Friday, June 26, 2009

Slow Cooker vs. Crock-Pot®

A Crock-Pot® is type of ‘slow cooker’ that has been trademarked and patented. By definition a slow cookers is a “generic product name for a stand-alone appliance with a heating element and ceramic casserole dish that cooks foods with slow, moist heat.”

All crock pots (non-trademarked) are slow cookers, but all slow cookers are not crock pots. A slow cooker’s pot sits on a heating element (like a hot plate) and the temperature can be regulated using a 1-5 scale. A crock pot’s heating element surrounds the pot and usually has 3 temperature options (high, medium or low).

Slow Cooker
Pro: Not having the heating element attached or built in makes for easy cleaning - most are dishwasher safe.
Con: There is an increased chance of scorching food because the heating element will cycle between on and off setting when cooking for a long period of time.

Crock Pot
Pro: Having continuous uniformed heat surrouding the pot reduces the chance of scorching the food.
Con: Limited temperature control

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