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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
8 K2 F. z* z8 ?4 [% \ v, ?" X9 a1 o1. non stick cook ware --3 f' O; |% w! _1 |9 S, ~0 d/ q
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer0 o% E4 a0 D# Y' ]0 M
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-$ B4 \8 D$ E0 @+ N" 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 ?) }& x. U3 \8 Y4 V9 c4 x
5 r% B6 p \6 gI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
: g' b0 s) C* e3 [0 x# p+ _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. = $500 ) that's the same amount you pay for the reliable one.
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# _5 M$ n2 q5 h$ I3 {1 \. B3 Z9 ITips for cooking :-
/ x; z5 H, r1 A) v# ?4 y' E1. 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.
, z3 ^0 M7 e! m2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.. t" `0 r) U9 O, E' k' H
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
楼主
说了一堆废话。。。
