Slow Cookers, Hot Pots and Egg Cookers

Quarts, inserts and settings: sizing a slow cooker

Slow cooker capacity is quoted in quarts or liters: around 3.5 quarts for one or two people, 6 quarts for a family, and 8 quarts for large cuts and gatherings. Fill the pot between half and two thirds full for even cooking. A removable stoneware insert holds heat well, while on some models a metal insert can be used on the stovetop for searing before slow cooking. Triple models hold three small pots, useful for sauces and buffets.

Controls range from a simple low, high and warm dial to programmable timers that switch to warm automatically. Low and high both reach a simmer over time, but high gets there sooner, so recipe times differ. A lid that locks or clamps makes transport safe for a potluck, and a temperature probe helps with meat. Thaw frozen meat first, because slow heating spends too long in the unsafe temperature range.

Egg cookers, hot pots and the other jobs here

The aisle also covers egg cookers, which steam several eggs at once to soft, medium or hard using a measured amount of water, and egg poachers. Electric hot pots with a divided pot or a grill plate cook broth, thin-sliced meat and vegetables at the table. Check capacity, such as seven eggs or a 3.8 liter pot, and the wattage, and make sure the cooker shuts off when the water boils dry.

Questions about Slow Cookers, Hot Pots and Egg Cookers

What size slow cooker do I need?

A 3 to 4 quart cooker suits one or two people, a 6 quart model handles most family meals and a 7 to 8 quart pot suits large roasts, batch cooking or gatherings. Because it should be half to two thirds full, buy a little larger than your usual recipe.

Should I cook on low or high?

Low takes longer, around eight hours, and is gentler on tough cuts, while high takes roughly half that time. Both end up simmering, so use low when you are away and high when you start late. Follow the recipe, and avoid lifting the lid, which loses heat.

How do egg cookers work, and are they accurate?

You add a measured amount of water to the heating plate, and the cooker steams the eggs until the water boils away, then shuts off. More water gives harder eggs. Results vary with egg size and starting temperature, so test a batch and adjust the water level.