Sign into your account or create a new account below
We will send you an email to reset your password.
Create a new account to join. Already have an account? Sign in here.
In Japan, cooks have a clever tool for ensuring that simmering foods stay below the liquid instead of bobbing along the surface. They use an otoshibuta, or drop lid. Though drop lids are traditionally made of wood, we like this new and adjustable stainless steel version, designed to fit a variety of pot sizes. It also doesn’t absorb flavors the way wood can. To use, simply set the otoshibuta over food in simmering liquid, which weighs those items down just enough to keep them below the surface. The drop lid also forces liquid to circulate (so food is evenly covered with no stirring required), holds ingredients in place to prevent breakage and promotes faster cooking. We like to use them when blanching kale or chard, which can puff above boiling water, or when simmering black-eyed peas, lentils and other legumes to keep them fully submerged.
We test everything we sell. Here’s how we’d use this.
To change the size of the lid, slightly lift the section with the curved corner and turn clockwise to collapse or counter-clockwise to expand.
On purchases of $100+
Save up to 40% on items when you purchase 2 or more!