lots2seeinmyrv wrote: I bought the Gordon Ramsey one, it has the metal insert, easy to clean with glass lid.
It has 2 dials. One dial you can set to Fry/Bake/Roast/Steam. The other dial you set to Slow Cooker on Warm/Low/High
The Fry/Bake dial I use to brown or saute first. You can saute some chicken or brown/sear a roast on all sides a little bit then flip it over to Slow Cooker and let it cook all day. I use that to saute some garlic, onion, veggies and dry herbs in olive oil then put the meat in.
325 degrees as the minimum setting is a drawback. The word, "slow" doesn't belong anywhere in the description.
I have "slow cooked" a lot of things in it all day long and never had a problem with anything. There are 2 separate controls.
From the website:
"For home-cooked meals even when you're not at home to make them, rely on this all-in-one slow cooker. But, this versatile unit does so much more. It also fries, sautes, braises, simmers, boils, steams, bakes, and keeps food warm. From Gordon Ramsay Signature.
Includes slow cooker, 6-qt enamel-coated carbon steel pan, steam rack, and tempered glass lid
- Slow cooker temperatures: low, warm, and high
- Temperature ranges from 325F to 450F"
325 - 450 refers to the Fry/Bake/Roast/Steam control knob
* This post was
edited 04/17/12 11:35am by lots2seeinmyrv *
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Jim Shoe wrote: Does anybody know of a crockpot/countertop cooker that has a metal insert instead of ceramic? The last two crockpots I've purchased have both developed cracks after the first or second use. And no, I don't put anything in the crockpot without liquid.
Strange. We have used crock pots a lot over the years, probably once a week or close to it, but never had one crack?
I have to wonder if it is something like the dishwasher that is doing it? We always wash ours by hand because it just seems easier.
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I have 3 crock-pots and they all have cracks in the liner. Doesn't seem to hurt the cooking but I don't like it! I have to think the cracks are due to putting the liners in the dishwasher, I read something about it on the web, don't remember where, but I no longer do that. Hope to make them last a lot longer by hand washing the liners, love my crock-pots!
Lagarto_Roca wrote: Cracks are usually caused from too quick of a sudden temperature change.
Since one made of metal would defeat the overall crock-pot concept, I doubt you'll find one. It's the retained heat factor of the thick pot that is the key to it’s cooking ability.
John Chambers’ patented ‘Thermo-Well’ design was the inspiration for the countertop electric crock pot that came 40+ years later. It was a mainstay of the finest cook stove that’s ever been made.
They were built to last your lifetime, your kid’s lifetime, and for many generations to come (if properly cared for). You’ll see a low-back C60 model in pastel yellow in Rachael Ray’s kitchen (Food Network). When she bakes, it will be exclusively in her Chambers, located back over her right shoulder.
Nothing cooks like a Chambers.
My Grandmother and my Mother both had Chambers. They are quite a stove. I have fond memories of family meals cooked on them.
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We've never had a crock pot crack like that. We've placed them in the dishwasher before also.
We just purchased a couple of $20 Hamilton Beach ones at Walmart (one for the hosue and one for the camper). At that price, if they only last a year, it's worth it.
I've had crockpots for years, and I have always put the crocks in the dishwasher, once I got a crockpot with removable crocks. NEVER had a cracked crock. Our heating element goes out before anything. I have also used the disposable liners since they came out to make cleaning easier.
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