Creative Cover-Ups: Managing Pans Without Lids

We've all been there: searching for a lid that fits our pots and pans can be frustrating. Luckily, there are several alternatives to a pot or pan lid that you can find in your kitchen. For example, you can use a frying pan of a similar size, a sheet pan, a pizza pan, a cookie sheet, or a double sheet of foil. These alternatives may not provide a tight seal, but they will do the trick in a pinch. If you need a tighter seal, you can use parchment paper or tin foil cut to the size of the pot.

Use a frying pan

If you need to cover a pan but don't have a lid, one option is to use a frying pan. Simply grab a frying pan that is roughly the same size as the pan you need to cover and place it over the top. This method won't give you a tight-fitting seal, so it's not ideal for cooking methods that require this, such as steaming rice. However, if a tight seal isn't crucial for your dish, a frying pan can work well as a makeshift lid.

Using a frying pan as a lid can be a quick and convenient solution when you need to cover a pan in a pinch. It's likely that you already have a frying pan in your kitchen, so you won't need to purchase any additional equipment. Additionally, a frying pan is typically heat-resistant and can retain heat fairly well, even if it doesn't completely cover your pan.

It's important to note that a frying pan used as a lid may not provide the same level of heat retention or moisture control as a traditional lid. If your dish requires specific temperature or moisture conditions, you may need to adjust your cooking techniques or consider using a different type of makeshift lid, such as a baking sheet or foil.

When using a frying pan as a lid, always use a potholder when handling it to avoid burns. Frying pans can get very hot, and without a stay-cool handle, you risk burning your hands.

So, the next time you need to cover a pan and can't find a lid, don't fret! Simply reach for a frying pan of a similar size and you'll be back to cooking in no time.

Use a baking sheet

If you need to cover a pan in a hurry and can't find the lid, a baking sheet can be a great alternative. This is a common practice in restaurant kitchens. Baking sheets are expansive, heat-resistant, and can be used as a lid for almost any pot or pan. They are a perfect substitute for trapping heat or steam that builds up while cooking, and they can easily cover most pots or pans without any special fitting required.

When using a baking sheet as a lid, it's important to remember that it will take up a bit of extra space on your stovetop. However, it will provide the cover you need for your cooking. Just be sure to use oven mitts or dish towels when removing the baking sheet, as it will heat up quickly from the steam. If the handles of your pan prevent you from setting the baking sheet upside down, place it right-side up, with the rim in the air. This will allow the rim to act as a barrier if the pan slides.

Always use a pot holder when lifting a baking sheet, as they don't have stay-cool handles like regular lids, and can get hot enough to burn your hands. While a baking sheet may not give you a tight-fitting seal, it will still do the trick in a pinch. So, the next time you need to cover a pan and can't find the lid, don't fret—simply reach for a baking sheet in your kitchen!

Use a pizza pan

Pizza pans can be used as a substitute for a lid when cooking with a pan. While it may not give you a tight-fitting seal, it can be used to trap heat or steam that builds during cooking. Pizza pans are also less cumbersome than a sheet pan or a frying pan.

When using a pizza pan as a lid, always use a potholder as it can get hot enough to burn your hands. If you need a closer fit than a pizza pan can provide, you can use a double sheet of foil or parchment paper.

Pizza pans can also be used to cook pizza on a stovetop. To do this, stretch the dough to a 10-inch round and use a 12-inch pizza pan so the dough is thin enough to cook through. Start by cooking the crust by itself on high heat, then flip and reduce the heat to medium. Cover the pan to make sure the cheese melts and the toppings get warmed through.

Pizza pans can also be used to cook frozen pizza. However, it is important to note that non-stick pans are not suitable for this purpose due to safety reasons. A cast-iron skillet is the best tool for cooking pizza on the stovetop.

Use foil

Using foil is a great way to cover your pan when you don't have a lid. Here's how to do it:

First, make sure you have enough foil. You'll need a double layer of foil to cover the pan effectively, so make sure you have a sufficient amount before you start. Take the foil and carefully cover the top of the pan, ensuring that you create a tight seal. The foil should be sealed as tightly as possible to prevent moisture from escaping. This method is especially useful for slow-cooked recipes such as stews and braises, where a tight seal is necessary to prevent the ingredients from drying out.

Using foil can be a little more challenging to manipulate than a regular lid, but it is equally effective at trapping heat and moisture. It's also a good option if you need a closer fit than a sheet pan or frying pan would provide. Remember to use potholders when lifting the pan with foil, as the foil can get hot enough to burn your hands.

If you're in a pinch and don't have a lid for your pan, using foil is a simple and effective solution. It might take a bit of practice to get the tight seal you need, but it's a handy trick to have up your sleeve when you need it!

Use parchment paper

Parchment paper is a great alternative to a lid for your pan. It is particularly useful for sweating vegetables, braising, and simmering.

A parchment paper lid is also known as a cartouche, a French technique that has been around for a while. It is used to control the rate of evaporation, which slows the reduction of moisture and concentrates a sauce or stew. It is perfect for cooking methods that require finesse, such as poaching or simmering, as it slows down evaporation while still encouraging an even, steady distribution of heat.

To make a parchment paper lid, start by tearing off a piece of parchment paper from the roll, as close to a square as possible. Fold it in half and then in half again to make a smaller square. Now, fold this smaller square in half diagonally to form a triangle, keeping the folded sides together. Fold the triangle in half lengthwise a couple of times to form a narrow wedge, making sure the folded sides stay together.

Hold the wedge up to the centre of your pan and trim the wedge so that it fits inside the edge of the pan. You can then cut off the tip of the wedge to create a vent in the centre of the unfolded lid. Unfold the lid and check that it fits just inside the pan, trimming it down further if needed.

When you are ready to use it, simply press the paper lid directly onto the surface of the food in the pan. Most parchment paper comes on a roll, so the lid will have a tendency to curl up. To prevent this, make sure to position the paper lid so that it curls downward toward the food.

You can lift the lid off using tongs to check on your food and then reset it to continue cooking. When you are done, simply dispose of the parchment paper lid—it cannot be reused.

Frequently asked questions