290439 Wed Oct 02 12:21:07 -0700 2002 9 27 General Chowhounding Topics 0 1576459 I think they call them "slow cookers" these days. I had one back in the days when they were still crock pots. Don't remember what happened to it, but I'm thinking about getting another one. Maybe it's the hope of some crisp weather soon, when the thought of coming home to something that has been stewing all day is so appealing. Anyone have a recommendation as to which one to buy? I did see one that had a pot that was completely removable, to ease clean-up. That seemed like a good idea. Any ideas are welcome. Thanks! S Wed Oct 02 12:21:07 -0700 2002 0 Scribbler 1 1576461 The Rivals continue to be the best, IMO, and depending on the size you get, you can get an oval one (fits roasts and whole chickens better). And definitely get one with a removable ceramic insert. However, keep in mind that they've cranked up the temperature on new slow cookers, so they're cooking at about 20-25°F. higher than the older ones. All the fuss about cooking at very low temperatures in crockpots and bacteria never being killed without using a higher temp prompted the manufacturers to set the temperature gauge higher. (I still have my older one from the mid-80s, and I haven't died yet.) Problem is, most cookbooks for crockpots and slow cookers are still using the older time frames of the slower-cooking crockpots. So you run the risk of overcooked beef, chicken, veggies, or whatever when you get home, depending on when you start the cooking. If a recipe says cook on LOW for 9-11 hours, you can almost guarantee that you could cook it for about 7 hours and it would be done. Having said that, I do like it in the fall and winter for beef stew on weekends (when I can start it around noon). Mabel Hoffman's "Crockery Cookery" is one of the better cookbooks for slow cookers out there. Wed Oct 02 13:52:27 -0700 2002 1576459 0 Linda W. 2 1576716 A crock pot is a definite addition to any kitchen. Although mine doesn't get a lot of use, it does come in handy, especially since I work third trick. In the winter, it's nice to put a small chuck roast in it with some beef seasoning, red wine, bay leaf, celery salt and black pepper and cook it overnight. The next day I have a very flavorful and tender roast. It's also great for beef and noodles. I do recommend you purchase a crock pot with a glass lid instead of a plastic lid. Plastic lids just don't hold up and crack to the point of allowing heat to escape. Fri Oct 04 01:24:20 -0700 2002 1576461 0 Marco 1 1576462 I've become a complete CrockPot advocate. I have a 4qt. model for which I paid $19.99. It has a removable, dishwasher safe ceramic liner. My wife and I both work, so I put something together the night before, take it out of the fridge in the morning, and set a timer (purchased independently) to turn on at about 11. We come home, whip up some rice or noodles, and we have a wonderful long-cooked meal. I also use this smaller one to keep a dish like Creamed Onions warm for large gatherings like Christmas. I also have a 6.5qt. model. I use this one when entertaining large groups. It's great for chili, beef burgandy, lamb shanks, osso bucco, stews, even a chicken cordon blue interpretation. CrockPots are fantastic for any braised dish, as they cook at such a low temperature the meat stays remarkably tender. This is particularly evident when making corned beef, where the meat never "tightens" up or gets tough. The down side is that good recipes are hard to find. Many utilize canned soups and such, making them very salty. Others require a couple saute pans of prep work (browning, deglazing, reducing), which sort of defeats the purpose. I choose to take my non-CrockPot recipes and modify them by reducing liquid amounts and adding more seasoning at the end. Buy it, try it. -Bill Wed Oct 02 13:53:13 -0700 2002 1576459 0 Pappy 1 1576473 My newer slo-cooker is an oval metal job which sits on a heating plate. Whole different concept from the trad Rival ones. It cooks a lot faster. Basically, I give it an hour to get the food up to speed, and then from there on the timing is not much different than on top of a stove. I find these things are most useful for: Beef Goulash Chile Colorado Corned Beef Lamb stew with a curry leaning making stock Split pea soup I don't brown onions or meat - just dump it all in, and then tell myself it's low calorie (sure!) Wed Oct 02 15:01:15 -0700 2002 1576459 0 Sharuf 1 1576529 So for those of us who have never had a crock pot--what are the benefits thereof? For example, is there some reason why I'd want to use a crock pot rather than putting the ingredients in a cast-iron pot and chucking it in the oven on a low setting? Wed Oct 02 20:33:14 -0700 2002 1576459 0 Karl B 2 1576547 Good question. Answer: probably not much, plus you'll get the benefit of the seasoning on that cast iron pot. But the crock pot will use a lot less energy and won't heat the whole kitchen up. Pappy's post enumerates some of the drawbacks of crock pots. All my stew and chili recipes call for browning the meat, sauteing the onions, etc., and I enjoy being more involved in the cooking if I have the time - actually, I'd use the cast iron pot on top of the stove. I don't use mine much. I consider it just a convenience item but I've had it running pretty continuously for the last couple of days trying out some pinto bean and black-eyed pea recipes. When I get 'em the way I want 'em, I'll probably make them in a pot in the future. This thread has put me in mind of my mother's Chambers range with the Deep Well Cooker - the original crock pot? - and her navy bean soup she'd make on wintry Saturday mornings. Now I've got to make some navy bean soup, and it's not even cool weather here yet. Wed Oct 02 23:52:00 -0700 2002 1576529 0 a not very avid crock potter 2 1576693 I've never had anything stick to the bottom or burn in a crock pot. Thu Oct 03 18:57:58 -0700 2002 1576529 0 Sharuf 1 1576548 The link below has some good FAQ about crock pots / slow cookers. To get you started, here's about 5000 recipes http://new.mega-zine.com/kitchen/crock-pot/ http://www.justcrockpotrecipes.com/ Link: http://southernfood.about.com/library/crock/blfaq.htm Wed Oct 02 23:56:04 -0700 2002 1576459 0 Stanley Stephan 2 1576610 Pure genius! Thank you for so much help! S Thu Oct 03 12:34:01 -0700 2002 1576548 0 Scribbler