I love my Hamilton Beach Stay or Go Slow Cooker, 6 quart. Has heavy duty locking clamps for the gasketed lid that won't spill contents when transported (proven by me). It has 3 temperature settings warm,low,high and came with an insulated carrying cover that you might be able to buy if the one you choose does not come with it. It cost around $40. The one I have also has a ladle that fits into the lid - very handy. I got it at Target but the official website has really good prices too (one on Clearance was only $13). On the Best Buy website they offer one called Set and Forget Stay or Go for $55 that includes a temperature probe and can be programed to change to Warm when internal temp is reached. The removable stoneware liner is white, heavy, and dishwasher safe.
Nancy

1. How about a trip to the library and check Consumer Reports? I have the Buying Guide 2013, but unfortunately it doesn't include slow cookers.

2. There are so many sizes and shapes available now, and that's something to keep in mind when choosing a new one. In fact, you may find you need more than one for different uses. There is a Hamilton-Beach 3 in 1 that has 2-, 4-, and 6-quart bowls and one base.

3. I have one that is round and one that is oval, each have their different uses.

4. Yes, they do run hotter. You may find you need to adjust your old favorite recipes by adding more liquid or reducing the cooking time. Another helpful hint is to make sure it's the right size for the recipe. If a recipe says it should fill the cooker 3/4 full and you only have it 1/2 filled, that might mean "burnt offerings" for supper.....

5. I'd also check on-line for product recalls.

Good luck in your search.

-Grainlady

I bought a cheap CrockPot brand, less than $25.00. It's hotter than my old Corningware (which was dropped and broken by my nephew who borrowed it), but not as hot as my General Electric was.

Elery has the Hamilton Beach Stay and Go with the locking lid and he likes it a lot. It does make it easy to transport things, but I don't think it's any better than the cheap Crock Pot I bought as far as cooking goes.

Annie

I have an old orange colored crock pot that I got as a wedding present in 1962!!! I have had the kinds with removable innards and all cooked too hot or had hot spots. "Old Faithful" still works perfectly even though it isn't quite as easy to clean as the newer models.

If you find one at a garage sale, get it!

I have a Crockpot brand that has a warm setting that can work well for very slow cooking. I've tested it different times with my Thermapen and it's consistently right above 140 degrees. The low setting is higher, but still works well.

I have a manual instead of digital because I have a sous-vide thing I use with it also and it doesn't work with a digital cooker.

http://www.amazon.com/Crock-Pot-SCCPVL600S-6-Quart-Portable-Stainless/dp/B003HF6PUO/ref=sr_1_11?ie=UTF8&qid=1383753175&sr=8-11&keywords=crockpot

I have the Hamilton Beach model that Nancy has, and I got it for cheap at Target. I bought it on impulse because it was on sale and I didn't have one, but I rarely use it. Now that I have a pressure cooker, that is my pot of choice. I use the crock pot only for making chicken stock or for poaching a chicken, and so hot spots would not be a problem. I don't cook beef or pork stew, and so I can't say about that, but I much prefer the pressure cooker for beans, rice, potatoes, etc. I would not make Minestrone in it, however, except only to cook the beans.

Maybe you can tell me some uses for the slow cooker that I am unaware of. I would like to use it more. I like the HB for what I've used it for, but that is very limited.

Lars

I find that I use the small 1.5qt oval Proctor Silex the most. I use it for cooking small casseroles for my family of 4, cook beans, chillis, curries etc. Paired with my rice cooker with timer function, I can assemble in 5-10 mins in the morning and come back in the evening to a full meal ready and hot. Yesterday was Basmati rice seasoned with cumin and bayleaves paired with Garbanzo bean curry with tomatoes and onion. The smaller pot is easier to leave on the counter and easier to wash and minimizes leftovers.

I'm with Lars about using a slow cooker, even though I've owned them since the 70's. It has to be specific things and specific recipes to use my slow cookers, and they are rarely my go-to method of cooking. And yet, I understand how they make a big difference to many families for a hot meal at home without a lot of hassle.

More often than not, the slow cookers get put to use when we need something kept hot when feeding a crowd. I'll use my solar ovens, or passive methods like a Thermal Cooker or "Wonder Oven" before using the slow cookers in order to save on energy use. I also have Saladmaster Cookware and I can stack it and cook an entire meal, including dessert, or entrees for use for another day or for the freezer, all on one burner at a low temperature.

I must admit, the cookbooks for slow cookers have improved over the years, and the recipes are more appealing.

-Grainlady