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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
- {1 @8 D" f" ]% ]4 u1. non stick cook ware --" M: H, A5 j; ~) k
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
4 r8 G0 W/ m/ ]% P! _ cons -- damged if over heat or scratched, non repairable.; Z& s. R8 U/ y
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2. any pot with glass lid :-7 y {0 V2 J4 G9 ?
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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' L \* ?* G: Y7 CI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
A' d( P8 F2 q- w z$ ?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.0 U# M! n* {+ E6 j" n0 `7 U) e
- `: i% r- O5 x0 _If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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* Z" v4 k$ C1 ]/ ~" _# G" Y: Y! K4 f" LTips for cooking :-
1 v8 S( g9 i7 c# L. f4 s3 x. e" K1. 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.' v' D5 I/ l9 G* D4 h0 _* 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.
9 h" C$ G" D( i$ \1 T; F3. 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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