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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
: \' [" [+ a, ~1. non stick cook ware --
; y( ?: h3 O$ v! e3 ]7 A2 G pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
n, M! ]3 _9 G H& L cons -- damged if over heat or scratched, non repairable.
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8 L; ?& {& m9 y0 A/ @6 P$ b2. any pot with glass lid :-
' d( S' }0 \/ M) F) w c 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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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
9 [4 Q+ N/ v! K- S7 ]9 s" qIn 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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2 @; ]" m" q' ?5 p( i8 ]1 y3 HIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.0 ]: h8 N* a+ k8 X8 F
: s$ H# N* B* `- g( CTips for cooking :-
9 r$ z# V& b( \" f+ J/ {9 }1 O D1. 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.
' t9 z, ~# p4 ]8 i2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.4 C0 ]1 `2 j: Q4 @; w3 k" r
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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