I’ll do that one better - we had an issue where one leg started melting (must have been a flaw). We called and asked what to do about it. We were told they’d look into it, and either send us a new one or let us know where to take it to get fixed (wasn’t going to happen). A couple of days later we hadn’t heard, so called again. We were apologized to and told they’d take care of it. 2 days, later, new crockpot. 2 days after that, another new crockpot.:eek: We called and told them they sent out 2 replacements - they said, oh, sorry about that (?) - it’ll be too expensive to send one back, so, go ahead and keep them both!
I might have to contact them; I’m still using my ancient crockpot. I’ve had it replaced twice, the first one cooks food so hot, even on low or warm, that it boils and I cracked the liner of it’s replacement (which also ran kinda hot). My 10-year old one works great, but it’s getting kind of shoddy looking. Hmmm…
Interesting, I had heard that modern slow-cookers cook hotter than the ones grandma used 40 years ago. From a liability from food safety issue. At too low a temp you are just setting up an incubator for bacteria, so to cover their asses they put less room for error, and set them to get up to temp faster and cook a bit hotter.
Thanks for that. Yesterday I looked to see if I could find a picture of mind, but for some reason pictures of 25-year-old slow cookers don’t seem to be plentiful. But that West Bend looks like a sleeker version of my Hamilton Beach one.
You may be right; we did get really sick once when I was stupid and made navy beans. They didn’t get done through in the time I cooked them, so I put them in the fridge and sent them through another day in the crockpot (in hindsight, really, really stupid). We were both really sick for about three days :smack:. However, I don’t blame the crockpot, I’m sure the issue was the night spent in the fridge and only cooking it on low the next day. The alternative of coming home to dry roast beef that’s stuck to your crockpot while every drop of liquid is evaporated is not desirable. I only use my newer one if I’m going to be home and cook for a shorter period, but usually if I use the crockpot it’s because I want to leave the house and forget about it. I’m not just talking a little bit hotter, any liquid will be simmering even when it’s on warm; the only way to reduce the heat if I’m not ready to eat it yet is to leave the lid half off.
I have my mother’s old Crock-Pot that I believe she and Dad got for their wedding 43 years ago. Damn thing still works great, in spite of the wretched 1960s “Harvest Orange” paint job. Only issues I have with it are, it doesn’t have a removable liner (so I have to balance the thing sideways on the edge of the sink while I wash it), and it’s too small - only a two quart. I think. Might be three. Most recipes I can find all call for a 6 quart or larger, so I don’t use it as much as I’d like to.
I love my Crock-Pot. I’d really like one with a timer that allows you put in all your food, but delay the start time for a set number of hours. That would solve the small problem of me being out of the house for more than 8 hrs.
The new ones are hotter, but if it boils all the liquid off entirely there’s something wrong with yours. I’m looking quite forward to finally having the roast I put in there at 8 this morning once Himself gets in here and stops smoking that pipe - big roast, onions, carrots, can of cranberry sauce, bit of soy sauce. Low for umpteen hours. It’s bubbling, yeah, but there’s tons of juice.