The Time Is Running Out! Think About These 6 Ways To Change Your Slow Cooker
Slow cookers are certainly popular--over 80 percent of American families
has one. In such a crowded area, it's tricky to sort out which is the best one
To purchase, especially when they look pretty much identical. I've spent the
Adventures in Slow Cooking, which will be published in October by William
Morrow.
My apartment looks like Hoarders: Slow Cooker Edition. I've learned that
There are variables among slow cooker models that make a big difference in
Both your experience working with the appliance and in the quality of the finished
dish.
The toaster was invented by Irving Naxon in 1940. He called his gadget a
Naxon Beanery, as it had been inspired by the slow-simmered Jewish bean stew
called cholent. From the '70s, he sold the rights to the Rival company, which
Some modern versions offer useful programmability
And other bells and whistles, but the simple cooking mechanism hasn't
Changed much since Naxon first came up with it.
Inside a casing which contains a wrap-around electrical heating element. The
Control panel on the exterior of the casing provides warm, low and high heat
settings.
The super-simple, closed design of this slow cooker is at the heart of its
Strengths and its flaws: It excels at any dish that requires low, moist
heat. Clearly, that includes anything braised or steamed, but it can also
Gently poach delicate fish, or be set up as a water bath for making
(most need about the same wattage as a lightbulb or 2), and you can
Leave it on all day without worrying you're going to burn your house down.
However, a slow cooker can over-cook your meals. Modern models run
Considerably hotter than the originals in the '70s, because of concerns
(The rule of thumb is that cooked food should not be held
Between 40˚ and 140˚ for more than four hours.) And there is no standard
temperature for the low, hot and warm settings. They can vary by as much as
30 degrees from model to model. That's why it's so important to choose the
Right machine: If you are using the toaster for all-day cooking, you want
One that runs as low and slow as possible.
So, out of the countless slow cookers on the market, I tested some of the
Most popular to find out which one performs the best.
three guiding principles:
1. The most useful size for a slow cooker is a five- to seven-quart oval. A sixquart
Oval slow cooker can create a recipe that serves four, but it is going to also
loaf pan can fit inside, for making bread pudding or cheesecake. There's
Nothing you can do with a four-quart slow cooker which you can't do with a sixquart,
But the reverse isn't correct. There is no question that if you're going to
Buy one slow cooker, it should be this size and shape.
2. Programmability is a must-have attribute. A programmable slow cooker
Lets you set cook time and heat level (say, 4 hours on low) and after the
Time has elapsed, the cooker will automatically switch to warm, decreasing
the temperature. The warm setting should not be abused--you can not just leave
chicken on warm for four hours and expect it to still be juicy. But it's a
Lifesaver for a gap of a couple of hours between when a recipe is completed and when
you get home. Dishes like marinara sauce and polenta can sit on hot for
hours without suffering. The older and simpler models just run on whatever
Heat level you have set it to till you get home and switch it off, making
Overcooking much more likely.
3. It's fine, but not necessary, to have the ability to sear or brownish in the
Many recipes call for sautéing aromatics and/or browning
If you can do this in the slow cooker insert, you
Don't need to use a separate skillet on the stovetop.
Starting with these parameters, I analyzed seven popular slow cookers from six
Different brands, four with browning ability, to see which offered the best
user experience and low, even cooking.
The Slow Cookers
Basic models
Probe, 6-Quart
Cuisinart 6.5 Quart Programmable Slow Cooker
Models with the capability to brown
A note on one omission: I did not include the best selling slow cooker on
Because, over months of use, I have found that it runs unacceptably hot,
Reaching a full, rolling boil when set to low for even a few hours.
The Criteria
Temperature stability: Can the slow cooker hold a low temperature (well
Under a boil, which is 212˚) for at least six hours?
Warming: When switched to warm, does the warmth drop precipitously to a very
Low (but still food-safe) fever?
Even cooking: Can it cook evenly on both high and low, or does it have hot
Spots which will scorch delicate dishes, like stratas, which are cooked directly in
the insert?
Controls: Is the control panel intuitive and simple to program and read?
Alerts: Does it have an alarm once the cook time has elapsed?
Comfort: How hot do the insert handles and lid get when cooking?
Searing: For those with searing ability: Does it sauté an onion and brown
Chicken skin as well as a skillet does?
The Tests
To answer those questions, I performed three tests on each one the cookers.
