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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-7 p9 Y, z- R+ N8 d# u' M) Q, X6 q
1. non stick cook ware --. t0 i) v* c- a! s9 {* s
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer3 F. \% E( J {- m0 s
cons -- damged if over heat or scratched, non repairable.
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. B, s- @( g7 k! w" X j* m' z" a2. any pot with glass lid :-4 T& T+ ^4 r# S" K( p& T4 J* t- [
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?/ |( h" l6 ]" F3 [9 U+ I5 {3 h& h
6 f& D3 z" [4 g% e$ QI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
+ \* s% w3 a- @- h0 N: Z0 fIn 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 $5. each, now you know why.( ?9 O5 e& K' a9 `9 Q6 `2 M6 I
. }: l; `' D' I5 ~$ L( eIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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+ U* i: B5 m3 {, a. Z8 u. ETips for cooking :-
3 t- n5 I0 K$ V$ X3 s( l, @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." Y# |2 S& B" C6 E/ L2 p" K, L
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.! S+ ^% j$ b4 _+ V' g( w: B1 G
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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