For making a stew there is no pan like a real Le Creuset. Only, when making a stew it has to cook for an hour and a half. Water vapour condenses on the underside of the lid, runs to the edges en stays under the rim. The over pressure in the pan does the rest. Every cook has his own trick to keep the lid ajar, a tissue, a spoon, tilting the lid, what ever.

With the LidAjar you keep the lid at the smallest possible opening without spraying the whole furnace.

Enjoy