Vent Holes in Pot Lids

[Shel_B]

All of my cookware is of pretty good quality, but Toots has inexpensive cookware at her apartment. Many of her pots have lids with holes in them, or are in some way vented. The cookware that I use doesn't have these vents.

So, why does inexpensive cookwarehave vent holes and the better quality cookware not have them? Does any better qualty cookware have vent holes? Are they of any real value, or are they just a gimmick? If they are of value, why don't better quality pots and pand have them? Just curious ...

Edited January 15, 2012 by Shel_B (log)

[Twyst]

Are they of any real value, or are they just a gimmick?

Heck, pot lids are a gimmick

Im not sure Ive ever seen pot lids in a restaurant kitchen.

[jrshaul]

Kitchens have better stoves than I do. It takes nearly fifteen minutes to boil a few pints of water.

Incidentally, I would think that a vented lid would be a disadvantage? A lot of heat is lost via evaporation, and for puny stoves like mine, a lid is a necessity.

Edited January 15, 2012 by jrshaul (log)

[Panaderia Canadiense]

At high altitude at least, that little hole helps to prevent the boiling contents from blowing the lid off (I have had it happen with unvented lidded cookware). My stove ain't nothing grand, either.

[dcarch]

The hole helps to prevent bubbling over when boiling.

Otherwise it makes no difference.

dcarch

[maggiethecat]

Depends on the vent engineering. Some vented lids have an open/close thingie, so one can close the vents. I prefer a plain ole solid lid that I can crack as needed.