Look we don’t like to make assumptions but for the purposes of this article we’re going to presume that you’ve got a few saucepans and frying pans, maybe even a crockpot or Dutch oven in your cupboards, and of course, their lids. We’re going to further assume that the saucepans and frying pans get used fairly often but we bet that those matching lids spend more time in the cupboard than they do out of them. Trust us, it’s not just you. Most of us have a cupboard with lids that feel as though they don’t do much other than take up space. And while some recipes tell you when to cover with a lid, others just don’t give you any guidance, leaving you to wonder if you should cover or not. Here’s our top tips for when to put a lid on it and when you can leave it off.
PUT THE LID ON:
1. Retaining heat – trying to bring something to the boil? Put a lid on it and it will come to the boil faster and save energy.
2. Stopping evaporation – got a saucy dish that’s the perfect consistency but the veggies aren’t cooked through (think stews, casseroles, or soups)? Cover with a lid and it will stop the liquid from evaporating allowing you to retain the consistency while still cooking the vegetables.
3. Steaming – the gentle, moist heat from steam is a great method of cooking things like seafood and vegetables. Put those lids to use when steaming for tender results without dryness.
4. Braising – another moist heat cooking method, braising is ideal for tougher cuts of meat that require moist heat over a longer period of time. Pop on a lid to trap in the moisture and you’ll be rewarded with mouth-wateringly tender meat.
NO LID REQUIRED
1. Reducing – if you’re trying to thicken a sauce or soup, keep the lid in the cupboard. Evaporation is key in the reduction technique, so you want to allow that moisture to escape.
2. Searing or browning – that yummy crust on your steak comes from pan searing, and for that you need a very hot pan with no moisture. No lids for this one.
3. Stir-frying – another cooking method that requires a hot pan is stir-frying, so no lid is needed.
4. 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.
FAQs
If you want to reduce a sauce or liquid keep pot uncovered so that the excess water can evaporate. If you want the moisture to be absorbed e.g. when cooking rice keep the lid on. Slow cooking a casserole or braised dish cover the pot so that the vapour circulates and keeps the meat moist.
When should you use a lid when cooking? ›
Covering a skillet, saucepan, or pot while cooking helps maintain temperature control, which is important for even cooking. It helps bring liquid to a boil faster, too (which uses less energy, aka, it's more cost efficient, too). Covering the pot keeps steam from escaping, too.
Is it better to cook food covered or uncovered? ›
But when you put a lid on, the heat stays in the pot. It helps cook your food faster. Less time cooking results in less energy used. So yes, putting a lid on your pots and pans while cooking does make your food cook faster, saving energy.
Which food should be covered when cooking? ›
Steaming foods like vegetables, tamales, seafood, and grains with the lid on supplies gentle, moist heat that will cook these foods to perfect tenderness without drying them out. "When you steam vegetables, you want the lid to trap the evaporating liquid in the pot, sealing the steam inside," says Welsh.
When should you cover food on the stove? ›
Stopping evaporation – got a saucy dish that's the perfect consistency but the veggies aren't cooked through (think stews, casseroles, or soups)? Cover with a lid and it will stop the liquid from evaporating allowing you to retain the consistency while still cooking the vegetables.
When to bake, covered or uncovered? ›
Generally, casseroles with grains, rice or pasta that will cook during the baking process are usually covered, for at least part of the time. Casseroles made of cooked ingredients are usually baked uncovered. If you like a crisper, browner top, be sure the casserole is uncovered for at least part of the bake time.
When cooking do you put lid on or lid off? ›
When To Take Your Top Off
- Heat energy: Putting a lid on conserves more energy. Heat energy won't escape to the outside world when your pot is covered. 🔥
- Moisture levels: Removing the lid allows moisture to escape via steam. This reduces the amount of liquid of whatever you're cooking. 💧
Yes - covering your food with cling wrap or a plastic cover will prevent moisture loss, and in some cases heat/cook faster.
Should cooked food be kept covered or uncovered? ›
It degrades food, causing food poisoning, and it is faster in warmer conditions, causing food to spoil faster and potentially causing serious infections. Clostridium has 250 species and is responsible for a variety of human diseases if the food remains uncovered after it is cooked.
Is it OK to leave food uncovered? ›
Leaving food uncovered can lead to cross- contamination. Cover food with tight-fitting plastic wrap or aluminum foil. When disease- causing microorganisms are transferred from one food or surface to another, carried by utensils, hands or other foods, cross-contamination has occurred.
2. Storing Food Uncovered. If you regularly refrigerate foods unwrapped or uncovered, you may want to ditch the habit, says Le. Some microorganisms (such as molds and yeasts) can thrive in the cold temperature of the refrigerator, where they can circulate in the air and land on food.
What bacteria cannot be killed by cooking? ›
Myth: If you let food sit out more than 2 hours, you can make it safe by reheating it really hot. Fact: Some bacteria, such as staphylococcus (staph) and Bacillus cereus, produce toxins not destroyed by high cooking temperatures.
Is it better to cook soup covered or uncovered? ›
Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.
Do things cook better covered or uncovered? ›
If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.
Should you cook down with lid on or off? ›
Cooking with the lid off allows the steam (aka liquid) to evaporate out of the pot, thus reducing the amount of liquid in the pot. We cook with the lid off when we want something to thicken (for example: no-stir risotto after it comes out of the oven if it's still liquid-y).
Does aluminum foil affect cooking times? ›
They trap moisture and flavor, making cooking faster and more efficient. Plus, the versatility of different recipes and ingredients used in foil packet dinners makes them suitable for various tastes and dietary preferences.
Is it better to heat food with lid on or off? ›
If you're thinking of leaving your food uncovered in the microwave to speed up the cooking process, that's a no-no. The dish should be covered, as the steam formed under the cover will help kill bacteria and ensure even cooking.
Is it better to cook with lid on or off in oven? ›
If you prefer a tender and moist result, covered baking will be the better option. If you're desiring a crispy exterior and bolder flavors, uncovered baking is best.
Does food thicken with the lid on or off? ›
When to Keep the Lid Off. Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.
