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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
9 @7 p$ n( o5 C$ i; k8 M1. non stick cook ware --
9 q2 V4 Z! K6 S8 }- a pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer$ `& }, t% J# o& b1 |* o& _3 h
cons -- damged if over heat or scratched, non repairable.
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) `( c# m6 i0 X6 B2. any pot with glass lid :-( b* `# T: v/ m
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?
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$ f; e, Q0 o) b- U# a* lI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
: x( a) C1 G4 l" {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.( t/ R9 w+ @* R9 \5 M7 ^
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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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& H: m; T; v+ f& X& Z, RTips for cooking :-+ A5 D8 [, K. a; `7 Q
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.
' ]% ^- j6 h. r, U' d/ N* e2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
1 D# y8 X7 N: g3. 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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