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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
8 O, B. F0 D1 j/ ~1. non stick cook ware --
+ s! u, q; T3 c8 ~2 ?' r% N* \7 h ^ pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
: \1 e8 {+ O( K: z/ } cons -- damged if over heat or scratched, non repairable.# S7 k) F: j. S+ e6 L3 U
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2. any pot with glass lid :-4 C9 ] O+ ^- e) c& x9 ]
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 ?! R6 N9 q: J7 n" {& r" f0 c9 F
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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.& }% N9 U) ~& `# @: p0 h# 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.9 T4 h2 T' q5 t/ C
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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." t: O! R4 J* G, d' r7 L
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Tips for cooking :-2 I2 g, @' q" Q8 S) K
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.: o6 u y: G' f
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
1 B7 L K1 Q2 n: @6 i3. 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。。。
