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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
. B' f( ^1 ^" I1. non stick cook ware --
0 @9 l' ~; y7 N6 I pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer3 F2 D1 h6 R# P& M
cons -- damged if over heat or scratched, non repairable.
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4 {+ L- o* G& h0 a+ ^4 D" S- T* Q; E2. any pot with glass lid :-) R; v. M0 {2 A! v
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?
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/ ?7 U2 x$ p' f5 v5 a- z/ EI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.% G& B/ W2 u4 O2 i. N
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.: g7 c/ n0 b) {6 J8 p/ I
5 W8 e5 Q3 K# F0 x1 lIf 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 :-! ^, o6 h. m) a6 D
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.% r' t0 E8 s/ d3 w* ]
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
" p2 T W# O( y1 q/ ?6 o3. 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。。。
