I bought one of the 3.5 deep Staub DOs on special pricing last month and have appreciated how well it holds in heat and moisture. The other night I braised carrots in it and brussels sprouts in a small Le Creuset. The LC almost went dry, the Staub held in every drop of water and was almost too wet.

So I wanted to try a larger Staub. With pricing right now the 7qt is much less than the 5.5, so I bought a 7. I did a chicken thigh recipe in it last night. Fabulous searing of skin-on chicken, fabulous heat retention and clean up. When properly heated and oiled, it was almost nonstick.

But even though I oven braised this chicken dish uncovered, it held too much mosture/didn't evaporate easily. I guess that is due to the high/deep DO walls.

Now I wonder if I should have either gotten the 5.5 or a lower/shorter LeCreuset. I'm going to keep the Staub 7 qt, but I'd appreciate any thoughts about how you all have learned to work with them best, where you think a 7qt really shines, etc. And moisture management!

Thanks!

Hey guys, new to cast iron/dutch oven and have been doing some research to buy one, until I pulled the trigger this morning.

I was at Home Goods and saw the Lodge dutch oven for $60 (original $120), and the Staub for $180 (original $375).

I know I'm a newbie and the Lodge will work just fine, but I also like to purchase quality things for life. I bought the Lodge and now I'm kind of regretting not spending the money on the Staub. Should I have gone with that one instead or am I good with the Lodge considering it's round instead of oval? I'll mainly be using it for baking bread, but I'll definitely be doing cooking in general.

Thank you in advance for any suggestions!