Easy way to remove a pan lid?

Question

I need help getting my pan lids to release their seal. Here's what happens: 

1. I place lid on hot pot
2. Pot cools
3. Lid seals tightly to pot
4. I need pry bar to remove lid

They will NOT come off. I can't move them at all, not even to spin them a little. I can pick up the entire pot by the lid's loop handle. 

So far, I've placed the pan back on the heat, then waited for the lid to release. Which it does, with a very loud *bang* that scares the shit out of me. It sounds like an explosion in the kitchen. I know it's just air pressure forcing the seal to break, but still, it's scary as hell. I'm afraid the lid will fly off the pan, possibly spewing the contents as it does. 

The photo shows why they seal so tightly, the flat lip seals right to a pot rim.

Are there easier ways? I can't run it under hot water for fear of losing the lid (and contents) or getting water in the pot. What else should I try?

Answer

I always slightly offset the lids on my pans when cooling so I haven't experienced this issue, but I can imagine how it would be rather disturbing.

Answer

So this is something you're cooking uncovered and then, when done, you cover with the lid? That just seems darn weird. Is this with all your pots or just certain ones?

Answer

Snap a binder clip onto the lid to keep the cover slightly raised, or put ice cubes onto the lid to make it contract.

Answer

Hi Duffy -

A simple solution is at hand.

It avoids one getting burned by steam as well.

If your lid seals well on a pot or pan, simply SPIN THE LID before removing it. I was shown this trick at a Paris cooking school ages ago when steaming.

That will break the seal or water vacuum, suction is then broken, and the lid should come off easier.

This works for us and I will match any of our heavy, tight fitting Rösle lids to anything out there.

One important note to add: Don't set that same hot wet lid down flat on your cooktop glass, as it may stick the same way there. That might result in cracking your cooktop glass.

-R

Answer

Related caveat: I once removed a lid that was hot and steamy (wet on its underside) and placed it flat on my glass cooktop. It created such a suction that the cooktop cracked diagonally from one side to the other and we had to replace the (whole, obviously) cooktop. So now when I lay a hot steamy lid down, I make sure part of it is over the edge of the cooktop so air gets under it > no suction.

Answer

I placed the pan and stuck lid into the sink and poured boiling hot water over it. The water should pool around the lid. After bout 10 minutes, the lid was easily removed, without an explosion.

Answer

How 'bout not putting the lid back on flush when you're allowing the pot to cool...?

Answer

First let me say that I tried every suggestion I could find online to remove the vapor-locked lid from my most favorite large, $125 Swiss fry pan. Nothing worked! I was beside myself and was determined not to give up! In the end, I put it outside on the patio in freezing temperatures for several hours. My husband then turned it upside down on a large wood cutting board and slammed it hard a couple of times. He split the board but the top popped off and we are back in business. Good luck! Don't give up.

Answer

Here's what I did: Ran it under cold water and placed in freezer for 15 minutes...nothing. Took a screwdriver and sledge hammer to the side of the cover...nothing. Desperation setting in I took it outside and smashed the lid in on a cinder block 3 or 4 times...nothing. Brought it back in and tossed into the trash. Twenty minutes later, SWOOSH. Hauled it out of the trash, dented bruised and frightened from its ordeal but completely usable. Moral of the story: Patience is a virtue. Just let it cool down slowly.

Answer

Okay. The REAL way to do this is take a flathead screwdriver and a hammer and tap the screwdriver with your hammer into the side of the pot where the lid meets the pot. Don’t be afraid to get aggressive. We didn’t even dent our pot BUT the long term way to prevent this is to make a little dent in the side and this prevents any major suction seals like this in the future.

Answer

I had to post my solution, put pot back on hot burner and bring to boil. Lip pops loose.

Answer

I'm in a similar situation but instead of a pot cooling down that sealed the lid, it was during cooking that it got sealed. Now I'm wondering if I should just continue with the heat or no.

Answer

In excess of 200 pots and pans and the only pan I have that does this is a waterless electric skillet that was meant to do this. (It has a vent so....)

The Hungarian in me would advise all who so suffer to fold alittle piece of tin foil to the lip of pan... or use a different lid...

Topics

Locations

Your post has been published!

Easy way to remove a pan lid?

More from Chowhound

Guides

The Ultimate Spring Produce Guide: What's in Season & How to Use It

Recipe Round-Ups

Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress

Guides

How to Care for Enameled Cast Iron So It Lasts a Lifetime

Home

The Best Tool to Clean a Wood Cutting Board Is Probably in Your Compost Bin

Trending Discussions

Chowhound Recipes That You are Saving

A Final Goodbye for Chowhound

Favorite Chowhound Memories

NY Times: Chowhound Closes After 25 Years of Food Obsession, Wisdom and Debate

January–April 2022 Baking COTM: DESSERT PERSON by Claire Saffitz

Quick Links

Latest Discussions

Cookbook of the Month

Dish of the Month

Weekly Menu Planning

Get fresh food news delivered to your inbox

12 Irish Foods to Celebrate St. Patrick's Day That Aren’t Corned Beef and Cabbage

Chowhound

Policies

Community

Editorial

Content