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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-: d& h& r! U# {1 c# a
1. non stick cook ware --
3 ?7 l/ b. d! E) Q9 `5 r/ a8 u pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
5 w% ]1 p- n6 j% g cons -- damged if over heat or scratched, non repairable.
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) Z$ w' Z: g! ?/ H4 F1 j- {" _: k2. any pot with glass lid :-
R4 j1 }2 F6 y' F 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 ?4 @2 S* D' }9 _6 p
1 u9 C/ x5 Y" G3 [: k0 ?I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
" R7 A& `6 u% y4 r6 V0 |: O2 v y0 DIn 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 $5. each, now you know why.
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$ k3 w4 |: e* jIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-$ o0 u; z r$ I7 ~ G+ v+ U9 x
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.2 T3 v2 U- q! a' F u* y$ t
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
2 @" s% G/ X3 ~5 n& B7 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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