2 ~& q; I) Z# o# G. I5 nTips for cooking :-
# ]6 ?( p' J! e1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
8 s; X6 Y7 k7 {, w: E2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.8 ~7 w" ^! T8 E8 ]. L# l5 n$ z4 C+ m* f9 f
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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