Old Crock Pot ?'s

23 years ago

No! Not old crack pots! LOL! ; ) I am a stay-at-home-Mom with another on the way and dh is an apprentice so there is next to nothing here for extra cash in the budget. I have always wanted a crock pot and I am keeping my eye out at garage sales for one....along with an other crib he-he-he. My questions to you are....for a family of 4 how big should it be? How small could I get away with? Any old makes out there that are die hards? Takes a licking but keeps ticking? Any advice on lemons I should avoid? Any features I should look out for?

Any advice would be great.

Thanks!

Gail

Sort by:Oldest

Comments (17)

RuthieG_mediaone_net
23 years ago
Gail I have two. One old run of the mill Rival from Wal-mart bought on sale for about $9.00. It works just fine and I use it often...disadvantage is that the crock doesn't come out so it's a pain in the butt to wash...The other has the removalable crock...basically the only difference. For a family of four with two little one almost any size will work. I don't have one of the really large ones and it might be nice to have for cooking lots of "extra" but with just two adults eating here I still get three easy meals from my pots.

After all that my answer is, If you see a pot at a good price snatch it up, who knows you might just get lucky and find another at some point and then you'll have two. Yipeeeeeeeeeeee!

P.S. The sizes are kind of standard too so you are not going to find any really small ones I don't think.
bjtd0347_yahoo_com
23 years ago
Purchased a 3 quart to cook for 2 adults. It's great to have and very easy to use, but not large enough to cook extra for left overs (which we love). Also get the one with the removal inside, I didn't and now I'm sorry I didn't go the extra bucks. Also search crockpot cooking and you will come up with many websites for recipes.
Related Discussions
Handles on Crock Pots Breaking
Q
Comments (1)
Sue: Sue them !!!LOL If it is a Good brand Go on line and contact the Manufacturer"s Customer Service. Tell them the problem and see what they say. Lou
...See More
Charity case needs crock pot recipes
Q
Comments (13)
We sometimes (almost every week) make two six quart crock pots filled with stew. We use the usual, potatoes, carrots, onions, celery and throw in garlic, bacon, frozen spinach, etc to add some depth to the flavor. Don't forget the spices and worstershire sauce. But the biggest enhancement is adding about 1/4 of wine approximately one hour before we unplug the crock pot. Not only do we eat stew for dinner that night (family of nine) but my husband and I eat stew for luch for the next five or six days. We pack the stew into Rubbermaid disposable round containers and stack all ten of them (or so) in the fridge. Lunch is easy, delicious and filling all week long. Plus, I feel that the nutrition can't be beat, that meat is swimming in all those lovely vegetables, and since the meat is trimmed the fat is somewhat under control.
...See More
Endless Stock With My Crock Pot?
Q
Comments (26)
foodonastump- The Sun Cloud is not just a "space heater", it's an infrared, thermostatically controlled heater that performs more like a furnace than a warm-your-toes-under-your-desk space heater. We've owned nearly every style of "space heater" there is to compare it to. It's designed to warm much larger spaces (1,000 sq. ft.) more efficiently than other space heaters. It's a more comfortable heat and it's the same temperature all around the rooms. No hot or cold spots. Doesn't rob the humidity out of the air. We only heat the main area of our home (living room, dining room, kitchen, guest bathroom - close the 3 bedrooms and master bath off - we don't heat the full basement - 1,372 sq. foot house) and maintain a cool 62-67 degrees F. We've used a Sun Cloud as our main source of heat in two different homes and have gotten the same results over an 8-year period. The only time we run our whole house furnace is during extreme cold (last winter we got down to -15 - but that's not normal), and even then we turn the furnace to a very cold temperature so it only comes on infrequently (usually at night). Passive solar heat helps during the day, and NO windows on the north side of the house. I do a lot of dehydrating in the winter, so the residual heat from it also helps. We keep the furnace FAN going constantly, and that distributes residual heat to all the rooms, so the unheated bedrooms don't usually get below 57-degrees F. The basement also stays in the mid-50's. Our wintertime utility bills are less than half what our neighbor's are, in homes of similar size with two adults in the house hold. Our home is 5-years old and very energy efficient. We also add a layer of bubble wrap to our windows for additional insulation (see link below), and the doors (2) are covered floor-to-ceiling with insulated drapes. We gave Sun Cloud Heaters to our two adult children and they get the same energy-savings we do. We purchased ours locally and they also service the heaters, although we've never needed any. We have replaced one bulb. I know 8 families who use the Sun Cloud as their primary source for heat. -Grainlady Here is a link that might be useful: Build-it-Solar - Bubble Wrap Window Insulation
