When it comes to hassle-free dinner preparation, there’s no better tool than the slow cooker. Patented by Irving Naxon in 1940, the device achieved massive mainstream success in the 1970s after being rebranded as the Crock-Pot. While its popularity waned slightly in the following decades, it has come back in full force as busy professionals…
The only downside to slow cookers is — or was — the cleanup. Because the food simmers for so long, it can become hardened and difficult to remove. Fortunately, there’s a much easier way to tackle the mess.
A Clean Crock
It turns out your slow cooker can practically clean itself. Here’s what to do: First, remove any remaining food, then fill the crock roughly three-quarters full with water and a squeeze of liquid dish soap. Close the lid, set it to low, and let it “cook” for one to four hours. Start with a single hour and check the progress; longer periods are best for severely caked-on messes. The combination of steam and soap will loosen any stubborn food clinging to the sides. When the time is up, unplug the slow cooker and let it cool completely before dumping out the soapy water and rinsing the crock.
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Tips and Cautions
For safety reasons, only use this method while you’re home. As with any device that uses electricity and produces heat, the best practice is to remain present at all times, just in case.
Let the slow cooker cool down for at least an hour before you touch the crock. The high temperatures required to loosen caked-on food can easily cause a burn if you go to rinse it too early.
