 鲜花( 0)  鸡蛋( 0)
|
perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
7 k6 v+ H9 J1 ]9 r1. non stick cook ware --' U# W' M4 R/ O/ Y' M! _* J
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
9 B9 m0 s2 d. I4 [ cons -- damged if over heat or scratched, non repairable.
" @( f0 q' c) K
/ K% i1 `8 E/ `+ N2 r* ~2. any pot with glass lid :-
6 ^! y) g5 A2 m% C" U" X9 _6 [ 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 x) F) k( B& ]5 w2 k* M2 h4 u7 v. B6 R z) {3 X' W W5 i
I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.6 w0 R3 i/ C8 J3 \( w9 ]5 a6 |
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.* w; W8 c9 L* R* o9 b1 L
' I. O1 m9 n, {9 p! y/ v
If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
* A( N$ t4 v& Q% V% b. b/ A
9 ]+ P( m% s9 C* A0 b2 T- yTips for cooking :-
- g p# h U; T% B) e, K) p1. 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.
! ?5 D; v: p- p7 B0 v- D2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
# N8 q5 u* n- A; u3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
|