Staub cookery - expensive but worth it

So I bought a Staub dutch oven - I'd been ogling over these prodects ever since I saw one of their mussel pots. They're pricey, but very well constructed. The lids have concentric rings of little tits, basting spikes, as Staubs calls them. Yeah, yeah, more gimmickery right? Well yes and no. In the oven, you should see even temperatures at all points on the dutch oven; it acts as a sort of oven within an oven. No temperature differential = no condensation = no basting. But on the stovetop you will have a cooler lid and cooking vapors will condense off and return to the pot.

Check out the basting marks left in this carrot bisque: