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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-. O& ?4 `* ^. y& p( N3 j( G
1. non stick cook ware --* f) ^' F9 k+ V" P n
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer) L7 P9 j7 ?: U( F: m: G8 E3 f
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-0 `2 ^8 S- l3 S9 x) ?
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 ?1 f7 Q. {1 J+ w- ^) d* Z% j
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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.
! o" e7 ]7 a5 j* v/ vIn 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 $5. each, now you know why.
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( `9 I0 y' Z$ p4 ^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 :-/ I1 r }# h1 o; i
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.
# c s3 c' K4 g/ z& J) {2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
7 ~3 R( I L Y1 \* h3. 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。。。
