I currently have neither and just make it on the stove, but for every year my daily consumption of magical bone-broth is adding to my life, it is taking at least that much away from my husband's due to his anxiety that I will start a grease-fire with my 24-hour+ simmers and burn the house down. Plus the smell kills him and I have promised to do something about it.
In a recent question I asked about how long people simmer their broth and several people mentioned both slow-cookers and pressure-cookers. I like the idea of the stuff being contained and of not spending a ton on electricity (as it seems making it on the stove does), but I am conflicted about which way to go. On one hand, the speed of the pressure-cooker is very appealing, especially since it seems the odds of one blowing its top are quite small. On the other hand, I can't shake the feeling that the pressure-cooker is just not paleo...by which I mean, it is creating a very artificial situation that might be changing the nutritional status of the food, much like some people believe a microwave does. Does anyone know if there is a nutritional downside to cooking with a pressure cooker and beyond that, if you use either, which do you prefer and why.
Thank you...I just want to make the right decision before I part with more money.