Cook nutritious and delicious meals with minimal effort using the Tesco SCSS12 Slow Cooker. A stylish piece, it has a brushed stainless steel finish with a large 3.5 litre capacity, so you’ll be able to feed the whole family.
The toughened glass lids allows you to monitor your cooking without letting heat escape and it can carry on uninterrupted. There is a set choice of 3 heat settings to suit your cooking needs, while the non-slip feet provide a safety element to give you piece of mind.
Top comments
backinstock
7 Dec 1622#1
I married a slow cooker!
Some nights I don't get to the pub until after 8pm!
TheGreatGunnerB to tawse57
7 Dec 164#12
A pressure-cooker is the best answer to your question, actually
It's strange that so many people in the UK are so prejudiced against them; ignorance and scare-stories from childhood are the most common reasons amongst those to whom I've spoken
A pressure-cooker will cook almost anything that can be made in a slow-cooker, with mostly better-tasting results
A slow-cooker can NOT do all that a pressure-cooker can do
A pressure-cooker is much faster than almost any other cooking method bar microwave ovens, which makes it lightning-fast compared to the accurately-named slow-cooker
A stove-top pressure-cooker can also be used exactly the same as a conventional pot; perhaps as your stock-pot*?
[*yes, but see below]
I use a pressure-cooker to very rapidly make incredibly rich stocks and delicious soups of many varieties
Also, it's great for pulled-pork [or any other melt-in-your-mouth meat] - cooking time depends on the size of the joint/cut, but often measured in minutes, as opposed to hours in a slow-cooker or conventional oven
Many other foods can also be knocked out in a very short time, and similarly beautifully-cooked
White rice for curries etc? - 3 minutes; perfect every time
White rice pudding? - 8 minutes; so creamy
Risottos - mmmm....
Whole chicken? - 16-20 minutes; it can be amusing/annoying if the bones start to just fall out of the damn thing upon removal from the pot - however, the liquor remaining is a broth in itself. To produce an incredible stock, strip the meat, then pressure-cook the carcass again for ten minutes [along with any desired additions - I don't bother, as I prefer it unadulterated]. FINALLY, for those of you with a dog, grab a blender, and throw into it all the skin and bones [don't worry, they'll already be very soft, and crushable between your fingers - just watch the marrow fall out] plus a bit of plain stock, then whizz the lot until smooth
In about an hour the result, even if diluted afterwards, will start to resemble a pâté-cum-mousse
Once tasted, your dog will go mad for it, and love you even more
The lunatic creature that is my avatar is addicted to the stuff
[the above works just as well with pork, although the bones take longer to go soft]
All comments (24)
backinstock
7 Dec 1622#1
I married a slow cooker!
Some nights I don't get to the pub until after 8pm!
si7 to backinstock
8 Dec 16#18
LOL. Genius.
tonirlex
7 Dec 16#2
A few weeks ago got Sainsbury's own brand slow cooker 3.5l for £11.33, Barkingside store. but this is still good voted hot
dafunq
7 Dec 162#3
Hot pot :stuck_out_tongue:
flity7
7 Dec 161#4
Had one of these for a couple of years from Tesco. Still going strong. Awesome for pulled pork.
gortin89
7 Dec 16#5
Great price. Hot.
June50
7 Dec 16#6
Also have one of these and cannot fault it.
tawse57
7 Dec 16#7
I have been thinking of buying one of these. I have also been thinking of buying a stock-pot to make stock and subsequently soup. I cannot use just one of either for both jobs???
TheGreatGunnerB to tawse57
7 Dec 164#12
A pressure-cooker is the best answer to your question, actually
It's strange that so many people in the UK are so prejudiced against them; ignorance and scare-stories from childhood are the most common reasons amongst those to whom I've spoken
A pressure-cooker will cook almost anything that can be made in a slow-cooker, with mostly better-tasting results
A slow-cooker can NOT do all that a pressure-cooker can do
A pressure-cooker is much faster than almost any other cooking method bar microwave ovens, which makes it lightning-fast compared to the accurately-named slow-cooker
A stove-top pressure-cooker can also be used exactly the same as a conventional pot; perhaps as your stock-pot*?
[*yes, but see below]
I use a pressure-cooker to very rapidly make incredibly rich stocks and delicious soups of many varieties
Also, it's great for pulled-pork [or any other melt-in-your-mouth meat] - cooking time depends on the size of the joint/cut, but often measured in minutes, as opposed to hours in a slow-cooker or conventional oven
Many other foods can also be knocked out in a very short time, and similarly beautifully-cooked
White rice for curries etc? - 3 minutes; perfect every time
White rice pudding? - 8 minutes; so creamy
Risottos - mmmm....
