Have you ever had a catastrophic cooking experience that you can still clearly remember today? For me, it was the moment I opened my brand-new glass top stove and found a hot lid upside down. Can you picture the dread when I heard the glass crack? I had no notion that you shouldn’t put a hot lid facedown on a stove that was almost brand new. Following this horrible incident, I became more aware of kitchen safety, educated myself on how to use appliances properly, and exercised extreme caution when using them.
Despite all that prudence, I still encounter these kinds of situations. I was scrolling through my favorite kitchen-related Facebook group a few days ago when I noticed something that startled me. One homeowner shared a photo of what looked like chili all over their stove on social media. It was completely covered in chili, so much so that you couldn’t even see the surface. According to her, the chili was cooked for six hours on high in a crockpot. She returned it to the stove and cooked it for an extra hour since it wasn’t done. When she attempted to put the cooled crock in the refrigerator, the bottom popped out, causing the chili to flow everywhere. The thought of how we would clean things up is beyond me. If that were me, I believe I would cry for five or six hours before attempting to figure out how to clean up the mess.
Where did this situation go wrong? Many people left comments on her post, and the general conclusion was that setting a crockpot on the stove is something you should never, ever do. However, why is it the case?
No, a crockpot should never be used on the stovetop. Slow cookers, such as crockpots, are perfect for cooking soups, stews, and chili since they cook food slowly over low heat. Instead of being heated to a high temperature like a stovetop burner, the ceramic insert in the crockpot is meant to be heated on the low, continuous heat of a slow cooker. Here’s why using a crockpot on the stovetop can be risky:
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