I LOVE my slow cooker! It's an old Rival, probably from the eighties, given the floral motif in country blue. It has a heavy, ribbed, earthenware insert that holds the heat well, and clean-up is SO easy, no matter what has been in it or for how long (don't need those new inserts!). It just has the two settings, low and high, and has a plastic lid. I can't even remember where I got it. I think maybe my mom found it in a thrift shop, and I think she gave it to me because she thought it was too big just for her. Anyway, I work long hours, and having a hot cooked meal waiting for me when I get home is a godsend. (Has anyone read Barbara Kingsolver's book, Animal Vegetable, Miracle? Her family has named their crock pot, "Betty Crocker," because she stays home and cooks all day for them! Tee hee.) One of my favorite things to make in it are pork roasts (either with teriyaki and pineapple for an Asian flair or with applesauce and onions for a Germanic twist--always browned on the stove first before adding to the crock pot). But recently, I made the BEST chuck roast ever--a Polish recipe with chopped dill pickles in it! Sounds weird, but it was HEAVENLY! Here's a link to the recipe and a picture (from my cooking blog): http://lindseysluscious.blogspot.com/2008/08/big-o.html And finally, the very best thing I make in my crock pot is a pasta sauce with braised short ribs that must be tasted to be believed! It is just FAN-tastic! Here's the link to that one: http://lindseysluscious.blogspot.com/2006/10/short-ribs-long-on-flavor.html I think slow cookers are going to become sexy again. ;-) Enjoy yours--Gina

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.

Sorry! I just saw there is another post asking the same thing. I should have checked first. Clare

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.