When to use a slow cooker (and when the oven is actually better)

My slow cooker is one of the countertop appliances I use the most (next to my coffee maker, of course). I love the convenience of prepping ingredients in the morning, programming my slow cooker to cook low and slow, and having dinner ready without lifting a finger. The delicious aromas from the food you cook throughout the day are also a bonus.

With the rising cost of groceries, using a slow cooker is often a more economical option. Tougher cuts of meat, which tend to be less expensive, cook attractively over the low, slow heat of a crockpot.

How does a slow cooker work?

Most slow cookers have three parts. A metal outer casing containing a low-wattage coil, a removable glass-lined ceramic container that holds the food, and a secure-fitting lid. Indirect heat from the coil warms the interior of the container up to about 300°F. The steam formed inside the pot condenses on the lid and returns onto the food, acting as a self-buster. The tight-fitting lid prevents moisture loss and makes meat and vegetables extremely tender.

When to use a slow cooker

As the name suggests, It is best to use a slow cooker for foods that need to be cooked slowly at low temperatures. Think tough cuts of beef like shoulder roast, arm roast, or beef shank. Inexpensive cuts of pork such as shoulder, butt, and picnic roast are also great for slow cooking. Slow cookers are great for making recipes like beef stew and chili that become tastier the longer the ingredients take to melt.

An added benefit of using a slow cooker is that many modern versions are portable. This means you can easily transport your food to potlucks and family gatherings and serve it hot.

You can achieve the same results by slow-simmering meat in a Dutch oven with a lid or pan-roasting it in the oven, but it takes much more energy to run an electric oven than it does to run a slow cooker. Slow cookers also emit far less heat than ovens, making them especially ideal as tabletop appliances for use when it’s hot outside.

If you want to use the oven or stove instead

Recipes with lean, tender meat are better suited for cooking in the oven, as long cooking tends to dry out the meat. Similarly, recipes that take less than an hour to prepare, such as many simple soups, are better prepared in a pot on the stove than in a slow cooker.