Water trapped in casserole lid - please help!
The lid to my casserole unfortunately has a hole on the underside of it, which leads into the knob on the outside of the lid (photos below). Water keeps getting trapped inside - lots of it (the knob is hollow and can apparently hold lots of water).
I've tried getting the lid to dry overnight, shaking it, and blowing hot air into it with a hairdryer at full blast and high heat -- but it's not working. Some water will come out, but there's still a lot more in there and I can hear it sloshing around inside the knob. Uggh.
Does anyone (please) have thoughts on the following?
-- How can I prevent water from getting in the hole (when cooking in it and then washing it), and how do I get the water out?
--Why on earth did they design it this way? I can't see any functional reason for the hole and many reasons not to have it.
The casserole is made of bone china, if that helps. Not sure if I can place it in an oven at low heat for several days to make it evaporate, or safely cover the hole with something (?).
Many thanks in advance!
The knob is the same bone china as the lid (and appears to be completely hollow). That explanation makes sense.. that the hole is more driven by production vs. cooking needs. Too bad, bc it makes the cooking not so practical. If the hole were larger, I could at least access it to dry it!
The water is getting stuck in there because the hole is smaller than the diameter of a drop of water given the surface tension of water and the amount of pressure generated by gravity upon the water is not enough to force it out. The water probably would not normally enter the hole easily either, just as it does not come out easily. It is getting in probably as steam, when the water is soapy and the surface tension is lower, or when under pressure and forced in as under a faucet.
The wicking idea should work, or you can put it back into a warm oven and get the water out by turning it into vapor.
I'm not sure how large the hole is, but have you considered finding a similar sized screw to simply screw into the hole? Even a short small one might plug the hole sufficiently to prevent water from getting in. I'm not sure if that would ruin the bone china or not though.
If the hole is big enough, and you can get your hands on a mini pipette or a syringe, you might be able to draw the water out that way.
For the filler, I would suggest a silicone gasket product. It will become firm but will retain flexibility-- there might be a structural reason why the lid needs a hole in terms of minor size changed when it gets hot.
There is a product called "Liquid Rubber" that comes in clear and is heat tolerant.
re: Kris in Beijing
Silicone is a great idea.. I will look into that and into the liquid rubber product.. especially if it's food-safe.
Re: the reason for the hole, just realized that my set of Apilco porcelain fondue pots with handles also have a similar hole - but in the handle! The handles are hollow so water can get trapped in there too. It's less of a problem since the trapped water can't drip onto the food as it can when the hole is in the lid right above the food.
There must be a reason for the hole .. don't know why reputable, competent manufacturers would include them otherwise! Apilco must know what they're doing (?).
Thanks again for your help.
I'd suggest trying "canned air" to get the water out. You can buy it at any camera shop. It's exactly what it sounds like -- a spray can filled with compressed air. It should come with a thin plastic tube that you can attach to the nozzle (like a can of WD-40). Stick the end of the tube into the hole and blow out the water.
As for keeping the water out, I wonder whether you could fill up the inside of the knob with something like Crazy Glue.
re: tanuki soup
Thanks so much, Tanuki. I'll go take a look at the canned air.. one challenge might be the size of the hole (it's pretty tiny - can barely fit a pin into it..).
Re: keeping the water out, I'm worried about potential toxicity of Crazy Glue, etc., but great idea re: using a filler to plug up the hole. I'm going to look into the liquid rubber that Kris recommends above. Do you know of any other food safe materials I can use to plug that thing up, that won't even let steam through?
Would also love any thoughts on putting the lid in an oven at low heat to dry. Not sure if this will be bad for the bone china..
Thanks so much again.. Honestly, don't know who designed this thing!