...See More
Can my warming drawer replace a Crock Pot?
Q
Comments (30)
Interesting question that got me thinking. So I did some research. My conclusion: there is no simple answer and a lot of interesting information to ponder. Here's what I've come up with so far from plowing through the research I've found. USDA conclusions about how low and how slow are not limited to sous vide, but will not apply for every cooking method, either. Basically, the ideas are valid for anything you can safely cook low and slow. "Safely" depends on a lot of factors including the particular food(s) you are cooking and how well you can avoid the possibility of cross-contamination. You certainly don't want to try this for, say, for cooking unrefrigerated home tomato preserves (what we call "home canning" over here) or anything else that might carry botulism spores. Beyond that, there seems to be be controversy over how low and how slow for any given foodstuff. Here's an example to consider if you like roast beef. Back in the 1950s, cooking gurus Adele Davis (on our side of the Atlantic) and Elizabeth David (on yours) had recipes for roast beef that (IIRC) involved 5 or more hours in a 200°F/95°C oven, followed by a brief sear of the exterior. (Maybe vice versa.) Over here, Cook's Illustrated magazine revived that low temp roasting idea in the mid-90s and even suggested going down to the 170°F temperature which was the lowest that most modern ovens could maintain (at least in North America.) Those recipes left some food safety experts and critics aghast and vociferous --- the concern being about fear of interior bacterial growth during the long time it took for the interiors of thick roasts to reach "food-safe" temperatures. Other experts felt that the problem bacteria were on the food exterior surfaces and the oven temperatures were suffient to get the surfaces hot enough and quickly enough to kill the bad bugs (or at least reduce them levels that were not a health concern. More recently, celebrity British chef and author, Heston Blumenthal, one-upped (downed?) that controversy with a recipe that called for a five hours in a 131°F/50°C oven followed by a sear of the exterior with a blowtorch. Certainly sounds like you could do these recipes in a suitable warming drawer. (Suitable meaning that the drawer maintains a relatively even temperature.) FWIW, Cooks Illustrated now recommends different techniques for slow roasting beef and and does not recommend them for poultry. The current recommendations are these. For less expensive cuts with lots of connective tissue, 250°F/120°C for five hours. For leaner and more expensive cuts (such as what North Americans call "prime rib"), 20 minutes in an oven preheated to 500°F/260°C, then shut the oven off and leave the roast to sit there (door closed) for 2½ hours or so. I've tried both recipes and both produced very good results. So far, I have not yet run across anything scientific discussing before and after "bug counts" for Blumenthal's 130°F method. (The info may be out there, I just have not found it yet.) Sounds like a science fair project. Hmmm. While I no longer have a stove with a warming drawer, my current stove's oven will hold a steady 130°/55°C temperature. I do have a blowtorch. A friend of mine is a biology professor with a lab than can measure surface bacteria levels. But, heck, maybe I should just try the recipe and see if I get sick? ;>P In the meantime, I ran across an interesting and thoughtful article from Scientific American magazine that might be of further interest. It's sort of halfway between the USDA study and Kenji Alt's simplified digest. http://www.scientificamerican.com/article/complex-origins-food-safety-rules/
...See More
NachoGrany_aol_com
23 years ago
I love my old Rival, bought for 9.99 about 20 years ago. I use it on an average of once a week. It does not have the removable crock. . .gotta get one of those if this one dies LOL!
moira_semiconductor_com
22 years ago
I have a crock pot which is almost broken. Has anyone else seen this? It's a large Rival with a removable crock and a plastic lid. It's got off-low-high settings.

