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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-( D; s8 X) w+ o8 }
1. non stick cook ware --
4 W! G0 C4 r) m5 ^9 q6 ~+ | pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer. l7 x6 h8 u4 ^8 _1 a0 M
cons -- damged if over heat or scratched, non repairable.
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0 R( d4 Y. t6 F: C& I. B2. any pot with glass lid :-
& a/ D& O7 H9 h 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 ?2 N" l x( H' D9 u1 M8 {* _
& m# x" _! r4 k& r3 o* x! Q9 BI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.3 `$ y( I& e' I* k
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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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.: a8 |) }/ H, p5 o
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Tips for cooking :-
5 D. t% F5 @: i7 f& e$ a1. 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.$ ~5 c' D) z; s4 S$ g
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick." G; d `7 m6 y* a0 t8 l
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。。。
