On Fri, 28 May 2010 19:26:44 -0700 (PDT), spamtrap1888 wrote:

> Even on simmer, liquid kept escaping under the lid of this Ekco Eterna
> pot that we have. ( I like it because its thick bottom makes it easy
> to saute the ingredients before simmering.) I'm frightened of
> scorching, but I hate having to add liquid, especially if the recipe
> uses wine. The lid is flat with a metal handle on top. If only I could
> weigh down the lid so that it would hold the moisture in like a Le
> Creuset pot or similar, I thought.
>
> Well, I remembered seeing heavy metal rings on a rack in the hardware
> section of the hardware store. Sure enough, they had 4 inch diameter
> "welded rings", plenty heavy enough to hold down the lid, and wide
> enough to let the lid handle poke through. It worked too well, so
> right now we're letting some liquid boil away.
>
> When I got it, for the fun of it I decided to season it. I scrubbed
> the surface, let it dry, steel wooled it, wiped it down with peanut
> oil, and baked it in the oven.

a clever idea, spamtrap.

your pal,
blake