GotGarlic
Chef Extraordinaire
That seems to make sense for roasting, and here's a couple of articles supporting that. However, I'm wondering what actual impact this has for braising in the oven, as the braising liquid provides the temperature regulating function. Remember, the braising liquid can't get above 212 F for us at sea level, lower than that for you Rocky Mountain high guys.
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The braising liquid can't, but the steam above it can. How much that impacts the cooking of the meat I'm not sure, but because of that, I flip the roast over a couple times while it's cooking.