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  2. The Best Slow Cooker Brands According to Our Test Kitchen - AOL

    www.aol.com/lifestyle/best-slow-cooker-brands...

    Considering all these features and how much we rely on this appliance, our Test Kitchen had to find the best slow cooker out there. Slow cooking dishes in our Test Kitchen: We test dozens and ...

  3. Instant Pot vs. Crock-Pot: What’s the Difference and Which ...

    www.aol.com/instant-pot-vs-crock-pot-110000674.html

    Our Crock-Pot Pick: Crock-Pot 8-Quart Programmable Slow Cooker. ... The inside pot and glass lid are both dishwasher safe and the timer goes up to 20 hours, if you’re really in no hurry.

  4. Our Favorite Slow Cookers - AOL

    www.aol.com/lifestyle/favorite-slow-cookers...

    Let this handy kitchen appliance do all the hard work for you Imagine a stew that cooks all day and is ready in time for dinner. Amazon Slow cooking breaks down leaner cuts of meat and poultry so ...

  5. Instant Pot - Wikipedia

    en.wikipedia.org/wiki/Instant_Pot

    Website. instantpot.com. Instant Pot is a brand of multicookers manufactured by Instant Pot Brands. The multicookers are electronically controlled, combined pressure cookers and slow cookers. The original cookers were marketed as 6-in-1 appliances designed to consolidate the cooking and preparing of food to one device.

  6. Slow cooker - Wikipedia

    en.wikipedia.org/wiki/Slow_cooker

    A modern, oval-shaped slow cooker. A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. [1]

  7. Pressure cooking - Wikipedia

    en.wikipedia.org/wiki/Pressure_cooking

    A stovetop pressure cooker. Pressure cooking is the process of cooking food with the use of high pressure steam and water or a water-based liquid, inside a sealed vessel called a pressure cooker; the high pressure limits boiling and creates higher temperatures not possible at lower pressures which allow food to be cooked much faster than at normal pressure.

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