From the article: Are Hotter Cooking Crockpots Good or Bad?
New crockpots, those manufactured in the last five or six years, are cooking hotter than ever. Liquids are boiling, which means the temperature is at least 212 degrees F, and that's on the low heat setting, which should only be 185 degrees F. I think that the older crockpots were perfectly safe and it's difficult to write recipe directions, given that I don't know how hot your crockpot cooks! What do you think? Do You Like Hot Crockpots
- I no longer use crockpots, they are worthless at the higher temps. Everything tastes the same and the texture is mush.
- —Guest Peggy
Hate the new crock pots
- Several ruined meals later I figured out that my crock pot is no longer a slow cooker! I do not recall ever being sick from a slow cooker? I end up using my old one or cooking with the new one when I am off work so I can monitor it for over cooking!
3 Time Loser - Hates Hot Crock Pots
- Wish this sight was around before I wasted way too many dollars on new model crockpots. I've purchased 3 in recent years hoping to recreate the great results I used to achieve with my vintage one. Unfortunately, when I "upgraded" the first time, I let go of that one. I won't be wasting any more money on new models now that my suspicions have been confirmed.
- —Guest Matt
Any chance the FDA will change rule?
- These crockpots are USELESS. Unless you are home and can check, adjust, stir, etc... Which defeats the purpose. Ugh
- —Guest Mar see
crock pot brand
- I bought the new crock pot at Costco that had the smaller one inside for dips. This pot with the metal outside gets way too hot and I only cook on low. 4 hrs. is the max you can cook so it must be when you can stay home and watch it. The outside is too hot to touch.
- —Guest Diane J.
- Crockpots used to be great for working people. Food was fixed in the morning and eaten 10-12 hours later. Now I can only use a crockpot on the weekend when I am home. It cannot cook more than six hours without drying out and overlooking food. It is just another oven now-- no help for a working mother.
- —Guest Linda Wikett
- Too hot temperatures make a "slow cooker" no better than cooking on the stove. You can't leave them all day. To make them usable, you have to use something like a motor speed control or variac to reduce the wattage, then calibrate it so the temperatures are in the appropriate range. What a nuisance for something that should be simple.
- —Guest Guest
- Just read in your Crockpot 10X of the old/new difference and how to check the temperature. I think my old one is old enough to be OK, but a newer one may not be. But now I know how to check -- THANKS!
- —Guest Phoebe Ann
- very interesting gotta love silmpe cooking .u know what i recon a dash or 2 of worshire sauce and a teaspoon of garlic in that would be yummo too not a fan of brussel sprouts so i recon id prolly try sweet potato or something thanks for taking the time to show us this
- —Guest ZCcEjXFD
- Crock Pot Bean Soup 1 bag mixed beans, rinsed2 leeks, copehpd3 – 4 carrots, cut into coins4 – 5 stalks of celery, copehpdveggie broth or water and 2-3 bullion cubes1 tbsp Herbs de Provencegreens, copehpd. optionallemon, salt, and pepper to tasteHere’s how to make bean soup when you’re pressed for time. It takes about 15 – 20 minutes to prepare the night before, 5 minutes the morning of, and it’s pretty much ready to go when you’re back from work.The night before: To the crock pot, add the copehpd veggies and rinsed beans. Cover with water an inch over the veggies and beans. Store in the fridge.Morning of: Pour off the water from the beans and veggies. Fill with fresh water and bullion cubes or broth to bd inch over the beans. Add the Herbs de Provence. Plug in the crock pot and turn on low. Will need to cook for 10 hours on low. Less if you do a combination of low and high.
- —Guest icdZnaAZe
- Customize as you wish Slow Cooker Beef Stew 2 pounds beef stew meat, cut into 1 inch cubes1/4 cup all-purpose flour1/2 tesopaon salt1/2 tesopaon ground black pepper1 clove garlic, minced1 bay leaf1 tesopaon paprika1 tesopaon Worcestershire sauce1 onion, chopped1 1/2 cups beef broth3 potatoes, diced4 carrots, sliced1 stalk celery, chopped Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~SUPERB beef stew! I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Here is what I did (and I won't change a thing the next time I make it): 1. Increase flour to 1/3 cup and substitute seasoned salt for regular salt. Put flour mixture into gallon-sized, zippered bag. Shake beef in bag to coat. Saute9 coated beef in 1-2 tablespoons olive oil until browned. Add chopped onion to beef to saute9 and soften. Transfer to slow cooker. 2. Mix beef broth (I used Swanson's Certified Organic in aseptic carton) with 1 TABLEspoon Worcestershire and bd cup red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker. 3. Add remaining ingredients with these additions: increase garlic to 2 cloves minced, 2 bay leaves; add 1 packet McCormick's Beef Stew Seasoning. Your home will smell wonderful all day, and your meal will be a savory feast! I served the stew in bowls, accompanied by slices of fresh, crusty bread.
