Cookware Recommendations

Nisey55 said
A few of you seem to prefer glass lids but the one I have, I think it's a calphalon non stick dutch oven, condensation collects in the lid preventing you from food viewing. I spin the lid to knock the water off but that just adds water back into the pot. Probably a design thing but it seems to water down anything that has gravy. Now I pretty much just cook rice in it.
I scored a Tramontina 5 quart dutch oven, metal lid, on wayfair for $70, everywhere else was $90.
It's oven safe which is what I was after. Still torn on the braiser.

Having a lid on the pot is what keeps condensation in and drips back into what you have in the pot. That's why you leave the lid on. In fact the inside of the lids of many dutch ovens are textured for specifically that reason - to control the way the condensation drips back into what you are cooking, instead of running down the sides.

If you want to cook something down and the water to evaporate, you should cook with the lid off. That is the point.