My crock has lots of little silver dots on the bottom. It seems that the normal dark color wore down in these parts. Does this mean it's unsafe?
It's not very old. I am surprised to see such wear already. I wonder if some types of foods made it wear away faster. I'm thinking about returning it because if it's this worn already, it could be bad soon. Even before I saw these specks on the bottom, I was wondering about the rubber and metal from the lid. I am paranoid about any metals or chemicals touching my food. The brand is Hamilton Beach, by the way.
I don't know if I need a crockpot anyway. I don't need to transport food. I could use the money toward larger piece of enameled cast iron cookware, to put on my induction cooktop, to serve a similar purpose. I don't think my cooktop can't be put on a timer to turn on, but I don't really need that either. A timer can shut it off. I liked how the crockpot can sense when the meat hits the desired temperature. I hope I could find a thermometer to beep when meat is ready. My induction cooktop may not go low enough for good slower cooking. The minimum is 140 degrees or 500W.
I would appreciate any insight.