The blog of cooking-ez.com

One should cover a pan while heating?


22K 1 18 2.3
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
The right bread knife
The right bread knife
We almost all have a bread knife in our kitchen, that is to say the knife we use almost exclusively to cut bread. Is this knife efficient, is it really the one you need? Here is some information to guide you in your choice. .
2,877 September 15th 2022
Parmesan cheese crusts
Parmesan cheese crusts
If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...
5,7894.6 September 14th 2022
The gelling agent in a cream
The gelling agent in a cream
If you start making a Bavarian cream for example, or any other that contains a gelling agent such as gelatin or agar-agar, you will sooner or later be confronted with the problem: How to properly incorporate this gelling agent into my cream? (and we will focus on gelatin).
5,1774.9 June 18th 2022
The preservation of bread
The preservation of bread
Eating fresh bread is always a delight, the crust crumbles deliciously, you take full advantage of the taste of your bread (80% of this taste is in the crust), it is a fleeting moment to enjoy. Who hasn't already eaten the crouton or croutons of his baguette, on the way back from the bakery? ...
6,1623 June 11th 2022
Beans in primeur
Beans in primeur
As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...
5,090 June 4th 2022
Other pages you may also like
A few tips for effective kneading at home
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.
240K 23.4 June 23th 2021
The power of sayings and beliefs in the kitchen
The power of sayings and beliefs in the kitchen
One day, in the comments on the recipe for beaten egg whites, a young woman asked if you could beat egg whites stiff while having a period, as a friend had told her it wasn't possible. Sometime later another person commented that for mayonnaise it had been (get this!) scientifically proven that a...
40K3.5 February 6th 2011
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
44K3.9 June 14th 2013
Making the most of seeds: Dry roasting
Making the most of seeds: Dry roasting
In cooking, and particularly in baking, there are a lot of seeds we can use, such as linseed, sesame, poppy, etc. Usually, recipes simply say to add them just as they are to the mixture or dough. To make a seeded loaf, for example, prepare a plain bread dough as usual, then, towards the end of...
48K3.2 January 30th 2015
Candied fruits: don't get ripped off
Candied fruits: don't get ripped off
Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
40K 23 June 21th 2017
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 e-mail address 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