As we get into braising and roasting season, we thought we'd take a look at this particular style of dutch oven. The concave lid is filled with ice to create condensation throughout the cooking process. Dimples on the underside of the lid are designed to distribute the moisture to the food.
Cousances/Le Creuset introduced the doufeu in 1934, and the company says the condensation-creating design takes a dish from "good" to "spectacular."
Do you own a doufeu? We'd love to hear your thoughts. Does the extra condensation really make a difference?
More on dutch oven cooking:
Fall Cookware: A Roundup of Dutch Ovens
What to Do With... An Old Dutch Oven?
Good Question: Vegetarian Recipes for the Dutch Oven?
Good Question: Lighter Recipes for Dutch Oven Cooking?