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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
: t, v; h) n6 i1. non stick cook ware --
" D; z5 ]6 e. U/ O8 C0 ^ pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
, g, ^, i) H. S: P# O cons -- damged if over heat or scratched, non repairable.. J' s4 a( |* B/ A, [1 x' e; t; ^
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2. any pot with glass lid :-4 k- r2 R: N5 b8 [. z. ?5 E& H
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 ?/ D, x0 \$ u7 ~7 ^0 o
; M: J, _4 u' x! wI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
+ L% E+ |5 d% jIn 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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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 :-% N! w k- ]7 ^6 E' Q% Q4 D( F
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.1 g7 w4 G# x4 M
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick., }/ Y/ d. c F9 O: B
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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狗仔卡
发表于 2008-12-10 20:21
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发表于 2008-12-10 20:29
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说了一堆废话。。。
