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Jan 21, 2013 05:27 AM

Crockpot for a vegetarian

Hi everyone,
I'm looking for a crockpot to use when I'm at work. AT least once a week I am gone for twelve hours and return exhausted and starving. However, I've read reviews on amazon and some threads here about crockpots cooking at too high a temp due to the fear of foodborne illness.

I plan to cook vegetables in mine, which I realize aren't without risk, but it's not the same as cooking say, chicken! I'm not worried about foodborne illness, but I am worried about scorched food.

Is anyone happy with their crockpot? Can you recommend one that will work for me? I'd like to set it to cook for a certain length of time and then shut off or keep warm.

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  1. To clarify, do you plan on cooking vegetarian food, or just vegetables? I use mine all the time to cook indian dals (lentils), kidney beans, etc. Other things like spaghetti sauce, chili, soup, etc also come out great. I would think a cooker full of just vegetables would turn out quite mushy, unless that's what you're aiming for (for purees or soups or something).

    1. Hi, IndyGirl:

      You might be interested in this thread, and my post about settings, time and temperature.

      I think if you're cooking most anything solid except shoe leather for 12 hours, you're going to be disappointed. Solutions:

      1. Buy a programmable one.
      2. Blanch tomorrow's veggies tonight and finish when you get home.
      3. Use the CP at work.
      4. Depending on your commute...Roadtrucker!
      5. MW