Universal Frying Pan Cover (2024)

FAQs

What can I use if I don't have a frying pan lid? ›

A double sheet of foil works well as a lid when you need a closer fit than a sheet pan or a frying pan would provide. It's a little more difficult to manipulate than a lid, but it traps heat and moisture just as effectively.

Moisture also interferes with creating a caramelized, crispy surface on stir-fried and deep-fried foods. All foods give off some steam when cooking, so it's important to leave the lid off the pan during frying so the steam evaporates rather than collecting on the lid and dripping back into the hot oil.

To ensure that you obtain the appropriate size, measuring the pots and pans for which you plan to purchase lids is a good idea. First, be sure to measure across the center of the pan. Then, take measurements from one inside rim to the other.

More often than not, I simply throw over a baking sheet. It's a perfect substitute, trapping heat or steam that builds during cooking, and it will easily cover most pots or pans. No special fitting required.

To make your own light-weight pot lid, simply trace the outline of the top of the pot with a Sharpie on an aluminum pie pan or roasting pan and then cut it out just inside the line. Cut away small pieces of the pie pan as you go along.

If you have some tin foil laying around, for example, laying a sheet of it over your pot will work just as fine as your average lid. You can also use parchment paper if you're in a pinch, so long as it's cut to closely fit the size of the pot as possible.

Then, as the heat from the pot cooks the food, the heat passes into the air, creating steam. That steam is hot, and that heat goes out of your kitchen exhaust as waste. But when you put a lid on, the heat stays in the pot. It helps cook your food faster.

If you add oil before heating the pan, the oil may start to smoke before your pan is uniformly hot - because it may have hot and cold spots.

Deep-frying – never cover the pan when deep-frying as the steam created will gather on the lid and drip back into the hot oil. This is dangerous because the hot oil can erupt and splash you causing burns.

Larger pans may have a small grab handle opposite the main handle. A pan of similar dimensions, but with less flared, more vertical sides and often with a lid, is called a sauté pan. While a sauté pan can be used as a frying pan, it is designed for lower-heat cooking. A stainless steel frying pan.

Is HexClad really that good? ›

When compared to true stainless steel cookware, HexClad is just as durable, and it has the advantage of being nonstick. HexClad and most stainless steel cookware can be used on all cooktops to cook any food. Many people choose stainless steel for its searing abilities, something HexClad also does well.

Frying Pan

Also called a skillet. It's the most common cookware in every cook's home. It has a round and flat bottom that supports frying/searing/browning food with one handle. Common sizes are from 20cm to 30cm (8-12 inches) in diameter.

Foil. A double sheet of foil works well as a lid when you need a closer fit than a sheet pan or a frying pan would provide. It's a little more difficult to manipulate than a lid, but it traps heat and moisture just as effectively.

The purpose of a lid, as with any cooking vessel, is to lock in heat and, more importantly, moisture. When frying, moisture is something you want to remove as quickly as possible as it will prevent caramelisation and a crispy texture.

Create A New Pan Wall With Aluminum Foil

Make a few long strips of aluminum foil that are the same width as the space between the foil wall and the now-defunct wall of the baking pan. Tightly roll up the strips so that they form cylinders strong enough to brace the foil wall against whatever is cooking.

Whether it's a pan sauce, stock, gravy, or fruit compote, cook without a top. If you don't have a lid on, water will escape as steam. And you're left with a thicker consistency and more concentrated flavor. When you want browning.

Pour half an inch of the water into a large pot. Arrange the food in a single layer on a baking rack and place it over the pot. Cover to whole contraption with aluminum foil—again, to stop steam from escaping—and place the pot in the oven until the food is steamed.

Like a frying pan or skillet, saute pans can be used for stovetop use. However, there is one difference: a saute pan is deeper than a frying pan or skillet. The saute pan has vertical, straight sides designed to prevent spills and hold more ingredients.

As a safe alternative, stainless steel, ceramic, glass, and cast-iron pots and pans are the go-to materials to avoid risky ingredients seeping into your food.