Crock Pot recommendations
- Thread starter lina9496
- Start date
I have this one and have been really happy with it so far.
http://www.hamiltonbeach.com/slow-cookers-4-quart-slow-cookers.html
It does simmer on low, but I've never seen a full on boil. It also has a warm setting. I use it frequently for meats like chuck roasts, pork roasts, whole chickens and have had some luck with venison roasts (which can be tricky because they're so lean).
http://www.hamiltonbeach.com/slow-cookers-4-quart-slow-cookers.html
It does simmer on low, but I've never seen a full on boil. It also has a warm setting. I use it frequently for meats like chuck roasts, pork roasts, whole chickens and have had some luck with venison roasts (which can be tricky because they're so lean).
earlyexerciser39
Cathlete
This woman cooked in a crock pot every day for one year. See if she has any recommendations on her blog. If nothing else, she has some great recipes!!
http://crockpot365.blogspot.com/
Jenn
http://crockpot365.blogspot.com/
Jenn
My SIL bought us a Rival crock that was wonderful for our wedding 16 years ago. Still have it, but it's HUGE and there is only the two of us. Plus I thought I would like a black one to go with the rest of the appliances.
I started with the decorative black and stainless Rival - burns everything.
Next was my Kitchen Aid, it has a rubber seal around the glass top and the temps were just right - unfortunately the crock cracked. Kitchen Aid replaced the crock, however the replacement crocks aren't the right size and now the lid doesn't fit right. Dam expensive experiment.
I bought the Hamilton beach seal and go with a padded rubber seal on it (yes, I do like the seal - else why buy one of the silly things? the moisture retention and low heat are what makes the meat oh so tender). It's white, but it works.
So what do I use the most? The big ugly Rival that I started out with
I read somewhere that the lows were adjusted up to prevent food poisoning. Who knew that the crock I had for the last 15 years was bad for me
I'm not buying any more until they figure out the crock liner issue. I am SO careful with the liners, always hand wash, never put them in water when they are still hot, yada yada.
Good luck!
I started with the decorative black and stainless Rival - burns everything.
Next was my Kitchen Aid, it has a rubber seal around the glass top and the temps were just right - unfortunately the crock cracked. Kitchen Aid replaced the crock, however the replacement crocks aren't the right size and now the lid doesn't fit right. Dam expensive experiment.
I bought the Hamilton beach seal and go with a padded rubber seal on it (yes, I do like the seal - else why buy one of the silly things? the moisture retention and low heat are what makes the meat oh so tender). It's white, but it works.
So what do I use the most? The big ugly Rival that I started out with
I read somewhere that the lows were adjusted up to prevent food poisoning. Who knew that the crock I had for the last 15 years was bad for me I'm not buying any more until they figure out the crock liner issue. I am SO careful with the liners, always hand wash, never put them in water when they are still hot, yada yada.
Good luck!
