Stainless steel domed cookware lids are available in a range of shapes to accommodate different cooking methods. Lids with round designs suit dishes that need self-basting and moisture retention. Those with sharp peaks collect evaporated steam, sending it down the edges of the pot so that moisture is not returned to the food itself but rather to the boiler. Stainless steel domed cookware lids for woks are particularly round so that heat is evenly spread throughout the pot. Since minimal moisture is formed during stir frying, the bowl shape is used to aid tossing techniques by keeping food inside the pan. Dim sum steamer lids are slightly shallower so that the delicate texture of dumplings is not destroyed by condensation. Sauce pan lids are typically square with rims that prevent moisture and heat from escaping from the pot.