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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
% z l: B+ J, B0 F# v: h$ F" \1. non stick cook ware --) Q, @, E4 o2 Y; @2 Y1 T
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer# R, p( H6 S2 j, w( D l
cons -- damged if over heat or scratched, non repairable.) R# G* H5 A, w8 G4 v1 s" P8 ?
* D" ]! {7 c/ K$ g/ `( A" x3 y2. any pot with glass lid :-
f- S0 w& l* a 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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4 l* w6 Z, V( Y+ O; T) {" B6 R6 ~I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.( E1 O/ h3 p1 K# F, c, Q# ^0 ?$ Q
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.9 z+ p2 n C& T1 Q. b+ d5 M h
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-
% R$ X# S! r( V$ m! ~" 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.
" S+ S, m0 f! X# W2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
! ^, x7 D/ M z. O4 {" Y# |& ^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
楼主
说了一堆废话。。。
