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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
5 a+ f; Y7 V4 L1 c+ q6 f1. non stick cook ware --$ T' U, h( L$ v5 R; G8 B5 x
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer+ a$ V( [$ F# G/ i2 P3 W
cons -- damged if over heat or scratched, non repairable.1 c1 |3 g9 J3 L) v7 ]
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2. any pot with glass lid :-( O; L: u1 y# E! b. j
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 ?) C5 p* M! _+ [9 |# k; P
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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly. w a b+ M$ }" F! G5 C) {
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.) X1 J. D2 H8 |+ t
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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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Tips for cooking :-
|' J1 A4 V: s/ 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.
- `1 z5 @2 N! _! \- p2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
5 ^# ^7 j+ q6 `& r6 ^+ b3. 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。。。
