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!

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

blueiris I have an 18 qt roaster and it's to big for just the 2 of us, that's why I'm buying the 6 qt. I borrowed the 6 qt from a friend to try out the size and see if I'd really use a roaster since I have only used my slow cooker a few times. The slow cooker is going out the door as soon as the roaster gets here. Besides the slow cooker cooking to hot, I just don't see using several pots just to get things ready for a slow cooker. Why dirty a pot to brown ground beef for chili, then put it in a slow cooker when I can just do it all in the same pot. The roaster let me brown the beef, add the ingredients then slow cook the chili, plus I didn't have to watch the stove top all day. I'm excited, but now Walmart is saying it won't be here till the 17th. :(