After reading all the threads about pressure cookers, and seeing an episode of Always Cooking with Prudhomme, I now think that might be a good thing to try. Especially since it get so darn hot in Houston, and this would cut back on the heat from the stove. I have always been afraid to use them, because of the one my mother used to have. It seemed like a real PITA. It looks like they are much safer now, and I won't ask for specific recommendations (there are a lot of threads on that) but I do have some questions.
I make roasts in the crockpot, chicken stock on the stove, bone soup, spaghetti sauce, chili, bean soup, split pea soup, pots of beans, and all require a lot of time. If I used a PC would I have to brown my meats in a separate skillet and then put in the PC? Or could I brown the meat in the PC?
Is it good for chicken, other than stock or soup? What about pasta? Could I cook spaghetti noodles in it? My DH is a simple eating man, so I wouldn't be making any Indian dishes or stew type dishes. I don't want to spend the money and find out that it is a waste. As it is I use a 6 qt. crockpot and a 5 quart dutch oven to cook with, and I fill the dutch oven almost to the top. So what size would I want to use?
BTW - not sure if this should be posted here or in Home Cooking, so whatever.