Does anyone know where to get parts for cooker with analog controls for temp. my stoneware insert is cracked and I would like to replace it. It is about 30 years old and one of the best appliances that I have both because of the versatility. Mare

Sorry to resurrect this thread, but I do have some information that may be of some help to folks. Fed up with slow cookers that cook way too hot nowadays, I was in my local thrift shop, looking for a vintage model that truly cooks slowly, and found a barely used Sunbeam Crocker Cooker for $7.99, minus the lid (I matched up a glass lid from another shelf in the store, and now have a unit that I can use for slow cooking). I dug out my old "Crockery Cooker" cookbook, to find information on the pot and found the following temperature information: "Use 200 F for LOW. There is no 200 F marker on the dial, so set it just left of the red CROCKERY band. For HIGH, set it between 300 F and 350 F." I hope that the temperature information from the above mentioned cookbook will be of use. Joe

Hi Sandy, Yes I am interested in what parts you have of the Dazey Chef Pot. I've had mine for 20 + years and it's great. I only use it for crock pot cooker. My crock portion just cracked. I have a suspicion that a family member plunked something down hard on it the last time it was soaking in the sink. Funny, I've been researching getting a new one and for every slow cooker you find, somebody has a problem. I came here to get some advice and found one of my old posts right here! It would be great to be able to just replace what I need or the whole thing. I have it set that you should be able to contact me, I think through the member page or something. Let me know. Thanks, Nicole

Its not really a gadget, but I just got a new chefs knife for my birthday. (I was actually given a paring knife, but it didn't match the rest of my knife set.) I went to the store it was from to see is they had the same handle style as my other set. They only had one of that type Henkel's 4 star, a paring knife that was identical to one I already had. It was also clear from the prices that the one I was given was a much higher quality than my existing knives. I hemmed and hawed about what to do, and finally decided to get the chef's knife from that higher quality set which was on a special loss-leader sale, at 59.99, just 10 dollars that the paring knife I had been given. The new knife is so insanely sharp. I knew my existing knives were somewhat dull, especially the chefs knife that I use most often, but the difference is startling. I know the old saying about a dull knife being more dangerous, because you have to use more force, but I'd say a sharp knife is much more dangerous, especially if you are used to less sharp ones.