The blog of cooking-ez.com

One should cover a pan while heating?


15,486 12.4/5 for 17 ratings
Grade this page:

Last modified on: February 27th 2015

One should cover a pan while heating?

One should cover a pan while heating

Cooking abounds with old sayings and proverbs, which are sometimes useful tips and sometimes myths. We learn or hear them somewhere, and often trust them completely, even when they're wrong.

I propose simply to verify them, to see whether they are real useful tips that we can use, or just ill-founded popular beliefs.

Of course I can't claim to be writing scientific facts here, just personal observations and what I understand them to mean.

The belief


"One should always cover a pan while heating, so that it boils faster".

In other words, if you heat water (or something else), it comes to the boil faster with a lid on the pan than without.

The approach

We are going to heat 1 litre of water in an uncovered pan and measure the time it takes to boil , then another litre in a covered pan, heated and measured in the same way.

Comparing these times will tell us if it is really necessary to cover the pan.


Let's check:


1 litre of water is measured and poured into a pan without the lid and put on the hob with a thermometer in it.

Starting temperature of water (and room): 70°F (19°C).
step #1
The heat is switched on. The water reaches 210°F (100°C) in 9 minutes and 30 seconds.etape2
to allow it to reach room temperature again.

Another 1 litre water is put in the same pan covered with the same thermometer in it, on the same hob.

Starting temperature of water (and room): 70°F (19°C).
etape3
The heat is switched on. The water reaches 210°F (100°C) in 9 minutes and 27 seconds.etape4
The result is shown more clearly in the diagram: the temperature of the uncovered pan in red and that of the covered pan in green.etape5

Results

The time difference is too small to be significant. It really doesn't matter whether the pan is covered or not.

So, "One should always cover a pan while heating, so that it boils faster." : False.



Back to top of page

Lasts posts

Other pages you may also like

Raising (or leavening) agents
Raising (or leavening) agents
When we want to make a dough or batter rise when baking, either in patisserie or bread-making, we need to use a raising agent or leavening agent, one of which is called leaven.In the context of baking, a raising agent is simply what "makes something rise". It is a substance which, when added...
12,4854.5/5 for 6 ratings
Fruits which can ruin your jelly
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream.The result is perfect for filling a charlotte, for example.But do beware;...
4,980 23.6/5 for 15 ratings
The window-pane test in bread-making
The window-pane test in bread-making
The home bread-makers often ask themselves “Have I kneaded my dough long enough?” . A good question, as dough that is insufficiently kneaded will not rise properly or will fall flat when the top is slashed, which is very frustrating.To know when the dough is ready, one can rely on the length...
10,964 13.6/5 for 12 ratings
Steam for baking bread
Steam for baking bread
What does steam have to do with bread-making?This is not only a bakers' secret, it is something you might not think of at all: if you make bread and bake it like a cake, you will end up with this: It is certainly bread, but pale and with a thick, hard crust – a long way from the golden-brown...
6,277 304.3/5 for 22 ratings
Egg yolks and caster sugar
Egg yolks and caster sugar
We often come across recipes where we need to mix egg yolks with caster sugar. This would appear to be a very ordinary and simple thing to do but, be warned, these two ingredients can behave oddly together.Let’s take confectioner's custard (crème pâtissière, or french pastry cream) as an...
11,6614.5/5 for 10 ratings

Post your comment or question

I am not a leaving thing

Your 1 comments or questions on this page

Follow this page

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page