The Charles Viancin lids were designed to be an alternative to using cling film and aluminium foil. There has been much research on the amount of plastic we use on a daily basis and cling film has been known to contain BPA, which can leak into our food and liquids. Also bad for the environment, cling film often ends up in the sea, leeching it’s chemicals and contributing to the pollution of the ocean. Foil can be recycled, but it takes a huge amount of energy to make, giving it a very high carbon footprint.
These lids are made of high quality, eco-friendly silicon, which will never leak into the food when heated up. The lids can be placed in the microwave, used on the stop top or easily cleaned in the dishwasher.
The lids come in a variety of shapes, all designed around nature. I have the poppy lids, but there is a banana leaf, lily pad, and daisy to choose from. The lids come in a wide variety of sizes, making fitting any pan or bowl a cinch. There are even lids to cover drinks, helping to keep them cooler or warmer for longer.
I have found the lids to be most useful when covering pans that I may not have a lid for. The largest size even covers my wide wok. This keeps the food hot after I’ve finished cooking and waiting for my family to come to the dinner table. It is also useful when prepping vegetables or marinating meat to keep them covered while I finish chopping or doing other jobs.
The lids instantly seal when placed on top of a surface, so food is safely enclosed within and the container can be picked up by the handle in the middle of the lid without the seal breaking.
The lids easily wipe clean with a cloth or can be simply rinsed under running water or placed in the dishwasher. Being flat, they store easily in drawers out of the way of the kitchen worktop.
Save on cling wrap and aluminium foil today by using tools like these from Charles Viancin. To view the range of clever silicone tools inspired by nature by Charles Viancin click here.
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently volunteering regularly in the kitchen at Matt Moran’s restaurant ARIA, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via Everten and her own food blog,
www.eatwhatweeat.com focuses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Sydney with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
