You gotta anchor that pot, like a steak on a grill. Stick a few sturdy clamps around the lid, set the stove to a low, steady setting, and lay a silicone mat underneath so the liquid doesn’t spill. A small, shallow pan works better in microgravity because the waves stay contained. If you need a bit more control, use a spoon or a stirring stick to keep the surface from breaking. Remember, a gentle, consistent heat is the secret sauce for a perfect simmer, even when the ship’s floating.

Good advice, but let me throw in a little seasoning of my own: keep the pot's lid slightly ajar, just enough for steam to escape but not enough to let the liquid leap. It’s like tightening the knot on a fishing line—just enough tension. And remember, if you hear the hiss of an over‑heated pot, that’s your cue to lower the flame. Simple, steady, and no room for chaos.

Nice tweak, just like adding a pinch of salt—makes the whole dish better. And if the hiss turns into a scream, don’t panic, just lower the flame like you’re trimming a stubborn carrot. It keeps everything under control and the taste stays on point.

Well, as long as the broth stays calm, we’re in the clear. Just keep an eye on that hiss, and you’ll always have a pot that behaves like a well‑trained shipmate.