Slow Cooker

suki1964

I do have a slow cooker, I also have a slow cook function on my oven, yet my preferred way is stove top

I used to have the most marvellous cast iron pan which I used near daily for years, till the enamel started to disintegrate. I was/am looking to replace it but in the mean time I dug out a stainless steal deep saut! pan with lid and use that Having an induction hob means you can cook really low and slow and being stove top, there's no lifting of heavy pots to check the contents. I use it for everything, from curries, through to beef stew and dumplings. I only use the slow cooker for large joints like beef, whole chickens and lamb shanks

Gammon joints I still cook the old fashioned way, in the stock pot

lucyhope

peachyprice wrote: »

I hated mine, everything came out tasting the same and watery, I now have an electric pressure cooker which beats a slow cooker by miles when is comes to flavour and texture.

Me too peachyprice, I love it.

Pollycat

madlyn wrote: »

Yes, I can see not everyone is a fan and as I have had a bad experience before perhaps I should stick to doing it the way I know." If it aint broke dont fix it"

Exactly.
If you're happy with the taste of oven cooked casseroles and there's no danger of you being late home and it spoiling, why consider spending money on an alternative method?

I wouldn't have thought a long, slow casserole would need much attention anyway.