When "slow cooking" a certain recipe, I need to keep a lid on the pot, or the sauce slowly but surely splashes all over the place.

However, with the lid on, the sauce retains much more water than I like.

How can I boil away the excess water, or otherwise make the sauce less watery, without incurring significant extra cleaning?

3 Answers 3


If, when reducing a sauce, you are getting splashing outside the pot, your pot may be too small for the application. Use a larger pot: a wider base will allow more surface area for evaporation, and higher sides will make it harder for the content to get out.

You can also purchase a splatter guard, which is like a flat sieve or mesh that you can place over the top of the pot to reduce splatter without blocking air flow

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although these are more typically used to reduce the splatter from frying.


Partially cover your pot with its lid. To keep the lid partially open, you can put a wooden-spoon, or other non-metallic utensil is the pot so the lid rests on it.

Like so: http://farm7.staticflickr.com/6064/6052520487_75d3e74455_z.jpg


You can also partially put the lid on so it covers the top but allows the steam to escape. If the splatter is violent, turn the heat down a bit so the bubbles are less energetic, but still present.

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