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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-1 d( h w* q% H# m2 f( T6 u5 ]5 g6 y
1. non stick cook ware --4 r, h0 L' n) p- X4 d) O# X
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
1 J; \' R0 Z Q6 I$ j* s cons -- damged if over heat or scratched, non repairable.
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+ @7 | e7 {) B2. any pot with glass lid :-
7 {5 R9 O" G4 x. e 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 ?9 B7 w6 g# `3 L( B
2 g, @5 d' r3 @I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.! M& c7 Z( n v
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.5 k* p) P( ~, w" t2 k) M
& l! e9 E; e0 y5 @+ a; SIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.$ p1 @; w x1 [, y! G( [
0 X: e& j; T# M) E+ k( W9 a+ x4 ^Tips for cooking :-6 M8 Q8 x) A! j( I: t7 a7 r
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.
& v$ d% F9 y) n7 L I5 d7 z0 @. ]2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.1 e4 f7 t9 [" x7 B4 E- n
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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