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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-) W+ J" t+ v# {
1. non stick cook ware --
3 O; f% X; U! n# m: T' g pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
. H8 i' S1 v1 |( C+ x: q9 G1 Y cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-# O# ^9 u, e( a+ {/ 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.% k( x d8 O) N% p# W0 e6 N8 F3 O
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 $5. each, now you know why.- y4 H. ?* }* B$ b0 A
8 j+ Z f. T9 z( qIf 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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Tips for cooking :-& a9 H7 S s# J' E1 y* b
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.' k1 |- H1 x: e2 s3 ^
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
4 }5 }1 b7 l. q- K: D3. 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
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说了一堆废话。。。
