I don't know but if I were going to buy one I'd read some consumer reviews.

http://www.epinions.com/Crock_Pots_and_Slow_Cookers/skp_~1/dl_~1/search_string_~crock%20pot/adv_search_~1

Here is a link that might be useful: Amazon crock pots

I recently replaced my old one. I read the best brands are Rival and West Bend, and the most versatile shape is oval.

I needed a small one (2 or 3 quart) because I generally only cook for 2 people, but I also needed a 6 quart for making large batches of chicken stock for freezing. So I was looking at buying two. Then I found the Hamilton Beach 3in1 which comes with 2,4,and 6 quart crocks that all fit in the same base.

So far I love it. I like that they stack and take up less cupboard space than two separate appliances. It was only $40 at Sprawlmart.

Good luck buying a new one. This is the time to do it because when I was looking last summer there weren't nearly this many in the stores. It's apparently a seasonal item.

Here is a link that might be useful: here it is on amazon

I like this one that I've linked to. Advantage: the pot is removable from the heat source, and can be used on a stove. This has the advantage of being able to bring stuff up to a boil quickly on high heat on the stove, then you place the pot on the slow cooker's heating unit to simmer.

Some of the criticisms of crock pots involve having a lot of raw meat taking a long time to get up to a safe temperature, and so the food police had a tizzy. With this one, you don't have that problem. Plus, you know that when you put it on the heating unit, the food was already 'at temp'; you didn't have to guesstimate how long it took to get to the cooking temperature.

The oblong shape makes it good for poaching a whole chicken.

Here is a link that might be useful: west bend slow cooker

At Williams Sonoma - there is an expensive deluxe slow cooker for $249.00. Brand is All Clad. They also have one a little less expensive for $150.00. They get good reviews by Cooks Illustrated (but I'm not quite ready to spend this kind of money.)

Here is a link that might be useful: All Clad expensive slow cooker.

Ok, why can't you just put something in the oven at 250? It's a lot easier. Although....I do have several old crock pots that are nice when I need my oven for something else.

That west end crock pot had several reviews that said it ran hot. :(

OK I know I am frugal here but I know what you mean about the slow cookers not looking well enough to take anywhere. I still use my old ones to cook in but bought a cheap one at $General to transport and keep my food warm in. Everyone wondered how I kept my Crockpot so clean! I just smiled. Now you know my secret.

Okay, I confess... I coughed up the big bucks at Williams- Sonoma for an All-Clad slow cooker. This was kind of crazy since my family strongly objects to the texture (or, rather, lack thereof) of meat done in a crockpot. Because of that, I'd given mine away years ago. But I had several special events looming where a crockpot just seemed essential, so I did some research. Started out looking for the cheapest I could find that was decent. But for a lot of reasons (CI rec, info on the internet, a friend's input), I decided instead to break down and get the best. So far, I'm surprised and delighted! So here's my 'review'...

First of all, that sucker is big! That was a real plus for me, since I mainly intended to use it for large parties. It would be a drawback if you have limited storage space and rarely cook for a crowd. I also love the multiple settings and digital timer. It's a huge improvement over the primitive 'hi/lo' kind of slow cooker I'd used before. The best part, though, is that the 'crock' is removable and is stovetop/oven/dishwasher safe. That was the main selling point for me.

I got the 'deluxe' version for that reason. With the lower-end All-Clad (which is still extremely pricey!), you can't brown meats, etc. Imho, it would be foolish to spend so much extra for one that can't be used for browning when you can find far less expensive models that offer that option.

I've decided a slow cooker is much like a microwave. You can settle for defrosting and reheating, or you can search out ways to make it a really valuable cooking tool. Because mine cost so much, I've been searching rather hard in order to justify. :) Who knew that caramelized onions could be such a snap?!? Or that potatoes didn't have to be mashed at the very last instant to keep them hot? Or that you could make such wonderful broth in a crockpot? (I guess everybody else knew, but I sure didn't!)

Haven't used it much yet, but the red beans and rice came out great, the Italian beef wasn't mushy and everybody went crazy over the smoked sausages in BBQ sauce. Two thumbs up!

I hate the new ones, they are just way too hot. I've been looking at yard sales for an old one!

I had a West Bend that quit working after about 2 months, the company sent a replacement which also quit. I replaced that with a General Electric (I think), which boiled everything even on low and now I have a Rival that boils everything even on low. It's good for beans, for caramelizing onions and for keeping my blood pressure up.

It's my understanding that the USDA or whoever is responsible for such things has decided that the old ones didn't get hot enough fast enough and so were unsafe because the food didn't get up to a safe temp quickly enough. It appears that that manufacturers may have overcorrected the problem!

Of course, I never tried the All Clad, LOL, somehow I just know without looking that it's out of my acceptable price range. (grin)

Annie

You all have given me lots of great suggestions. You are the BEST!!

Thank you!

Trudy

I got an oval one on sale in Kohl's for 19.00. I forget the brand, and I keep it in the basement as I don't use it that often. The times I did use it it was fine.
I also have a Farberware Potpourri from the 80's, I think it was pre crock pot, I am not sure!

I have have the 6 quart one from the same company that makes the 18 qt. one. I like the fact that it has a temp gauge on it and not just high/low. That way, I can actually cook in it or use it as a slow cooker.
I can't use it on the stovetop, but that doesn't bother me.
Lisa

I was given a Rival SmartPot and I can't stand it. Runs way too hot. Meals are done a good 3 - 4 hours before they should be.

That AllClad looks really nice.

I like my Corningware Slow Cooker better than the others I've had. The lift out part that you actually cook in is made of Corningware and can go from freezer to oven/stove--you can put a frozen roast in it if you want and the liner won't crack. It goes in the dishwasher and doesn't chip easily like crockery does. You can also use the liner as a casserole dish without the slow cooker part. I don't know if the Rival crockpots ever solved the problem of "pot roast done but carrots & potatoes are still crunchy" but everything is done at the same time in this Corningware one. Some may think it runs hot but I've adjusted to it. I've also used the liner to take quantites of potato salad, etc to pot lucks and picnics. I like appliances that can do more than one thing well.
Hope you find one you really like!

I thought I read somewhere that good crocks had heating elements that went halfway or all the way up the sides vs. just on the bottom. That helps food heat to temp on time and evenly But trying to find one that actually lists its "innards" seems pretty impossible.
Are the Corning Ware ones still available? Not sure I've seen one.