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!