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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-7 a: P* X3 n2 Y" y
1. non stick cook ware --
: \) C, [6 a2 c/ K& ~# h1 Q! F pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
5 J1 m6 w- z, N. V. ^9 D. j0 M1 C cons -- damged if over heat or scratched, non repairable. Z& }, b$ B4 q/ _' w
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2. any pot with glass lid :-. l2 i6 u2 x8 f/ {! S7 j
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 ?8 z. e5 ~9 P0 |
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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
/ W* l$ k0 {6 h+ P+ S. i @: l! [% ?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 $5. each, now you know why.
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8 H; t0 x$ [* K1 YIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-5 M9 x3 |5 H% A7 x$ 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.- T* O* d; \! J, x2 a) Q7 ~& l/ [% Q1 h
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
. Z- {+ m% |4 s% R, ^; l1 J3. 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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显身卡
发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