If I leave it on high, after four hours my spaghetti sauce isn't even simmering. It's "hot" (uncomfortable to touch)but not hot enough, I'm sure. On low it's just warm-like a good cup of tea.

I'm afraid to cook in it because after 6 hours my ground beef is still raw...

Does anyone have a fix? (around here a new one would cost me $50 if I got it on sale...)

Moira
RuthieG_mediaone_net
22 years ago
I have to admit Moira that I would be afraid to cook in it to. You might try contacting the Rival company...I am sure there must be an address on the web somewhere...maybe e-mail. Usually around the holidays like Mothersday and Christmas they have them on sale. another place to watch is Walgreens and some of the bigger pharmacys...They often have sales on small appliances. Haven't ever looked at the dollar store but that might be an option too.
mamabirdx5_netzero_net
22 years ago
I had trouble with mine. Mine was a Proctor/Silex. I contacted them through their website and after a few e-mails determined that I should send mine back to them. For the cost of the postage I will be getting a brand new crockpot. Yippee! Here is Rival's website:

Here is a link that might be useful: Rival
shecasa_bright_net
22 years ago
Check your local Goodwill or Salvation Army stores. Around here, there is always a crockpot or two and they sell for $2-$4. I now have two and might possibly add a third just to keep around for the holiday cooking (perfect for keeping prepared stuffing, noodles, etc. warm). The older models are mine and I like the ones with the heavy glass lids rather than plastic.
positivekharma_aol_com
22 years ago
This doesn't really address your original question, but as a side note, you can use that broken crockpot for a yogurt maker! Check the temp with a cook's thermometer at low and high and use whichever setting works best. I can't remember the optimum temp for yogurt, but you can find it easily which a search on the net.
BTW, I got this tip from the Tightwad Gazette. I can't wait for one of my crockpots to go out so that I can try it LOL
sapphire_nospamhotmail_com
22 years ago
I have three crock pots. Two of the larger ones that the crock comes out of and one smaller one that the crock doesn't come out of. I would say go for the bigger one. I have four kids and there are times a large frozen roast or even a small ham hardly fits in it. One of mine was a wedding gift years ago the other two I bought at yard sales. I use them all the time. I like having extras because around here when someone dies we all take food to the family and I can take a nice hot pot of soup in my crock pot and all they have to do it plug it in. Having extras I don't worry about being without my crockpot and the family is usually thrilled with a hot meal. I use the address labels to mark my top, the crock and the base. I also write my name with permanent marker. You can usually pick crock pots up at yard sales around here for under $5.
mamabirdx5_netzero_net
22 years ago
A few posts up I mentioned that I was sending my crock pot back to the manufacturer. Im so glad I did. Not only did they replace my crock pot they sent a better, larger (6 1/2 quarts), oval one with the removable inside! I thought I might have wasted the money on postage but this one is beautiful. I'm so glad I returned mine. It was only 3 years old, shouldn't have had problems. So if you have a chance to send it back I recommend it.
fox00300_gpcom_net
22 years ago
My Rival removable crock pot did that when I first got it. I got it as a Christmas present from my mom. She wouldn't take it back where she got it. On high was like low but if I was in a hurry I wanted it to be hotter. I called the Rival company. This was before internet like in the early 80's they recomended sending it in to them just the base not the lid not the crock. They replaced it and sent me a new lid glass. I called them again and asked about returning the lid since I didn't need it but they said to keep it. I still have both lids and the crock pot. Love it and use it 1-2 times a week. Have had 2 of the smaller ones that the crock is not removable.
Denis_510
21 years ago
Where can I obtain a Glass lid for a Rival removable Crock pot, In Canada.
Thanks to any one who has the info
cynic
21 years ago
I gave away two crock pots and threw away another. I only use the Nesco roasters now. They're just so much better. But $50? Geez, check the discount department stores. Kmart, Target, Walmart all have cheap crockpots and electric roasters. You can order a Nesco 6 qt. from QVC for about $30.

But they're both great for roasts & potatoes!

Ken
Diane_from_NJ
21 years ago
If you have a Big Lots or Odd Lots near you, check that out. I got a crock pot (removable crock) for $10. And Gail, where do you live? I have a crib you're welcome to!
teresa_nc7
21 years ago
I have three crock pots, a 1 qt., 3 qt., and a 5 qt. -all Rivals - I still think they are the best. I've seen the 3 qt. size with a non-removable crock at Wal-mart for $10. If you see one at a thrift store or yard sale, ask to plug it in, put the lid on and leave it for 15 minutes while you look around. Check it and see if it truly works. Usually there is not much that goes wrong with the Rivals. My largest one is almost thirty years old and has only lost the lid knob, which I replaced with a porcelain cabinet knob. The 3 qt. size should suit you until the little ones get to be teenagers. I don't find the non-removable bases hard to clean. I just fill with hot water, let it sit a while, empty into the sink and scrub clean while I have it laying on its side opening into the sink. Teresa
bporter
21 years ago
I am single and my 3 quart one is fine for me. I am able to put a small roast in it with a few veggies. I don't have room for veggies if I have a large roast. For a family your size, it would be okay for meals while the babies are little, but when they get bigger (or if you entertain alot), you may want to get a bigger one. It will make lots of spaghetti and chili, though, and I can easily bake 6 small potatoes.
Betty
marie921
21 years ago
Believe me, this is good advice- get the biggest one you can! Also, it is imperative you get one with a removable crock! Every time you wash it you will be grateful!

Old Crock Pot ?'s

Comments (17)

RuthieG_mediaone_net

bjtd0347_yahoo_com

Related Discussions

NachoGrany_aol_com

moira_semiconductor_com

RuthieG_mediaone_net

mamabirdx5_netzero_net

shecasa_bright_net

positivekharma_aol_com

sapphire_nospamhotmail_com

mamabirdx5_netzero_net

fox00300_gpcom_net

Denis_510

cynic

Diane_from_NJ

teresa_nc7

bporter

marie921

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US