On Jun 12, 6:02*pm, Tommy Joe > wrote:
> On Jun 12, 3:53*pm, spamtrap1888 > wrote:
>
> > I discovered I can braise in one of my ordinary pots if I have a tight
> > fitting lid. Theorizing that the weight of a Dutch oven lid kept the
> > moisture inside, I bought this welded ring (1.45 lb) at the hardware
> > store, to set on my ordinary pot lids. I degreased it and seasoned it
> > with peanut oil as if it was a cast iron pan. The weight of the ring
> > does help the lid keep the moisture inside when simmering. The ring
> > diameter clears all my pot lid handles.
>
> * *That was interesting, the 1:45 pound ring thing. *I think my pot
> will do the job, maybe not to perfection, but I think it will work as
> I wonder how people made roasts in ordinary pots before pressure
> cookers and other devices came about. *I remember eating stovetop
> roasts at other people's places and they came out of ordinary large
> pots. *Well, it's a learning lesson, so I'll find out tonight.
>

My mother used this aluminum "dutch oven" that her mother had bought
from a door-to-door salesman in Canada, during the depression. I think
it was the Canadian version of waterless cooking. It was massively
thick. I'd be using it now except it is badly pitted.