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COOKWARE LIDS


There are four major types of cookware lids:
 

  1. Aluminium
  2. Glass
  3. Stainless steel
  4. Hard-anodized

 

Aluminium lids can usually be found on lower-end and budget cookware. Plain aluminium lids tarnish easily, but porcelain-enamelled aluminium lids do not. Since aluminium is a soft metal, lids made of this material are often susceptible to denting, which could affect proper fit to the pan's body.

Glass lids can be found on many different types of cookware, including Anolon®, Anolon® Professional, Cook ’N Look, and Meyer® Select. These lids are normally made with break-resistant glass for added durability. Glass lids offer see-through cooking convenience and are both dishwasher- and oven-safe up to 350 °F / 180 °C.

Stainless steel lids can likewise be found on many different types of cookware, including Circulon®, Circulon® Commercial, and Circulon® Style. The quality of these lids is determined by their thickness, polish, and design, as well as by the grade of stainless steel used. Stainless steel lids are considered more desirable than aluminium lids since they better retain their lustre and shape.

Hard-anodized lids can usually be found on professional-grade flat-silhouette pans, as well as on some consumer-grade pans. These lids are extremely durable and have non-stick properties; however, like hard anodized pans, they are not recommended for dishwasher use.

 

 

 

SELF-BASTING (WATERLESS COOKING)

 

Regardless of the type of lid used, it is important that it fits snugly to the pan’s body; this traps the steam produced in the cooking process and re-circulates the heat to create a "self- basting oven." When heat is applied, moisture from the food condenses on the inside of the lid and water droplets fall down to continually moisten the food. In most cases, vegetables only need to be rinsed before cooking. The residual water droplets provide sufficient moisture to create steam. Since little or no water is required, vegetables stay crisp instead of becoming soggy. Unlike boiling, vital nutrients and flavour are not lost in the water and likewise, without the need to boil a pan-full of water, total cooking time is reduced. This method of cooking is sometimes referred to as "waterless cooking."

 

 

 

QUESTIONS & ANSWERS - LIDS

 

"What happens if my glass lid breaks?"
Most manufacturers would replace the lid at a nominal charge covering handling and freight. (Be sure to check each manufacturer's warranty for specific details.)
 

"What does a vented lid do?"
Some lids have vents to allow excess steam to escape, thereby preventing the lid from rattling. These vents must be designed to release just enough steam to keep the lid snug to the pan; if too much steam is released, the benefits of waterless cooking would be eliminated.

 

 

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