As an expert in home renovation and repair, I‘m often asked for advice on outfitting a kitchen with the right tools. One common question I get is what to call a pan with a lid. From my experience cooking family dinners and helping friends upgrade their kitchens, I‘ve become well-versed in the various names and types of lids and pans. In this ultimate guide, I‘ll share everything you need to know about identifying and using pans with lids.
Common Names for Pans with Lids
While there are many specific types of cookware, some common overarching names for pans with lids include:
Pot
This is probably the most universal term used for a deep, rounded pan with two handles and a lid. Pots excel at cooking foods in liquid like soups, stews, and sauces. They come in a wide range of sizes, from 1 quart up to huge 20+ quart stockpots.
Saucepan
A saucepan is similar to a pot but generally has gentler sloping sides. The long handle makes it easier to pour out contents. Ideal for warming milk or cooking cereal, poaching chicken, and making pan sauces.
Dutch Oven
This heavy, thick-walled pot with tight lid excels at braising meats and cooking wet, slow recipes on both the stovetop and in the oven. The lid helps circulate heat evenly.
Roaster
A large, sturdy pan with lower sides and a loose cover designed for roasting meat and vegetables. The lid controls splatter but still allows moisture release.
Selecting the Best Materials
Pans and lids come in a variety of materials, each with their own sets of pros and cons depending on your cooking needs:
Stainless Steel
- Extremely durable, oven and dishwasher safe
- Heats evenly, ideal for searing and frying
- Can discolor or stick without proper seasoning
- Medium-high price range
Cast Iron
- Superior heat retention and distribution
- Becomes wonderfully non-stick when well-seasoned
- Very heavy, not ideal for tossing sauces
- Budget-friendly workhorse pan
Copper
- Unparalleled heat responsiveness and control
- High maintenance and hand wash only
- Often used for showpiece pans rather than daily cooking
- Very expensive, requires frequent re-tinning
Aluminum
- Affordable, lightweight, and heats quickly
- Can warp and react with acidic foods
- Prone to scratches and dents with rough handling
Ceramic
- Naturally non-stick surface when seasoned
- Chip and stain resistant exterior
- Not optimal for very high heat searing
- Must be handled with care to prevent cracks
Glass
- Allows seeing food cook and non-reactive
- Prone to shattering from direct heat or drops
- Often used as lids for ceramic cookware
- Requires careful handling
I recommend stainless steel or cast iron pans with glass or metal lids for most home cooks based on performance, durability, and ease of care. Copper and ceramic also make striking additions for experienced cooks.
Benefits of Using Lids
Adding a lid opens up possibilities in the kitchen. Here are some of the benefits lids provide:
Moisture and Heat Retention
Lids form a seal over pans to trap steam and condensation. This moist environment cooks foods faster while keeping them tender. Soups and braised dishes benefit greatly.
Splatter Control
A tight fitting lid contains spattering oil and juices when frying or boiling liquids. No more stovetop messes!
Intensify Flavors
Covering a simmering stock, sauce, or chili allows flavors to circulate and concentrate.
Allow Pressure Cooking
Special pressure cooker lids utilize trapped steam to drastically decrease cooking times for roasts, beans, grains, and more.
Melt Cheese and Steam Veggies
Simply placing a lid over your pan traps heat to melt cheese or lightly steam vegetables.
Smother Stovetop Fires
In a grease fire emergency, a tight fitting lid can help smother flames by cutting off oxygen. Always keep a lid handy!
Choosing a Properly Fitting Lid
A good lid should:
- Completely cover the pan with only 1-2 inches of overhang
- Sit flat and snugly without wobbling
- Be made of a material to match pan (e.g. stainless lid for stainless pan)
- Have stayed cool handles and vent holes
If your lid doesn‘t fit well, heat and moisture escape, defeating the purpose of using one. Consider investing in a matching lid designed specifically for your cookware. Universal lids work in a pinch but won‘t seal as tightly.
Caring for Pots and Lids
Quality pots and pans represent an investment. Follow these tips to get the most value from your cookware:
Allow Proper Cooling
Always allow pans to completely cool before running hot lids under water to prevent warping and cracks from temperature shock.
