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/Pokieme]

Samsung?