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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-. ?1 U7 E$ n3 `4 P. M* x" W
1. non stick cook ware --) m" V! N2 _- n9 J0 D: ~4 F
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer' J4 J9 b ]9 k4 p4 Y+ @1 w. t
cons -- damged if over heat or scratched, non repairable.; D# m5 B9 p1 M' W3 e
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2. any pot with glass lid :-, a# B- n/ f6 l2 g. q0 D N
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 ?; Y0 R: c+ r! {0 q
7 F* r B( u4 X9 VI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
9 k l* h! g' Q, n# \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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4 w9 R) I6 w3 f; r7 @( kIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.2 d0 ]2 U+ Q; _2 o; O0 {: Z, _
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Tips for cooking :-
9 J$ z/ I7 C" Y1 @3 R5 l1. 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 Y( w" Z2 e) _( f* W8 }* P% T9 J2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.( |7 Y1 N7 ^4 r F6 N
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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