I hope I can get an answer to this question regarding the stoneware crock pots (slow cooker).

I was just about to purchase a Rival slow cooker when my husband asked if the stoneware was free of lead.  Good question I thought so here I am asking....

How a safe is the stoneware slow cookers?  How do we know which brand would be lead free?

Will be going into the hospital on Tuesday for hip replacement (piece of cake..) and thought it would be a great, easy way to make dinners during rehab as well as in the spring, summer, fall months too!

I will be off line beginning Monday (2/20/06) evening for about two weeks so any info prior would be great.

Thanks a bunch,

Stephie

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Cookware Safety

POTTERY
Lead from pottery can enter the food placed in it, and although it does not change the look or taste of the food or drink, it can cause lead poisoning in anyone who eats from it.  Lead poisoning is especially dangerous for children and pregnant women.  It can cause learning difficulties, behavioral problems and serious illness.

Safety Guidelines:
Pottery made in the United States must meet safety guidelines for lead and should be safe to use.

Do not prepare food in pottery from Mexico or Latin America because of possible high levels of lead.

Other imported pottery such as pitchers and mugs may also have large amounts of lead.

Look for safety labels that state "Safe for food use."

Follow recommendations that state: "Not for food use;" "Plate may poison food;" or "For decorative purposes only." Warning labels may be erased or painted over.

Pottery is unsafe to use if it has a gray powder on the glaze after the pottery has been washed.
Keep Your Family Safe: Do not use pottery with lead for cooking, serving or storing foods or beverages.  For more information about lead, call your county health department.  The public health department can check your family for lead poisoning and may be able to test your pottery for lead.

ALUMINUM COOKWARE
Aluminum is in air, water, soil, plants, animals, foods and household products. More than half of all cookware sold today is made of aluminum, usually coated with nonstick finishes or treated in some way to harden the structure and make it more scratch-resistant.

There is no evidence that aluminum causes Alzheimer’s disease as was once suggested by researchers.  However, for those who would like to avoid exposure to aluminum, the best way would be to avoid antacids containing aluminum and to use deodorants (which generally do not contain aluminum) rather than antiperspirants.

Many over-the-counter medicines contain aluminum.  One antacid tablet can contain 50 milligrams of aluminum and a buffered aspirin tablet may contain about 10 to 20 milligrams of aluminum.

In contrast, a person using uncoated aluminum pans for all cooking and food storage every day would take in an estimated 3.5 milligrams of aluminum daily.  However, storing highly acidic or salty foods such as tomato sauce, rhubarb or sauerkraut in aluminum pots may cause more aluminum than usual to enter the food and is not recommended.  (These foods will also cause pitting on the pot’s surface.)

ANODIZED ALUMINUM COOKWARE
The anodization process hardens the surface of aluminum cookware making it non-stick, scratch-resistant and easy to clean.  Manufacturers claim that a final stage in the anodization process seals the aluminum, preventing any leaching into food.  This cookware doesn’t react to acidic foods, so these pots and pans are top choices for cooking rhubarb and sauces with tomato, wine and lemon juice.

CAST IRON COOKWARE
This all-time classic is strong, inexpensive, and an even conductor of heat for browning, frying and baking foods.  Cooking with cast iron also provides a source of an important nutrient.  Foods cooked in unglazed cast iron may contain twice the amount of iron they would otherwise.

Cast-iron utensils should be handled differently from other utensils.  To prevent rust damage, the inside of cast iron cookware should be coated frequently with unsalted cooking oil.  It should not be washed with strong detergents or scoured and should be wiped dry immediately after rinsing.

COPPER COOKWARE
Copper is an excellent conductor of heat, especially good for top-of-range cooking.  Cooks often prefer copper cookware for delicate sauces and foods that must be cooked at precisely controlled temperatures.

Copper cookware is usually lined with tin or stainless steel.  The Food and Drug Administration (FDA) cautions against using unlined copper for general cooking because the metal is relatively easily dissolved by some foods with which it comes in contact, and in sufficient quantities can cause nausea, vomiting and diarrhea.

