Originally Posted by Chopstix
By the way, I've noticed that the inside of the cover of a Staub dutch oven has many round nubs that are equally spaced out. I gather this is to evenly redistribute condensed steam back into the food as water. The LC cover doesn't have these nubs.
Can anyone say if there's any difference in performance? TIA!
I can't give a direct comparison, but I have a large LC Dutch oven (13 qt.), a smaller one (also LC--5 qt.), and a much smaller (3 qt.?) cast iron one that I inherited from my grandmother. The small one (inherited, cast iron) has the "nubs" to redistribute the juices. For small pot roasts or other braises, the cast iron is by far superior. Pot roasts come out juicier and more tender than in either of the others. I must say, though, that the large LC, when using a large cut of meat, produces a superb pot roast or other braise. I tend to use the large LC and the small in tandem--I give the large roast the room it needs to cook, then transfer it to the small one for leftovers/reheating. Braised meat is always best the next day!