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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
7 j4 g3 |$ V- K2 P* G1. non stick cook ware --
" l$ i' ?" ]. A pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
* z `! L ]' J( P' R& M; z. r5 M- B cons -- damged if over heat or scratched, non repairable.3 q( M- V/ k& J
% F+ z& E+ b2 _2 A( Z2. any pot with glass lid :-
3 F; S& E- q" U+ 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 ?. L# r. Q; H8 J ^+ G/ J% j
) [% Y0 V7 v& aI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
0 I+ P& S$ q1 Y3 q# l% f# E0 a# vIn 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.& p3 I+ n" C4 d! V. Q9 W
/ C& x) o. y4 ^' r5 t' nIf 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 :-
& P; n; g D% \" Q7 Z& n1. 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.- d1 y7 n: F( w; u
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
5 f. i: l9 e; }! ~3 v5 [, m' M3. 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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