Review on KitchenAid KSC6223SS 6 Qt Cooker Standard by Troy Rotermund

Finally, the slow cooker that is a slow cooker. For example, yesterday I cooked a large portion of beef goulash and set the temperature to "medium”. I constantly monitored the temperature. It reached 185 degrees after 4 hours and finished 4 hours later at 195 and a perfect stew. So it's really "slow" compared to the typical pressure cookers that are plentiful today, which think 200 degrees is low. Call me a throwback, but multi-cookers used to take 8-11 hours or more to cook dishes that their fast cousins now cook in 4 hours. I think the extra time makes for better food. (Another unusual aspect: This plate has interchangeable silicone rings that fit perfectly on the top. When the plate is not in use, the rings are not tight and can become loose. This may explain the complaints that the top is not tight . )