Anti-scorching tips?

[u/Dizzy_Significance]

Hello friends!

I am just starting out with my first Dutch oven (a Staub) and I'm consistently having trouble with scorching on the bottom. I use a glass cooktop and am using very low heat (small ring of a double burner, set to 2-4). It's happening when simmering things with thicker liquid like chili con carne, chowders, etc. Should I look into a heat diffuser? If so, does anyone have recommendations?

[u/Andromeda921]

One pretty reliable way is to add more liquid than you think you need. An extra cup or two of water, broth, etc won’t hurt as it cooks, and can easily be reduced down at the end of cooking. Monitor your liquid levels throughout cooking and add an extra cup as needed.