Use Proper Cleaning Tools
Avoid abrasive scouring pads which can damage pan finishes over time. Use soft sponges and cloth wash rags instead.
Dry Thoroughly
Immediately drying your cookware prevents rust and mineral build up from water spots.
Season Regularly
For cast iron and ceramic, periodically season with cooking oil to maintain non-stick patinas.
Inspect Handles and Knobs
Check that lid handles are tight. Loose knobs that fall off can lead to lost lids!
Organize Carefully
Store lids on racks to prevent scratching of pan surfaces.
Hand Wash Decorated Glass Lids
The painted undersides of glass lids will fade in the dishwasher.
With proper care, quality cookware and lids become cherished kitchen staples that last a lifetime.
Preventing and Fixing Stuck Lids
Few things are more frustrating than trying to pry off a stubborn, stuck lid. Here are helpful tips to avoid this scenario:
Allow Gradual Cooling
Avoid drastic temperature shocks that can fuse lids to pans. Don‘t plunge hot lids into cold water.
Dry Thoroughly
Always dry lids fully since moisture and oils can create a powerful seal as they cool and solidify.
Apply Release Agent
Try rubbing a thin layer of oil or non-stick spray to lid rims and interior pan walls before cooking as a release agent.
Loosen Gradually
Tap stubborn lids around the rim with a spoon handle or rubber mallet to slowly break the seal.
Use Thermal Expansion
Place stuck metal lids upside down on a hot burner for 30 seconds – the heat will cause them to expand just enough to come free.
Release Vacuum Seal
As a last resort, strike the lid edge on a concrete surface at an angle. This will break the vacuum.
Avoid using excessive force like metal tools which can damage pans and lids. A little patience and the right technique will free stuck lids every time.
When to Replace vs. Repair Lids
Lids take a lot of wear and tear. Assess damage and ability to function properly when deciding whether to repair or replace.
Consider Replacing When:
- Lid is so warped it won‘t sit flush and seal
- Cracks, breaks, large dents, or excessive rust
- Loose knob/handle that keeps falling off
- Thin and deformed from overheating
- Old gasket leaves noticeable gaps
- Permanent mineral scale or burnt food residue
Repair is Possible for:
- Slight dents and scratches
- Small rust spots able to be sanded down
- Tightening loose lid knobs/handles
- Replacing lid gasket
Unless completely unsalvageable, glass lids and handles can often be replaced separately from the pan. Always measure for proper fit. Replacement is likely the best option when lids can no longer safely and effectively function as designed. But minor fixes can extend a lid‘s useful lifespan.
Removing Stubborn Burnt On Gunk
It happens…you forget about a boiling pot for too long and end up with a layer of carbonized food fused to the lid. While unsightly and annoying to scrub, these stains can be removed with a little determination and elbow grease.
Cleaning Methods:
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Soak in hot soapy water then use a plastic scrub brush or sponge. Avoid abrasives on coated surfaces.
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Boil diluted vinegar solution in pan then soak lid to dissolve residue. Vinegar is a natural solvent.
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Make a paste with baking soda or non-chlorine scouring powder for gentle scrubbing action.
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Place lid upside down on grill grates for a few minutes. Flames will help loosen stuck on bits.
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Use a razor blade scraper to gently lift burnt food debris after soaking.
Repeat applications and a long soak may be needed for really stubborn spots. But with some perseverance, you can restore your lid‘s clean appearance.
Improvising Lid Alternatives
Don‘t let a missing or broken lid prevent you from cooking up a storm. With a little creativity, you can improvise a number of effective lid substitutes using ordinary kitchen items:
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A plate, pizza pan, or baking sheet inverted over your pot or pan.
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Tinfoil or parchment paper sealed tightly over the top.
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A splatter guard, steaming basket, or collapsible strainer.
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A small baking pan or cutting board balanced on top.
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For frying, a metal mesh sieve helps reduce splattering oil.
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A sheet pan weighed down with a heavy can or cast iron skillet.
While not perfect seals, these handy lid hacks will still do the job in a pinch!
So whether you need to replace a broken lid or improvise with what‘s on hand, use the tips and info in this guide to master pans with lids! Let me know if you have any other kitchen questions. I‘m always happy to help fellow home cooks.
