The landlord's friends are really awesome! Staub's cover is designed with automatic circulating water droplets, which can condense the original water vapor of food and then drip it back into the food evenly. Therefore, cooking braised pork basically does not require water. More importantly, its pot cover is very heavy, which can cover the steam in the cooking process, and at the same time lock the fragrance, making the food fresh, tender and smooth. I often use Staub to make ginger duck, and directly put all kinds of ingredients and ducks into the pot to stew, regardless of others. Just eat salty food for about 30 minutes. The landlord can try. It is really delicious.