"mlbriggs" > wrote:
>
>
> Further information: Pressure Cookers cook under pressure -- steam. They
> are metal and have a locking lid. If they are faulty, or not properly
> locked they can be hazardous. Years ago, I bought a pressure cooker and
> did use it a few times, but decided it wasn't worth the bother for the
> kind of cooking I did.
>
> A Crock Pot is a slow cooker. It has a ceramic pot to be inserted in a
> metal casing with a glass lid. Great to use for stews. It has a switch
> for fast or slow. If directions are followed carefully, it can be a help
> for a busy person.

Now see, these days they call these things slow cookers. Now I get it.
I use them for very lean cuts of beef and pork that are better braised.
If you brown well first, the meat turns out fabulous.

But tell me this: does a pressure cooker cook faster than regular
cooking? Such as simmering, braising, w/o pressure?