GotGarlic
Chef Extraordinaire
Am I the only one here who's always made their chuck pot roast on top of the stove? It must turn out OK - my Mom always said that my pot roast tasted so much better than hers. FWIW, I couldn't hold a candle to her stew...
Nope. I do mine on the stovetop, too. It's much easier to taste and adjust that way and we enjoy the aroma as it simmers for hours
It depends on the manufacturer, even for a dutch oven. Neither my (cheap) Lodge or my (not so cheap) Le Creuset have those ridges, or dimples. However, my (almost as expensive) Staub does have dimples, both in my 4-quart DO and my braiser.
Yes. Gravity will cause the condensation to fall back into the pot without help from a textured lid.