- —Guest YmloxkaF
- Soups, Chili, Stews, Casseroles typically all frzeee pretty well. I always make double chili and lasagna and keep on hand in the frzeeer. Here are a couple that are especially good. Real Texas Chili ( A Bowl of Red)4 ancho chili peppers (dried poblanos)6 cups water1 tablespoon sweet paprika (optional)2 tablespoons vegetable oil2 pounds stew beef, cut into 1-inch cubes6 cloves garlic, minced2 teaspoons cayenne pepper2 teaspoons cumin2 teaspoons oregano1 teaspoon salt1-1/2 tablespoons masa harina or finely ground cornmeal2 teaspoons Louisiana-style hot pepper sauce (optional) 1. Pick the reddest chili peppers you can find (some anchos can be greenish red). Under running water, stem and seed the peppers. Put them in a medium saucepan with the water and bring to a boil over medium-high heat. Reduce to a high simmer and cook until very soft, about 30 minutes. Reserving the cooking water, drain the chilies. 2. In a mini food processor, puree the chilies with 1/4 cup of the cooking water. If the chilies you used were not very red, add the paprika to boost the red color. 3. In a 4-quart Dutch oven (do not use a larger pan or the chili will be watery), preferably cast-iron, heat the oil until shimmering. Add the beef and sear, about 3 minutes. Add the chili puree and enough of the chili-cooking water to come 2 inches above the beef. Bring to a boil, reduce to a simmer and cook, uncovered, for 30 minutes. 4. Stir in the garlic, cayenne, cumin, oregano and salt. Return to a boil, reduce to a simmer and cook, covered, for 45 minutes. 5. In a small bowl, blend the masa harina with just enough water to make it pourable. Stir the masa mixture into the pot, return to a simmer and cook, uncovered, until the meat is completely tender, about 30 minutes. Stir occasionally and add a little bit of water if it seems in danger of sticking. 6. Taste for seasoning and adjust to taste. Add the hot pepper sauce (if using). Brunswick Stew2 tablespoons vegetable oil3 pounds bone-in chicken thighs, skinned and trimmed of excess1 large sweet onion (about 3/4 pound), coarsely chopped1 pound all-purpose potatoes, cut into 1/2-inch cubes2 teaspoons salt1/2 teaspoon pepper1/2 teaspoon thyme1 bay leaf1 to 1-1/2 cups chicken broth2 cups frozen baby lima beans, thawed2 cups frozen corn kernels, thawed1 tablespoon sugar1 chicken bouillon cube (optional)1 can (14.5 ounces) diced tomatoes 1. In a large (4-to-6-quart) slow cooker, combine the oil and chicken thighs, arranging the chicken in a single layer around the walls so they’ll heat faster. Add the onion and potatoes. Sprinkle with the salt, pepper and thyme, and mix lightly without dislodging the chicken. Add the bay leaf, cover and cook on high for 1 hour. 2. Mix in 1 cup of the chicken broth, the lima beans, corn, sugar and bouillon cube (if using). Cover and cook on low for 4 hours. 3. Mix in the tomatoes. Add the final 1/2 cup of the broth if the mixture seems thick (it should be a little thinner than chili). Cover and cook on low for 2 hours or until the chicken is fall-from-the-bones tender and the flavors are well blended. Discard the bay leaf.
- —Guest zACwVDlrfDJIfVNn
- I hate hot it gets! Everything boils even on the keep warm setting. I want to KEEP WARM not COOK my dips. Chicken cooks in less that 2 hours on LOW. The whole point is too cook slowly, otherwise I'd use my stove. This is very frustrating.
- —Guest Allison
Useless - Hate it!
- I bought a new Crock-Pot brand slow cooker last week as my old slow cooker had broken. I returned it to the store yesterday thinking the thermostat was broken. The first breakfast meal left to cook overnight burned! I then used a couple of their own recipes and watched in horror as the food boiled - didn't even simmer like it would on the stove top! I turned it to warm and it STILL BOILED! This is a setting that is not supposed to cook! Anyway, I cooked a marinara sauce today with the replacement - same problem! It's going back to the store tonorrow and I won't be replacing it!
- —Guest Diane
Hate it!!! Wish I had my old one back!
- As my family grew, I found myself needing a bigger crock pot. The small one didn't fit enough for a meal for all of us. So I purchased one of the new large oval crock pots. Dinners that I've made for years in the crock pot came out burnt and tasting terrible. Meat was dry and tasted like leather. I've found that I have to put a meat themometer in the meat when I set it on low, then turn it to warm once the meat reaches the safe temperature. Since I'm home now, I can do this, but so much for "set it and forget it". If I were still working outside the home, this would be completely useless. Based on someone else's post, I'll be looking for an old model in Goodwill stores.
- —Guest Annie
1-15 of 146Next