Brilliant Airtight Silicone Lids

Once in a while I find something that is too good to keep to myself. Such is the case today. I’m referring to silicone lids as seen on

Now before I go on, I need to reassure you this is NOT an info-mercial (though I know it’ll sound like one). I have no connection with this company and am NOT getting any remuneration from promoting any of Food 52’s products; in other words, neither Alice nor Cook’n will profit in any way whatsoever if you were to purchase anything from this company.

With this said and settled, here’s what Food 52 sent to my emailbox today: “Meet our new silicone lids—or as we like to call them, the most versatile tools in the kitchen. They sub in for saucepan lids, store leftovers, keep dinner warm from oven to table, and yes, there’s much more. Best part? They’re an eco-friendly substitute for plastic wrap (we heard you loud and clear!). You’ve been looking for greener swaps for everyday essentials—and it’s something we care about, too. So, we made it a reality.”

Thus far this product has received almost 400 4.5-star reviews. Food 52 calls these silicone lids “multi-use kitchen stars” because they top a pan while cooking, shield your microwave from splatters, and will store your leftovers with an airtight seal. (Just place a lid on top of any pot or dish with a smooth rim, pull gently on the knob to make sure you’ve achieved airtight suction, and you’re set. Easy!)

Food 52 says these lids are made of heat-safe silicone (up to 550°F!): “Our lids are made from the best silicone you can get—they’re BPA- and BPS-free and hop happily into the oven, microwave, or freezer.”

And they’re very easy to clean: They’re dishwasher-safe, stain-resistant, non-porous, and naturally antimicrobial.

The set includes five size options that can cover everything from your morning coffee cup to a large casserole dish or stock pot.

They’re designed to be stackable and space-saving: Knobs on top help the lids stack together, so they cozy up comfortably in even the smallest cabinets or drawers.

Finally, they’re pretty and come in a choice of two color-palettes. They sell for $40 for a set of 5. At first I thought the price was a bit much until I did the math. Much less plastic wrap is needed, so over time this product will recoup its cost. And the idea of using less plastic anything is always good.

Take a look and see what YOU think ( These might make a very nice Christmas gift for you or any of your eco-conscious family and friends. They’re going on my Christmas wish-list, for sure.

In appreciation for you reading through this product review, here’s a great recipe that goes well from oven to fridge and back to the oven. Any casserole that does well as leftovers is a winner!

Southwest Chicken Alfredo Pasta Bake

Serving size: 8
Calories per serving: 273


8 ounces fusilli pasta
8 ounces canned corn drained
8 ounces black beans drained and rinsed
2 cups cooked chicken shredded
16 ounces alfredo sauce
1 tablespoon dry taco seasoning mix
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
fresh cilantro chopped, for garnish

1. Preheat oven to 350?F (180?C)

2. Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.

3. In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.

4. Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.

5. Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.

6. Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.

7. Garnish with cilantro.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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    Alice Osborne
    DVO Newsletter Contributor since 2006
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