Originally Posted by philm
So, we got a slow cooker for Christmas and I've been reading around. It seems that if you are making a beef casserole you need to flash fry the meat before putting it in the SC. I can't get my head around why you wouldn't do the flash frying in an iron casserole dish (Le Creuseut style), add the other bits in the same dish and stick it in the normal oven. Why use the slow cooker at all which just means extra fiddling about and more washing up?
Help me see the advantage.
slow cookers are used by people who are ouit all day and want something ready when they come in.
you brown the meat to seal and give it colour, particularly beef and lamb, otherwise it looks red when it comes out.