Save your money. I have two electric slow cookers but the setup I use most is my homemade one that was inspired by the latest high-dollar slow cookers. I use a round cast iron casserole (with lid) on top of an electric skillet. I brown the meat in the casserole on top of the stove first then just move the casserole to the electric skillet for long, slow cooking at a bare simmer. I'm using a Zojirushi electric skillet because I had it but any inexpensive skillet or grill that your casserole fits into/onto should work fine. I wondered if there would be any difference because there is no side heat but if that affects anything I can't detect it. Also, the casserole doesn't cover the whole skillet surface so I'm sure some heat is lost but again, that doesn't seem to affect anything and may even make it easier to get the heat down to a bare simmer. You do have to fiddle a little to determine the skillet setting that produces a suitable simmer but that's easy and a one-time thing - just mark the spot. BTW, if your electric skillet has sides and you can turn the heat down low enough, it's a great place to poach fish. If not, try it in an oval iron casserole on an electric skillet or grill. Once you've poached wild-caught salmon you won't want to fry/bake/broil it again, especially since it's nearly impossible to overcook and dry out the fish. If you like to experiment, try variations on the standard court-bullion as your poaching liquid.

Yes, I'm one of those crazy people who went to W-S and paid big bucks for the large oval All-Clad....and I couldn't be happier with it! I gave away the only other crockpot I'd ever owned 15 or 20 years ago. Couldn't stand the mushy texture of meat cooked in it, and it was a PITA to clean. But then I had a couple of important events coming up, and a cp seemed like the only answer to the logistical problems. For one party, I had to transport and keep a large quantity of food warm for 4-5 hours. For the other, it supplemented the meager oven space in my kitchen when serving a crowd. In both cases, it worked like a charm! After hours and hours, nothing was scorched, and nothing was dried out. There are 2 models. I got the super-duper deluxe version. :) I know, I'm a sucker. But the more expensive one has a cooking insert that can be used on the stovetop to brown stuff before you begin the actual slow-cooking process. That makes such a difference in taste and appearance, and without the hassle of browning in one pan and then transferring to the cp. Honestly, I think you'd be wasting your money to buy the one without this feature. Better to buy a $35 or $40 one in that case, because you'll have most of the same limitations. The insert is dishwasher safe. The base is a snap to clean. The digital display is great. And it's just soooo purty!! lol I also find that the recipes available are far superior to the ones I tried a decade or two ago. (No doubt due to all the info available on the internet now.) Although I've actually only used it about 10 times so far, I'd rate 5 or 6 of the dishes a real success. After years of 'making do', I'm gradually replacing the junk with high-quality kitchen tools now that the kids are grown. Although a crockpot wasn't even on my (incredibly long) wish list to begin with, I'm just delighted now that I splurged. sm

I know nothing about it. I posted only because there was some discussion about the All Clad Slow Cooker within the last couple of months.

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.