Staub Cocotte Lid

[HalifaxJ]

Well I've been enjoying my new Staub 5qt Cocotte for a bit more than 3 weeks and am always thinking of what to make next! It browns perfectly, and deglazes even better - even made some "pan" sauces with the fonds, and finished my boeuf bourguignon with a light coating.

It's a beautiful piece, and I'm glad I chose it.

This being said, I'm a bit concerned about the lid. It seems to "sit" tightly, but can move around side to side quite easily. I'm not sure if any steam is getting out or not - the lady at the store tells me that they all "move around side to side" but that they "sit vertically" perfectly?

Also, the edge of the lid that "sits" on the pot has a "lump" - which could never sit tightly on a flat edge unless it was matched?

Where do I go from here? They'd have to take it back if the lid wasn't properly cast I'm assuming?

Julien

[FlyFish]

I don't think the lids on any of these cast iron ovens/cocottes, enameled or not, seal all that well. If you really want a seal, you need to cut a couple "donuts" of the right size out of parchment paper and use them as a gasket of sorts. I've never felt the need to do that with any of mine - LC, Staub, and some cheapo plain cast iron - but I see it recommended in some books.

[pass]

The larger staub pots have regular bumps along the rim to lift to lift it off the rim edge (presumably to prevent wobble)... If you are concerned about it though you should post a photograph as it will be the only real way to tell if is normal or not.