NONSTICK COATINGS
Although nonstick pans will wear away with hard use and particles may chip off, the Food and Drug Administration has stated that these particles would pass unchanged through your body and pose no health hazard.  A coated pan heated for long periods at high temperatures will give off fumes, but these are less toxic than fumes given off by ordinary cooking oils.

STAINLESS STEEL COOKWARE
Stainless steel cookware is durable, will not permanently corrode or tarnish and its hard, nonporous surface is resistant to wear.  Stainless steel is a combination of iron and other metals.  It contains chromium, and may contain nickel, molybdenum or titanium, which contribute special hard-ness, resistance to damage from high temperatures, scratching and corrosion.

As stainless steel does not conduct heat evenly, most stainless steel cookware is made with copper or aluminum bottoms.  Manufacturers caution against allowing acidic or salty foods to remain in stainless steel for long periods.  Although there are no known health hazards from leaching of the metal, un-dissolved salt will pit steel surfaces.

CERAMIC AND ENAMELED COOKWARE
Enamel-coated iron and steel is colorful, stain and scratch resistant and does not pick up food odors.  It does not contain lead, except in some glazes for slow-cooking pots (crock-pots).  However, the amount of lead leached into food from these pots does not exceed FDA standards.  In the 1970s excessive levels of potentially toxic cadmium was found in pigments used to color the interior of enamel cookware manufactured overseas.  The FDA prohibited the importing of these products at that time.  However, manufacturers have discontinued the use of pigments with cadmium, so that the enamelware now marketed is ca  [report anonymous abuse]

CERAMIC AND ENAMELED COOKWARE
Enamel-coated iron and steel is colorful, stain and scratch resistant and does not pick up food odors.  It does not contain lead, except in some glazes for slow-cooking pots (crock-pots).  However, the amount of lead leached into food from these pots does not exceed FDA standards.  In the 1970s excessive levels of potentially toxic cadmium was found in pigments used to color the interior of enamel cookware manufactured overseas.  The FDA prohibited the importing of these products at that time.  However, manufacturers have discontinued the use of pigments with cadmium, so that the enamelware now marketed is cadmium free.

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Thank you Anjee for the quick respond to my question.  Stoneware and ceramic, I guess are one in the same.

All I know is that I want one.... and he has reservations about it.

Stephie

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What brand would you recommend?

Stephie

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I myself have always used Rival crockpots. Here are some links to checlkout

http://www.cozycook.com/cooking-580.html?src=over&src1=kit_crock_pots&src2=crockpots

I am a ceramic artist and the stoneware/ceramic is a same/same thing. there are stoneware and porcelain clays...that is it, nothing more. Commercially stoneware is the usual material that is used for ceramic (broad term) items. It is the glazes that are the issue. IN the USA, lead is not allowed.

Thank you Anjee for clarifying.

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Reynolds® Slow Cooker Liners are heat resistant nylon liners that make slow cooker cleanup fast and easy. The liners help you avoid all that soaking and scrubbing that is associated with slow cooking. Simply place the liner in the slow cooker bowl, add ingredients, and cook as you normally would. After cooking, remove meal from the lined-slow cooker, allow to cool, and simply toss the liner. It’s that easy!

Reynolds® Slow Cooker Liners are 13" by 21" liners, optimally-sized to fit 3 to 6.5 quart round or oval slow cookers. There are 4 liners in each carton, along with timesaving tips and delicious recipes.

Free Sample from Super Suppers

Here's another easy dinnertime tip, plan and prepare your meals ahead of time with Super Suppers in March and receive a free sample of Reynolds Slow Cooker Liners while supplies last. Visit www.supersuppers.com for more information.

Frequently Asked Questions

What are the Reynolds® Slow Cooker Liners made of?
The liner is made of a blend of nylon resins suitable for high temperature cooking while containing foods. Reynolds has safely used this material for over 30 years.

Are the Slow Cooker Liners made of the same material as Reynolds® Oven Bags?
Yes, but this product has been specifically tested and designed to guarantee performance only when used as a slow cooker liner, so no ties or oven cooking instructions have been included.

Why can’t I use Oven Bags in my slow cooker?
Reynolds® Slow Cooker Liners were specifically developed and sized for use in slow cookers, while Oven Bags were designed and sized to hold large cuts of meat for pan-roasting in the oven. There is enough of a size and shape differential between the products that we recommend using each product for its intended use.

