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A slow cooker, also referred to as a Crock-Pot is a countertop electrical cooking piece of equipment utilized to cook at a very low temperature than many other cooking techniques, such as steaming, baking, and frying. This simplifies unattended food preparation for several hours of dishes that would otherwise be simmered: stews, soups, pot roast, and other dishes (as well as desserts, beverages, and dips). A broad range of dishes can be cooked in slow cookers, together with those normally made swiftly, such as bread and cocoa.


A simple slow cooker contains an oval or lidded round crockpot made of glassy porcelain or ceramic, enclosed by casing, typically metal, comprising an electrically powered heating element. The cover itself is regularly made of glass, and placed in a trench in the edge of the pot; reduced air gathers in the trench and offers a low-pressure cover to the atmosphere. The fillings of a slow cooker are excellently at distinctive pressure, even with the water steam produced inside the pot. A slow cooker is relatively different from a pressure cooker and offers no risk of a sudden pressure discharge.

The “crock,” or ceramic pot on its own acts together as a heat reservoir and a cooking container. Slow cookers or crock pots come in volumes from 500 mL to 7 L. Because the heating components are by and large positioned at the far end and often as well partway up the edges, nearly all slow cookers have a least possible suggested liquid amount to avoid hysterical heating.

Several slow cookers or crock pots have two or more hotness settings (e.g., high, medium, low, and at times a “keep warm” setting); many have nonstop adjustable power. Many crock pot or slow cookers have no temperature regulator and supply an endless heat to the fillings. The temperature of the fillings increases till it gets to boiling point, upon which the energy moves in and gradually boiling the liquid adjoining the hot surface. At a reduce setting, it may possibly just boil at a temperature lower than the boiling point.

Latest programmable rice cookers may possibly be used as crock pots or slow cookers.

Slow Cooker Types

Simple slow cookers or crock pots have an on/off switch and nothing much more. If you can spend more, you may possibly get a programmable crock pot that gives you the chance of choosing the cooking period.

Programmable Slow Cooker: A digital timer and electronic switches gives you the opportunity of choosing the cooking period. Some allow you to schedule the crock pot for close to 24 hours in 30-minute boosts while the digital displays remaining steaming time. Lots of these types routinely switch to a keep-warm setting by itself when scheduled time is up and can make food warm for hours. Some likewise have manual mode.

Mechanical Slow Cooker: The only thing you have to do is to only turn the regulator to the preferred setting—high, medium, or low. Mechanical types don’t have any timer so you’ll need to observe the cooking, particularly for lesser amounts of more subtle foods, and you’ll be required to switch off the crock pot. Some are having a keep-warm setting but you’ll be required to switch over to this mode.


To make use of a crock pot or slow cooker, you place raw food and a fluid, such as water, stock, or wine, in the crock pot. Several recipes require pre-heated liquid. You will then need to puts the cover on the crock pot and switch it on. Several cookers automatically switch itself from cooking to warming up (conserving the temperature at 71–74°C) just after a scheduled time or after the inner temperature of the food, as established by a query, get to a stipulated value.

Heating component heats the fillings to a stable temperature in the 79–93 °C range. The fillings are surrounded by the crock and the cover, and reach an effectively persistent temperature. The air that is formed at this temperature compresses on the bottommost of the cover and returns as fluid, into which various water-soluble vitamins are filtered.

The fluid transports heat away from the pot walls to its fillings, and furthermore distributes tastes. The slow cooker’s cover is important to stop the warm air from bolting, holding heat with it and lowering the temperature of the fillings.

Simple cookers, which contain just low, medium, high, or keep warm settings, have to be switched on and off by hand. More innovative cookers hold computerized timing tools that gives you the opportunity of programming the cooker to carry out multiple tasks (such as, two hours high, two hours low, then warm) and to hold up the start of cooking.

Because food prepared in a slow cooker or a crock pot remains warm for a long time after the slow cooker is turned off, people can make use of the slow cookers to convey food somewhere else to eat without rewarming. Several slow cookers have covers that stick down to stop their fillings from spilling during carriage.


Recipes proposed for other cooking techniques need to be revised for slow cookers. Amounts of liquids may possibly require modification, as there is a slight vaporization, but there have to be sufficient liquid to lid the food. Lots of available recipes for slow cookers are created mainly for expediency and make use of a small number of ingredients, and regularly use ready seasonings or sauces. The long, saturated cooking is mostly appropriate for hard and low-cost cuts of meat comprising beef chuck, pork shoulder and brisket. For various slow-cooked dishes, these cuts offer best results than more costly ones. They are likewise regularly used to prepare food while there is no one to look after it, meaning you can fill up the pot with its ingredients and return more than few hours later to a set meal.


Low-priced cuts of meat with lean muscle fibers and connective tissue are proper for stewing, and make delicious stews than those making used of costly cuts, as extensive slow cooking unstiffens connective tissue without hardening the muscle. Slow cooking leave behind gelatinized tissue in the meat, so that it may possibly be beneficial to begin with a richer liquid.

The slow-cooking’s low temperature renders it nearly difficult to burn even food that has been steamed too long; on the other hand, most vegetables and several meats become almost “raggy” or tasteless if cooked for a longer time.

Food can be scheduled to slow-cook before going out for the day, and is all set upon your return. Lots of homeowners with rooftop solar panels turns to slow cooking because it’s below 1 kW load it is low enough to be powered entirely by 1-2 kW panels in the day. Few brands contain thermostats or timers that get food to a certain temperature, and then reduce it. With a timeless cooker it is potential to make use of an external timer to end cooking after a scheduled time, or both to start then stop.

Preparing the meal in one pot lowers water waste caused by cleaning several dishes, also the low cooking temperature and glazed container make cleaning comfortable than regular high-heat pots.

Slow Cooker Safety Tips

As simple as they are to make use of, slow cookers can cause a health risk if the food is not prepared well. The federal Food Safety and Inspection Service propose the following.

  • Always soften meat or poultry before placing it into a crock pot or slow cooker.
  • Keep delicate foods frozen till prep time. If you cut vegetables and meat in advance, keep them in the refrigerator separately.
  • Don’t ever set cold stoneware into a heated slow cooker. Allow them to heat up all together.
  • Balance the volume of food to the size of the slow cooker; go through the owner’s manual for proposed amounts. Be sure to include the correct quantity of liquid.
  • Never place a hot stoneware pot inside the refrigerator, an unexpected change in temperature can lead to break down. It’s best to transfer any remains into a shallow case and keep that inside the refrigerator.
  • Assuming the power goes out during the preparation course and you are not present at home, get rid of the food even if it seems done. If you are present at home, complete preparing it by some other method such as on a gas cooker or at a neighbor’s house.
  • Never reheat remnants in a slow cooker or crock pot. Instead make use of a microwave or regular stove and heat up to an inner temperature of 165° F. Subsequently, you can put back the food to the slow cooker or crock pot for serving or transport.

You’ll discover that slow cookers or crock pots come with a collection of features and options. Before you begin making use of your crock pot or slow cooker, become really familiar with your precise model. If yours happened to come with a manual or guidebook go through it over a couple of times and understand what the qualities are. Majority will have several heat settings and typically a keep warm setting. You aim to make sure your crock comes out so that you can place it in the refrigerator if you desire to.

Most of them are nonstop cookers. The food cooks uninterruptedly every time that the cooker is on.

Slow cookers or crock pots are less threatening than stove tops or ovens due to their lower running temperatures and bolted covers. On the other hand, they still hold a huge amount of liquids and foods at temperatures near boiling, and they can bring about serious damages if spilled.

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