Stew pot is actually closer, Linda. The style we currently call "Dutch oven" is a flat-bottomed kettle with a lid added. And is, of course, with its heavy, heat-holding design, ideal for stewing. Kettles originally were round bottomed (and some had legs), designed primarily to be hung over an open fire; either from a tripod or a crane. They did not have lids. There was a point, measured in gallons, where a kettle became a cauldren, but I misremember it right now. Thirteen comes to mind, but don't take that to the bank. Dutch ovens, of course, had three legs and a deeply recessed lid so you could put coals both under and on top, to provide even, dry heat. They were used on the hearth, not in the firebox. In the first quarter of the 19th century, "portable" cast iron stoves became popular. Initially kettles were still used by removing an eye and setting the pot right in the hole, over the open fire. Eventually they began modifying the pieces, flattening the bottom and adding a domed lid. A chicken fryer has a somewhat different configuration; being relatively wide for it's height (for stability), and with sidewalls that slope more sharply than those of a skillet. Chicken fryers, too, have domed lids; many of which are of the self-basting type. Now, if you really want to know about hearth trivia, ask me nicely and I'll tell you were the term "hob nobbing" comes from.

piper--Haven't checked out the thread at cooking yet, but will go there next. Your question about the largest crock does seem valid. A lot of that large crock is outside of the cooking surface. I found a forum reviewing crocks (lord knows where). Some people liked this cooker, some didn't. One gal was very scientific. She used a thermometer and checked temps using water in the various sized crocks, at the different settings. She determined that she liked the crock but only if she "fooled" the cooker by using different settings for different sized crocks. For instance--she used the 4 quart setting for the 6 quart crock and had good cooking results. Who knows. All I know is that I do not need a huge slow cooker (one child grown, one at college, two littles at home). Do not get the versaware. That thing is worthless. I do not want to buy 10 slow cookers and put each one in a garage sale to find one I like--how about you? I saw this 3 in one at Target Sunday--and the control seemed flimsy--like the dial might fall apart easily. Off to the cooking forum to find that thread. Thanks!

I use a knife or whatever's handy to fish the bread out of the toaster. My mom probably taught me to do otherwise, but I got to thinking logically (something she rarely did) and realized that it's not likely to get electrocuted by sticking a knife in the toaster. Otherwise, why would they make the toaster compartments deeper than the bread? I mean, come on, they do it on purpose so we have to be tempted to stick a knife into the blasted thing. The only time I've had trouble with a crock pot lid breaking was my fault. I dropped it and it shattered. Unfortunately, I can't blame that one on the company, as much as I'd like to. Sally

I've tried a number of methods from essentially boiling it when you add a bottle of something or too much liquid and you wind up fishing around in this sludge to find the shrunken tough meat to sauces to other methods. Less liquid is better. The key, as Jim said is the proper meat. I like a chuck roast or a pork shoulder roast. They'll give off plenty of fluid. I like to put some onion on the bottom so it's not all gray on the bottom and it gets some flavor. Some put sacrificial veggies in there as a rack thinking it flavors the gravy, OK, maybe it does. But I like the taters on top in a drier atmosphere so it'll brown those babies and they're delicious. They'll give off moisture too so again, adding liquid is a recipe for soup. I definitely vote to brown the meat. Onions & garlic should be sautéed too if you want it better. People think a "slow cooker" is a magical chef that can make a lousy cook a good cook and eliminate basic cooking techniques a thought with which I don't agree but I digress. If you want it simple, put a can of mushroom soup on top of a piece of roadkill, sprinkle it with onion soup mix, make up some instant mashed potatoes and open a can of gravy. Serve with leftover green bean gasserole. (shudder) And of course if this is what you like, go for it and enjoy it, no need to bother bellyaching about it. I also firmly believe that you can easily overcook things in a slow cooker. You can easily boil/steam all the moisture out of meat, turn the vegetables into mush and I really think it's important to realize it's an appliance that needs to be properly used to achieve best results. I've had delicious meals from slow cookers and I've had what I wouldn't feed as dog food that was made in a slow cooker. Cook's Country this weekend did a show about using a pork roast in a slow cooker. Their emphasis was what I've found. Less moisture is better. Here's an adaptation using a beef roast