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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
7 R1 i# Y9 f! B3 D& Q) d% _5 l/ s1. non stick cook ware --
9 b# Z# e2 z; w0 D. P. k pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
7 k2 _+ ]) F$ i/ b cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
A# ^( y( l% N8 T( 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?
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$ U5 x# g3 n( l) E% \I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly., D6 ^9 H, q% 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.! A" y# u( C" ~& [) \. Z9 a
" v: H( i8 {! q' `+ v) A7 x0 u2 sIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.) H, K R! G# U9 Y" r! _$ w @: C9 h
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Tips for cooking :-
0 n q* k/ |5 C% }4 V1. 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.
5 w/ m1 C' B$ |& v# S" N2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
, P9 u5 l. _" V0 R3. 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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