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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
5 k3 g6 }/ a* J0 G: Z2 L1. non stick cook ware --
2 H$ {2 [& m3 | k pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
! C# Y. S3 j1 [5 e cons -- damged if over heat or scratched, non repairable.* h4 K: I1 C0 Y3 w
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2. any pot with glass lid :-( }, _% {7 C0 Q8 c9 ~' T
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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. e0 ?% a3 p& K9 `I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.' A) ^6 H; |- A; P, w/ [; H
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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/ h* w7 E9 P/ z# g; oIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.1 e' g* [. h! N- h+ i! x1 ?
/ a9 ~: w$ E: m) _3 _ i: E- _! jTips for cooking :-
/ _/ \0 w! h0 b* Q0 z; @1 \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.
% Z& }; B" h, l- \) ^; Y/ ~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 r {8 g0 F( z2 M. `/ ^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。。。
