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Old 10-15-2011, 10:52 PM   #11
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Location: Logan County, Colorado
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Originally Posted by Hyperion View Post
It seems like nowadays when they make dutch oven, they like to make the lid "reversible" and can be used as a skillet or something. well, the inside of the lid is supposed to be covered by many little spikes that allows condensation to redistribute over the meat evenly during braising. I can't find one like that on Amazon... does anything know what I'm talking about and where I can find one?

I bought mine at Sam's Club for under $40 with the basting ridges in the lid. Enameled cast iron. I also have a large 9 quart one from Mario Batali's line.

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Old 10-19-2011, 04:06 AM   #12
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Even if the bumps redistributed moisture, the only thing that would drip down from the bumps would be plain water with no flavor whatsoever. If basting, use all of the juices to baste with all of the flavors by spooning the braising liquid over the meat manually.

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