During the 70s, these cookers were introduced as substitutes of regular cooking equipment available at that time. Crock pots (as they were better known back then) were used as a piece of kitchen equipment which was helpful in keeping food warm and fresh for long hours. They allowed for unattended cooking of standard home food such as stew, rice and other dishes. People loved these because they just had to put in the ingredients, leave the cooker as it is, go to work and come back to a freshly prepared dish. With the advent of fast food joints and with the introduction of microwaves, slow cookers had lost their charm.
The best thing about these cookers is that most (almost all) of them worked on electricity, so there was no flame required, and thus, keeping them running did not require special surveillance on the part of the homemakers. The main area where these cookers score above other kitchen equipment performing similar functions is that the food cooked in these cookers is not only more nutritious as compared to other devices, it is fresher and warmer too, when compared to food cooked in microwaves or ovens. The reason why nutrition is preserved in food cooked using slow cookers is that the food is cooked using indirect heat from the heating elements, which builds up slowly. Thus, the food is cooked naturally, at an optimum pace, thereby providing the best in taste as well as health.
Visit Slow Cooker Reviews website for expert, unbiased reviews about Slow cookers. You can read reviews of Cuisinart, Russell Hobbs and Morphy Richards Slow cookers.
Article Source: http://EzineArticles.com/?expert=Victor_Thomas
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