Check out the Cooking forum. There have been a number of discussions about this. Try the search function at the bottom of the page (not the one at the top). Here is a link that might be useful: Cooking forum

Of Course... the "COOKing" forum...THAT's what I was looking for! I never, ever looked below the first batch of HOME forum topics to see that particular forum. I KNEW there had to be a forum closer to what I was asking for. Thanks pfmastin for pointing me in the right direction. I have my mother-in-law's Nesco from WAY back when, can't even read the dial anymore, but, I love it. Really heavy, sturdy, and well built, and yep pllog, it's enamel I think I meant! My daughter is wanting a roaster oven for Christmas and it seems everything's so flimsy these days, whether it's dents in the sides or hot on the edges. Just cheaper than the olden days. I may post on the Cooking Forum now, but THANKS for the input thus far : )

Yes, we put the pork right into the liner. I usually use the rack, Elery doesn't, it works both ways but his way has the pork sitting in the fat. We also roast whole chickens on the rack, and I use it for bean soup, I just toss everything in there and set it to about 350F, let it cook til it's done because it's faster than the crockpot (which I only use if I'm going to be out all day). it makes a fine pot roast, a glazed ham, just about anything I can do in the oven. I use the big Nesco to make stock, I toss all the backs/necks/feet/bones/etc into the Nesco with a couple of carrots, quartered onions, stalks of celery, salt, pepper, bay leaf. When that all gets nicely browned and roasted, I add the water and let it simmer 18 hours or so. Strain it out, give the carrots and chicken bits to the dogs, toss out the bones and other stuff, refrigerate until the fat rises to the top and skim that off. Then can or freeze the stock. Your small Nesco could do the same thing on a smaller batch/basis. But then comes the question as to what I should do with 2 pints of chicken fat in the fridge, besides fry potatoes? Annie

cotswolds, I have a 6 quart Nesco, an 18 quart, and access to two more 18 quart versions that belong to my daughters. (Well, one is a GE and one is something else, but they all work fine). We use them all at family functions, mostly to keep food warm. I do use my small one for roasting chicken, baking potatoes, cooking pork for pulled pork, lots of things. The big one might get a ham or turkey if my double ovens are full, but mostly they keep things warm. Au gratin potatoes, sloppy joes, macaroni and cheese, ziti with tomato sauce, meatballs, soup, chili, taco filling, baked beans, pulled pork, chai tea, hot chocolate, mulled cider, all get kept warm in the Nesco without drying out noticeably. I've also used my Nesco as an oven when my old oven quit, baking brownies, muffins and pineapple upside down cake in there, placing the baking pans on the rack. Mine also heats from the side and it's more than 5 years old by.....a lot of years, LOL. None of the roasters I've seen from any of the makers have inserts that require water, and all are electric. I don't care for chafing dishes for larger amounts, they don't seem to stay warm all the way to the edges and I've burned my foot TWICE by trying to remove pans of hot water from chafing dishes. So, for small amounts they work fine, but for big ones, I'll take the Nesco. Annie