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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
) R" N8 ?- G' _ E' F. V$ M8 W D1. non stick cook ware --
5 K! B8 Y4 f: a& t' T pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer) s+ c O5 g+ ^* w. V
cons -- damged if over heat or scratched, non repairable.! w% r' w) Y# o
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2. any pot with glass lid :-
1 y2 v# N: w; d& ]6 H 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.0 A) U4 C% ]9 Y& }" J
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 $5. each, now you know why.
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% q" e$ C/ Q+ h6 z' N) o& 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.8 _- \* y& x7 B- w( S
. O% Z. O0 Q7 M( P% |Tips for cooking :-
7 ]6 K' C/ S: U" A- G* J6 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.
- d( {# t7 t' w. z2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
( k5 P" h) i( U; d( P. T5 h, L3. 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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