Serious Eats - seriouseats.com

I have a large oval one, which is great for taking to potlucks, work, and at family holidays (holds mashed potatoes beautifully) but is useless for my day-to-day cooking for two. I don't regret having it, but i don't have the space to get another smaller one I might actually use more often. SO, determine how you want to use it before buying; leave it out and handy until you get in the habit of thinking of it (don't just make your ribs and store it or you'll never go get it out again), and definitely get one with a removable inner liner and several temperature settings.

I have a large oval one too, and it's the perfect size and shape for a whole tri-tip, or a whole chicken, or a few pounds of short ribs. I love to cook short ribs in my slow cooker--I just smother them in barbecue sauce and let them cook on low until the meat falls off the bones. One of our locally-owned steakhouses has a great sauce. I also really like it for marinara sauce. I sweat the garlic and fresh basil in olive oil on the stovetop first, then put that and the tomatoes in the slow cooker and let it cook all day on high while I'm at work. It's done when I get home. I also love it for cooking beans.

Mine came with a mini-size pot for keeping sauces warm too, but I have never ever used it. I imagine it would be nice for potlucks and such.

I have a couple of small ones (Rival) where the crock and the heating mechanism are one unit. I bought these to heat turkey gravy for a catering gig but then made stew in one and it was all over - I was hooked.

I also have one that's about double the size (also Rival) where the crock is removable which really aids in cleanup. The removable crock insert fits in the dishwasher. The only thing I don't like about it is that you can't dial over to "warm." The "warm" setting is reached automatically by the unit after the desired cooking time is done. I don't like that because I make a crock-pot bread pudding that cooks in 3 hours on low. After that, I'd like to move the dial to "warm." The crock has 4 settings: 4 hours high, 6 hours high, 8 hours low, 10 hours low. Only after the crock has completed one of these pre-set cycles does it move to "warm." My 3 hour bread pudding demonstrates why this doesn't work. (I generally set a timer for doneness and leave the bread pudding in the crock to serve it.)

Your needs will dictate how large a crock you need. If you want to do a vat of something, you'll want a larger capacity but if it's just for occasional "countertop cooking" or heating gravy, meatballs or spiced cider, the smaller, one-piece model would do the trick.

I bought a Rival, my first after years of having no slow cooker. I have used it once, and was disconcerted to find that even the "low" setting sets things merrily a-bubble, albeit after quite some time. The food cooked much faster than the recipe called for, and since I had had to use the box for something else and bought the thing about 5 months ago, I don't feel like I can honestly return it. Then someone told me that the slow cooker manufacturers were making "low" hotter now than they used to because of concerns about too-low temps contributing to bacterial growth and, of course, the resulting lawsuits. I would be interested in hearing if anyone else has run into this, and if so, what brands are not setting their temps higher. I can set my stove to a high simmer, which is what I ended up with and did NOT want.

@ lemons: I have three crock pots, all Rival, and the oldest one, which is a one-piece unit, definitely cooks at a "lower" low than the other two. I too was taken aback by the "hotter" low setting on the newer models, after ending up with dry, stringy roasts and chicken that appeared boiled to death. Although the removeable inserts make cleaning easier on the newer models, I still use my older one when doing extended "low" cooking.

This discrepancy can make many slow cooker recipes problematic, as you can't be sure if the recipe was written for "low" low or "high" low.

My latest one is a large 4-qt. round, which I picked up for $5 at a school garage sale. It's the same capacity as my others, but the shallower, wider profile holds whole birds on their backs rather than their ends, and big, whole roasts fit nicely. I end up using it the most for main dishes, but only if I can "attend" to it, as I find it cooks things about 3/4 faster than generally called for.

I also have two of the "Little Dipper" mini crocks that are great for hot dips, like warm spinach/artichoke or queso. No more running to pop the bowl in the microwave! They are also great for keeping butter melted for lobster, crab or shrimp.

Like some have said, bigger is better for a large family or for any need to cook a roast or whole bird. I'd think bigger doesn't do smaller portions as well as a small one.

