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Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on.
Dutch ovens are similarly constructed, but feature a flared edge at the top of the pot with a narrow seat for their larger, more pronouncedly domed lid to seal. The domed lids used for Dutch Ovens (and square Skillets) are distinctly different in shape than that of the traditional bell-lipped stainless steel lids.
Used for baking, but also for cooking stews, etc. Modern versions for stewing on a stove top or in a conventional oven are thick-walled cooking pots with a tight-fitting lid with no raised rim, [23] and sometimes made of cast aluminium or ceramic, rather than the traditional cast iron. [24] [25]
I kept the lid off my old 10-inch skillet, but it doesn't fit well. Sometimes, when cooking eggs, I like to steam them a little bit. But without a lid that doesn't seal, you can't.
The Kitchen Appliances Lab comprises trained cooks, recipe developers, product experts and mechanical engineers with decades of experience testing cooking, dining, beverage and food storage gear.
A cast iron cooking pot with bail handle. A bail handle, or simply bail, is a handle that consists of an open loop that moves freely within two fixed mounts or ears ...
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