Temperature monitoring: I filled each cooker with 12 cups of cold (around 50˚)
water. Then I set them to cook on low for six hours and tracked the
Temperature of every one with an identical probe thermometer to see how low
The low setting actually was--ideally, it shouldn't rise much above 200˚. (In
Fact, the cookers ranged from 180˚ to 205˚ following four hours . For
Braising, I favor a bare simmer, with a bubble breaking the surface of the
Liquid every now and then, which happens around 190˚.) I then let them
Switch to warm for four hours to see how quickly and dramatically the
Temperature would fall--the lower the better, as long as it stays above 140˚.
Beans: To check the evenness of the high heat setting, I cooked one pound of
Soaked black beans with 6 cups of water in each slow cooker on high heat
I was looking
For beans that were all well tender at exactly the same time, rather than beans that
Overcooked around the edges before those in the middle were done.
Strata: Creating a braise is too easy; any slow cooker can do that. A strata--
Essentially a savory bread pudding--is a more revealing test. Slow cookers
Can create beautiful, delicate-textured stratas, but some models have hot spots
Across the wall of the add, where it is closest to the heating element. Those
spots will cause uneven browning and scorching on the edges of the strata. I
Lined each slow cooker with parchment and then constructed this strata in
Each one, adapting the recipe slightly by upping the egg quantity to six for
Extra structure and swapping the Gruyere for cheddar, because, well, that is
I added one more test for the three cookers with stovetop-safe inserts:
Browning and sautéing: Stovetop-safe inserts should function as well as a
Skillet, so I analyzed their capacity to sauté and brown. In every one, I sautéed one
Large yellow onion in 1 tablespoon of olive oil over medium-high heat,
Stirring occasionally, to see whether it would become equally soft and translucent within
10 minutes. I also browned skin-on chicken thighs over high heat in one
Tablespoon of canola oil, leaving them simmer for 2 minutes before
flipping. I was looking for deep, even browning on the chicken skin and some
Fond (browned bits) left behind in the add.
What worked: This cooker conducted the cheapest and slowest by far: After six hours
On low it registered only 180˚ (the lowest temperatures of seven) and when
It kicked over to warm it fell all the way to 160˚ over the first hour and
Then to 147˚ after four hours, the lowest temperatures of the bunch.
Actually hold a low temperature is the most significant feature a slow cooker
Can offer, and it is what really sets this one apart.
The model is unique in that it has an internal thermostat that makes tiny,
Most other cookers allow the temperature climb slowly without modification. The
Electrical heating element can be specially insulated to prevent hot spots,
This was the sole cooker to take six hours
To cook the beans (the normal time was four hours, but when they were
Finally done, they were perfectly creamy, with no breakage. (And
Presumably, if you want to cook something fast, you are not using the slow
cooker.) The strata was tender and evenly golden around the edges.
Along with dependably low heat, this cooker has a wonderfully simple,
Intuitive control panel that is very easy to read and set. There are separate
Buttons for the three heat settings and + and - buttons that allow you to
Adjust the cook time up and down in 30-minute increments. The brightly lit
Display counts the time down as it cooks and an alarm sounds when the cook
time has elapsed. When it switches to warm, the timer starts from zero
And starts counting up, so once you get home, it is obvious how much time it's
Been running on hot. During cooking, the lid handle stays cool enough to
Touch with your bare hands, as do the insert's handles.
What didn't: This was the only slow cooker to fulfill all the criteria. It doesn't
Provide in-insert browning, so you have to use another skillet for that, but the
Dependable slow heat and exceptional design is well worth washing an excess dish.
What worked: I liked that this model ran slow, reaching 183˚ following six hours
On low and then falling to 169˚ after one hour on hot, and all the way down
To 150˚ after four hours on warm. It evenly cooked beans in 3 and a half
Unlike traditional
slow cookers, which have a stoneware insert, this one is made of nonstick
Coated aluminum, making it stovetop safe--and also much lighter and easier
To handwash than the heavier crocks. Over medium-high heat on the
Stovetop, it can sauté an onion to translucency in about 10 minutes. Over
High warmth, it may brown chicken thighs to a crisp, medium gold in about 8
Minutes, and though it is nonstick, which is never perfect for searing,
There was a few fond left on the bottom of the pan.
I also really appreciated this cooker's easy-to-use control panel.
A good control panel would be a frequent thing, but it is not.) This one has a
Large dial that satisfyingly clicks into place to set the heat level, and - and +
buttons to adjust the time by 30-minute increments. The handle on the lid
Stays cool enough to touch, though the handles on the insert don't.
