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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
4 `" Y- {, U6 i5 H# O( T1. non stick cook ware --0 ^' `% A \- a+ O) w) b! C; J
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer- \% |1 N; ]! t. [, ?" p3 I9 e# y
cons -- damged if over heat or scratched, non repairable.( D. a8 N! q( W2 G8 s
7 T1 T% f5 M6 {3 L' e H2. any pot with glass lid :-2 s& Y. L: g7 Z. F; 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 ?7 N( ~4 D* W7 G6 A/ P& _0 y
! _8 U. n5 e: ~* QI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.1 m# m. [, N! D* T
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.
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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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% _! ^: b3 |! N8 X5 _8 aTips for cooking :-
% I6 b( D8 \' O7 K. R5 S1. 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.+ \6 m( w# y' N* a
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.. u* [: O& X9 X
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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