We put slow cookers and multi-cookers through their paces.
The faster your life, the better a slow cooker looks.
Slow cookers are useful for busy people: you fill the bowl with ingredients, switch it on and leave it to do its thing. We’ve tested a range of models, including some multi-cookers which can also pressure cook.
Consider these features when you're choosing a slow cooker.
Here's what the settings on a slow cooker are used for.
Fast cook, slow cook, sear and steam. Versatile multi-cookers do it all.
In our test kitchen to be classified as a multi-cooker, a product must be able to pressure cook as well as slow cook. The pressure-cooking function uses pressure to tenderise the meat so you’ll get a dish that’s usually slow-cooked done double quick. They also double-up as a rice cooker.
All the cookers will produce food that's safe to eat – provided you follow both the cooker's instructions and standard food-safety practices.
To cook food slowly and safely:
The exteriors of slow cookers get hot enough to burn if you touch them while they’re cooking – we've measured temperatures of up to 80°C on the “high” setting.
We'd like to see slow cookers better insulated. Not only will this reduce the “burn” risk; it’ll also lower a cooker’s energy consumption.