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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
/ U S$ {$ s$ \8 u' K: W1. non stick cook ware --
& D" G! X( M& L& ^4 } pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer5 X" w8 w) b3 R# F
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
- K! j/ ~3 |7 @! _ 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 ?! q9 [; j5 B: @7 C+ i' Z% V
1 C( _! E* M! Q! A ?9 @I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly., y$ x& ]: f$ w5 d6 `- W
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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7 }; P' i" x- g% J+ Y7 c0 BIf 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.% q( i, t2 ^; `9 J7 S
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Tips for cooking :-
: h% ?4 a1 h7 j; q5 g1. 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.; _1 d9 Q- B1 U! W8 R
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.3 G& a O* R& k& r# s. Q* c0 ~7 r5 Q
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。。。
