|
As others have said, the ceramic is better IMHO. Mine has a timer for 6 hours at a higher temperature or 10 hours at a lower temperature.
It's practically impossible to burn anything in a slow cooker because after the timer lapses it goes into a warm mode. Makes tougher cuts of meat more tender. Similar to outdoor slow cooking minus the smoke taste.
I like to throw a beef roast, carrots, potatoes and onions into the pot with just a small amount of water, mixed with something like an onion soup gives it some personality. Come home 10 hours later to dinner!
OK now i'm getting hungry. |
|