> > I think the concept has been around for at least 50 years in a commercially
> > made product. It's called a doufeu oven.

No kidding - never heard of that before. Guess everything old is new
again! Here I was thinking that this guy was onto something novel.

Sue, I've seen the tagine cookers at Williams Sonoma but wasn't sure
what they were used for. I kept thinking, how do you store those? Must
be for people with larger kitchens than mine, heh.

Victor, thanks for the link. I love my pressure cooker, but I don't
haul it out for everyday cooking. I only use it for stock or tough
cuts of meat or beans that otherwise would take hours to cook.

Steve, if you run the control experiment, do let me know how it turns
out.

Thanks to all who replied.

June