ONELID was originally spawned by the ambition to make a lid that would minimize the risk of over boiling—but along the way we learned there were so many more annoying things related to the regular lids we use, like finding a lid that fits, burning hands and difficulties draining.
Sylvester Vantore, inventor
Lars Forsberg, Engineer/co-founder
The initial idea behind ONELID was spawned by professional chef, and ONELID co-creator, Sylvester Vantore. He observed how chefs would use tin foil as a substitute for the right size pot lid. This simple technique could be adjusted to let out just the right amount of excess steam in order to reduce over-boiling. Although functional, it's not very practical or pretty. Understanding that there must be a better way, Sylvester eventually came up with the idea of an oversized lid (to fit varying pot sizes) designed with under-lid grooves to allow excess steam to escape.
Sylvester brought this discovery to the attention of Danish designer, Martin Sonne. Martin eagerly took up the challenge to make the "perfect lid." From that point on, the design began to evolve, but it would be years before the form and function found the right balance.
CHALLENGES PRESENT OPPORTUNITIES
We knew we had to let out just enough steam to minimize the risk of over boiling without wasting energy so we added some more grooves and came up with the 'swing' to the channels so the vent holes 'adjust' to the diameter of the pot. Small pot, small holes; larger pot, larger holes. It was only during early tests that we discovered that the vent holes provided the perfect effect for straining. And again, the bigger the pot the faster the water is let out so it was a win-win.
We also came up with the now patented convex underside in order for the lid to fit multiple pot sizes. This had added benefits too: the lid will automatically center on any pot and stay securely in place—it takes very little effort to hold while pouring because it more or less hangs from the friction created by the silicone. The condensed steam forming on the underside of the lid will flow back into the pot and not onto your stove top.
Even though it didn't exactly made things easier, requiring the silicone surface was a big priority. The benefits are many: 260 °C (500 °F) heat resistance, non-stick easy clean-up, non-toxic, and very resistant to microbiological growth. Add to that, ONELID makes a fashion statement in any kitchen. It not only looks and feels great, ONELID provides exceptional ergonomics, because the friction created when the lid is on the pot is far superior to metal. You'll immediately feel the difference when you handle the pot—the lid just stays more securely in place.
• ONELID will fit all your existing pots (up to 8.75").
•Depending on what you're cooking, every pot will tend to over boil if you turn the heat up too high. The bigger the pot, the more steam is let out. ONELID greatly reduces this tendency by letting out just the right amount of excess steam. The intelligently designed grooves on the underside of ONELID are shaped to match the size of your pot and release just the right amount of steam to prevent over-boiling.
• You know the moisture that drips from your current lids onto the stovetop? ONELIDs patented convex underside ensures the drops that form will run back into your pot, so your stovetop stays cleaner.
• Tired of burning your fingers on metal/glass lids during cooking or while pouring? Ever tried sliding your conventional lid a little to the side allowing that boiling water to drain, but ended up soaking your pot holders and getting peas and pasta into the sink? Yeah, who hasn't!Because of the unique air-vents doubling as strainer holes, you now have trouble-free draining. ONELIDs silicone surface ensures great friction against the pot so your ONELID will stay centered and safe, even when held vertically. Your peas and pasta will remain in the pot where they belong.
• ONLID has much better heat distribution than a steel lid.Other than the hotter steam areas (away from the handles) the ONELID handle remains at room temperature, barely affected by the boiling process within.
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