Nearly a year later....I've never used one of those, but I bet a parchment lid does at least as good a job. Not sure where I learned this, but Thomas Keller makes a deal about it in one of his books--maybe that at-home book, Ad Hoc.Take a square of parchment and fold it into a triangle. Fold this twice more, each time folding together corners that are on the outer edge of the parchment. Then hold it over your pot, with the point of the triangle that's the center of the parchment held over the center of the pot. Mark a spot about 1" past the edge of the pot and cut a semi-circle; then snip of the last millimeter of the tip--the part that was over the center of the pot. When you open it, you should have a (rough) circle of parchment that's about 1" larger than the top of the pot and that has a tiny hole in the middle. Place this right on top of the stew/braise/whatever and smooth it toward the sides so the edge of the parchment sticks to the sides of the pot and comes up a little from the surface of the stew. Set to a simmer, put the lid on, and Bob's your uncle.This traps all the moisture as the stew simmers.Nothing to it. Doufeu's $120; sheet of parchment's 8c.
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