I do most of the cooking at our house. My wife usually makes breakfast and often sandwiches for lunch; but her actual cooking expertise is meatloaf (which is a favorite) and pineapple upside down cake for my birthday.
But supper cooking is mine. I like to cook.
We have used slow cookers for years – always the inexpensive models like those sold at Walmart. I have always noticed that it didn’t matter whether you selected low or high heat the slow cookers always boil everything, which means the temperature was at least 212 degrees; but the food turned out good.
Our old cooker was on the last leg and I was questioning how safe it was to leave if we were away from home. A replacement was definitely overdue, and my wife suggested I go ahead and buy a more expensive top name cooker.
Of course, I hit You Tube – now my standard for research.
The new Cuisinart I bought is fantastic: it can sauté, steam and slow cook. I can sauté my trinity (onions, celery and garlic) right in the cooker, then switch to slow cook and add my other ingredience. The Cuisinart keeps the low temperature below boiling. I can even brown my meat or steam rice and vegetables right in the slow cooker.