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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
1 T; P' j% z/ J3 J2 Y: `, P9 ?1. non stick cook ware --
. M# V, s- `9 ^# F$ X# \ pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
0 @" Y" H& k8 ?# i: h! e* a cons -- damged if over heat or scratched, non repairable." f) W5 H4 m6 @/ }) g8 q
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2. any pot with glass lid :-
0 p# F4 k% J4 C2 {6 U: g B 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.
9 Z& M1 t7 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 $5. each, now you know why.
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; n H+ e: t$ c4 U) A8 UIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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* D1 p& t6 j5 a6 `7 XTips for cooking :-
" W2 W5 s' y, x4 a3 _/ o- r- O3 s, W# m8 e1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
, D3 {$ w) [+ [* {& Y, G2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
0 q8 z5 Z, Y$ L" O& F0 l! z3. 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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