- Joined Jan 10, 2010
Let me start by saying that I'm not interested in getting one, but that I'm just curious: what's the value of a pressure cooker besides cooking foods faster? Are there any foods that are better suited to a pressure cooker than others? If some foods are best cooked with a long, slow process (like brisket or a pot roast), what does the quicker, higher heat do to them? Are results comparable? Thanks!