On 12/12/2018 at 9:59 AM, iPat said:I've done slow cooking in a dutch oven with limited success.
With the slow cooker, the heat comes from the side of the pot (cooking vessel) so the content is heated quite thoroughly.
With the Control Freak, the heat only comes from the bottom, and the top portion of the food stays under-cooked (tough).
It will work out a lot better if you use a braiser instead of the dutch oven.
Must depend on what you’re cooking? Most of the things I slow cook are submerged in a liquid. I have a stew going right now on the CF and the liquid matches the pan temp exactly. Any parts sticking out are in a steam environment heating it up. Once it starts to thicken up, maybe I’ll run into problems?
