Comments on: I hate my crockpot!

By: Jonathan Abbett

Jonathan Abbett — Sun, 11 Jul 2010 12:40:01 +0000

You cannot kasher a ceramic vessel. You could however, acquire a used crock pot and replace the ceramic insert with a new one, although that may only be cost-effective for second-hand high-end slow cookers (e.g. all-clad)

By: Aunt Clyde

Aunt Clyde — Sat, 10 Jul 2010 18:21:31 +0000

Hi,
I have an unrelated question.

Is it possible to somehow make a used slow cooker kosher? The reason I ask is because I understand you can get them at thrift stores for dirt cheap.

Thanks.

By: Miri

Miri — Mon, 05 Oct 2009 02:35:01 +0000

Update: I don’t know why some of you recommended Rival. I’d bought my 6-qt. model 3060 made-in-china Rival years ago at a local frum housewares store. I just tried the KeepWarm setting for the first time over Succot. It caused everything to burn & dry out by the next morning, despite that there was liquid until nearly the top. Obviously, it was defective & even hotter than the Regular setting (though the Low setting is just as bad). I’m absolutely furious at the endless defective junk sent into this country from the far east, and then sold on “sale” for $20 in frum stores. Enough is enough! The chofetz chaim would be horrified at all the defective products sold in our communities which cumulatively amount to TZOROS.

By: Miri

Miri — Fri, 18 Sep 2009 21:02:30 +0000

I found this blog while searching frantically (erev Rosh Hashana 2009) re: the same question posted in 2008 by Naama (see her post above). It’s now Friday, late afternoon, approaching Rosh Hashana. I had no idea whether to set my basic 6-qt. Rival Crockpot to Low or to Keep Warm. Is the latter safe? Or cause food poisoning?

So i googled further & found this discussion, if anyone’s interested, though I’m still not quite resolved on the issue. I’ve no idea why Star-K or other such site doesn’t offer an easy-find resolution site for such basic questions, instead of having to find answers via online chatter:

http://74.125.113.132/search?q=cache:goGCj2oF1-QJ:www.recipezaar.com/bb/viewtopic.zsp%3Fp%3D4456822%26sid%3D7dac2121ad474acf2bad2d5845dc1825+Rival+crockpot+keep+warm+degrees%3F&cd=5&hl=en&ct=clnk&gl=us

By: Michele

Michele — Wed, 18 Feb 2009 07:41:19 +0000

Go to William sanoma….they have the best stuff ! much better then the shabbat crock ware you have been using…

By: Boruch Tkatch

Boruch Tkatch — Fri, 31 Oct 2008 07:30:17 +0000

For food safety information, go to http://www.fsis.usda.gov/. The FSIS has a lot of good information.

Meat kept below 40 degrees or above 140 degrees is considered safe. Though, the lower temperature is only for a few days. So, put it on keep warm and measure the temperature.

By: Naama

Naama — Fri, 31 Oct 2008 03:53:45 +0000

I have the same crockpot as Jabbett. I always wonder: how safe is it to eat food that’s been on the “keep warm” setting for many hours? It keeps it pretty warm, but I do worry about it a bit… and end up setting my cholent to cook on low for too long, only to have peace of mind! Not a solution…

By: Joe

Joe — Tue, 15 Jul 2008 20:55:04 +0000

My girlfriend was in Israel a while back (I’ve never been) and she swears she saw a crock pot with a ‘Shabbat’ setting. I’d like to find her one for a gift, so if anyone has any info, please email me: janders79@gmail.com

By: ccwml

ccwml — Wed, 31 Oct 2007 04:45:58 +0000

What about warming trays? Anyone have any advice on warming trays versus the sheet of metal blech? Like one that can be hooked up to a timer? I notice some are outrageously expensive (ie those through judaica shops) but I am not sure if there is an actual difference than, say, one from Target. Any help is appreciated!

By: DeisCane

DeisCane — Mon, 26 Mar 2007 13:31:35 +0000

I have the one mentioned in the original post, and I haven’t had a problem. Like someone posted, just add a bit more water and be sure to balance it out within the crock pot.