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I purchased lifetime dishes at an Estate sale, but I don’t know how to cook with them. Do I use the same amount of liquid as I would with regular pans. I was making buckwheat for breakfast. I put 1/2 c buckwheat and 1 1/2 c water and covered it and put it on vary low heat. The liquid escaped out of the pan. You can hear and see the lid being lifted from the pressure of the steam. Can someone shed some light on this for me.
Melissa
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