Staub vs. Le Creuset: How I burned stew
I am placing this post in the CF and not the Cookware Forum because the issue has direct consequences for (my, at least) cooking. Some time ago, I expressed frustration that I had burned two stews cooked in Saub pots, when I had never burned anything in Le Creuset pots. Today, I inverted a Staub lid and traced the edge, whereupon I discovered three protuberances. These will allow for steam to escape during the cooking process, no matter how carefully the lid is placed on the pot. Why would a company that touts the ability of its very heavy cookware to braise and stew build into that cookware a guarantee that steam (and therefore cooking liquid) will escape during the slow cook process, especially when the company states that its lids are specially designed to return cooking liquid back to the pot?