Has anyone used a Thermal Crockpot? The kind that is heated on the stove and then vaccum sealed?
I am looking into crockpot alternatives after hearing that most crockpots have lead in their glazes that can leech into food as it's cooking.
Thanks in advance!
I've never heard of this. If it's not in Consumer Reports, I have a hard time believing the source.
oh! I had never heard this either.
the stove thing sort of sounds like a pain.
can you give us more information please?
Not a crockpot...but I LOVE my pressure cooker. My in-laws got it for us for Christmas and I was skeptical at best, but I can cook stuff in literally minutes that normally takes me hours to cook--it has completely changed how we eat dinner around here--so if you are looking into a new cooking tool, it's something to think about.
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Electric skillets work well for things like roasts, but you have to keep an eye on them...I like the texture and flavor of the roast better in my electric skillet.
I love, love, love an item I got at a Pampered Chef party. It is thier covered stoneware baker and I use it for all of my meats such as chicken, roasts, etc. I used to use crockpot to slow cook these, but they are just as easy to do, retain their moisture and come out great in the baker in theregular oven. It is the bomb in my opinion.
Here's the down low on glazes:
Anything "High Fire" (porcelain or stoneware) can have lead, cobalt, pick a toxin any toxin... and it doesn't matter. Not an iota.
Here's why: Highfire (cone 10 and up) is being held at 2300 degrees F for several days. The chemicals and silica all bond together becoming INERT. 100% completely safe. Anything highfired is food safe... with the exception of one red glaze called "christmas red"... and it's not a highfire glaze, it's a freaky lowfire glaze that doesn't burn off at high fire temps. It's very expensive, and it's not used commercially.
LOWFIRE on the other hand (earthenware) one has to be extremely careful about what kinds of glazes are used (whether or not they're food safe). You can and do find lead, cobalt, and other toxins in lowfire glazes.. and they leech into food. Those glazes are not food safe, and they're really well known. Lead is a wonderful component for glaze (creates beautiful even glazes, but it has to be highfired).
There are several other glazing methods (raku, salt kiln, etc.) none of which fire at hot enough temps to be food safe... but they're not practical for commercial use, so you only have to worry about buying pieces from potters.
I use my pressure cooker. Nothing beats fresh veggies and some meat out of a pressuer cooker. I later corn on the cob, green beans, potatoes, carrots, and ham or smoked sausage. It is so good!
Never heard of a Thermal Crockpot but I really love my West Bend slow cooker. It doesn't use a glazed stone insert. We definitely think the flavor is better than the other kind and it's not expensive.
So, basically, no one knew the answer to my question! Haha!