The principle embodiedin the electric slow-cooker--hich cooks food at very low heat for a very long time--is as ancient as embers and as modern as the invention of the thermostat. It requiresno effort once the ingredients have been combined, and, best of all, it really works- especially for soups, which benefit from the extraction of every bit of flavor from meat or other ingredients. Features a glass lid, a heating element in the sidewall for even cooking, and both low and high settings. The cooking vessel is removable for easy cleaning.


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