I'm not a fan of the link and run. My policy is that a person needs to post enough argument about why the link is important to merit posting it here at Cheftalk. Link http://www.seriouseats.com/2016/10/why-pressure-cookers-are-better-than-slow-cookers.html Argument We certainly discuss braising here. There are good books written about the subject. We don't discuss slow cookers much except as a convenience for the person with a predicable schedule. I've written about pressure cookers here probably more than anyone. I love their speed, the convenience they bring to dishes like risotto or ropa vieja, dishes that are normally about attention and time. But I've not seen much comparison of the techniques. Now granted, the comparison I link above has it's biases. Things like homogeneity, food break down, starch activation and "browning". I don't want those things in every dish. I'd say things like concentration without reduction because a pressure cooker uses less liquid to begin with. But it's an interesting look comparing the same dish in the different tools. Well worth looking at.