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.