Crockpot Stoneware Makes Cooking Convenient For Today’s Working Moms
Ever since the Rival company brought out its first crockpot in the 1970s, people have loved the convenience and excellent performance of this small kitchen appliance. Part of the success must be given to the crockpot stoneware which makes up the inner part of most slow cookers.
The Rival company introduced the first electric slow cooker, and this company still is an industry leader. There are stainless steel cookers on the market, but using stoneware keeps costs down and opens up the additional uses of the stoneware inserts as serving, storage, and reheating vessels.
The surface of glazed stoneware is smooth and durable, so cleaning is easy and a mild scrubber can be used, so no long soaks are necessary. Stoneware does not leach anything into the food or impart flavors to even the most delicate concoctions. Removable liners keep the electrical works away from water, and both the outer casing and inner liners are attractive enough to look good on the kitchen counter and the dining room table.
The heavy nature of stoneware is why food stays warm longer in the crock, which is oven safe as well. If you need an additional baking dish, the crock can be used in regular ovens up to four hundred degrees Fahrenheit. The see-through lid, however, is not oven-proof, so a substitution is needed there, with foil working well.
There are all sorts of models now, with both round and oval inserts. There are small units for small families, holding two quarts or even sixteen ounces in ones designed for hot dips or sauces, and capacious ones that hold seven quarts. The designs and attractive colors of both the cookers and the insets make them pretty on the kitchen counter or on a dinner table or buffet. Divided inserts are a new twist that lets you slow cook two dishes at once.
Having a hot meal all ready is the charm of a crockpot. In these busy times when the whole family can be out all day, and everyone is too tired to cook a whole meal at night, having a crockpot dinner hot and ready to go is far better than sending out for pizza or bringing home fast food in a bag. All meats and vegetables do well in a slow cooker – there are literally thousands of crockpot recipes out there in cookbook land and cyberspace – and creative cooks have even developed great desserts that can be made in this way.
Crockpot stoneware goes everywhere, in the cooker, the oven, the dishwasher, the refrigerator, or on the table or buffet. Useful and beautiful, this new use of an old cooking tool will probably never go out of fashion.
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