interesting question
its true the Staub's have
cast iron or enabled cast iron stalactites in the lid
I think this is meant to get more even condensation back into what you are cookiing
rather than a single big puddle.
not sure this matters that much , but the pots are a joy to use and expensive.
frequently , parchment paper is placed between a lid and a pot for slow braise
to give a tighter fit . or a parchment paper disk is placed right on top of
what's in your pot
shy do you want condensation , per se ?
to eliminate evaporation ? Id guess
not to be cheeky , consider traditional braise a la oven
vs SV braise a la sealed vac'd bag at the temperature of your choice
for comparison
