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Been cooking through the chapter on braised meats and everything comes out so tender it falls apart with a spoon. The section on using the lid as a second cooking surface is clever and actually saves me a burner when I'm making sides at the same time.

The recipes that use the lid to sear or finish a dish are a total game-changer—I never thought to use it that way before. Zakarian’s instructions are clear enough that I’ve already cooked three dinners from it this week, and every one came out perfectly.

The recipes actually taught me new techniques for using both the base and lid together, which I hadn't thought of before. My first batch of braised short ribs came out incredibly tender with way less effort than my usual method.