Quote:
Originally Posted by Cletus Miller
That would be why we don't use the crockpot much. Oven works better. And we have three different sizes of staub dutch oven.
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I've been wondering about this, hearing all the discussion here about slow-cookers. It's not like you can't braise stuff in the oven (I did that yesterday, in fact..... beef cheeks, yum!).
I can imagine some advantages. I'd feel safer leaving a slow-cooker on for several hours while out of the house, and it would free up the oven for other uses. (Since I no longer have a double-oven, sniff, the second is of particular interest. Yesterday's dinner involved some crazy oven-timing coordination efforts.)
But if they don't do the food right, then the advantages aren't worth it.
