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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-) P% W( H+ ?# ~. o" h6 C# p
1. non stick cook ware --; J5 q' j) F j
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer6 E) m: I, S6 x* a3 S$ d0 Q+ \
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
, R5 b- Y4 L6 f 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.# B: |* a- G0 K' Z+ W0 _
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./ e; H! C1 F+ h5 b" \0 K6 I l
, R7 U x! P) H4 ]5 J! l5 aIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one., Q9 R/ A1 F; {& N3 U
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Tips for cooking :-$ A4 f7 B7 [ M! G
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.
' y4 Q2 ?4 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.& P" _1 V+ v$ M9 l8 C
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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狗仔卡
发表于 2008-12-10 20:21
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发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
