Edwin Pawlowski wrote:

> "Vox Humana" > wrote in message
> > > > Why does covering the can make it safer?
> > >
> > > Water under normal pressure conditions will not exceed 212 degrees (the
> > > boiling point). The water prevents the contents from getting too hot and
> > > exploding the can.
> > >
> > > Dimitri
> >
> > I understand that part. I just question why Brian claims that the can has
> > to be completely submerged.
>
> Much cross posting snipped
> Only thing I can think of is even cooking of the contents. If the can is
> out of the water, it will be exposed to steam at 212, but no higher. I
> don't see how else the contents would be affected. Am I missing something?
> Ed
>
> http://pages.cthome.net/edhome

The bottom of the can that is in contact with the pan will be exposed to temps
somewhat higher than 212 degrees. As water is a better conductor of heat than
steam the more water that is in contact with the can the less likely it is the
contents of the can will exceed 212 degress and get anywhere near its boiling
point.