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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-8 V* T5 `; @" f: B0 L
1. non stick cook ware --; t1 k* s T6 g" L" A4 |- d# X$ C
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer; X; a6 K7 J3 c- _, l! Y
cons -- damged if over heat or scratched, non repairable.4 B1 o& C9 t* e
# H Z% p+ w9 y+ c' h+ _9 o5 c2. any pot with glass lid :-# d0 f5 F0 s- P1 L- B+ G
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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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.0 h* b0 ]4 ?; G: ^; W) i: V
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. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-; I+ `* s3 [; b! G
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.$ r) t0 c, u+ M# y( N4 T. K6 h
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.* d0 @% |) C# T- z; ~
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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