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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-9 a& G. j/ F2 k$ n* C' d( M" S$ ]* m% @5 @
1. non stick cook ware --) i3 ?% L7 u. s {
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer: \) j: i; V3 |) Q# b, W' s
cons -- damged if over heat or scratched, non repairable.' n- @# P1 l. B8 u/ A# }; c
- Z+ r( T5 H, L9 X- q2. any pot with glass lid :-. K$ a! d% ]1 s3 C# z' Z
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 ?+ _ E& o. d9 X. 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.
6 j o- z, V; G4 v1 M2 oIn 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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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-
& s" [7 t9 u$ |8 p: A( u. T' f1. 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.$ ?1 K) [9 N' H$ X& K* B
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 l& V0 n9 b: @$ N$ J# c }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
楼主
说了一堆废话。。。
