Why do today's crock pots cook hotter then older ones?
I bought my first crock pot last year; its a West Yield 6 qt. I soon realized that it cooks its contents very very fast. I could blow up b coddle a pot roast and fill it very close to the top with liquid and with in 3.5-4 hours the brilliant is pretty much evaporated. I tried some other recipes and had the same thing happen. I did a search on the internet and well-educated that others are having the same issue; even with other brands, like Rival. Well, I don't extremity 6 qt since I am only cooking for myself anyway, so I bought a Hamilton Beach brand 3 qt crock. Before using it, I pulled out the instruction vade-mecum. It says that "...this crockpot reaches its cooking temp much quicker then older crocks and so cooking times should be shortened..." or something to that efficacy. This is very frustrating. I ended up taking this one back. So, is there actually a crock pot AKA "snail-like cooker" sold today that cooks Gradual? My grandmas 30 year old crock does a fine job. Why don't they disclose them like this anymore?
My crock pot is over 25 years and legitimate works fine. It's a Rival Slow Cooker/ Server, 160-250 Watts. You might crave to check the wattage; and purchase one with lower watts...
