I’ve always wanted to be able to sear or saute right in the crock pot insert and then go ahead with slow cooking from there. I have this enamelled cast iron Dutch oven that fits in my crockpot slow cooker base. Is there any obvious reasons that this might be a bad idea?
by Fair_Leopard_2192
3 Comments
I’m no expert, but I’d worry that it won’t heat up enough
I’d fill it with water and run a test to see what temps it reaches at 2, 4, 6, and 8 hours. Probably run the test twice, at low and high heat settings.
That’ll let you know for certain how well it will work without potentially ruining food.
Neat idea!
If you keep the temperature low enough so that the liquid inside doesn’t evaporate, this might work.