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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-5 ]9 z& `. W& J4 E) U4 w3 K
1. non stick cook ware --
* z4 \6 J2 [4 ~3 E' q) r/ H4 t pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
' I7 w2 L) m+ Z4 D5 S1 a& H) w cons -- damged if over heat or scratched, non repairable. s9 L# l0 Y* x3 U6 k3 q: Y( o# W9 i, P
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2. any pot with glass lid :-: G& |5 n$ r, e
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?, w. ]$ X6 t& ~5 e; P
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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.
a3 K1 w1 T- [0 D7 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.
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1 `* U; X4 s7 ?8 VIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-
, V: x0 h5 X* f% x% Q w, [# z1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.6 v9 W+ u& w: u# L
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.0 y# ^3 e) J' p$ P2 T
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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发表于 2008-12-10 20:29
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说了一堆废话。。。