Whole chicken? - 16-20 minutes; it can be amusing/annoying if the bones start to just fall out of the damn thing upon removal from the pot - however, the liquor remaining is a broth in itself. To produce an incredible stock, strip the meat, then pressure-cook the carcass again for ten minutes [along with any desired additions - I don't bother, as I prefer it unadulterated]. FINALLY, for those of you with a dog, grab a blender, and throw into it all the skin and bones [don't worry, they'll already be very soft, and crushable between your fingers - just watch the marrow fall out] plus a bit of plain stock, then whizz the lot until smooth
In about an hour the result, even if diluted afterwards, will start to resemble a pâté-cum-mousse
Once tasted, your dog will go mad for it, and love you even more
The lunatic creature that is my avatar is addicted to the stuff
[the above works just as well with pork, although the bones take longer to go soft]
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Opening post
The toughened glass lids allows you to monitor your cooking without letting heat escape and it can carry on uninterrupted. There is a set choice of 3 heat settings to suit your cooking needs, while the non-slip feet provide a safety element to give you piece of mind.
Top comments
Some nights I don't get to the pub until after 8pm!
It's strange that so many people in the UK are so prejudiced against them; ignorance and scare-stories from childhood are the most common reasons amongst those to whom I've spoken
A pressure-cooker will cook almost anything that can be made in a slow-cooker, with mostly better-tasting results
A slow-cooker can NOT do all that a pressure-cooker can do
A pressure-cooker is much faster than almost any other cooking method bar microwave ovens, which makes it lightning-fast compared to the accurately-named slow-cooker
A stove-top pressure-cooker can also be used exactly the same as a conventional pot; perhaps as your stock-pot*?
[*yes, but see below]
I use a pressure-cooker to very rapidly make incredibly rich stocks and delicious soups of many varieties
Also, it's great for pulled-pork [or any other melt-in-your-mouth meat] - cooking time depends on the size of the joint/cut, but often measured in minutes, as opposed to hours in a slow-cooker or conventional oven
Many other foods can also be knocked out in a very short time, and similarly beautifully-cooked
White rice for curries etc? - 3 minutes; perfect every time
White rice pudding? - 8 minutes; so creamy
Risottos - mmmm....
Whole chicken? - 16-20 minutes; it can be amusing/annoying if the bones start to just fall out of the damn thing upon removal from the pot - however, the liquor remaining is a broth in itself. To produce an incredible stock, strip the meat, then pressure-cook the carcass again for ten minutes [along with any desired additions - I don't bother, as I prefer it unadulterated]. FINALLY, for those of you with a dog, grab a blender, and throw into it all the skin and bones [don't worry, they'll already be very soft, and crushable between your fingers - just watch the marrow fall out] plus a bit of plain stock, then whizz the lot until smooth
In about an hour the result, even if diluted afterwards, will start to resemble a pâté-cum-mousse
Once tasted, your dog will go mad for it, and love you even more
The lunatic creature that is my avatar is addicted to the stuff
[the above works just as well with pork, although the bones take longer to go soft]
All comments (24)
Some nights I don't get to the pub until after 8pm!
It's strange that so many people in the UK are so prejudiced against them; ignorance and scare-stories from childhood are the most common reasons amongst those to whom I've spoken
A pressure-cooker will cook almost anything that can be made in a slow-cooker, with mostly better-tasting results
A slow-cooker can NOT do all that a pressure-cooker can do
A pressure-cooker is much faster than almost any other cooking method bar microwave ovens, which makes it lightning-fast compared to the accurately-named slow-cooker
A stove-top pressure-cooker can also be used exactly the same as a conventional pot; perhaps as your stock-pot*?
[*yes, but see below]
I use a pressure-cooker to very rapidly make incredibly rich stocks and delicious soups of many varieties
Also, it's great for pulled-pork [or any other melt-in-your-mouth meat] - cooking time depends on the size of the joint/cut, but often measured in minutes, as opposed to hours in a slow-cooker or conventional oven
Many other foods can also be knocked out in a very short time, and similarly beautifully-cooked
White rice for curries etc? - 3 minutes; perfect every time
White rice pudding? - 8 minutes; so creamy
Risottos - mmmm....
Whole chicken? - 16-20 minutes; it can be amusing/annoying if the bones start to just fall out of the damn thing upon removal from the pot - however, the liquor remaining is a broth in itself. To produce an incredible stock, strip the meat, then pressure-cook the carcass again for ten minutes [along with any desired additions - I don't bother, as I prefer it unadulterated]. FINALLY, for those of you with a dog, grab a blender, and throw into it all the skin and bones [don't worry, they'll already be very soft, and crushable between your fingers - just watch the marrow fall out] plus a bit of plain stock, then whizz the lot until smooth
In about an hour the result, even if diluted afterwards, will start to resemble a pâté-cum-mousse
Once tasted, your dog will go mad for it, and love you even more
The lunatic creature that is my avatar is addicted to the stuff
[the above works just as well with pork, although the bones take longer to go soft]