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 drip it back into the food evenly. Therefore, there is basically no need to release water when cooking braised pork. What's more, its pot cover is very heavy, which can cover the steam in the cooking process, and at the same time, it can lock the fragrance and make the food fresh and smooth. I often use Staub to make ginger duck, and directly put all kinds of ingredients and ducks into the pot to stew, without others worrying. You can eat salty food in about 30 minutes. The landlord can try. It is really delicious.