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14 hours ago, Samer said:

 

 

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

I don't think Le Creuset makes the Doufeu anymore but it was designed to promote condensation. It had spikes like Staub as well as a recessed lid that gets filled with ice (see pic). In theory the temp differential causes water to rise within the pot and then fall back onto the food. I've never owned one so I can't comment on how well it works.

14 hours ago, Samer said:

 

 

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

I don't think Le Creuset makes the Doufeu anymore but it was designed to promote condensation. It had spikes like Staub as well as a recessed lid that gets filled with ice (see pic). In theory the temp differential would cause water to rise within the pot and then fall back onto the food. I've never owned one so I can't comment on how well it works.

14 hours ago, Samer said:

 

 

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

I don't think Le Creuset makes the Doufeu anymore but it was designed to promote condensation. It had spikes like Staub as well as a recessed lid that gets filled with ice (see pic). In theory the temp differential would cause water to rise within the pot and then fall back into the food. I've never owned one so I can't comment on how well it works.

14 hours ago, Samer said:

 

 

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

I don't think Le Creuset makes the Doufeu anymore but it was designed to promote condensation. It had spikes like Staub as well as a recessed lid that gets filled with ice (see pic). In theory the temp differential would cause water to rise within the pot and then fall back into the food. I've never owned one so I can't comment on how well it worked.