If it gets up to temp, what’s the difference? Answers I have seen is it takes too long to reheat, but how does that apply to raw food if the time is the same?
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Who says you can’t? I think the question is “why would you” when there are faster ways to do it? You could reheat on the stove in less time, and if you’re only planning on eating a portion of what’s leftover, it doesn’t seem very efficient.
I’ve made stews etc and reheated them by putting the entire insert pot back in the cooker, but that’s only when I was planning to serve the entire batch again
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