Slow Cooker Pro

The pot and lid are 100% kaolin clay, with no non-stick coating and no plastic touching your food. Nothing is sprayed on, so there's nothing to chip, scratch off, or leach into your meal. The clay is third-party tested by Light Labs and free of heavy metals and PFAS.

Four quarts. That's enough for a family dinner, a pot of chili or soup, or a game-day dip, without the bulk of an oversized slow cooker taking over your counter.

• Low Slow Cook: gentle, all-day cooking that keeps meat tender and moist
• High Slow Cook: the same result in less time, great for dense cuts and root vegetables
• Braise: tougher cuts cooked low in liquid until they're fall-apart tender
• Stew: thick, hearty dishes with chunky vegetables, beans, and meat
• Slow Broth: a long, low simmer of up to 24 hours for deep, rich broth
• Porridge: thick, creamy grains with no stirring or watching
• Purée: cooks ingredients until they're soft enough to blend perfectly smooth
• Warm: holds your finished dish at serving temperature for up to 12 hours

Every program starts with a sensible default, and you can adjust it with the + and − buttons:

• Low Slow Cook: 8 hours by default, adjustable from 1 to 12
• High Slow Cook: 6 hours, adjustable from 1 to 12
• Braise: 6 hours, adjustable from 1 to 10
• Purée: 4 hours, adjustable from 1 to 10
• Stew: 3 hours, adjustable from 1 to 8
• Slow Broth: 3 hours, adjustable up to 24
• Porridge: runs automatically
• Warm: up to 12 hours

Yes. Delay Start begins cooking automatically anywhere from 30 minutes to 9.5 hours later. Press MODE until your program lights up, press DELAY, set the wait time with + or −, and press START/STOP. Warm can't be delayed.

One food-safety note: perishable ingredients like raw meat, poultry, seafood, and dairy shouldn't sit at room temperature for more than about two hours. For longer delays, use ingredients that are safe at room temperature, like dried beans, grains, and root vegetables, or keep the delay short.

That's what the detachable power cord is for. When your dish is done, unplug it, detach the cord, and carry it by the base with the lid on. The lid rests in place rather than locking, so keep soupy dishes level in the car. When you arrive, plug it back in and switch to Warm, which holds food at serving temperature for up to 12 hours.

Always set it on a trivet or heat-resistant pad. The base gets hot, and the clay's natural rough bottom can mark wood, glass, and stone surfaces.

Both cook in the same pure kaolin clay. The Claypot Multi-Cooker is the do-everything pot: it sears and sautés, cooks rice and pasta, and goes in the oven. The Slow Cooker Pro is the low-and-slow specialist, with dedicated Slow Broth, Stew, Porridge, and Purée programs, a delay start so cooking can begin while you're out, and a detachable cord that makes it easy to bring to the table or a potluck.

If you want to brown meat and slow cook it in the same pot, choose the Multi-Cooker. If you mostly make soups, stews, broths, and set-and-forget dinners, choose the Slow Cooker Pro.

Let it cool completely first, since a hot clay pot shouldn't meet cold water. Then most meals lift right off with warm water, a little dish soap, and a sponge. Skip metal scrubbers and harsh cleaners. The base, and the metal heating well inside it, are wipe-only: use a damp cloth, and never rinse or submerge them.

Clay is durable, but it doesn't like sudden temperature changes. Don't pour cold water into a hot pot, let it cool before washing, and never put the pot or lid on a stovetop, burner, or open flame. Never run it empty or let it cook dry, and handle the pot and lid with care, since a hard knock can chip ceramic. The pot and lid are covered by a 3-year warranty, and the base by a 1-year warranty.