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@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.
Muppetteer
jb000
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.