On Mon, 07 May 2018 08:12:40 -0400, Gary > wrote:

wrote:
>>
>> However leaving a low simmering pot on a gas stove
>> presents no risk, but I'd still not leave home while it's on. If I
>> need to be gone for an hour I'd turn the burner off and turn it back
>> on when I return, done that several times... never cools into an
>> unsafe zone but no biggie to raise the heat to bring it back to
>> temperature in five minutes.
>
>I've done that many times too. Need to run out for an hour or
>so...and a large pot simmering, I'll turn off the burner, put a
>folded kitchen towel on top of the lid for extra insulation then
>go. Once home bring it back up to a simmer and continue cooking.

The only reason I turn my stove off when I leave home for a while is
because it's gas and when on a low simmer the flame can blow out from
a draft, has happened once when I opened the sliders but didn't notice
the flame was out for about twenty minutes when I smelled gas. Since
then I'm careful about opening the slider on a windy day when the
stove is on.

>> >> With modern cookstoves I see no use whatsoever for crockpots.
>
>I use mine for certain things. All appliances have their uses.
>Mainly, I use my crockpot to make small batches of rich chicken
>broth.
>
>I use an old 1980 Rival crockpot. Still works fine so I have no
>urge or need to buy a newer one since I rarely use it.

This is the Crock Pot I had, I think there's a pot roast in it, was
2006:
https://postimg.cc/image/6ucb0u59n/
It was 8 quarts but I found it much too small for stew/soups,
certainly too small to use for stock... but mostly I didn't like that
if I wanted to add something it took forever for the temperature to
return... making stew/pot roast I found by the time the meat was
tender the veggies were mush. I wouldn't ever make so small amount of
stock except when I have some gnawed porkchop bones to simmer an hour
for a quick stock for a couple packets of ramen for me. My wife
doesn't gnaw bones, she has too much expensive dental work... she cuts
the meat from bones... but even if she did gnaw her bones I'd still
add them to my bones. And she doesn't like ramen anyway so I make it
just for me when she's not home and then I add onions.
When I make a batch of stock the smallest pot I'll use is my 18 quart
PIAZZA... a real French style stock pot that's much taller than it is
wide. And it seems large but by the time I strain out the solids I
get maybe 10-12 quarts of stock, and I don't fill pots to the top,
much neater cooking.