Why was this liner size chosen?
The liner size, 13” x 21”, was chosen after extensive testing of multiple shapes, sizes and brands of slow cookers. This size fits the majority of slow cookers on the market.

Can I use Reynolds® Slow Cooker Liners to store leftovers in the refrigerator or freezer?
Leftover food should only be stored in the liner while it is still in the slow cooker bowl. At no time should the liner be lifted from the bowl with food inside. While the slow cooker liner material is excellent for cooking, it does not provide a barrier against moisture loss for food storage. Freezer storage is not recommended for slow cooker bowls.

Can I prepare ingredients ahead and refrigerate in the Slow Cooker Liner?
Yes, follow package directions for lining the slow cooker bowl. Place food in the lined-slow cooker bowl, cover and refrigerate. When ready to cook, place slow cooker bowl in slow cooker heating unit, then turn on slow cooker. Cook according to recipe.

Do Reynolds® Slow Cooker Liners carry a Kosher symbol?
Yes, this product is certified Kosher and carries a Kosher symbol.

Can I prepare the food in the stoneware and place it in the refrigerator the night before I want to cook?
No. The slow heat transfer of the stoneware will prevent food from reaching appropriate temperature within a reasonable time.

Will the low cooking temperatures allow bacteria to grow?
According to the U.S. Department of Agriculture, bacteria in food is killed at a temperature of 165° F. We do extensive testing to ensure that food cooked in a Crock Pot ® Slow Cooker reaches a temperature greater than 165°F.  It is important to follow the recommended cooking times and to keep the cover on during cooking.

Can I reheat food in my Crock-Pot ® Slow Cooker?
Based on extensive testing and consumer feedback, we do not recommend reheating food in the slow cooker. Because of the lengthy cook times necessary for slow cooking, not all foods will reheat to produce the same quality as when first prepared.

Why do you recommend boiling dry beans before cooking them in the Crock-Pot ® Slow Cooker?
The proper softening of beans can depend on the age and moisture content of the beans and the hardness of water used. Certain ingredients such as tomatoes and sugar can cause hardening of beans and make it very difficult to completely soften them in the slow cooker. We have found through our testing that the most satisfactory results are achieved by cooking beans in water on the stove top until tender and then adding them your slow cooker recipe.

Why are my potatoes/vegetables still hard at the end of the recommended cooking time?
A: An unusual characteristic of slow cooking is that vegetables, especially root vegetables such as potatoes and carrots, actually take longer to cook than meats. Be sure to peel and cut them into small pieces. Place vegetables near the bottom and sides where they will be covered by liquid.

What size slow cooker should I purchase?
This will depend partially on the number of people you are cooking for and partially on the type of cooking you are doing. For singles a 1 - 1 1/2 quart is deal. For a couple a 2 1/2- 3 1/2 quart is perfect. For a family of 3 - 4 choose a 3 1/2 - 4 1/2 quart. For families of 4 - 5 choose a 4 1/2 - 5 quart unit. For feeding 6 or more people a 6 quart is the best option. Of course a larger size is a great choice if you want to have leftovers to freeze and serve later. Most roasts also fit better in a 5 quart or larger unit.

Can I cook pasta in my Crock-Pot ® Slow Cooker?
Pasta is best cooked in rapidly boiling water. It is best to cook pasta just until tender and then add to the stoneware during the last 30 minutes of cooking.

Can I cook frozen meat in my Crock-Pot ® Slow Cooker?
Yes, but be sure to add at least 1 cup of warm liquid to the stoneware first. Do not preheat the unit. Cook recipes containing frozen meats an additional 4 to 6 hours on Low or 2 hours on High.

Can I use the stoneware on my stove top burner?
No. The stoneware cannot withstand the extreme direct heat and will break if placed on a stove top burner. You may use the stoneware in the microwave or oven.  However, the tempered glass lid is not suitable for microwave or oven use.

Can I use foil or baking bags in my Crock-Pot ® Slow Cooker?
Yes. Some recipes call for wrapping meat and other ingredients in foil and then placing in the stoneware for cooking. It is also fine to place ingredients in baking bags, place in stoneware, cook and then lift the bag our of the stoneware for serving. Rival offers cooking liners through our accessory sales.

