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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
9 ?5 t V; L1 ^9 _7 v1. non stick cook ware --- _, }: R3 P) {' c0 }9 A
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
. V) h$ O: h$ {4 u6 h cons -- damged if over heat or scratched, non repairable.6 U8 P5 m' e! C* w9 [- W( \3 \
1 [ W0 Z: ^. B1 h2. any pot with glass lid :-9 t" k# }; o1 _% V* @
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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7 I8 }4 V' P5 cI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.( {6 P" W7 I$ v, V; z
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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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.4 y7 y: r" i/ v3 u! S
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Tips for cooking :-
" p4 O5 z( A3 [$ v4 g0 {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.
# i8 y8 f) \0 M+ p2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.; L+ I/ [, F9 l0 P. z, _
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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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。。。
