Can You Put A Slow Cooker Pot In The Oven? Find Out!

Your slow cooker is a versatile tool: you can use it to make soup, cook a roast, simmer sauces, and more. But, can you put a slow cooker pot in the oven? The short answer is, yes, you can put your slow cooker in the oven.

The ceramic pots isn’t recommended for oven use, but it is oven-safe up to 300°F for up to an hour. The lids are not oven-safe. Whether it’s a ceramic or metal slow cooker, most manufacturers advise against putting your slow cooker in the oven if it exceeds 400 degrees Fahrenheit.

But you may want to avoid cooking in the slow cooker if that is your only option. Your slow cooker is designed to cook food slowly and at a low temperature. Baking in a slow cooker will make your food dry out, and it may cause the ceramic pot to crack if you do not choose the right setting.

A slow cooker pot can be a real game-changer in the kitchen. It’s no secret that life gets chaotic, however, still cooking home cooked meals allows you to stick to a certain budget or continue to fulfill your dietary requirements.

You can speed up the cooking process of slow cooker pot by moving it into the oven. Slow cooker pot ceramic interiors are oven safe. Just be sure to remove the lid. The slow cooker pot will be hot if it’s been on for a number of hours so when moving it from the electrical outlet to the oven you’ll need oven gloves.

How hot do slow cooker gets?

A common misconception about slow cooking pot is that the high setting cooks at a higher temperature than the low setting.

The truth is, both the high and low reach the same maximum temperature: 209°F. It’s just a matter of how fast they reach that temperature. When you use the high setting, it takes 3 to 4 hours to stabilize at 209°F. But on the low setting, it takes 7 to 8 hours.

If you use the warm setting, the temperature remains between 165°F and 175°F.

If a recipe calls for temperatures over 209°F, you may want to use a different pan and roast in the oven.

But if you need to add more heat in the beginning or at the end of a long slow roast, it’s safe to put the pot insert into the oven up to 400°F.

Some other brands allow you to set the slow cooker’s temperature, but most don’t exceed 300°F.

What are precautions to take when you put slow cooker pot in oven?

Although a slow cooker pot is oven-safe, there are some precautions you should take to maintain safety.

  • Always follow the recommended oven-safe temperatures. Do not exceed 400°F.
  • Use potholders and two hands when moving the insert to and from the oven.
  • Don’t overfill the Crock-Pot.
  • Avoid drastic temperature changes. Don’t put a cold insert (say, from the refrigerator) directly into a hot oven. Likewise, let the stoneware completely cool before placing it into the fridge.

How to convert slow cooking time into oven cooking time?

The low setting on a slow cooker is generally 190 degrees Fahrenheit and the high setting usually sits at 300 degrees Fahrenheit. Of course, this may vary with different models, but these are general guidelines to help you convert the cooking time from slow cooker to oven.

It is important to understand the difference between stove top cooking temperature, oven cooking temperature and Crock-Pot temperature. A simmer on the stove top is typically around 209 degrees Fahrenheit.

Slow cookers take seven to eight hours on low to reach simmer and three to four hours on high. Cooking in the oven or on the stove top will take significantly less time.

If you don’t have eight hours to spare or don’t want to leave your oven or stove top on for an extended period of time, it is possible to convert the high slow cooker times to low to shorten the time until your food is done.

What are the advantages on cooking with a slow cooker?

Different types of dishes do well exclusively in a slow cooker or oven, and some can taste delicious with either type of cooking. The advantages of using a slow cooker may come down to space and hands-off time.

Using a slow cooker allows you to free up your oven space for other foods, such as desserts or breads. The slow cooker can cook while you are not at home, whereas you must be home when an oven is on in the house.

The slow cooker may also come in handy during the summer when you crave that slow cooked flavor, but you don’t want to heat up your house with the oven.

As a result of the long, low-temperature cooking, slow cookers help tenderize less-expensive cuts of meat. A slow cooker brings out the flavor in foods.

A wide variety of foods can be cooked in a slow cooker, including one pot meals, soups, stews and casseroles. A slow cooker uses less electricity than an oven.

What are the advantages on cooking in an oven?

One of the biggest advantages of using the oven, is time saved for some dishes. In addition, when using a Dutch oven, it is possible to sear off meats on the stove top, transfer directly to the oven, and cover to seal in the moisture.

Most slow cookers do not have the ability to sear meats, which helps lock in the flavor. Baked foods have certain advantages that may not be found with meals prepared by other methods. Here are some of these benefits:

  1. Low in fat

    Baked foods are considered healthy because of their low-fat content. The food only requires a little amount of oil to jump start the baking process. Since baking occurs in a closed environment, no heat is lost.

    This heat helps to burn the natural fat inside the food, releasing most of it by the time the food is cooked. Sometimes, no oil is required in baking at all. You can substitute apple sauce for oil when baking cookies and cake.
  2. More nutrients

    Since minerals and some vitamins are water-soluble. They can be lost through boiling as they leech into the water. Baking on the other hand uses dry heat thus preserving these minerals and vitamins like vitamins B and C.
    Also, baking is advantageous to frying because it uses very little oil.

    Baking hence preserves the fat-soluble vitamins like vitamins A, D, E and K which would otherwise leech into the cooking oil when frying. As a result, baked foods are more nutritious.
  3. Management of weight

    When food is deep fried, oil is absorbed into the food. When ingested, deep fried food increases both fat and calorific content in the body, hence contributing to weight gain and obesity.

    As already mentioned, baking requires little to no oil and releases most of the natural fat in the food. As a consumer of baked foods, you are guaranteed to ingest less oil lowering the risk of fat deposition in your body is very low. Thus, you can count on baked foods to slow down the addition of weight and prevent obesity.
  4. Appetizing

    Studies have linked food appearance to the level of appetite. If food stimulates your senses, you eat more of it. Baked foods are very appealing to both your eyes and your mouth.

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