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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-8 H# X. j7 H, f2 K
1. non stick cook ware --
& ]: e* k+ ~: a+ g. G pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
- s% W( L( ^# U; u8 T+ g+ Z cons -- damged if over heat or scratched, non repairable.
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, }( p. W$ q; d/ w2 B2. any pot with glass lid :-# J3 z3 ? F8 h0 s) M9 X( e, p
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 ?9 o. w: h+ y! o
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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
' v* C$ @: @. hIn 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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) F0 u* L7 G6 ]6 u8 i) t6 l) HIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.( s0 b- E2 v+ _ s
) K5 A; M* B$ r8 ^9 P7 T6 STips for cooking :-
3 `! A) v! f7 {6 r3 r& G1. 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.
0 M# i/ V6 Q6 p! G; ^/ o2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.- X ~2 {3 i& J
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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