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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-) W( d5 v/ _! f
1. non stick cook ware --
- s1 _' Z7 y3 m3 [# y pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer( [; P- k% U$ p+ ]$ z7 b& Z
cons -- damged if over heat or scratched, non repairable.
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3 ? f. s" |6 D/ z6 I' r3 _( z2. any pot with glass lid :-
! V( b4 G9 j0 G: s; p 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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" Z! e- k3 d2 EI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
' _5 B. W! j# ^+ w1 DIn 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.2 t5 q. u4 {% b* w
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Tips for cooking :-& z: G; r8 I( V) e+ ^
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.
5 e0 O1 B% k8 z9 O1 x( }2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.6 Z u7 Z3 N4 H+ s* X6 s( d4 p6 Z0 O
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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狗仔卡
发表于 2008-12-10 20:21
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显身卡
发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
