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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-4 [% {, ^' u" Q, l
1. non stick cook ware --
6 S& O* h# R9 V pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
* _# E! G7 a5 F$ F cons -- damged if over heat or scratched, non repairable.
8 E& L! s3 E5 Y$ ]+ U$ ^ h$ ]0 A" x3 D) w, y; V* |3 a
2. any pot with glass lid :-
& G- d) n- Y+ E6 n5 g 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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/ T* M' |+ a, NI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
7 E1 x2 A& G0 F' m O3 KIn 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 $5. each, now you know why.
. K# K! ~$ j' @/ c7 T& j; n/ B6 ~) d) k) n. x T* _& g/ _
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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Tips for cooking :-2 H& w2 D/ b! Z1 ~8 m- h
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.6 I' }2 H7 @ u4 j3 m
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.' k% j8 D4 [# Q+ ~, G, c1 Y8 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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