Okay, so this pot is pretty big then. And, wow, cheesecake! I just watched a couple of videos and it looks surprisingly doable. To my surprise the crusts are coming out cooked and not soggy. That means the steam must be mostly staying steam (i.e. water in its gaseous state) rather than condensing into water vapor. So it may actually be a fairly “dry” environment in there.
I’m still confused about the ‘science’. At first I thought ours was defective because it vents a lot of steam as it’s building pressure; but it seems to be working right.
I’ll believe the cake business when I see it ;-)
We got the 8 qt. one, because one of the main things we wanted it for was batches of bone broth; but there are two smaller sizes.