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Lid Technique
Say you're cooking something in a large pot with a lid, and it comes time to take the lid off. There is all that condensation on the inside of the lid. I mean, sure, you tilt the lid over the pot as you lift it so some of it runs down and back into the pot, but you never get all of it. Not even close.
So do you just set it down somewhere, and let it drip? What if the rest of the stove is full, do you use the counter? Or do you try to flip it over, handle down and condensation up, thus inevitably burning yourself because the knob is too small to let go of before the weight of the lid seesaws down onto your forearm?
What do you DO?
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