What didn't: I wish there was an alarm when the cook time elapses, and
That the insert's handles did not get so hot during cooking. The insert is
Not dishwasher safe, and you need to remember not to use metal implements
On the nonstick surface.
What worked: I really enjoy this machine even though it has some drawbacks.
It runs a bit hot, topping out at 201˚ on low, but it's the same kind of
Internal thermostat which KitchenAid does, therefore it holds at about 200˚, nevertheless nicely
Below the boil, as opposed to continuing to climb. It's Also well-insulated,
Cooking both beans and strata very evenly, without any hot spots. The beans
Were done in three hours, the shortest cooking time of all, partly because this
Model runs a bit hot and partly because it is larger than the others, at
seven quarts.
What I love about the All-Clad is its shape and searing ability, which
Makes it perfect for braises, soups and stews. The insert, which can be made of
Nonstick-coated aluminum, is long, rectangular and relatively shallow
Compared to the others, with a ton of bottom surface area.
Five large chicken thighs in it without crowding the pan. It's stovetop safe,
And performed in sautéing the onion and searing the chicken
thighs. But it also has the ability to sear when put to the cooker casing--the
Only one I tested that has this feature--and it really works better that way.
It gets screamingly hot and can sear chicken skin into a deep, rich brown or
Quickly sauté an onion into gold. It seems really convenient to start and finish
A braise using one pot in one place.
This model alarms when the cook time has elapsed and counts up from zero
on warm.
of slow cookers.
What did not: This cooker is the most expensive by far at about $250. The
Control panel is easy to read, but not the most intuitive to place. It has
Minimum programmable times of four hours on low and two hours ,
That means you can't set it for, say, 2 hours on low, which is irritating. (This is
Most likely a paternal attempt to ensure food safety.) The handle on the lid
Gets so hot that you need a potholder to open it, which seems like an
Avoidable annoyance, especially at this price. As with all nonstick cookware,
You need to remember not to use metal implements.
Also Tested
Bella 5-Quart Programmable Slow Cooker
What worked: This is a standard slow cooker that's a good value. It topped out at
192˚ after six hours on low and eventually dropped to 145˚ after four hours on
warm.
What did not: The beans were respectable, but the ones against the back wall
Of the insert cooked through much quicker than the others. That's because this
Model has a significant hot spot there: The strata burned across the whole back
side. The control panel was easy to read but not intuitive to set--the power
Button doubles as the "set" button, which doesn't make sense to me. There's
No alarm when the cook time has elapsed and it is going to only operate on warm for
Four hours, half of the time of the others.
Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature
Probe, 6-Quart
What worked: This version used to be my favorite--it's a reliable workhorse,
An excellent value, and it comes with its own probe thermometer, in order to
Set it to change to warm when a particular temperature is reached. It also runs
Fairly slow, reaching 186˚ after six hours on low, but the warm attribute
Does not function as well as others. (It only fell to 165˚ following four hours on heat,
The hottest of the bunch.) It produced equally creamy beans. I love that it is
Easy to place and has a loud alarm the moment it starts cooking and when it finishes.
The handle on the lid remains cool enough to touch and has a bonus spoon rest.
What didn't: The warm setting doesn't fall . And it has two
Significant hot spots: The strata burnt on both narrow ends.
Cuisinart 6.5 Quart Programmable Slow Cooker
What worked: This version made a very respectable showing--it's also one of
my old favorites. It cooks nice and slowly, rising to just 181˚ over six hours
On low, the second smallest of the bunch after the KitchenAid. It cooked beans
perfectly. The control panel is easy to use and read and it beeps when the
cook time elapses. The handle on the lid gets a bit warm but remains cool
enough to touch.
What didn't: The warm setting didn't fall low enough (within an hour, the
Temperature decreased only 10 degrees, as opposed to 20-plus degrees in
Other models) and it has a small but noticeable hot spot where the strata
Burned against the back wall.
Crock-Pot Programmable Slow Cooker with Stovetop Safe Cooking Pot
What worked: This nonstick coated aluminum insert did a fine job sautéing
the onion and browning chicken skin on the stovetop. It made respectable--if
Slightly unevenly cooked--beans and a uniformly golden strata.