Have had the same small one for //ages// with high/low settings and it's fine after all these years.

Use it for all the usual things -- slow-braised meats, stews etc. The most unusual thing I've done with it -- and it came out fantastic -- was boil peanuts. Yep, peanuts are a southern thing -- South Hawai'i, that is!

I may not be very helpful, but for what it's worth: I have two slow cookers (having done some Googling, I can tell you what sizes they are:-)), a larger (5 Qt) round Farberware one (you can find it here) and a smaller (4Qt) oval Hamilton Beach one. Both have removable stoneware inserts, low, high and keep warm settings, both are very simple to use and very reliable, even though they don't have any fancy features.

I'd say I use them quite often, from stocks and broths to all kinds of braises to "baked" beans to peach or apple butter for canning, the possibilities are endless. Never had anything burn in either one, and cleanup is extremely easy.

@Perky - they're great for actually cooking the meatballs in sauce as well! ;-) Do try the chicken stock, you'll love it (and I still smile when I see your name and remember that you're back - hope you're feeling well!)

Aw Perky, thanks! You got me really worried when you disappeared after you'd returned from the hospital, so I'm so very pleased to hear that you did dodge that bullet and are doing better now. XOXO.

I think I need to look for that thread that discussed "foods that help you fall asleep" or something like that:-).

@Perk ~ What were they called before crock pots? I know we are from the same century and I am baffled. ;-)

I am going out to research "slow cookers" this weekend. I want to kick the tires before I make the investment.

@Perky - I told you!!! My OH is usually so enchanted by that smell that he becomes extra-super-duper-ultra sweet and agreeable:-). Seems like a good thing to have going when you show a house!

We have three slow cookers. We got the biggest (5 qt) first. It's massive, and we no longer use it unless we're having bunches of people over for food. This one was expensive, $40 or $50, can't remember.

We got the other two at the same time. The larger of these is 3 qts. It's good for making everything from chicken pieces to ribs to a small roast! This one cost @ $14 in WalMart.

The smallest one we have is 1.5 or 2 qts. It's a "one-piece," and has only a single cooking temp. We use this for mulled ciders @ the holidays, an we've found it's wonderful for holding small things (like meatballs or even pizza rolls) @ serving temp. We just cut out a couple of round pieces from paper plates, to sit @ the bottom, so the pieces @ the bottom don't dry out (or burn). This is from WalMart as well - cost under $10!

All of these are Rivals.

@Perky: Glad to see you are back! Hope you are feeling better. I've missed you and your funny comments. :)

@Brooke: Hi there!! And you are soo very right about the meatballs. Crock pots are great tools for cooking that sort of thing. I went thru 4 pounds of ground meat when I made my meatballs and sauce last month for sandwiches. In the other crock pot I had more sauce and sausages. NO leftovers. And I got nothing! Oh well-as long as everyone else liked them.:)

I have a Rival and Hamilton-love them both and have no problems.

@Perky & Izzy, you gals are such hoots. Your banter makes me smile.
"Crock-Pot" is a brand name and if their claim is correct, the original slow cooker. I guess the name has become synonomous with slow cookers, like Kleenex is to tissues or Rollerblades is to in-line skates.

I have the 6 qt programmable Crock-Pot with black ceramic insert and stainless exterior. We love it. I made chicken stock in it yesterday and I'm very pleased with the results. Last year during the colder months, I used the CrockPot about twice a month. I used it more when I'm busy and don't have time to baby sit long braises or stews.

I made Ina Gartens Lentil Soup in the Crock Pot and worried that it would over cook or get too mushy, but it was perfect by the time I got home.

Costco has a slow cooker that looks very similar to mine for about $40. I didn't look closely, but I saw it during last week's costco trip.

Ha Ha! Thanks Wookie ~ Perky and I are going on tour in 2009. We are working on our comedy routine. We have been booked at ALL the best places. I believe our first stop is the Perkins in Marcus Hook, PA. We are psyched!!

Thanks all for your tips on this matter. I have been querying my peeps around here and I believe I will be making the right decision. AND, I still don't need to use my oven! :-D