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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-7 g; u' V5 @1 W& c Z3 s% P9 j: _) T( G
1. non stick cook ware --1 Y" {- R* A3 E f
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
2 C( s* z- [( d0 s7 C cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-+ @1 r) Q* H; R$ u* _
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 ?# p: a& `' f8 e& m( o7 b) ]
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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.
+ T" S" X" E& V" d1 V) HIn 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." T- H8 m/ o/ L9 X) @# t! x
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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.
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Tips for cooking :-
0 o* }- a6 g( E3 t- s6 K1. 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.
$ e6 }/ }' j+ f/ D+ M6 V9 h2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
: b* d* Q$ O/ R9 I5 u3. 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。。。
