Samer

Good point. The goal is to braise the food in its own liquid without the action of any water. Hence the desire is to minimize evaporation. Pressure rising in a tight vessel will certainly increase the cooking temperature as well. The question is can we ensure a lower temperature by promoting circulation of the steam-water in a tight vessel? Would the condensed water dripping back ((which technically should be at a lower temperature than the broth) ensure a control of the temperature ideally allowing low temp braising? The other question is will the aroma evaporate with steam and will condensation bring it back into the broth? Both are hypothetical questions and are more o driven by scientific curiosity as I am not sure it’ll make a difference.

It is more of a scientific question. I feel like the condensation would ensure a lower temperature of cooking even if lid is well sealed (condensate is colder than both underneath). )Like this you could cook with no to mimimal water added and at lower temperature = moist meat.

Which vessels allow the most condensation? Tagine vs Doufeu vs Staub? Which of the above allow significant condensation while simmering at the lowest temperature? I am big believer of low temp cooking and was curious to get your input on which of the above will simmer at the lowest temperature while enabling the most condensation (or least steam leak). Assumptions - All lids fit tightly