"Gary" > wrote in message ...
> pltrgyst wrote:
>>
>> On 8/31/15 1:01 AM, Janet B wrote:
>> >
>> > When you braise meat over a period of hours, the liquid will
>> > eventually disappear due to steam escaping. A heavy lid keeps this
>> > from happening.
>>
>> This is simply not true. The weight of the lid does not matter at all --
>> a thin stainless steel or glass lid is just as waterproof as a heavy
>> cast iron lid.
>>
>> What matters is the tightness of fit of the lid to the pot, and that has
>> nothing to do with the material. In fact, if you look at Le Creuset cast
>> iron lids, the edges are not enameled. They're rough metal, which is
>> more likely to have channels that allow steam to escape. If you want
>> them to seal well for a long braise, yo should add a layer of aluminum
>> foil between the lid and the pot.
>>
>> -- Larry
>
> To seal well, just use a pressure cooker on low heat.

Now THAT is what I call a real seal ... )



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