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Need a work-around for the LC plastic knob

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So a recent haul to the farmer's market yielded a lot of asparagus. I decided to try a baked risotto from WS's website: http://www.williams-sonoma.com/recipe... . It instructs to bake the rice in an LC in a 400 degree oven for 30 minutes. Unfortunately, I haven't yet replaced the black plastic knob with a stainless one.

Does anyone have any suggestions? Can I cover it with foil, or "bake" it on the stovetop?

Many thanks,

-EM

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  1. twist up a piece of aluminum foil to plug the hole tightly. works like a charm.

    1. Is your concern plugging the hole or being able to lift the lid off? If it's the latter, maybe thread some cooking twine through the knob-hole and knot it on either end. (Assuming it's thick enough not to just come through the hole even when knotted.)

      1. Use foil instead of the lid is another option.

        1. My biggest concern is the knob not melting in the oven.

          Frankly, I'd rather just let it "bake" on the stovetop, as it's getting too hot for the oven now. I have done this successfully with beef stew, but am not sure of the mechanics of risotto, particularly since the recipe says it doesn't need to be continually stirred.

          Maybe I should just ditch the risotto idea and pan roast them like always.

          3 Replies
          1. re: E_M

            Someone suggested making "risotto" in a pressure cooker in another thread. Supposedly it takes 7 minutes. I'm not recommending doing it this way, per se, as I've never made anything in a pressure cooker, but someone who knows from cooking equipment (Candy?) recommended it.

              1. re: E_M

                Then by all means, do not do use it.

                I don't have one, either. One exploded in our kitchen when I was around 12, in which my mother was making chili. The chili went everywhere, the thing could have put someone's eye out, and there was a stain on the ceiling ever after. The things scare me to death.

                I'll be interested to see how your oven risotto turns out. I've never made it that way successfully. That was kind of my subtext in suggesting the pressure cooker.

          2. pick out a nice stainless drawer pull from your local hardware store...< $5, unless you choose a really gaudy one. If the supplied screw is too long, clip it, or pickup a shorter one while at the store

            5 Replies
              1. re: BiscuitBoy

                I went to Sears. Drawer pulls were on clearance sale. Got one for $1. Got a screw too. Not stainless steel, but bronze I think. Been in use for 3 years at 500 degrees plus. Easy, cheap fix.

                1. re: BiscuitBoy

                  Spot on. This is the most common advice for those with LC enameled cast iron pots. Get rid of that plastic knob. Why are they using it anyway? These pots are designed for oven use.

                  I wanted to add that if the screw holding the knob in place is not stainless, get rid of that too and replace it with a stainless steel screw.

                  1. re: scubadoo97

                    I find the phenolic resin knob is more useful than the stainless, actually. The knob is advertised as good to 375*F and has a built in safety margin to go up higher than that. For typical braising and roasting, most recipes only call for temps anywhere from 250*F-350*F max and any stove-top cooking would not exceed those temps at the lid. If you're baking no-knead bread or similar, you would want the stainless knob, but for that purpose I 'd rather use a bare CI dutch oven. I think LC has been around long enough to have thoroughly tested their design with the most common uses in mind.