Hi everybody - I'm new to this forum, but I hope somebody can help! I moved to France about 6 months ago and something I have noticed that is driving me crazy is that my french oven doesn't release the steam like an American oven does. So when I am trying to roast some chicken thighs, the final flavor is super watered down as they are half roasted and half steamed. I really hope I'm not the only person that is having this problem! I've cooked the same recipe in 3 different ovens here and the result is always the same, bland. It was super easy in my American oven. Is this a thing or am I just losing it? Thanks for the help!!!