My favorite recipe calls for raw rice, but it never gets done when cooking it in the slow cooker.
For best results when cooking raw rice in the slow cooker, always use long grain converted rice. If it still doesn't seem to be getting done, try adding an extra 1 to 1 1/2 cups of liquid per cup of rice.

Is it necessary to brown meat before cooking in the Crock-Pot ® Slow Cooker?
It is seldom necessary to brown meat before cooking in the slow cooker. Some people prefer the appearance of meat if it is browned first. Very fatty meats such as rib should be browned to remove some of the fat and then added to the slow cooker.

Can Rival's Crock-Pot ® Slow Cookers be used while unattended?
Yes, they are very safe. The Crock-Pot ® Slow Cooker operates at a low wattage. Depending on the model, the wattages vary from 75 to 300 watts. This is one of the major benefits of using them, put in your ingredients-go to work and come home to a "home cooked" dinner.

Is it necessary to open the lid and stir the ingredients while cooking?
No, in most cases it is not necessary to open the lid and stir. In fact, it is better not to open the lid as you can lose valuable heat when you remove the lid, causing the cooking time to be extended. Because of the side heat and the gradual heat buildup, there is no burning and no need for stirring. Resist the temptation to lift the lid and peek inside and your food will cook faster.

Usually when my recipe is done cooking it is very watery, what can I do to thicken the sauce?
You can make it right in the Crock-Pot ® Slow Cooker. You may remove the food if cooking a roast, leaving the juices in the pot. Turn your Crock-Pot ® Slow Cooker to High. Prepare a smooth paste of about 1/4 cup flour or cornstarch to 1/4 cup water or 4 tablespoons melted butter. Pour mixture into liquid in your Crock-Pot ® Slow Cooker and stir well. Let cook 15 to 30 minutes, until liquid is simmering and thickened. You may also thicken stews in the same way.

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When baking desserts or breads do I need any special inserts or pans?
Yes, Rival offers accessory pans for baking breads and cakes. We do not recommend the use of coffee cans or other cans for baking in the Crock-Pot ® Slow Cooker. Contact Rival at 1-800-577-4825 for information about purchasing an accessory bake pan.

What modifications can I make to recipes when using fish or shellfish?
Seafood dishes are a great healthy meal for your family. If you are going to use fish or shellfish, it is best to stir it in during the last 30 minutes to 1 hour if uncooked and at the very end if precooked.

What temperature does the low setting and high setting reach?
We can not specify temperature ranges for the "High" or "Low" settings. Our slow cookers differentiate "High" and "Low" by wattage. These wattages are set to ensure that a standard food load (as described in AHAM spec SC-1-1979) will reach a safe internal temperature within approximately four hours. The wattage required to do this is different for different models, and many variables are involved; (start temperature, food load, room temperature, etc.). Eventually slow cookers will reach a maximum temperature, however the temperature will be different for different environmental conditions and different food loads. Given enough time most food loads will reach the same maximum temperature on both "Low" and "High."

Are there special directions to follow when cooking these types of meats?
London Broil, Flank Steak, Roasts, Etc...
No special directions, but slow cooking is better suited for tough, inexpensive cuts of meat that require a long cooking time to tenderize.

How do I know when meats are done?
Generally, roasts are done after 10 - 12 hours of cooking on low. Poultry is usually done after 6 to 8 hours on low. For added assurance, you may use a meat thermometer at the end of the cooking time to be sure the meat is cooked to the desired doneness. Poultry should reach 180° F. Beef and pork are considered medium done at 160° F and 170° F is well done.

How do fresh milk products hold up in the Crock-Pot ® Slow Cooker? Should I put them at the end of the recipe?
Milk products, including sour cream can break down with the extended cooking time necessary in the slow cooking. Add these ingredients during the last hour of cooking. Condensed soups may be substituted for milk and can cook for extended times.

My recipes always turn out too liquid, how can I prevent this?
Always use a minimum amount of liquid in slow cooking. Liquids don't reach a full boil in the slow cooker and the lid is always in place, so there is no boiling away of the liquid as in conventional cooking. One half to one cup of liquid is enough for any recipe unless it contains rice