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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
0 D* B' L: a1 e2 r1. non stick cook ware --! C7 ?! J# Q5 Q6 ]6 u7 G% D; ^
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
+ n8 J ?; j; E% M cons -- damged if over heat or scratched, non repairable.
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1 P* h8 m& z$ g% f- I2 p2. any pot with glass lid :-
! N" W$ A) c | `0 p! b9 V 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 ?3 Q: Y1 o9 Z9 P( Z7 u B: }
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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.! A; b0 f [8 [ x I
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. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-
" t9 m5 A q l. _9 D# k; |. H1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.# d0 F* F; ^3 g6 ]4 p- ?
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.& Y/ p" H# r9 \% H$ Z& G9 D
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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显身卡
发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
