cooking pot

[Jennifer]

Paiseh, the dimension should be in cm :oops:

[Jennifer]

For s/steel wok, should choose a heavy one (which I equate with thicker material). Usu. 18/10. Anything less than 18/10 is not so reliable.

[hquek]

BigDevil:

Wow...sounds like your dad is a wonderful cook!


By any chance he runs a restaurant or something where we can try his cooking??

Yup, he's one who likes to hone his skills...went to the extent of learning to make 'red wine' for red wine chicken.

no lah. he's getting old already. actually sometimes his skills a bit out (too salty etc). But I'm just grateful there's someone who likes to cook, and there's me who likes to eat.

Sorry :offtopic:

[CJS]

Just a question regarding s/s cookware. I thought s/s cookware takes a long time to heat up ? so it equates to higher gas / electric bill ? Or is there a difference in heating time between the good and the not so good brands ? Sorry for my ignorance because I have never used s/s cookware due to the perception I have.

[blueblue]

My mum uses the AMC brand and I think it is very good. They can retain heat very well so food can continue to be cookd even flame is switched off. So s/s doesn't mean higher consumption of gas.


I had bought a WMF saucepan and has been using it to cook my ds porridge. I just realised yesterday that it gives off a certain 'taste' of metal taste when I boiled water yesterday. Wonder will it be harmless???? hv been using it for 2+ years!!! :roll:

[care mom]

MIL also used AMC. I heard AMC is good but very expensive ni.

dont know how much…

[HyperKiasu]

anybody tried high pressure cooker before? heard that the porridge/soup/desert cooked by it taste super.

not sure the safety…

[Shoe]

Pressure cooker is great for cooking stews soups etc. faster. I have one from Silit. Quite good to soften cheap cuts of meat.

[schen]

I hav a U like Chinese wok, used for almost 2 years. Recently it gets sticky when I fried eggs. Anyone knows what’s the prob?