Slow cooker

A slow cooker is an electric countertop appliance that cooks food in a covered pot at low temperatures over several hours. Its gentle, steady heat suits dishes that benefit from prolonged cooking.

Heating element: An electrical component that converts electrical energy into heat. It warms the cooker’s pot gradually, usually from its sides and base.
Braising: A cooking method that browns food before slowly cooking it in a small amount of liquid. The slow cooker can finish braises gently after ingredients are browned separately.
Pressure cooker: A sealed cooking vessel that raises pressure to cook food at temperatures above boiling. It shortens cooking time by using pressure instead of prolonged low heat.
Collagen: A structural protein found in connective tissue that can convert to gelatin during prolonged moist cooking. Its gradual breakdown helps make tough cuts tender in long-cooked dishes.
Crock-Pot: A trademarked brand of slow cookers introduced by the Rival Company in the 1970s. Its marketing helped make the slow cooker a recognizable household appliance.
Thermostat: A device that regulates temperature by switching a heating system on or off. It helps maintain the low or high heat setting during extended cooking.
Stew: A dish of solid ingredients cooked slowly in liquid. Stews are a natural fit for prolonged, covered cooking.
Dutch oven: A heavy, lidded pot designed for stovetop and oven cooking. It performs similar braises but requires a separate heat source and more supervision.
Gelatin: A protein derived from collagen that thickens liquids and gives them a gel-like texture. It contributes body to cooking liquids as connective tissue breaks down.
Rival Company: An American home-appliance manufacturer associated with popularizing the Crock-Pot. The company turned an earlier bean cooker into a widely marketed slow cooker.

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OvenCompared with: It cooks moist foods over long periods instead of baking them in dry heat.