Is a more expensive crockpot (slow cooker) worth it?

[lordkenmore]

As for running hot for food safety, I can't comment except that I've read commentary about modern slow cookers running hot for food safety. This isn't Internet commentary--I've seen this in articles and books. But, of course, the writer may not have the right answer. Or the writer may be working with some information purposely given by a slow cooker maker in hopes of it going into print and frightening people into buying a new slow cooker...

 

 

 

[lordkenmore]

Generally speaking, newer appliances have better safety features

 

Generally speaking, maybe, but I've heard too many horror stories about cheap modern appliances starting fires...


 

If buying new, I wonder if it wouldn't make sense buying a recognizable name. Even if the "name" no longer actually exists as an independent company. Theory: there is value in those names, and so safety might be important. And if something goes wrong, there will probably be a recall. Meanwhile, a name you never heard of before has less to lose...

 

[rp2813]

Crock pot liners are the bomb!  They make the most sense for vintage cookers that don't have a removable crock.   That having been stated, my Crock-A-Dial has a non-removable cord and while I don't immerse the thing, I also don't worry too much if the exterior gets wet during the process of washing the interior.  It's managing the rest of the power cord while washing that's a PITA.

 

I end up washing removable crocks by hand too if I haven't used a liner because even my Miele can't get every bit of crusty residue off. 

 

I'm with Keven, though.  I tend to use a pressure cooker more often than a slow cooker.  I'm the world's worst meal planner, and am more last minute about putting dinner on the table.  Getting dinner going before I've even had my morning coffee just doesn't happen very often.

 

[lordkenmore]

I'm the world's worst meal planner, and am more last minute about putting dinner on the table.

 

I seldom use slow cookers. I am thinking the last time I used one was probably nearly two years ago. Part of it is just that I'm not in the habit, I guess, and never have been. One tends to use the old and familiar cooking methods--at least I do. But slow cookers are also a problem in that I tend these days to cook fast/last minute meals.

 

Of course, I hear a lot about slow cookers from people who tell me about the wonders of slow cookers as if they were imparting some sort of strange, magical, unknown wisdom. I get a bit tired of this--yes, I know they exist. (I am talking about people here I know in daily life. I don't mind AW.org conversations about slow cooker meals or the neat vintage slow cooker someone found.)

 

I've never used a pressure cooker, but it's on my "someday" list...

 

[this post was last edited: 10/1/2017-17:53]

 

[gyrafoam]

The newest one I have has a lid that clamps-down for travel. A very useful feature when you bring the soup.
However, this unit runs HOT.

Since I have noticed it I have heard a number of people with this model who are having the same experience.
I think I prefer a model with more moderate "keep warm" heat.

Would a more expensive model made a difference?

 

[kimball455]

Seldom use a crock pot. In fact, it is not been off the shelf in close to 2 years. About the only thing I used it for in the past was to hold pulled pork made in the pressure cooker. This year I just left everything in the pressure cooker (electric version) and use that at the annual summer block party. Worked great and I did not have always messy problem of transferring from pressure cooker to crock pot. Pressure cooker has a heavy stainless steel insert that goes in the dishwasher.

It will most likely be yard sale material in the spring yard sale season at the shore.

Harry

 

[rp2813]

I have a '50s-'60s Nesco "full range" 6-quart roaster with porcelain enamel coated metal insert.  I prefer to use it as a slow cooker for certain things because the insert is so much lighter and easier to handle, and isn't like a 500-lb gorilla in the dishwasher, although as mentioned above, I can't always trust the dishwasher to render satisfactory results with slow cooker inserts.

 

[mrb627]

Crock Pot / Slow Cooker

I currently have three. Two are Rivals and the other brand escapes me at the moment. All various sizes used for specific tasks. I could not live without them. I wouldn't spend more than say 40 bucks on one. My oldest one was purchased around 1998 and gets the most use. They are invaluable to a single person household.

Malcolm

 

[daveamkrayoguy]

Seems like Crock Pots or Slow Cookers have come a long way...

My RIVAL has gone to one appliance that I'd never used to used tremendously, to wondering if ti's time to upgrade to one that is more automatic & in less need of tending to than my current one that still works well for me...

-- Dave

 

[mrb627]

IMO...

