ETA: Note that the "Best Basic" is more expensive than the "Best All-Around" or the "Best Deluxe" models.

I do not think this word means what they think it means.

megan, HA! I can't bring myself to do it. You have to come back and use it your own self.

Java, I got this from America's Test Kitchen:

It turns out that what matters is size, at least with our pot roast recipe. We recommend buying a slow cooker with a minimum capacity of 6 quarts. Anything smaller and a modest 5-pound roast, pork loin, or brisket won't fit.

Shape also matters. We found the round crock styles to be deeper than the oval crocks, and they heated more evenly. That said, while the depth and shape of these round cookers made them perfect for submerging a roast in braising liquid, it proved a hindrance with recipes requiring bulky, layered ingredients, such as chicken parts or ribs. Oval-shaped slow cookers have more surface area for cooking and are better suited to these kinds of recipes. Because oval cookers also work when making chilis, stews, or roasts, they are the more versatile choice. However, if you're going to use your slow cooker only for stews and chilis, a round cooker is a possible option...

One new feature proved less desirable. Two of our models claimed to have stovetop-safe inserts that could be used to first brown the meat and then put directly into the slow cooker. We found, though, that neither insert browned meat very well—the recommended maximum medium heat simply doesn't get the job done...

All-Clad Stainless Steel Slow Cooker with Ceramic Insert: This cooker aced the evaporation test and all the cooking tests, and it has every feature we want, including insert handles and a clear lid. Provided a steady, slow heat that is ideal for breaking down the collagen in tough cuts of meat without overcooking them.

KitchenAid Stainless Steel Slow Cooker: This model cooked slightly hotter than the other contenders, but none of the finished food suffered as a result. The slightly squared insert shape was praised for being "easy to pour out of."

Cuisinart Slow Cooker: This machine did very well in all cooking tests. Several testers were surprised that the bulky, boxy exterior of this cooker got very hot during long cooking. "It looks like it should be insulated," said one.

Hamilton Beach Programmable Slow Cooker with Temperature Probe: While the temperature probe itself wasn't a lure for testers ("slow cooking shouldn't be that temperature-specific"), this model passed the evaporation test and performed well in the cooking tests. This cooker was downgraded for being the only one without handles on the insert, which made removing it difficult—especially when hot.

Rival Oval VersaWare Crock Pot: "No timer?" asked testers. "No 'on' light?" The opaque lid was another strike against this cooker, but it did perform well in the cooking tests. Several testers complained about the "overhanging lip" on the insert, which necessitates complete inversion to pour out contents.

Hamilton Beach Oval Stay or Go Slow Cooker: The gimmicky travel clips and recipe name tag were not part of this model's appeal, but testers did appreciate its solid performance in the kitchen and the "straightforward, no frills" ease of operation. This inexpensive cooker does not have a timer, which is a serious drawback.

West Bend Oval Versatility Slow Cooker: Testers complained about the lack of an "on" light, especially since this machine begins heating as soon as it's plugged in-there is no "off" setting. This model was also downgraded for heating faster on "low" than "high" and for having an awkward-fitting lid that "falls into the pot easily."

Thanks, Kathy!!

Wow, that's a lot of meat talk. I can't be the only pescatarian who uses a slow-cooker, right??

Ooh, Kathy beat me to the ATK reviews!

I have to say, for my purposes, the 5-qt Rival I got at Target for $15 has worked just fine. I would like to have a timer, but a "modest 5-lb roast" would feed DH and me for several weeks, and if I'm cooking for a crowd I'm likely to be in the kitchen all day and can just use the oven.

Yeah, I was just wondering about their definition of "modest"...

I think since fish and veggies don't necessarily need slow cooking the same way certain cuts of meat do, they're not going to be at the forefront of an equipment test.

Oh crap - I just realized I'm skipping the Business Update meeting. Hopefully nothing important will be announced, because I need to eat.

I think since fish and veggies don't necessarily need slow cooking the same way certain cuts of meat do, they're not going to be at the forefront of an equipment test.

Oh yeah, that makes sense.

The way megan described the clam chowder and various other non-meat things she'd made made me re-think the idea of a slow-cooker. I never thought I'd want one, but I love the idea of coming home to a hot meal!

The last thing I made in mine was a veggie chili. It was pretty awesome.

cheap oval rival crockpot here. I have no need for a 5 pound pot roast. the only thing I don't have on it that would be nice -- the ability to program it to start on high for an hour or two and then drop it to low. But if you are cooking fish or veggies -- you probably don't need to worry about that