The difference in lid design between professional/high-end cookery pans and mass-market ones, specifically regarding steam vents, can be attributed to various factors, including cooking methods, heat distribution, and culinary preferences. Here are some reasons for the disparity:
Cooking methods: Professional chefs often use pans for a wider range of cooking techniques, including braising, simmering, and reducing sauces. In these cooking methods, a tight-fitting lid helps to retain moisture and flavor, which is essential for achieving rich and well-developed sauces and dishes. Vented lids, on the other hand, are more commonly found in mass-market pans intended for everyday cooking, where the focus might be more on convenience and versatility.
Heat distribution and retention: High-end cookware is often designed to have better heat distribution and retention properties. With better heat distribution, the cooking process is more even, reducing the likelihood of hot spots and overcooking. A solid lid without vents can help maintain consistent heat and retain moisture better than a vented lid.
Precision cooking: Professional cooks may require precise control over cooking conditions. By using a solid lid without vents, they can control the steam buildup and moisture release more accurately, making adjustments as needed to achieve desired cooking results.
Presentation: High-end cookware often focuses on presentation as well as performance. A solid lid can create a more elegant and clean look when presenting dishes at the table, enhancing the overall dining experience.
Tradition and aesthetics: Non-vented lids have been used in cookware for centuries, and some high-end cookware brands might embrace traditional designs for aesthetic reasons or to maintain a classic appeal.
It's worth noting that preferences and trends in cookware design have evolved over time. In the past, non-vented lids were more common across all types of cookware, as you've observed with your parents' pans from the '70s and '80s. Today, the market offers a wide range of cookware options with different lid designs to cater to various cooking needs and consumer preferences.
Ultimately, the choice between vented and non-vented lids depends on the specific cooking tasks, techniques, and personal preferences of the cook. Professional chefs often value the performance and control offered by non-vented lids, while mass-market cookware tends to offer more convenience and versatility with vented lids.