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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-9 R5 _2 V/ i0 I# i5 k- J# k( X
1. non stick cook ware --1 Z( D9 S- L- ~; r
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
' _8 `: g! y! u cons -- damged if over heat or scratched, non repairable.
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; Y- F" h4 J+ G2. any pot with glass lid :-
* m. R+ G! D6 f5 ^' } 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?2 f/ w2 X6 w/ e- N7 Z( V
( g6 [$ g! Q3 ]! g' V2 Y$ |I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.8 C5 e E/ d0 _( K( |
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.5 [+ c+ \. V- \! m, P! H
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.% e* U9 t8 S; P6 v( y0 z, S
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Tips for cooking :-
6 E3 `; G! D6 Z& h% p) d+ H1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
2 Z/ Z* d4 k9 k% T$ A8 k' K2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
- i4 _! V# m- @) r) U; r3. 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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