What didn't: In my experience, Crock-Pots run too hot. This one was the
Hottest of the bunch, rising to 205˚ following six hours on low. The control panel
Is simple to use, but it is tough to tell when it has started cooking--there's no
Indicator light, which means you must stand there and be sure the timer starts
counting down. There's also no alarm Once the cook time finishe
has one. In such a crowded area, it's tricky to sort out which is the best one
To purchase, especially when they look pretty much identical. I've spent the
Adventures in Slow Cooking, which will be published in October by William
Morrow.
My apartment looks like Hoarders: Slow Cooker Edition. I've learned that
There are variables among slow cooker models that make a big difference in
Both your experience working with the appliance and in the quality of the finished
dish.
The toaster was invented by Irving Naxon in 1940. He called his gadget a
Naxon Beanery, as it had been inspired by the slow-simmered Jewish bean stew
called cholent. From the '70s, he sold the rights to the Rival company, which
Some modern versions offer useful programmability
And other bells and whistles, but the simple cooking mechanism hasn't
Changed much since Naxon first came up with it.
Inside a casing which contains a wrap-around electrical heating element. The
Control panel on the exterior of the casing provides warm, low and high heat
settings.
The super-simple, closed design of this slow cooker is at the heart of its
Strengths and its flaws: It excels at any dish that requires low, moist
heat. Clearly, that includes anything braised or steamed, but it can also
Gently poach delicate fish, or be set up as a water bath for making
(most need about the same wattage as a lightbulb or 2), and you can
Leave it on all day without worrying you're going to burn your house down.
However, a slow cooker can over-cook your meals. Modern models run
Considerably hotter than the originals in the '70s, because of concerns
(The rule of thumb is that cooked food should not be held
Between 40˚ and 140˚ for more than four hours.) And there is no standard
temperature for the low, hot and warm settings. They can vary by as much as
30 degrees from model to model. That's why it's so important to choose the
Right machine: If you are using the toaster for all-day cooking, you want
One that runs as low and slow as possible.
So, out of the countless slow cookers on the market, I tested some of the
Most popular to find out which one performs the best.
three guiding principles:
1. The most useful size for a slow cooker is a five- to seven-quart oval. A sixquart
Oval slow cooker can create a recipe that serves four, but it is going to also
loaf pan can fit inside, for making bread pudding or cheesecake. There's
Nothing you can do with a four-quart slow cooker which you can't do with a sixquart,
But the reverse isn't correct. There is no question that if you're going to
Buy one slow cooker, it should be this size and shape.
2. Programmability is a must-have attribute. A programmable slow cooker
Lets you set cook time and heat level (say, 4 hours on low) and after the
Time has elapsed, the cooker will automatically switch to warm, decreasing
the temperature. The warm setting should not be abused--you can not just leave
chicken on warm for four hours and expect it to still be juicy. But it's a
Lifesaver for a gap of a couple of hours between when a recipe is completed and when
you get home. Dishes like marinara sauce and polenta can sit on hot for
hours without suffering. The older and simpler models just run on whatever
Heat level you have set it to till you get home and switch it off, making
Overcooking much more likely.
3. It's fine, but not necessary, to have the ability to sear or brownish in the
Many recipes call for sautéing aromatics and/or browning
If you can do this in the slow cooker insert, you
Don't need to use a separate skillet on the stovetop.
Starting with these parameters, I analyzed seven popular slow cookers from six
Different brands, four with browning ability, to see which offered the best
user experience and low, even cooking.
The Slow Cookers
Basic models
Probe, 6-Quart
Cuisinart 6.5 Quart Programmable Slow Cooker
Models with the capability to brown
A note on one omission: I did not include the best selling slow cooker on
Because, over months of use, I have found that it runs unacceptably hot,
Reaching a full, rolling boil when set to low for even a few hours.
The Criteria
Temperature stability: Can the slow cooker hold a low temperature (well
Under a boil, which is 212˚) for at least six hours?
Warming: When switched to warm, does the warmth drop precipitously to a very
Low (but still food-safe) fever?
Even cooking: Can it cook evenly on both high and low, or does it have hot
Spots which will scorch delicate dishes, like stratas, which are cooked directly in
the insert?
Controls: Is the control panel intuitive and simple to program and read?
Alerts: Does it have an alarm once the cook time has elapsed?
Comfort: How hot do the insert handles and lid get when cooking?
Searing: For those with searing ability: Does it sauté an onion and brown
Chicken skin as well as a skillet does?
The Tests
To answer those questions, I performed three tests on each one the cookers.
