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The Question of the week this week comes from RonSa. I chose this particular question for its humorous title lightening things up a bit. So RonSa asks: Do you like Innies or Outies? Do you prefer a lid that fits in the galley or expand over the galley? I find that I make the lid to fit the function of the form. When throwing a casserole, I like the lid to fit over the top rim of the base with a flange on the lid that fits inside of the rim. Teapots in much the same way, but I have done several where a shelf inset into the rim of the pot would allow the lid to set down into pot hiding the join, and completing the form. Often this is not needed, but some really rounded forms, this allows the illusion of completely round. My problem with most shelf type opening is the extra cleaning that it takes to clean the area of something like baked on macaroni and cheese, or the amount of space the shelf take out of the opening, as in a teapot opening where the shelf may limit the cleaning area to reach the inside of the pot without a bottle brush. I have found that of late I am using a flared rim on bowls to allow easy handling. My wife has been using these for baking macaroni and cheese and other things in the oven, and finds the flared rims make it easy to lift the bowl out of the oven when using mitts. I have been considering casseroles that use the flared rim instead of handles, and how I would make a lid for on such an item. Any idea yet to be harvested. So answer the question, and have a little chuckle as you consider the implications of Innies and Outies. best, Pres
i've been told to fire lids and bottoms together (nested), so they end up the same size. i'm having trouble with the lids sticking to the bottoms sometimes, and am wondering if there's a simple way to keep that from happening. (the two surfaces that nest are always glaze-free) thanks