Do you know what the benefits of a slow cooker are besides using them for a stew or casserole? They are useful for busy families/professionals who want to come home to a hot pot of food. They save time in cooking and less cleaning from using only one pot. Of course, there are also disadvantages. If you over-cook your food, your vegetables will taste bland and the nutrients will be destroyed.
So how does a Pyrex slow cooker work? They are designed for moist-heat cooking. The steam in the pot which condenses on the lid, then returns to the pot, making it ideal for stews, soups and casseroles. It makes the meats tender and tasty as it keeps it moist. Pyrex’s Slow Cook is coated with a smooth enamel finish to ensure maximum durability and ease of cleaning, plus they are incredibly hygienic as no stains, flavours or tastes are absorbed. Each lid features a clever textured surface, which creates a self-basting effect for your dish, so your food will remain moist and tender for great results every time. They are oven safe, compatible with gas, electric, halogen hob and even induction.
Personally, I have only used electric slow cookers before. I love to cook my favourite Chinese dessert, red bean soup, and also barley water which is a Chinese herbal drink. I had not used a cast iron slow cooker before. Pyrex has kindly given me a red Round Casserole 20 cm Slow Cook and their latest mini 250ml jug for review. The jug is very small and light and the markings are very clear – perfect for measuring smaller quantities of liquids. As for the pot, my first impression is that it is very retro and heavy duty. The red colour range should fit well in most kitchens. It is unique and elegant. They also come in a wide handle for easy carrying.
Today, I am cooking Catalonian Cod using Catalonian Tuna’s recipe which serves 4 and takes 65 minutes to cook. These are the ingredients and cooking methods from Pyrex’s website. For more recipes, please visit their website or create your own!
- 1 kg of tomatoes
- 4 pickles in vinegar (40 g)
- 1 tbsp olive oil
- 2 chopped onions
- 4 pieces of tuna of 180 g each (I had replaced with cod)
- 1 tsp paprika
- 8 small onions in vinegar
- 2 tbsp tomato puree
- salt and pepper
- Cut the tomatoes into eight and the pickles into slices.
- In the casserole, heat the oil and brown the onions.
- Add the tomatoes and leave to cook for 5 minutes on a low flame, without a lid, stirring from time to time.
- Add the paprika, the pickles, the onions and the tomato puree. Mix. Place the pieces of tuna on top of the tomatoes. Salt and pepper.
- Cover, poor 250 ml of cold water onto the lid and leave to cook for 1 hour on a low flame.
This is a very simple and easy dish and of course very healthy. It is recommended to eat two portions of fish a week. The fish is very tender and the tomato soup is very tasty. My family enjoyed eating it and even Ms C who always struggles to eat fish, enjoy it too. I love this Slow Cook as it is so easy to wash and is scratch free thanks to the shiny enamel base. The lid is so heavy that it seal the edge properly and keeps all the moisture in. The Slow Cook is very well made and the red colour finish is very beautiful, bright and shiny. I rate the Slow Cook 5 stars out of 5 and would highly recommend them to anyone.
Disclosure: We received the sample for the purposes of writing this review, however, all thoughts and opinions remain our own.