Hello folks. I'm new to the Chowhound boards, so please be kind. :)
Today i ran across a whole new class of kitchen appliance that I didn't know existed: multi-cookers! I am excited! I am especially excited about the pressure cooker / slow cooker combos (such as this Fagor: http://www.amazon.com/exec/obidos/ASI...)
Only one thing is holding me back: the non-stick coating on the cooking pot. One of my favorite uses for a slow cooker is making mulled wine. In my old slow cooker (sadly deceased), I used to leave wine and spices warming all afternoon. However I'm not comfortable about leaving something highly acidic (like wine - or even tomato sauce for that matter) simmering in a non-stick pan.
What do you folks think? Am I being overly paranoid? Is anyone aware of a similar model with a stainless steel or ceramic pot?
Updated 1 year ago | 6
Updated 1 month ago | 2
Updated 1 year ago | 23
Updated 16 days ago | 4
Updated 5 months ago | 6