Buying a slow cooker (which? & why?)

Toxic_Lemon

I really like the Morphy Richards Flavour Savour. It has a browning function and you can use it on a high or low heat setting, depending on what you're cooking. The bonus for me is that it has an all stainless steel pot which means you can also use it as an ordinary pan on your hob, including induction, if you don't want to slow cook. The slow cooker base hides inside the pot when not in use which means alot less bulk.

If you have a small family (cooking for 1-2) QVC have a great slow cooker with an extra tagine lid for only £15.75 (+ P&P) but this is small. 30 day money back guarantee, too!

squeaky

Have a read... Buying a slow cooker (which? & why?)

Suffolk_lass

You could search for a replacement thermostat for the model you have - they are relatively simple devices and straightforward to replace parts. The hardest thing will be wading through all the rubbish search results as everyone tries to sell you a new one. If you have a traditional (independent) electrical device shop they may be able to do it cheaply

bupster

I have an old fashioned 1970s crock pot which I swear by. If you have a limited budget, consider asking for one on freecycle - it's where I got mine!

Jitterbug

I love using my slow cooker.

There are 4 of us and I have a 5.5l one. I find that it's never even half full full. I always has a ring of 'burnt' stuff around the line of where the food was cooking - even just on low setting, I'm starting to think it's because it's a bit too big.

Would a 3.5l one be better for four people? I guess it would be full right to the top but I think that's how they are meant to be?

Might pop out and get a smaller one today but not sure if I'm wasting my money!

Any advice?

Thanks

trolleyrun

How about filling the one you have, and freeze the left overs? It might be worth a try. Also, that would save you cooking at least one day a week I've got a 3.5L and I'd love a bigger one, but can't really justify it as it's only me

GreyQueen

Jitterbug wrote: »

I love using my slow cooker.

There are 4 of us and I have a 5.5l one. I find that it's never even half full full. I always has a ring of 'burnt' stuff around the line of where the food was cooking - even just on low setting, I'm starting to think it's because it's a bit too big.

Would a 3.5l one be better for four people? I guess it would be full right to the top but I think that's how they are meant to be?

Might pop out and get a smaller one today but not sure if I'm wasting my money!

Any advice?

Thanks

I had to choose between a 3.5 and a 6.5 last year when I bought my first slowcooker. I'm a singleton but I like to make batches of things like chili and freeze them.

My experience has been that a 3.5 brimful = 1 portion on the day and 5-6 portions for the freezer so I imagine that a 3.5-er would do one meal for 4 people.

I'd also encourage your to look at your bigger s.c. as a chance to lay up a family meal for the freezer as well as one to eat in real-time. You can freeze things in individual portions, adding a helping of cooked rice perhaps, and have your own microwavable dinners for a fraction of the cost of shop-bought and you'll know exactly what goes in them. HTH.

Jitterbug

Thank you both.

Yes, you're right about cooking double. I sometimes do that when cooking other meals so no reason why I can't do that in the SC is there!

ubamother

I have a large slow cooker too, having had a smaller one a few years ago. I think the 'burnt ring' phenomenon is possibly due to a bit of evaporation lowering the water level. I prefer the flexibility of the larger one, because I can slow cook a large brisket in it, and another one would take up space in my kitchen.

If I'm cooking some form of casserole, I tend to add loads of extra vegetables to fill up the cooker, then separate some of the veg and stock before serving and use these for soup. This doesn't seem to affect the strength of the stock because of all the veg, and I don't feel I need to buy more meat to fill up the cooker.

Mrs_Arcanum

ubamother wrote: »

I have a large slow cooker too, having had a smaller one a few years ago. I think the 'burnt ring' phenomenon is possibly due to a bit of evaporation lowering the water level. I prefer the flexibility of the larger one, because I can slow cook a large brisket in it, and another one would take up space in my kitchen.

If I'm cooking some form of casserole, I tend to add loads of extra vegetables to fill up the cooker, then separate some of the veg and stock before serving and use these for soup. This doesn't seem to affect the strength of the stock because of all the veg, and I don't feel I need to buy more meat to fill up the cooker.

I do this too. Whole chicken comes out beautifully moist.

The other thing to remember is if you are not filling the pot you need less cooking time or only use the low heat setting. I do a mutton curry for 3 of us in a large croc in 3 hours.