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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
" ^2 s5 k( M I+ W& j; u' x8 @- J1. non stick cook ware --
. K# D' P I3 N$ A9 ?+ C pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer0 u( o: R3 P/ R% } J9 }! n$ r: t G* y
cons -- damged if over heat or scratched, non repairable." ]9 B- c0 Q# [7 w( D1 s: O
: L6 u: W, D- G" j$ z( t2. any pot with glass lid :-4 M+ R) {* X! I' Z( {. P& n" E1 k" p1 i
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 ?# R: i" Y5 X [) Y
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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
0 t& o- F7 ~ o M7 C$ y, l2 UIn 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. = $500 ) that's the same amount you pay for the reliable one.; [7 b9 c" _/ \' Q0 f- \5 K) [
. d+ z" }5 H# M. Y7 ITips for cooking :-) Q4 v: h0 a% ? N
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
5 q, N$ e6 i* J1 r, A2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.5 l+ b* u( l# c9 k
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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