I am looking for a dutch oven that will do wonders for braising in the oven. Le Crueset and Staub have my interest. The one I am most interested in is the Staub 8qt round cocotte. I do have a concern about the Staub that I hope somebody could help me with. If the the Staub is designed to get more non-stick with time and accept some level of seasoning, what will happen when I go to cook an acidic dish like tomato sauce or a french pot roast with lots of wine? Staub claims that their ovens are designed to cook acidic ingredients, yet they boast the ability to season; this seems like a contradiction to me, I was hoping someone could help me to understand what this is all about.
Is enameled cast iron even the way to go? Should I look at aluminum cladded dutch ovens or even copper? I have a Griswold #9 dutch oven, but I mainly use it for frying, and shy away from using it for any kind of braise because of the layers of seasoning on it.
Any advice at all would be great.