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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-: n1 r' `- U6 [8 u; {; l
1. non stick cook ware -- D, M3 s/ x1 ]2 Y( c4 u) Q# f
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer6 z' G: f* ^) X9 o
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
( p: D. i \6 q, p- v5 U 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?$ j/ r' x4 u+ [. K: y% N& `% [
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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.9 h1 u: n/ ^. b# O3 K3 u! L# m) u) P
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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2 |' J& n( S- z3 p% z' q- ~If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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: E# Y6 I( ~& F% xTips for cooking :-
& J' k% S4 D) ?3 ]: x! I1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
/ Q3 `5 D/ ^( ?8 a% }$ X2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.0 m( ]4 C/ e2 a* @ i. T
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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