-
i use the cast iron pots as a slow cooker frequently, works a treat for me. The difficulty will be judging the temperature for which you want to slowly slowly cook and not burn while you're out.
I tend to get it started when i'm in and watching it, set the temperature and alter water / fluid content to suit. I prefer putting the casserole in the oven for this purpose.
allshookup-
@rogan This is what I was thinking of doing. Single induction hobs are cheap, and I'm just looking at timer functions and low heat settings and er measuring the base of the pot.
@allshookup I use the oven a lot at the moment for slow cooking, which got me onto this line of thinking. I was sort of under the impression that the slow cookers are a little bit more efficient than an oven as they're just heating the pot. Although I could be really wrong about that.
I'm also thinking that a traditional slow cooker has more insulation than a cast iron casserole dish which might make a different, but I'm not sure how much this will affect the cooking process.
-
My oven kindly turns off after 4 hours which really screws slow cooking up for me.
Muppetteer
aggi
I’ve got a Le Creuset round casserole like below. I quite like the idea of slow cookers (ie put the ingredients in the morning and come home to something warm and tasty), but I don’t really want to buy another separate thing for the kitchen. Has anybody used a cast iron casserole dish as a slow cooker? Would this work if I bought a heating base? Or is this a terrible idea?
So, would something like this turn the above into roughly a slow cooker?