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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
& K3 I+ O# Z( P v) a1. non stick cook ware --
9 R2 {: d. ]/ Q7 g% o# V: ` pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
& g( u% e- p% S cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
7 q& K' r1 W5 q" a |+ n 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?
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/ h* n+ T$ }2 u! F3 T9 tI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.6 [3 ^3 l1 Q! [1 c5 p4 i
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 $5. each, now you know why.$ K0 s5 Y+ @8 W+ L7 j+ P- ?
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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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3 b& F# Q5 d7 W5 L4 vTips for cooking :-# ~% z8 Z* L; E) N, {* P
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.
3 W1 g8 l; K" n. H. m2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.6 G J- v" h' @" b" [' 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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