What can I say, it’s a slow food-news day. While it is possible to brown meat in this contraption, the burner surface does not get as raging hot as one might want and the surface is small so you can’t crowd it. Consequently it takes quite a while to brown meat and/or vegetables. The up shot is that once it is browned (and to be honest I got sick of putzing around with it and just threw the rest of the meat in there) and put on pressure cook, you can have shredding meat in 35 minutes vs 2 hours on the stove.
