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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-( G! M: G% w. R7 w4 P" F+ H
1. non stick cook ware --
: T d6 n5 w: G/ n; Y pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
6 t, B( K( j8 m- n& V4 E cons -- damged if over heat or scratched, non repairable.7 Y( q! u( d) j9 J
' M2 G/ L+ S3 t8 d9 ~9 J1 D2. any pot with glass lid :-6 Y; S4 D/ Z: P) i- T" W7 Y
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 ?+ Y, z/ o3 b7 l. g0 [
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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
2 ?' ]- W* V! y1 t8 s$ Y8 l/ r: YIn 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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% j' V" j0 c: z1 {3 |If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.+ N. H- X/ g% m( j$ Q) x
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Tips for cooking :-
3 m+ {6 p: Q) R0 R3 C8 z; [4 L1. 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.8 N) J2 G! ^1 [+ c1 c* e9 x
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
9 ]2 F; h! ?1 L; s! M3. 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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