A Stirring History

If it is such a great appliance, why is it that people fell out of love with the slow cooker?

"First of all, they're ugly," says Lora Brody, author of LORA BRODY PLUGGED IN. "Some people equate it with old-fashioned kinds of things, but not old-fashioned in a good way. Old-fashioned in a sort of dowdy way." Brody has learned to overlook the slow cooker's appearance and loves what it has to offer.

It has become one of the teaching tools used in her cooking classes. "People think they're going to learn the hottest, hippest thing in the world, the new thing to come down the pike," she says, "and then I put a slow cooker up on the counter."

THE DEBUT OF CROCK-POT®
The first slow cooker was introduced in the early 1970s by Rival, under the trademarked name Crock-Pot®. Today, two models of this appliance exist on the market: multicookers and the original slow cooker. Multicookers can be used to deep-fry, steam and slow-cook.

The crockery is an excellent insulator and keeps the cooking temperature even, so it doesn't require constant attention. Because multicookers heat from the bottom, food must be watched carefully and continuously stirred to prevent scorching. Slow cookers, which range in size from eight ounces to six quarts, have a crockery insert that may or may not be removable. The insert rests in a metal housing unit that heats from the sides.