Yes and no – it really depends on which part of the crockpot you’re talking about.
The outer section of the crockpot – which is to say, all of it – cannot be used on a stovetop. This is because the outermost portion of the appliance is not heat proof, and would begin to melt and burn if it were exposed to heat in any way.
However, the inner bowl of the Crockpot typically can be used on the stove!
It’s a little difficult to say whether the crockpot that you have can be used on the stovetop, as it is different for different makes and models. If you still have the instruction manual that came with your crockpot, then we would recommend consulting with that to ensure whether you can or cannot use it on the hob.
Using the inner chamber of a crockpot on the stove is superb as it means that you can cook in a new and interesting way with your appliance. For a long time, the thing which limits crockpots is the fact that they cannot be used to sear and char the outside of food.
This means that they have long been the dominion of foods like soup and stew, which don’t need to be seared to be properly cooked and ready to eat.
However, if your crockpot’s inner chamber can be used on the stovetop, then you can easily and quickly make a wonderful set of dishes that are ideal for your family.
For example, some meats taste best when the outside of them has been given a chance to sear a little before being incorporated into the rest of the meal.
A great example of this is chicken which is being used with something fairly wet, like a sauce or a stew. Stews have a tendency to be particularly samey, with regards to texture. When a number of similar vegetables have been cooked in the same pot for the same amount of time, they all become a little too similar to distinguish.
However, when cooking with meat like chicken, you can sear the outside edge within a pot to allow for greater distinction. Creating a gently crispy outside on your chicken will mean that the texture of the meal is interesting with every bite. Furthermore, it will allow you to create a meal where the chicken has a flavorful coating of crispiness – just make sure to season the chicken well while it is cooking.
In conclusion, using a crockpot on the stove can be wonderfully tasty and can allow you to make some wonderful food. Therefore, make sure to check your manual to ensure it’s safe, and then get cooking!
Is It Safe To Use On The Stove?
As we said above, it really depends upon what type of pot you have. Once you’ve ensured that you can use your pot on the stove, go right ahead!
You could run into several different problems when using a crockpot on the stove which hasn’t been designed for use in that way. Namely, the two big problems are metal integrity and non-stick coating.
The integrity of the metal used in an older crockpot will likely have decreased over time. This means that it is far less likely to actually withstand the extremely high temperatures of being directly exposed to flame. While it’s unlikely that the pot will melt, you may notice it beginning to discolor and warp. Make sure that you can use your crockpot on a stovetop before attempting it.
The other problem that you might run into is that the non-stick coating within the crockpot may not be designed for exposure to high heat. The first time you run a crockpot or any type of slow cooker, you may notice a slight plastic smell – this is a protective residue from the manufacturing process which evaporates upon heating.
When exposed to more direct heat, the non-stick coating of the inside of the crockpot is liable to go a similar way. This is unfortunate for using the crockpot going forward, plus it could be dangerous – the chemicals may not be safe for human consumption if they leach into your food.
Is There Any Part Of The Crockpot You Can Use On The Stove?
Please talk about if the main dish part of the crockpot can be used on the stove, if no then why and if yes how best to do so and give alternative pots to use on the stove which may be better suited that the dish from the crockpot.
There is – typically you can safely use the internal bowl of your crockpot on the stove for searing and frying food. Of course, we’d always recommend checking the manufacturers’ instructions before actually cooking in this way, but the vast majority of crockpots are suitable for use in this manner.
It’s also a good idea to use your crockpot in this way if you can, it will mean that your food can be more varied and interesting! We covered this in great detail above, but it’s worth briefly mentioning again.
Using your crockpot directly on the stovetop will mean that you can sear and char the outer edges of food in a way that a crockpot cannot on its own. This will result in crispy edges and the locking in of tremendously wonderful flavors – this is sure to make your food outstanding!
If you cannot use your crockpot on the stove, either due to personal reasons or if the pot is just not suited to that, there are other options. Perhaps the best option for a similar pot would be to track down a good dutch oven.
Dutch ovens have been used as a versatile and easy method of cooking for an awfully long time – the thick walls and bases of the pots mean that you can easily cook for a very long time over a very low heat – just like a crockpot. Of course, you do have to attend to the dutch oven more, so that no food burns to the bottom of the pan, but the benefit of using the pan is the heat retention and the benefits of that when frying.
By design, dutch ovens are made of thick metal. Typically this is cast iron, which is often finished with enamel to ensure it has a long life. This thick metal will get hot very slowly, but it will retain heat superbly, leading to impressive heat distribution, which helps to efficiently fry larger objects.
Dutch ovens have been used for centuries as high-quality cooking pots, and they’re still adored today. If you do get one, try to ensure that you get one that has a lid with dimples on the inside. This way, any evaporations which condense on the lid of the pot during the cooking process will drip back down, leading to a more intense and lovely flavor.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.