Questions about French/Dutch ovens.
Ok, so I just bought a very lovely Staub dutch oven. I chose the Staub 8qt round over the equivalent Le Creuset version, because of the matte black enamel interior that does not show stains like the LC, and because of the stainless steel knob that can sustain higher oven temps. The "basting spikes" on the inside of the lid were interesting, too. The pot seems very well made, but the top does not fit as tightly as I expected. When boiling or even simmering water with the lid on, a fairly large about of steam escapes from the pot.
Is this normal? Should I be concerned enough to take the pot back? Does anybody have any opinions about Staub versus Le Creuset Dutch ovens?
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