Well, Amazon can't fulfill my order for a staub dutch oven which makes me sad because it would have been so lovely to use, not to mention just look at. Since I don't want to pay full price for a Staub or a Le Creuset, should I just get a pressure cooker instead? It is the right price. And the thought of making a stock quickly is appealing. But as far as braised or slow roasted meats, would I be sacrificing in flavor or texture? It would be great to have tender, falling off the bone meat in half the time but I don't want it to be like baby food. And is cooking in a pressure cooker more healthy because nutrients aren't cooked out over a period of hours?