 鲜花( 0)  鸡蛋( 0)
|
perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-4 P0 I" ]: t: @; d
1. non stick cook ware --" [: k& ]( t- v4 P2 m+ \
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
- v* U0 u" D# R- F cons -- damged if over heat or scratched, non repairable.
3 M" `' C( {9 D/ ]5 i/ u3 y5 B9 K' Y1 W2 m5 @: K
2. any pot with glass lid :-
i. P4 I* n4 G1 N; [8 _+ X6 y& n 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 ?
$ m4 H5 H ]% j% v3 ~4 ^/ [% {1 e* Y5 w
I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
M$ q4 b1 r8 ?. J6 i; ZIn 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 $5. each, now you know why.
: |4 I# v z9 v+ F8 x$ n' n6 H( T4 ^! P* _* r& \, d5 s7 I3 j8 d/ H
If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one. n1 p) v/ O6 u3 |; H) f. {: P; c# Y
) l% y5 k* R( Z, Y" MTips for cooking :-
( t! A1 G) R+ P1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
/ l0 D$ D. n! g' I8 M5 L" r2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick. i% o7 X- i8 P8 o4 b: f
3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
|