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Need a work-around for the LC plastic knob

e
E_M Jun 6, 2011 02:18 PM

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

  1. m
    Miss Priss Jun 7, 2011 08:35 AM

    LC sells metal replacement knobs that can withstand higher heat than the phenolic ones; most stores that carry LC will have them. But they're probably pricier (and no better) than the drawer pull suggested by BiscuitBoy.

    4 Replies
    1. re: Miss Priss
      h
      hardline_42 Jun 7, 2011 09:14 AM

      I have the stainless knobs sold by LC. They're garbage. They're hollow, made in China and not worth the $10-$12 they usually cost. I second the suggestion for a stainless drawer pull from the hardware store. You can take the LC knob with you as a reference for the size and shape of your replacement knob as well as selecting a screw that matches the length and shape of the original.

      1. re: hardline_42
        m
        mikie Jun 8, 2011 05:55 AM

        Asside from being made in China, and correctly, not worth $10-$12, I wonder if they are hollow for a reason? You can get hollow drawer knobs as well, but I wonder if there is some benefit from a thermal retention standpoint, or lack there of, that would make a hollow knob more practical. In other words, a solid knob would hold heat longer, thus making it hotter to handle once it was removed from the oven. Or perhaps have some effect on the enamel, although I some how doubt that is the case.

        1. re: mikie
          h
          hardline_42 Jun 8, 2011 06:30 AM

          Honestly, that's not something I had thought about. I would think that a solid knob, while it would retain more heat for longer, would also expand and contract in a more linear fashion and be less likely to warp or mess up the threads than a thin-walled hollow knob would. My comment was intended to point out how bad a value the LC stainless knob is for the price. Given how inexpensive a non-branded knob is, I think LC should include one for free with every purchase.

          1. re: hardline_42
            e
            E_M Jun 8, 2011 06:57 AM

            + 1

    2. BiscuitBoy Jun 7, 2011 06:26 AM

      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
        e
        E_M Jun 7, 2011 06:39 AM

        EXCELLENT idea. Thanks.

        1. re: BiscuitBoy
          Ambimom Jun 7, 2011 04:22 PM

          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
            scubadoo97 Jun 8, 2011 06:02 AM

            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
              h
              hardline_42 Jun 8, 2011 06:21 AM

              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.

            2. re: BiscuitBoy
              BiscuitBoy Jun 8, 2011 07:17 AM

              Here's mine:

               
            3. e
              E_M Jun 7, 2011 03:12 AM

              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
                Jay F Jun 7, 2011 05:51 AM

                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: Jay F
                  e
                  E_M Jun 7, 2011 06:38 AM

                  I don't have one.

                  1. re: E_M
                    Jay F Jun 7, 2011 07:29 AM

                    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. e
                escondido123 Jun 6, 2011 04:37 PM

                Use foil instead of the lid is another option.

                1. p
                  phrekyos Jun 6, 2011 03:56 PM

                  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. j
                    janniecooks Jun 6, 2011 02:27 PM

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

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