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I got my All Clad deluxe stainless steel slow cooker probably 14 months ago and it's still going strong. (I got a crazy good deal on it when Williams Sonoma was running a sale on the regular ceramic insert slow cooker for $129. I called ahead to ask them to hold one for me with a credit card number and that I would be there within the hour. Unfortunately someone didn't get the message and they were all sold out by the time I got there. The WS substituted the deluxe for me at the ceramic sale price -- o.O)
I've used it many times since then. One of the more interesting uses I've found for it recently is to transport fried foods. There are two problems with transporting fried foods -- 1) they cool and 2) they accumulate steam and then condensation. Both are death to fried foods. So my solution is to fry the foods, line the inside with a regular brown paper bag. After the fried foods sit to drain a bit, I move them to the slow cooker where I keep the heat on warm. I do not cover the slow cooker so condensation won't build. When I'm ready to go, I turn the unit off and unplug it. In the car, I cover it part way to retrain the heat but leaving a vent hole. The insert stays warm for a while and I can the chrome handles stay cool.
It works great for everything else I've used it for, including roasts, pulled pork and stews.
I got a SquareTrade warranty just in case there was an issue with the non-stick insert peeling. Thank God, no problems so far...
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hobbybaker
Mar 2, 2010 03:15 PM
Hi, I once considered to buy the Ceramic insert version. However, after reading so many very bad reviews at Amazon, mainly on the quality problems of the insert, I thought twice. The first reviewer's comment is bad enough for me to doubt. She has now the FOURTH insert replacement. No way! As another already pointed out here, there is a DELUX version at Williams-sonoma (non-stick cast alminun insert) and it might be a better choice. I will keep going with my LC instead of a slow cooker for a while though.
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re: grnidkjun
Chemicalkinetics
Mar 2, 2010 09:51 PM
grnidkjun
Agree. That is the selling point of a slow cooker. You can put your foods in a slow cooker and go out and mow lawn, watch a movie or just go to work. I think a lot of people just feel uncomfortable heating a Dutch Oven unattended for more than an hour.
I thought about getting one, but decided that I don't really get to use it often enough to justify it. Still, unattended cooking sounds very attractive. Put assortment of vegetables and meats in the morning, go to work, come back and dinner is ready.
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re: Chemicalkinetics
hobbybaker
Mar 2, 2010 11:41 PM
OP is not about general usefulness of slow cooker or unattended cooking. OP is about opinions on All-Clad models. While I am also considering to buy one of All-Clad models, I am using my LC for slow-cooking purpose for the time being rather than my current small slow cooker :)
I did not imply in my post that it would be a good idea or not having a DO rather than buying a slowcooker and/or doing unattended cooking with DO is fine or not because that is not what OP is about.There are previous threads discussing which is better, DO or slowcooker, or unattended cooking with DO.
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re: grnidkjun
hobbybaker
Mar 3, 2010 07:18 AM
No, it is not what I am saying. What I am saying is that the benefit of unattended cooking is already obvious to people considering to buy a slowcooker including me. There are no agree/disagree on it. That is why people are buying. Take it easy! I like your inputs. It is beneficial and I appreciate. I will ask you more info when I am ready to buy one because you are knowlegeable. Chao!
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re: grnidkjun
Chemicalkinetics
Mar 3, 2010 07:45 AM
Hi grnidkjun,
So do you find much use in term of the slow cooker in term of "cooking unattended". I believe you said you don't have time to "constantly tend something", so I presume you must set it and leave. Do you leave the house or just do something else? :)
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re: Chemicalkinetics
grnidkjun
Mar 3, 2010 08:04 AM
Hobby:
I understand it is obvious.. probably an un-needed comment on my part.. just thought I would throw it out there that I've had no issues with my KA where I see several reporting on WS site issues with their all clad ceramic insert cracking soon after purchase.Chem:
I do leave.. sometimes I will run home for lunch and throw everything in the pot and when I get home after work.. it's been cooking low/slow so stir.. add any seasonings.. let it go for another hour or two and dinner is ready.I'm one who isn't comfortable leaving my cooktop on with an LC dutch oven for periods of time. Simply because, so far, I'm finding with mine that it holds heat very well and does require a little stir every so often.
I've had it on low and left unattended a few minutes too long and had some food scorched on the bottom. The rest of the dish was good.. but it was a bear to clean.That being said.. I prefer to use my LC when I'm around and have the opportunity, but the slow cooker has it's place.
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Since there are so few reviews of this slow cooker online, I'll respond to the original poster even though it's a year-and-a-half too late for him/her.
I purchased the All Clad Deluxe slow cooker a few weeks ago and I've cooked two meals on it so far and my preliminary judgement is that this is a top-of-the-line slow cooker that is built like a tank and is also very attractive. I love the aluminum insert that can be put on top of the stove to brown meet, pre-cook sauces, and much more. I've cooked braised short ribs and a chicken sausage based sauce so far and both were very well cooked and turned out lovely. For the braised short ribs I browned the short ribs in the aluminum insert and appreciated the fact that I didn't lose any of the leftover bits and flavor like I normally would if I had to transfer it from a pan to an insert (not to mention that we had one fewer pan that needed to be washed).
So far, so good. Slow cookers, at the end of the day, are very simple devices and I'm not sure that my $250 slow cooker (before tax) will produce better results than a $50 slow cooker, but it sure makes the cooking more fun (and I have to dmit that I really do like attractive kitchenware).
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re: jsbruin
I bought the 6.5 quart All Clad w/ ceramic insert. I love the look, and mostly it seems like really good quality. However, my ceramic insert has developed a crack right down the middle of the bottom. It doesn't leak very much, and I can use it, I just would like to not worry about the crack getting bigger or longer. I sent a message to All Clad, asking how to get a replacement, they indicated that it was on back order. That was last November. I go to their site every now and then, and I don't see the 6.5 quart black insert there. At this point, I am not even sure that the white one they have there is the right size for my slow cooker. I make stews, and yogurt, and apple butter in it, I would love to have it in good shape again! I am getting frustrated that I don't seem to be able to get a replacement insert!!
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I'm guessing the person whose crock cracked didn't have deluxe. I, too, have the regular and its crock is most definitely not for the stove top. That said, we really love it. It's a bit big for the two of us, but once we have kids I'm sure it will be handy. We've done roasts (pork and beef), stew, baked beans, and have used it to warm spiced cider for a party. Our next trick will be to do ribs and maybe a bean soup.
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re: djoahn
ChowFun_derek
Dec 29, 2007 08:04 AM
W.S. has truly EXCELLENT customer service..I'm betting that they will replace it or give you a whole new machine no questions asked...it's worth a try!!
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re: Procrastibaker
I, too, have the regular All-clad -- it's beautiful with a white insert. I've used it twice, read the directions but can't figure out....is it impossible to set on low for less than 4 hrs? I wanted to reheat meatballs and sauce in it and then just keep it warm but I don't think I can set it to warm -- it'll only go to warm after the 4 hrs. Maybe I should call their customer service line.
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Ernie Diamond
Nov 10, 2006 03:36 PM
My roommate has it and used it faithfully until he cracked the crock insert by putting it over direct flame (don't do this). It worked really well but I have never used one before so I can't say how it compares to others.
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re: Ernie Diamond
ChowFun_derek
Nov 10, 2006 03:49 PM
It should DEFINITELY not crack!!!
They advertise it as one that you can sear your meat in...on the stove, and then it just becomes the 'crock" thereby saving you a step in the process...searing and deglazing adds a lot of flavor...
I hope he returned it with no problem...here's a link....
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