I've used cast iron dutch ovens for years without knowing what all the pointy bumps were for on the inside of some lids. Well, as of today it's no longer a mystery. Turns out they are for basting. Having these bumps on the inside of the lid turns it into a self-basting oven. That's right, there's no need to open the oven, pull out the heavy pot, remove lid and bast the contents. Continuously basting while braising or stewing results in meats, soups and stews coming out very moist and juicy! Steam rises to the top of the pot, condensates on the lid and drips down the pointed bumps back into the soup or stew. It's like a little rain storm raining wholesome goodness on the delicious food inside.