Chastened by the most of my replies, I went out to buy a used lid for
my 7.5 inch frypan. A tour of 2 Goodwills and 2 Salvation Armys
found me one at the 3rd stop. It fit pretty well, wobbled a bit, but
otoh, my pan doesn't have vertical sides. The side are rounded and
taper inwards, so figuring this may be the best I can find, I bought
it with its original little teflon-covered pot, for $5. At the 4th
store, another Goodwill, I found the exact same lid, except with a
different handle, on an all metal Farberware pot.
I will be near two more Goodwill stores over the weekend and I'll keep
looking. (There are two other Goodwills I pass by every month or so.
Knowing me, I'll look there too.)
I tested the lid tonight. The first egg's yolk broke. :( Normally I
would scramble them after that, but I bravely pressed on. The second
egg didn't break. The lid worked well. The white on top didn't sit
around uncooked long after the bottom was cooked; and the top of the
egg seemed as hot as the bottom when it was time to eat. Hurray.
But I could barely see anything because the inside of the lid steamed
1) How to prevent steam-fogged lid?
2) Assuming a lid with a pot or pan it was meant for, how come some
lids have a vent hole in them and others don't.
BTW, it was indeed much better to buy at a thrift store than on the
web, because I could tell how well it fit. And less than half the
price, and with a free little pot.
On Fri, 8 Jun 2012 20:18:36 -0700 (PDT), "hr(bob) email@example.com"
Ah. Sounds like a very good idea. I'll do that. (I was thinking in
terms of those liquids one wipes on the bathroom mirror, even though
it never worked for me. So I thought someone would suggest vegetable
oil or who knows, but your suggestion makes more sense. )
Anti-fog products are generally a surfactant, or a soap. As the food
you are cooking releases moisture, it condenses on the lid then drips
back down into the food.
As you probably don't want soap in your food, I would steer clear of any
such product on any item used in food preparation.
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