A slow cooker will never give your food the same quality or flavor as a Dutch oven or a pressure cooker. Here's why.
When testing, I used five different tools: a Breville countertop electric pressure cooker; a Kuhn Rikon stovetop pressure cooker ; a Presto stovetop pressure cooker ; a Le Creuset Dutch oven; and an All-Clad slow cooker.
* This equilibrium temperature is dependent on the amount of free moisture within the food being cooked. With very soupy foods, energy from the oven goes toward evaporating that liquid, which effectively cools the contents of the pot. As the liquid reduces, the temperature will gradually rise. Once the food has almost no free moisture, its equilibrium point will be equal to the actual oven temperature—in this case, 225°F.
. Note how much the peas, onions, and celery have broken down, producing a smooth, homogeneous soup with fully activated starch that thickens it without breaking or weeping:. You get a decently homogeneous soup, but there are a few bits of not-fully-softened split peas and chunks of vegetables : Dutch ovens placed in the oven exhibit the most browning. That's because they heat from all directions, including the top. As a stew cooks, bits of food sticking out above the surface, or, in some cases, areas of concentrated proteins directlythe surface of the liquid, can brown significantly, as can any bits of food that are deposited around the sides of the pot as liquid reduces.
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