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Crockpot vs slow cooker

13 years ago

If a recipe says to cook in a crock pot is it ok to use a slow cooker instead? This is for cooking pork butt. What is the difference between the two?

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Comments (11)

Olychick
13 years ago
Crock Pot is a name brand of slow cooker. You're fine.
lazycook
Original Author
13 years ago
Doesn't it make a difference between those that have a ceramic pot inside vs one that doesn't? I have a so-called slow cooker that does not have a ceramic pot and only heats from the bottom.
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Hi Everyone...I ususally just 'take in' and enjoy all the wonderful advice you all give here. I just have to add my 2 cents along with a question to you. I also have a Hamilton Beach Crock Pot (6 qt). I bought it at Walmart and paid about $39, for it. It's wonderful and I use it almost every other week. There is just my husband and I now at home, but I usually make enough of whatever for a couple of meals >> Pot Roast/Pork Roast, etc. I love the fact, that when I set it up, and go about my day, when I come home, it's like 'Someone' Cooked Dinner. So for that part, I love it. NOW, my question. I just purchased a 20 qt Cooks Essential Electric Roaster with timer, from QVC. I haven't used it yet...I'm a little nervous. I'm thinking of using it as an extra oven for the Holidays. Not to do my Turkey in..but for other dishes. Can anyone give me some tips or advice, as to you using it this way? Will I be able to use my own casserole dishes to put in there (on the rack) and do I need to add water? Haven't a clue..the receipe book does not give enough details on this. Thanks so much, and once again >>> I love All your great advice to one another.
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Comments (34)
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
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Comments (2)
Chiming in to agree with Linda -- regular pork chops will be tough as shoe leather in the crockpot. Use pork shoulder or country-style ribs (which I believe is shoulder or butt that has been cut up)... As for recipes, I'm sorry I don't have much to add... I've occasionally done pork shoulder in the crockpot, but I've typically liked it much better when I did it low and slow in the oven... Emily
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Comments (9)
There's a reason you cannot find a comparable cooker today. Those old cookers weren't safe. The problem is, those old cookers didn't get hot enough to cook food safely--so the newer ones are hotter to prevent the growth of bacteria. I don't think you're going to be able to find a new crockpot that cooks as slowly as those old ones do. And that's a good thing--your family's health is far more important. Look, why not adapt your crockpot recipes to FAST cooking. I haven't found a crock pot recipe yet that I can't convert into a 30 minute (or less) meal. The less time you run your appliances, the more energy $$$ you save. The faster you cook your food, the more nutrients and flavor you conserve. I'd rather cook 20-30 minutes in the evening, and serve my family healthy, fresh food, than save 5 minutes of my prep time and give them something that's been heating all day. Isn't that the complaint people generally have about cafeterias and other inexpensive restaurants? That the food has been sitting around and sitting around? If it's not good enough for you when you go out to eat, WHY would anyone consider that adequate for the family they love? Sorry, I get a little over-the-top about crockpots. It's such a wasteful (in so many ways) way to cook food, and I'm such a proponent of fresh, nutrient-packed dishes for my family, that I really become passionate when this topic comes up.
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nancylouise5me
13 years ago
It is as olychick stated. Crock pot is a brand name. They are all slow cookers. NancyLouise
Teresa_MN
13 years ago
I think you are describing one of the older crock pots. I recall those and I don't think they wouldd maintain heat properly to cook meat.

Teresa
wizardnm
13 years ago
I have one of the older slow cookers that has an separated pot on a heated base. I did roasts all the time in it. I love it because I can brown the roast on the stove and then just place it on the base. Cooks the meat fine.

Nancy
Teresa_MN
13 years ago
The one I had from the 70's sounds exactly like yours Nancy. However, I don't believe mine worked properly. It was either too hot or not hot enough. Ia. left it in Texas when I moved back to Minnesota.

Teresa

This post was edited by teresa_mn on Mon, Jan 14, 13 at 18:30
annie1992
13 years ago
I agree, CrockPot is just a brand name like Rival or Hamilton Beach or even All Clad. They are all slow cookers and it doesn't matter about the insert. The ceramic ones that are removable are easier to clean, but not necessary for cooking.

I actually liked the old ones best, there was a period of time when the new ones got so hot they overcooked everything. Now the newer "new" ones seem better, perhaps they are better regulated, but I don't know.

Anyway, they are all slow cookers.

Annie
lazycook
Original Author
13 years ago
Thanks for your quick response and for the info. I'll use my slow cooker that is part of the Kitchen Craft set that I purchased several years ago at the home show. Wish it was a little bigger but will give it a try.
Bumblebeez SC Zone 7
13 years ago
Some people(!) like to use a cast iron dutch oven and place it in the oven at 225 degrees. It does the same exact thing as a crock pot/slow cooker.
The only drawback I know of to this method is that some cooks don't like to leave the oven on for a long time.

I use both depending on whether I need the oven for other things. It's easier for me to brown a piece of meat in a dutch oven then place it in the oven, then drag out my crock pot (and not brown the meat or dirty another pan), however, there's a place for both.
coconut_nj
13 years ago
I have all kinds of crock pots/slow cookers. I even have one that is rectangular and the pot is thinish aluminum with nonstick interior and it just sits on the base that heats up. The base is non stick and you could cook a couple a pancakes on it. It's nicely adjustable and works fine as a slow cooker. Has a glass lid. Just saying it sounds like yours will be fine. I just bought a 18qt. Nesco for $59 on a nice sale and will use that for stock or a big batch of soup soon.
nancylouise5me
13 years ago
Bumblebeez, I think they now have slow cookers that you can brown your meat in and then just add the other ingredients right into the pot. There is another one to add to your collection! lol NancyLouise

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