Kitchen

[shoesnbags]

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@ECBG wrote:

@shoesnbags

I'd prefer a crock pot that doesn't have to be watched.

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Yes, that too.  But a few years ago I retired my older Crockpot and got one that can brown as well as slow cook.  Really handy to brown the meat right there in the same pot that I'm going to slow cook it in. 

[Sooner]

We are 70'ish and use the smaller Le Creuset dutch ovens now.  We use the 3.5 quart round several times a week for soups, small pot of beans, rice and chicken etc.  We use the 4.5 quart for roasts and also the 5.5 quart--which is about as big as we'd ever use.

For larger, an All-Clad stainless is a great choice and can usually be found on sale in various sizes and styles.  I highly recommend them!  Either choice used on the stove and the oven makes to me better food -- meat especially -- because it doesn't steam like it does in a crock pot.  It has that roasted flavor I love.