so just christened staub dutch oven. pot roast. 4 hrs at 300. came out pretty darn good. before using, followed booklet that came with it - took about a teaspoon of oil (grapeseed in this case) on a cloth and wiped inside and top of lid. no residue. barely enough to put a few molecules here and there. Then warmed in gentle oven for 10-15. No sign of anything unusual - in either the pot or lid. However, instead of using the lid for self-baste, I used a sheet of aluminum foil as a sealer between pot and lid (decided to follow an ATK recipe exactly).
result - you know that sticky mess that happens when there's too much oil and too little heat when seasoning bare cast iron? yup! So half the underside of the lid has this, the other half (after washing with dawn and sponge) - is clean as the proverbial whistle. How's the pot you ask - just as clean...
Anyone else have this experience? I thought about the relatively low temp (cf traditional seasoning)... but there was literally no oil on the lid. And the aluminum foil kept it sealed away from the roast and veggies in the pot. No indication of anything through the foil - it was nicely intact.