On Jun 12, 2:53*am, Ed Pawlowski > wrote:
> On Mon, 11 Jun 2012 22:43:49 -0700 (PDT), Tommy Joe
>
> > wrote:
>
> > It seems on first reading that
> >the veggies called for might not be enough to prevent burning. *But I
> >know I've had this fear before with other things and wound up
> >regretting adding water. *So my question is, am I being too fearful
> >here or does it sound as if the veggies and liquid are enough to do
> >the job?
>
> Should work just fine. *Best if you have a Dutch oven or otherwise
> heavy pot for jobs like that.

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.

http://www.uneedit.com/industrial-eq...ng-193-6051014