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Slow cookers: what's "newer" mean?

  • m

I see multiple references to "newer" slow cookers running at higher temps than "older" ones. Anyone know what's new and what's old? How about 8-9-10 years ago?

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  1. I just purchased a new kitchenaid slow cooker. This new one (I'll send you the link) is good can be timer set and shuts down to a safe temperature once the cooking time is over. Also has a buffet type ceramic vessel for putting the dish right on the table.

    http://www.kitchenaid.com/catalog/pro...

    3 Replies
    1. re: dcrockett

      Do you find that the lid has a tight fit? I recently purchased one and mine has a gap if not placed exactly.

      1. re: fpchippy

        fpchippy,

        I asked this same question about the lid awhile back. Mine has a gap and doesn't seal tightly at all. The people who responded said it needs to have a gap or it could blow up from the pressure.

    2. Thanks, but I'm wondering which category the one I already have falls into. Don't remember exactly how old it is, but roughly 8-10 years ago. Seems to me it gets pretty hot on high but what do I know? I'm just wondering if there's a "watershed" year or two marking a bright line after which mfrs shifted to the newer, higher temperatures.

      1. I have two Rival Crock Pots, one from the 70s, one from the 90s.

        The one from the 70s is hotter on high than the one from the 90s.

        My experiences are the opposite of "multiple references to "newer" slow cookers running at higher temps than "older" ones"

        The "old" manual has directions for baking potatoes, the "new" manual does not. IIRC, the "old" one will get to 325 on high, don't remember any temperatures in the "new" manual.

        I like the "new" one because I often had boil overs with the "old" one, haven't boiled over with the new one.

        2 Replies
        1. re: Alan408

          My two Rivals, 70's cylindrical, and 2003 oval, are just the opposite. The old one heats from the bottom and never overcooked, or held things too hot.

          The new oval one, controlled by a microprocessor, runs hotter, and will simmer even on hold. This one heats from the side, so it will not scorch the bottom, though that was never a problem.

          I use the new one less, and only when I have something that will at least half fill it.

          1. re: jayt90

            Me too. I had a very old one (non-removable liner) that was wonderful. It died after nearly 20 years of use (I inherited it from my mother). A friend gave us a replacement. It's probably early-90s vintage. It has a removable liner and the side heating. It also works great.

            After we got married we "splurged" and got a fancy new stainless steel one. It burns everything. Put something in the old one on "low" and it simmers gently - just a little bit of bubbling. Put something in the new one on "low" and it's pretty much a rolling boil. And like jayt90 my new one is relegated to "auxiliary" use. I didn't realize it was a piece of junk until it was way too late to return it (the first time it happens you figure you probably made a mistake somewhere). Rival's customer service was utterly useless, also.

            I rarely use the "high" temp setting so I have no idea if the high temp got lower over the years.

            I also only know the Rival ones. Other brands may still be making theirs correctly. I'll research that when my current "good" crock pot dies.

          1. On a related topic - I am renovating my kitchen and have no oven or burners - I do however have a slow cooker - is there a site with slow cooker reciepes? Thanks!

            1 Reply
            1. re: mitchell25418

              There are a number of threads, I think, on the Home Cooking board, about slow cooker recipes.