Opinion on slow cooker - Cuisinart Multi-Cooker or others?
Last night I dropped the insert to my bare-bones slow cooker, resulting in a spectacular explosion of shards of cockery all over the kitchen.
I rely on my slow cooker for roasts and such during the week and need to replace it.
I have had my eye on a Cuisinart Multi-Cooker and it gets great reviews on W-S's website. Apparently, it has the ability to brown right in the cooker, which appeals to me.
Anyone have an opinion or experience with this or similar models?
I've never had a problem with Cuisinart products (blender, stand mixer, bread maker) and I'm also considering this all-in-one model to replace an ancient Rival slow cooker - did you end up buying it?
It's non stick, which means it's going to wear out at some point. Are you going to be able to replace the insert? 200 dollars for a slow cooker with non stick coating? I wouldn't buy it.
I purchased the Cuisinart Multi-Cooker in January and I LOVE IT!!! I use it at least 3 or 4 times a week. Roasted chicken in it is tender and moist. Made slow cook lasagna and the family loved it. Still a little learning curve figuring out how long it takes to roast certain foods because it is quicker than roasting in a regular oven. AGAIN...I LOVE IT AND IT IS MY FAVORITE KITCHEN APPLIANCE along with my VitaMix. Good Luck!
Forgot to mention...the non stick insert is awesome...things cook on and just wipe off. Again...a great, great appliance and well worth the money. I purchased mine through Williams-Sonoma.
This unit gets pretty mixed reviews at amazon.com--many returns. Cracks in the control panel and failure of the non-stick coating are the most frequent complaints.
Another problem for me is that while the "roast" function evidently has a true temperature-sensing (thermostat) control, the "slow-cook" function apparently has only a (High-Low-Simmer) wattage control (like all slow-cookers or crockpots), which cannot hold the temperature below 200F. I prefer my beef medium-rare (130F), and fish like salmon even lower (120F), but the only to poach such items in liquid is with a sous-vide-type temperature controller with a temperature-sensing probe.
Another way is to dry-roast at a low temperature and take the roast out when it reaches 128F or so internal temperature; but the "roast" function on the Cuisinart unit only goes down to 250F, whereas my kitchen oven can be set as low as 170F, so works better for slow-roasting.
I did a bunch of research deciding between Fagor multi-cooker and Cuisinart. Eventually chose Fagor. I'm very happy with it. I frequently brown aromatics and then add other ingredients, close, set, walk away. No problems.