I love my lower fired, thick zini for cooked pu. IMO it is the most essential pot in my collection! I have a slightly higher fired one I'm using for liu an today and it worked beautifully, now that it's been seasoned through use.
An airtight lid is of no concern to me--it's nice to have, but to me, the most important things by far are 1. good quality clay and 2. a good pour.
BTW, I see you're from the South Bronx. I remember being 17 and out on Prospect Ave scared witless; my first ever trip up there (there were many more). I sure miss the BX!
EDIT: This is more my style, but I can't tell you how good the clay is. Without this board and the great MarshalN's advice, lord knows what I'd be drinking out of!http://www.ebay.com/itm/China-yixing-zi ... 2ec4a589c9