Well, I just ate some of the stew prepared in the Crock-pot. It tasted odd, a little bit metallic. The pot itself is ceramic, so I don't know why that would be. I used the usual stew seasonings - herbs de provence, a little oregano, salt and pepper, a bit of rosemary.
It was ok, but I like it better when it's done in the pressure cooker, I think.
Have not used mine that way. My use has just been to keep things warm when taking to church potluck that is after worship.
But . . . for many new things it seems they do better after a break in period even if washed before first use.
Also, I wonder if the seasoning needs to be in different amounts totally and in relation to each other for the different cooking method?