Temperature monitoring: I filled each cooker with 12 cups of cold (around 50˚)
water. Then I set them to cook on low for six hours and tracked the
Temperature of every one with an identical probe thermometer to see how low
The low setting actually was--ideally, it shouldn't rise much above 200˚. (In
Fact, the cookers ranged from 180˚ to 205˚ following four hours . For
Braising, I favor a bare simmer, with a bubble breaking the surface of the
Liquid every now and then, which happens around 190˚.) I then let them
Switch to warm for four hours to see how quickly and dramatically the
Temperature would fall--the lower the better, as long as it stays above 140˚.
Beans: To check the evenness of the high heat setting, I cooked one pound of
Soaked black beans with 6 cups of water in each slow cooker on high heat
I was looking
For beans that were all well tender at exactly the same time, rather than beans that
Overcooked around the edges before those in the middle were done.
Strata: Creating a braise is too easy; any slow cooker can do that. A strata--
Essentially a savory bread pudding--is a more revealing test. Slow cookers
Can create beautiful, delicate-textured stratas, but some models have hot spots
Across the wall of the add, where it is closest to the heating element. Those
spots will cause uneven browning and scorching on the edges of the strata. I
Lined each slow cooker with parchment and then constructed this strata in
Each one, adapting the recipe slightly by upping the egg quantity to six for
Extra structure and swapping the Gruyere for cheddar, because, well, that is
I added one more test for the three cookers with stovetop-safe inserts:
Browning and sautéing: Stovetop-safe inserts should function as well as a
Skillet, so I analyzed their capacity to sauté and brown. In every one, I sautéed one
Large yellow onion in 1 tablespoon of olive oil over medium-high heat,
Stirring occasionally, to see whether it would become equally soft and translucent within
10 minutes. I also browned skin-on chicken thighs over high heat in one
Tablespoon of canola oil, leaving them simmer for 2 minutes before
flipping. I was looking for deep, even browning on the chicken skin and some
Fond (browned bits) left behind in the add.
What worked: This cooker conducted the cheapest and slowest by far: After six hours
On low it registered only 180˚ (the lowest temperatures of seven) and when
It kicked over to warm it fell all the way to 160˚ over the first hour and
Then to 147˚ after four hours, the lowest temperatures of the bunch.
Actually hold a low temperature is the most significant feature a slow cooker
Can offer, and it is what really sets this one apart.
The model is unique in that it has an internal thermostat that makes tiny,
Most other cookers allow the temperature climb slowly without modification. The
Electrical heating element can be specially insulated to prevent hot spots,
This was the sole cooker to take six hours
To cook the beans (the normal time was four hours, but when they were
Finally done, they were perfectly creamy, with no breakage. (And
Presumably, if you want to cook something fast, you are not using the slow
cooker.) The strata was tender and evenly golden around the edges.
Along with dependably low heat, this cooker has a wonderfully simple,
Intuitive control panel that is very easy to read and set. There are separate
Buttons for the three heat settings and + and - buttons that allow you to
Adjust the cook time up and down in 30-minute increments. The brightly lit
Display counts the time down as it cooks and an alarm sounds when the cook
time has elapsed. When it switches to warm, the timer starts from zero
And starts counting up, so once you get home, it is obvious how much time it's
Been running on hot. During cooking, the lid handle stays cool enough to
Touch with your bare hands, as do the insert's handles.
What didn't: This was the only slow cooker to fulfill all the criteria. It doesn't
Provide in-insert browning, so you have to use another skillet for that, but the
Dependable slow heat and exceptional design is well worth washing an excess dish.
What worked: I liked that this model ran slow, reaching 183˚ following six hours
On low and then falling to 169˚ after one hour on hot, and all the way down
To 150˚ after four hours on warm. It evenly cooked beans in 3 and a half
Unlike traditional
slow cookers, which have a stoneware insert, this one is made of nonstick
Coated aluminum, making it stovetop safe--and also much lighter and easier
To handwash than the heavier crocks. Over medium-high heat on the
Stovetop, it can sauté an onion to translucency in about 10 minutes. Over
High warmth, it may brown chicken thighs to a crisp, medium gold in about 8
Minutes, and though it is nonstick, which is never perfect for searing,
There was a few fond left on the bottom of the pan.
I also really appreciated this cooker's easy-to-use control panel.
A good control panel would be a frequent thing, but it is not.) This one has a
Large dial that satisfyingly clicks into place to set the heat level, and - and +
buttons to adjust the time by 30-minute increments. The handle on the lid
Stays cool enough to touch, though the handles on the insert don't.
