Not as convenient
- I mean really, who is actually only away from the house for 8 hours? I work 8.5 hours a day, my commute is 30-45 each way. I used to be able to put something in the crockpot in the morning, get home about 10 hours later and it was ready. Now you have to "watch" the food and "adjust" the temperature? Sheeesh, if I do all that I wouldn't need a crockpot now would I?
- —Guest Denise
NO NO NO!
- I do NOT like the new hotter crockpots. I never poisoned anyone with the old ones I used for 20 years or so. When it cracked I had to buy a new one and I can't cook chicken in the darn thing anymore. I hate it.
- —Guest Sharon
Hate the HOT crocks!!
- I just used my new crock pot for the first time and happened to run across this article (in the same evening). My dinner was a disaster and I was very embarrassed. I am an experienced cook and have been using a crock pot for a long time. Guess it was that darn crock pot. I'm glad I got it used and didn't waste too much money on it. :( The crock-pot companies should be directed to this site!!
- —Guest KitKatLady
- The new(er) Rival Crock Pots have temperature settings for 'low', 'medium' and 'high' that are all well above the suggested cooking temperatures for the great body of slow-cooker recipes out there. You're completely on your own when it comes to 'divining' how long to cook anything to avoid ruining your food; your collected recipes are useless. I wrote to Desjardin a few years ago, complaining about this issue and got a carefully worded, non-committal response back indicating that because of "the new regulations" (no mention of where "the new regulations" came from but I suspect their legal department), temperatures were increased on all models. The 'low' setting is 230F, the high and medium settings were correspondingly higher. Bacterial contamination is a real problem with slow cooking if you're not careful with ingredient preparation, but raising the cooking termperature to above boiling completely defeats the purpose of slow cooking, which is primarily to make meats tender.
- —Guest Richard Davis
Defeats the purpose
- Actually, I disagree with this statement in the article: "...it's not difficult to individually adjust cooking times so the food doesn't burn." That's not the point. The best thing about slow cookers is that you can turn them on in the morning and your meal is done when you get home 8 hours later. Sure, I can adjust the cooking time to, say 4 or 5 hours, but then I have to go home and turn it off, or start it later. The 'warm' setting is pretty hot, too.
- —Guest Lindsey
- Is it possible that they are the same temp just the newer materials transfer the heat better?
- —Guest Desiree
Hate the new ones
- The whole point of the slow cooker is to cook the tough cuts of meat slowly, to tenderize them. If I wanted a boiled roast, I could just put it on the stove burner for an hour or two! I've used my old slow cooker for over 25 years, and never a case of food poisoning. The new one I got because it had a bigger capacity, but it is useless.
- —Guest BFR
So THAT'S what is wrong!
- got our 1st rival Crock Pot in 1974. It still cooked well, but the metal outside was rusting. Replaced it a few yrs ago with the newer version of the same style & capacity, when work schedules changed & I needed to be away from home for longer days. But when I started using it, everything seemed to be overcooked. I thought I'd simply forgotten how to cook with a crock pot. After reading all of these reviews, I now think it's the newer pot - not the cook!
No, I don't like hot crock-pots.
- I vote NO. Mine burns everything, and fast. I can't leave it cooking all day while I'm at work, it burns everything. Good thing I didn't get rid of the old one.
- —Guest Tracy
Like my new one, too
- I still have the old Rival but the new slowcooker is easier to clean with the removable crock, it is oval (6 qt) not round so some roasts & chickens fit better. I had wondered if it was hotter but thought my old one might have lost some heating properties after 30+ yrs. I keep the old one at work for potlucks & use it for meatballs or hot drinks. I got the new one (Hamilton Beach) on sale so I'm happy with it. I have never known an exact recipe - just use my judgement and put the veggies on the bottom with half the liquid - that was what we were told yrs ago & it still works for me.
Do you like Hot Crockpots?
- OMG! At first I thought I was nuts but I too hate the hotter crock pots and they do defeat the purpose of them completely. Whats the point if you have to "watch the food'??
- —Guest Bonita
- I am at a quandary about what time to put food in the Crockpot because it cooks too quickly . I had the seperate kind which sits on a base and just gave it to my son. Wish I had kept it.
- —Guest Lilian
Don't have a newer one so...
- I can't say. My old Rival is at least 35 years old and works great. Never had a problem with food cooked in it not being done. It has only two settings, low and high, and food does not burn. I suggest if you have problems with the newer ones with food sticking on the sides from too high a heat use the crockpot liners you buy at the store.
- —Guest elizabeth
Original Rival 3100 Booklet
- I just picked up a manual for the original Rival 3100 CROCK-POT. I'll quote the manual from Page 7: What are the cooking temperatures in the CROCK-POT? About 200 (just below boiling) on low; and approximately 300 on high. Not sure if they lowered the temperature to 185 later but it would appear that the 200 low/ 300 high has been the setting since the beginning. That said, we just threw away our Rival that was 5 years old because it always burned the food. When testing the temperatures with water, both the high and low settings boiled water in less than 4 hours. Far too hot.
- —Guest kmccullum
Don't like Hot Crockpots
- It's hard to move them in a hury if you need to. and if you get to close while wiping off the table or something you get burnt.
- —Guest JimCooking