Tuppence - I've read the other replies, and I do agree with them, to some extent.
However, I was in the position for many years where I wanted to make full use of my oven - simply because it had cost us so much! It had a very low cooking temp erature available - so I used it as a slow cooker.
I have to say there were times when I used my slow-cooker as well. Depending on what meat we were able to get at a well-reduced price for sell-by!
I still feel ambivalent between slow-cooking in the oven and using the slow cooker. We're onto a new oven, and it has a slow-cook setting. Or even just simmering on the lowest setting of the smallest ring on the hob, for several hours rather then on a higher heat for a half hour.
My new-ish slow cooker needs work top space to work - and that's at a premium. It's also big, compared with what DH and I need for ourselves, now both sons are away from home. But I'd like to use it occasionally, instead of the oven. DH and I both really enjoy slow-cooked stews and casseroles, whereas younger son didn't. Now, I'm re-exploring the foods and the cooking methods that DH and I used to enjoy together, while still catering for things that we have discovered in the years since BC (before children).
I personally don't think there's much difference between the oven at a low setting or a slow cooker. And there's not too much difference between the hob at it's smallest/lowest setting for a very gentle simmer for longer, and food cooked long and slow in the oven - though that is a gentler heat than on top of the hob - and a slow cooker. Maybe the only difference is that there may be a bit more liquid in the slow cooker, than in the other methods.
I don't know.
They all boil down to a lovely rich dish.
There was advice that I read recently that if the slow cooker is too big, put a small cooking dish inside it, and still use it.
I think you'll have to work it out for yourself, what you want to do.
in Scotland, UK BST
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