I would avoid an electronically controlled model.
They limit you to a maximum cooking time, and if you lose power for a minute or two, it could remain turned off. It is a simple device and shouldn't require n electronic brain to complete it's task.

Just my opinion.

Malcolm

 

[revvinkevin]

 

 

I have a basic "Crock-Pot" brand 5 qt. model with removable insert an "off-low-high" switch, that's probably 16 years old(?) now.  I've only used it a handful of times, that is, to start it before leaving for work to cook something for dinner.  This is because I've mostly tried chicken dishes and they all say "5-6 hours", but by the time I get home it's often 9-10 hours.  I don't want a pot of "chicken mush" for dinner, LOL.  

 

I'm sure it's <span style="text-decoration: underline;">ideal</span> for cooking beef, but I rarely eat beef for dinner.  I'm also pretty sure they work great for pork too and while I do love pork, I've yet to try it in the crock pot.  I have used it numerous times to heat & serve (or just serve) food at parties and that works quite well. 

 

Re: The subject of food safety.  Every time I do use it, I always start it on high for 10-15 minutes, then turn it to low.  I want to reduce the amount of time meats stay at "unsafe" temps as much as possible.

  

Kevin

 

[dermacie]

Malcolm made a good point about power failure on a fancy one. That could make a tragedy out of dinner for sure.

 

[revvinkevin]

 

 

Depending on how often you experience power outages.....

 

=      =      =       = 

 

The last power failure in my area I know of happened sometime last year, during the night while I was sleeping.  It must not have been out long because out of 5 clocks, I only had to reset the microwave.

 

[sudsmaster]

I've had the earlier version of Pete's Hamilton Beach "Set and Forget" slow cooker with temp probe for about 10 years now.

It's simply a "Stay or Go" with temp probe. I'm not sure if it operates any differently than the "Set and Forget" model, but it does look a bit different. I suspect the only significant difference is that the later version has a rear hinged locking lid, while the earlier one has a more traditional style lid with added clamps at the sides. Not sure which one I'd prefer.

I've used it numerous times to make roast/pulled pork, and it does very well with that. I'm a big fan of the temp probe idea, it can take a lot of the guesswork out of slow cooking larger cuts of meat.

 

[petek]

I actually use my electronic pressure cooker a lot more than the slow cooker.  I recently bought a new 8qt Instant Pot and very happy with it although 20/20 hindsight I probably should have just gone with the 6 qt model. 

 

[norgeway]

I bought a new

All Clad at the goodwill for 20.00!! It really works great.

 

[mrb627]

Beef and Pork

I often cook beef or pork overnight. Averaging about 12-15 hours improves results, IMO. I once complained to a friend's wife about meats being tough coming out of the crock and she said I wasn't cooking it long enough the get tender.

One of the easiest and favorites is pickled pork.

1 pork shoulder, 1 12oz jar of hamburger dill chips (juice and all), 1 head of garlic, and black pepper to taste. I set it up the night before and by lunchtime the next day it is ready for pulling for sandwiches. YUM!

Malcolm

 

[sudsmaster]

Yes, longer is better for pulled pork. That is, perhaps, a drawback of the temp probe method. On the other hand, keep warm seems to keep the temp in the safe zone. I'll have to try using the HBSOGTP pot in that manner.

On a related note, I've had a Cuisnart 6 qt pressure cooker for a number of years. Last year I got an 8 qt "Power Pressure Cooker XL" thinking it would be an improvement. It isn't. Gone back to the Cuisinart, primarily for brown rice.

 

[dermacie]

I only use a stove-top pressure cooker. I may need to buy an electric on in addition to the crock pot.

 

[earthling177]

There was some talk about some electronic pressure cooker or another (can't remember if it was Instant Pot or Power Pressure Cooker XL or some other brand) which one could use as a pressure cooker, a fryer or a slow cooker, depending on the settings.

If I needed a slow cooker (I don't, I already have one and it's barely used), I would first research to see if such an electronic pressure cooker/multiappliance would actually work well as a slow cooker. Seems to me it would be more pros than cons, including a removable (dishwasher safe) insert, and the proper programs to start up, cook and then keep warm all automatically.

I haven't looked at those yet because so far I've been very happy with the stovetop pressure cookers that I have, and when I cook (which is rare), I'm usually in a hurry and use the pressure cookers, not the slow cooker.

Good luck!
   -- Paulo.