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!

Not desperate but want to add my first staub. Have had LC and not happy with the way they have worn so looking for a change. I see where WS has one I'd like (burnt orange) on sale for $300. Is that about as good as you can get or should I start stalking Homegoods/TJX for these? Have never seen them at our local store before, but haven't really looked either. What say ye experts? Where can I get the best deal??