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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-$ s9 v @& u0 i- v* o
1. non stick cook ware --" X& b1 ^* n3 X. U3 d- I8 }
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
3 Y$ c& f/ u+ s: R! k cons -- damged if over heat or scratched, non repairable.* q) ]+ l8 t; }. F
% Z( a7 s. u, L0 P4 m2. any pot with glass lid :-, ]+ [% v e# H5 P O
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 ?( g0 y6 l z: b _) c! |" g
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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
& s/ F4 g4 U$ e; g8 A$ CIn 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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4 \" Q1 o' `& i+ w+ W& WIf 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.' a8 W2 j c( E9 N' l
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Tips for cooking :-
! Z( H- y4 ^/ O b* B1. 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.% q9 }- K9 k0 F4 O9 I5 ~2 e
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
% U7 x7 P6 w' j* a3. 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。。。
