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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
9 ]* ?/ B5 Y9 w. O: ]7 |& u& e1. non stick cook ware --
' P3 k/ r0 e" U2 g6 k; t3 K pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
9 z: W7 J0 H9 n5 l! G& s( I+ V cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
8 y: E/ P& Y7 h 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 ?# J' k# a0 f0 _. n" I4 i
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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.4 C2 A3 E+ g( D4 R: U
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 $5. each, now you know why.
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$ C0 ?6 w8 f) |2 RIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.4 A9 b( }' q* C' R r" @
; F' f. l! N0 I4 y5 C- TTips for cooking :-
6 ?' V( S+ E- b$ v1. 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.
, b y1 M" z! G2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
8 u- ], Q' ?" ]7 Z1 \; }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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