I cooked myself some pasta for lunch the other day which is something I do quite regularly with some tuna and sweetcorn. This time though, I turned my back on the pan, and it boiled over. Now, this isn’t usually a problem (just a bit messy) but it vacuum sealed the lid to the pan. I’ve got no idea why it happened (I do Geography, not bloody physics!) but could I get the lid off? Of course not. I tried pouring cold water all over the pan, but that did nothing. In fact, it made things worse when the lid popped inwards. Naturally, I panicked and placed the pan in the middle of the garage and shut the door in fear of the sodding thing exploding.

In the end, I forced the lid off with a knife (once I was sure it wasn’t going to explode on me anyway) and saw some very soggy pasta.

My recommendation? When cooking pasta, only place the lid half on or even better, use no lid at all.