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.

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.

Sounds like an almost-pressure cooker in the making ?? Or else perhps
use the real thing? Just by cooking, liquid will decrease, eh? No way
about it - and even a pressure cooker won't retain all that liquid
either, since some of it gets lost through steam, eh

Sky, who's never used a pressure cooker

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On May 28, 8:07*pm, Sky > wrote:
> 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.
>
> Sounds like an almost-pressure cooker in the making ?? *

No, no more than a cast-iron pot with its heavy lid

spamtrap1888 wrote:
>
> On May 28, 8:07 pm, Sky > wrote:
>
> >
> > Sounds like an almost-pressure cooker in the making ??
>
> No, no more than a cast-iron pot with its heavy lid

What counts is if it works the way you want

Sky, who'd like to have more CI cookware in her kitchen (sigh)

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

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