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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
) z% {( _& p. W0 p5 y1. non stick cook ware --, ?) A3 f% z Q7 J
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer* n" ?, ?7 i6 b) e1 M
cons -- damged if over heat or scratched, non repairable.# e t/ p* i" E, m7 ]* }3 m- ~
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2. any pot with glass lid :-7 f9 Z, M# K% U% S( p
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?$ C) i9 B2 v. ^/ W" O
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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.! f0 {' j# M8 I# j
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. = $500 ) that's the same amount you pay for the reliable one. v9 B4 n3 P8 W4 u7 N
+ k' @ C+ ?$ G: TTips for cooking :-0 _6 K- I; E8 O% L* m
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.4 Y, w0 U, j3 J$ P
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.* [- x2 b4 N' F2 N$ Z! y7 U
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
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说了一堆废话。。。
