protoman

Thanks, I can't wait to try this over the holidays! I'll let everyone know how it goes.

You might be right about that; I haven't seen anyone complain about using that model as a slow cooker, either. That seems like a solid (and inexpensive!) way to go. Correct me if I'm wrong, but I don't think the Presto does pressure cooking/frying; it seems to be a regular deep fryer. For that price though, that's certainly ok. I'm wondering if I couldn't just use those other pressure cookers as a crock pot by putting them on low heat. It seems like if it doesn't get too hot it should work fine, but then again I've never heard of anyone doing this.

Thanks for the replies: I saw both of those while looking at what was on the market, but kept looking because I wanted something I could use as a deep fryer. Presto has this but people complain that it does a poor job as a slow cooker. Fagor also has the Pressure Magic fryer/cooker but I don't think it functions as a slow cooker at all. Magefesa apparently has pressure fryers as well, but I haven't been able to track one down. If it's any help as a frame of reference, I'd want the slow cooker to be able to cook pulled pork and the fryer to fry chicken. Thanks for any help!

I've always put BK above McD in terms of burger quality alone, and now they match each other in price. I'm not a big fan of BK fries; McD is better but honestly I just don't really like fast food fries much. I usually take two double cheeseburgers to go and cook some low-sodium bacon to add onto it. Regular bacon actually tastes too salty on these burgers.

So I'm thinking of buying a combination Pressure Fryer / Slow Cooker for my apartment -- I've used a Slow Cooker for years and loved it, but it needs replacing and I would be thrilled with something even more versatile. Can anyone recommend a device like this? I'm looking for something small enough for an apartment (6-8 qts, preferably) that's durable, has solid temperature control, and functions well as both a pressure fryer and a slow cooker. A rice cooking feature would be a neat bonus, but not necessary. Thanks in advance!

This is great! I've been wanting to make made-from-scratch ketchup for forever, now I can try it! I have two questions: I was thinking of blending up some Roma tomatoes instead of using tomato paste; has anyone tried something like this? Is there anything you could add to help the ketchup keep for longer? Two weeks is such a short time! Thanks!