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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-$ g, f, ]' V! w
1. non stick cook ware --
4 A8 x L+ a- v* ?* o8 V$ H pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
& g, |* R. r: Y( t$ Z/ F& A cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-7 m& M9 j7 t, f3 B
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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0 N: |% U0 Z3 @ RI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.2 f9 i& _; }0 z& U; _: V7 l
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 $5. each, now you know why.$ P% L3 q; w' V7 A4 L
) N3 e$ {$ v% @* g' z3 M/ wIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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( r# o- s( k8 h+ x* ]' STips for cooking :-3 @% J# G7 T$ R% R; {# U" g
1. 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.; P3 j( x/ Q8 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.3 M0 ^6 _8 {1 N: M, i) M$ V& c# e
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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