HOME > Chowhound > Cookware >

Discussion

Are copper lids really necessary for copper pots?

I'm looking to start a copper cookware collection, however I was wondering if there was a functional reason for getting copper lids. Would there be an issue with using stainless steel or glass lids until I could upgrade the lid at a later date?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Been there, done that. In my humble opinion, the main requirement of a lid is that it should fit well. You can match lids to pots and pans by matching the diameter size (usually in cm. for copper) or use the lollipop lids that fit a range of sizes. Copper lids look nice, but are not necessary.

    1. Really not necessary. In fact, a stainless steel lid should be better for caretaking and for structural strength. You don't want to use a

      The concept of a lid is to simply trap heat within the cookware. It is not the same as the bottom of a cookware where heat conduction laterally and vertically matters.

      1. Get some of the silicone lids they are great and don't need polishing, The copper lid is cosmetic. Yes they work but it is just about how they look.

        1. No issue whatsoever. I have a very mixed collection of cookware, and one of my favorite things about it is that each of my (stainless) lids fits at least two pans: a 9.5" for the medium skillet, the large saucier, and the 8-qt stock pot; the 8" for a large saucepan and a small skillet; and the 7"+ for the smaller saucepan and smaller saucier. Several of the pieces are copper, others tri-ply stainless.

          1. Looks like without at least one lid I'm below the threshold for free shipping on Falk. So a second question would be if I had to pick a lid, should I pick the lid that fits two pans out of three, or one lid that fits one pan exactly and is bigger than the other two?

            1 Reply
            1. re: SamAnRX

              <should I pick the lid that fits two pans out of three, or one lid that fits one pan exactly and is bigger than the other two?>

              I am not sure if I understand your question. I don't know what your cookware are, but you (usually) want a lid that fit nicely with your cookware: more important for a pot or a saucepan than a saute pan or frying pan.

              I am not sure why you cannot buy more than one lid....

            2. I'm currently looking at an 11 inch frying pan, and 9.45 inch saute pan and saucier from Falk. However without lids I'm just a hair below the threshold for free shipping. Adding one lid would push me over. But I'm between buying a lid that'll fit the saute pan & saucier perfectly but not the frying pan. Or should I get a lid that'll fit the fry pan perfectly and be ~1.5 inches larger than the other two.

              2 Replies
              1. re: SamAnRX

                <an 11 inch frying pan, and 9.45 inch saute pan and saucier from Falk>

                Saute and saucier first. Frying pan rarely need cover, and even if you do, you don't usually need a tight fitting one.

                <But I'm between buying a lid that'll fit the saute pan & saucier perfectly but not the frying pan.>

                I would do this.

                1. re: SamAnRX

                  Hi SamAnRX,

                  You should go check out Falk’s Summer Sale in Europe. I ordered from them after getting no response to an email to Falk USA and found they are about 30% cheaper and all their prices include VAT which isn’t payable if you export the stuff outside the EU.

                  http://www.falkculinair.co.uk/summer-...

                  Best of luck

                2. Hi, Sam:

                  Functional? No.

                  But you'll want them eventually, IMO. Not for any functional reason, but mismatched covers are a little like replacing a classic car's fender with something painted in gray primer.

                  I would get the one cover that fits the saute and the saucier. The only time I lid any of my frypans is to finish eggs, and any old ill-fitting cover (or tin foil) will do that without much drippy-condensation concern. Depending on how you cook, you may *never* need a cover for the fry. And if/as you add to your collection, you may find your next pan is a vintage 11", and already comes with a cover for double duty (or you score an orphan cover).

                  Aloha,
                  Kaleo