What didn't: I wish there was an alarm when the cook time elapses, and
That the insert's handles did not get so hot during cooking. The insert is
Not dishwasher safe, and you need to remember not to use metal implements
On the nonstick surface.
What worked: I really enjoy this machine even though it has some drawbacks.
It runs a bit hot, topping out at 201˚ on low, but it's the same kind of
Internal thermostat which KitchenAid does, therefore it holds at about 200˚, nevertheless nicely
Below the boil, as opposed to continuing to climb. It's Also well-insulated,
Cooking both beans and strata very evenly, without any hot spots. The beans
Were done in three hours, the shortest cooking time of all, partly because this
Model runs a bit hot and partly because it is larger than the others, at
seven quarts.
What I love about the All-Clad is its shape and searing ability, which
Makes it perfect for braises, soups and stews. The insert, which can be made of
Nonstick-coated aluminum, is long, rectangular and relatively shallow
Compared to the others, with a ton of bottom surface area.
Five large chicken thighs in it without crowding the pan. It's stovetop safe,
And performed in sautéing the onion and searing the chicken
thighs. But it also has the ability to sear when put to the cooker casing--the
Only one I tested that has this feature--and it really works better that way.
It gets screamingly hot and can sear chicken skin into a deep, rich brown or
Quickly sauté an onion into gold. It seems really convenient to start and finish
A braise using one pot in one place.
This model alarms when the cook time has elapsed and counts up from zero
on warm.
of slow cookers.
What did not: This cooker is the most expensive by far at about $250. The
Control panel is easy to read, but not the most intuitive to place. It has
Minimum programmable times of four hours on low and two hours ,
That means you can't set it for, say, 2 hours on low, which is irritating. (This is
Most likely a paternal attempt to ensure food safety.) The handle on the lid
Gets so hot that you need a potholder to open it, which seems like an
Avoidable annoyance, especially at this price. As with all nonstick cookware,
You need to remember not to use metal implements.
Also Tested
Bella 5-Quart Programmable Slow Cooker
What worked: This is a standard slow cooker that's a good value. It topped out at
192˚ after six hours on low and eventually dropped to 145˚ after four hours on
warm.
What did not: The beans were respectable, but the ones against the back wall
Of the insert cooked through much quicker than the others. That's because this
Model has a significant hot spot there: The strata burned across the whole back
side. The control panel was easy to read but not intuitive to set--the power
Button doubles as the "set" button, which doesn't make sense to me. There's
No alarm when the cook time has elapsed and it is going to only operate on warm for
Four hours, half of the time of the others.
Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature
Probe, 6-Quart
What worked: This version used to be my favorite--it's a reliable workhorse,
An excellent value, and it comes with its own probe thermometer, in order to
Set it to change to warm when a particular temperature is reached. It also runs
Fairly slow, reaching 186˚ after six hours on low, but the warm attribute
Does not function as well as others. (It only fell to 165˚ following four hours on heat,
The hottest of the bunch.) It produced equally creamy beans. I love that it is
Easy to place and has a loud alarm the moment it starts cooking and when it finishes.
The handle on the lid remains cool enough to touch and has a bonus spoon rest.
What didn't: The warm setting doesn't fall . And it has two
Significant hot spots: The strata burnt on both narrow ends.
Cuisinart 6.5 Quart Programmable Slow Cooker
What worked: This version made a very respectable showing--it's also one of
my old favorites. It cooks nice and slowly, rising to just 181˚ over six hours
On low, the second smallest of the bunch after the KitchenAid. It cooked beans
perfectly. The control panel is easy to use and read and it beeps when the
cook time elapses. The handle on the lid gets a bit warm but remains cool
enough to touch.
What didn't: The warm setting didn't fall low enough (within an hour, the
Temperature decreased only 10 degrees, as opposed to 20-plus degrees in
Other models) and it has a small but noticeable hot spot where the strata
Burned against the back wall.
Crock-Pot Programmable Slow Cooker with Stovetop Safe Cooking Pot
What worked: This nonstick coated aluminum insert did a fine job sautéing
the onion and browning chicken skin on the stovetop. It made respectable--if
Slightly unevenly cooked--beans and a uniformly golden strata.
What didn't: In my experience, Crock-Pots run too hot. This one was the
Hottest of the bunch, rising to 205˚ following six hours on low. The control panel
Is simple to use, but it is tough to tell when it has started cooking--there's no
Indicator light, which means you must stand there and be sure the timer starts
counting down. There's also no alarm Once the cook time finishe
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