I've been using a knock-off enameled cast-iron piece for years and it recently started showing significant wear so I decided to treat myself to a nice Staub.  So far I've made Coq Au Vin and Chicken Cacciatore with wonderful results.  I really feel like these dishes came out better using the Staub than the old knock-off.  There was better browning without burning.  Both dishes were tender and cooked through without being dry or mushy (which was a problem in the past).  In addition, the look of this cookware is fantastic.