pots w/ tight lids

[Ella1]

There was a food preservation thread in which there was a suggestion about using pots and pans with tight lids. As the food was cooked, the lid "sealed" itself, and the pan needed heated again to open it? I think it was said the food would remain safe to eat even though not refrigerated. Can anyone give me the link? Thanks.

 

[PassIntent]

There was a food preservation thread in which there was a suggestion about using pots and pans with tight lids.  As the food was cooked, the lid "sealed" itself, and the pan needed heated again to open it? I think it was said the food would remain safe to eat even though not refrigerated. Can anyone give me the link? Thanks.

https://vanlivingforum.com/Thread-No-Refrigeration-MEALs-for-One

 

[highdesertranger]

the type of pots I was referring to are Dutch ovens. with a good Dutch and lid it seals very well, not 100% but close enough for me. I don't know of any pot that seals 100%, unless we are talking a pressure cooker. the old timers did it this way with Dutch ovens, after you are done eating place the lid back on and heat the contents, do not remove the lid. the next day reheat the contents. I do this all the time with stews and soups. things you can bring up to boil. highdesertranger

 

[Ella1]

Good to know. I have a couple of steel skillets and 2 small pots that get that kind of a seal. I have cast iron skillets. I'll have to try a couple of lids with them.

 

[highdesertranger]

I got to thinking, if you cover the pot in foil then put the lid on should seal pretty good. I have never tried this but it should work. highdesertranger

 

[TMG51]

I'm of the opinion that people are way too nervous about eating food that's sat out. I regularly eat things that have been unrefrigerated for a day or two. I've never gotten sick from doing that. Obviously you can't apply this philosophy to milk or sushi but if you exercise a little common sense I'm sure you'll be fine. How do you think people survived before everyone owned a refrigerator? Salting, candying are methods of preservation... most things can be thoroughly reheated... if a food item cannot be directly reheated without ruining it, just make a makeshift double boiler by putting a small pan over a larger pan and heat it up with the steam/water. Better than a microwave.

The only time I've had food poisoning was after eating some cottage cheese that had sat in a refrigerator too long.

 

[highdesertranger]

yeah the double boiler thing works good on pastas. only it takes awhile. highdesertranger

 

[Numpty]

We have quite a lot of Indian and Asian spice and specialty food grocery stores where I live.
The range and variety of pots with fitted lids is really interesting, all shapes and sizes.
Most are stainless steel some with screw down lids or clamp on, others are twin wall like a thermos.
They're usually made and imported directly from India or China so that keeps the prices reasonable.