ship > wrote in message
...

>> Geez! Hard to please, ain'tcha!
>>
>> Get a heavy six quart covered casserole and do your
>> cooking in the oven. Yes, someone will have to be
>> there to keep an eye on things, but no one would leave
>> a slow cooker unsupervised for that amount of time
>> either.
>>
> No, I shall be at work. And no, there is no chance of
> anyone else being there to watch the damned thing boil.

I use crockpots quite a bit but, while I'm not afraid to leave it
going for extended absences, I don't leave food in it for five
hours before it starts cooking either. I'd be too worried about
whether it was safe to eat when I got home, having experienced
food poisoning a couple times in my life...

You might want to check out the following book from your local
library,
ISBN 1-4027-0850-5. I've found it invaluable.

That might help you narrow your search down considerably.

The two models I use extensively, BTW, a
Rival 6-qt Programmable and Rival 5.5 qt. Both have removable
crocks and are a snap to use. The 5.5 is going on 19 years old and
sees use almost daily.

The Ranger