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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-# ?% e$ F" W) E" R4 q
1. non stick cook ware --5 Q5 w- l7 U0 ~* N! O7 n
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer, ~( R# n* ~' ~
cons -- damged if over heat or scratched, non repairable.# ]' i6 R3 i$ l# m
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2. any pot with glass lid :-3 r. b/ n6 W; f: ~( f- a! ?
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 ?8 e; R p+ _5 M* K
0 C+ J& G4 U6 S- i2 pI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
# R" Q, e) C( R0 K6 @, k( ^, ~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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& |! ^& f5 @" a+ u6 JIf 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 :-
2 ~7 _- J& I! C) L+ P6 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.5 T5 v# _1 w& K. ~& u) D
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
6 x5 I' @9 ?# @+ c4 m" n7 l5 R3. 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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