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