Slow cooker

Slow cooker

A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in English-speaking countries), is a type of electric cooking appliance that maintains a relatively low temperature compared to other cooking methods (such as baking, boiling, and frying), allowing unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soup, stew and other suitable dishes, including beverages, desserts, and dips.

History

The slow cooker was invented by Irving Naxon, who received a patent in 1940 for a portable food heating device. The design was inspired by his Lithuanian grandmother, who told him about how back in her native town, they would cook dishes inside ovens at a low heat for many hours. He named his device the Naxon Beanery, as it was primarily intended for cooking bean-based meals. Later, in the 1970s, The Rival Company bought Naxon and rebranded his device as the Crock-Pot.

Design

A basic slow cooker consists of a lidded round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal, containing an electric heating element. The lid itself is often made of glass, and seated in a groove in the pot edge; condensed vapor collects in the groove and provides a low-pressure seal to the atmosphere. The contents of a crock pot are effectively at atmospheric pressure, despite the water vapor generated inside the pot. Slow cookers come in capacities from 500 mL (17 US fl oz) to 7 L (7.4 US qt).

Cooking process

Slow cookers work by maintaining a low temperature for many hours. The design of the cooker allows for a build-up of heat and moisture over time, which slowly cooks the food. This method of cooking allows for the flavors of the food to meld over time, resulting in a more flavorful dish. The low temperature also allows for tougher, less expensive cuts of meat to be used.

Health and safety

Slow cookers are safe for countertop cooking for extended periods of time. Because a slow cooker may be left unattended for many hours, its contents must be safe from hazardous bacteria that cause foodborne illness. This is usually accomplished by high heat during the initial cooking phase, after which the cooking continues at a lower temperature.

See also

• List of cooking appliances
• List of cooking techniques
• List of food preparation utensils
• List of ovens