Sometimes I learn bits of cooking trivia when browsing through hundred-year-old books. For example, a 1925 home economics textbook explains that when there is pressure (such as when the lid is on a pan), the steam is hotter than if there is no pressure.
Steam Under Pressure
Which is hotter, – the “steam” (i.e., water vapor) coming from boiling water in an uncovered saucepan or teakettle or the “steam” which has been held underneath the lid of a covered saucepan or teakettle? Steam confined in a small space or held under pressure may reach a temperature higher than that of boiling water.
School and Home Cooking by Carlotta C. Greer (1925)
Nice to know!
Until I read this in an old book, I never really thought much about the temperature of steam.
Ah, so that’s the science behind pressure cookers!
Exactly
Didn’t know this! All I know is that it is alway hot!
That’s similar to how I always thought about steam. It’s hot!
I think we all run a bit hotter under pressure don’t you? lol
We sure do. 🙂
This feels like a really good AP Physics test question
Great idea! I never would have thought of using it as a test question.
I do know a covered pot boils faster.
I always knew that saucepans with a lid on them are much more likely to boil over than uncovered pans (I have had soooo many pans boil over across the years) but, until I saw this in an old book, I never really thought about how the temperature was hotter in the covered pan.
I have used Vision clear pots for years so I could see what was going on inside.
Interesting!
It’s nice to hear that you liked this post.
Steam under pressure is called “live steam” and it is much hotter and can cause severe burns! It is all physics…