Crockpot v cast-iron pot - WIBU?

[Bestoftimesworstoftimes]

My pots are having it out between them. Lovely cast iron pot thinks because it made a meltingly soft and flavoursome goulash last week (in about 4hours over low heat) it can now preen as queen of the kitchen.

Crock pot disagrees on the grounds that as a purpose-made slow cooker it should be the ideal vehicle for such a dish -- this despite every attempt at goulash in it coming out just wrong. Eg as watery soup with meat floating and once (whispers) meat was actually tough (shudders). Attempts to adjust liquid, browning meat first and similar tweaks tips and tricks haven't helped.

What is going on?? I'd like to agree with CP for convenience sake but the proof of the pudding is in the... ahem stew isn't it? So why is the makeaheadmealcorner of the t'Internet rife with suggestions for goulash that is as easy as dump everything in and leave for ten hours yet I - an otherwise accomplished cook - cannot get it right??

Which cooking implement is being unreasonable? Please help decide or advise so I can restore peace and order to our kitchen (and tummies)

Don't use cornflour, use strong bread flour. The gluten gives a good thicken for less flour, and if you brown it first it's even better.

Nothing tastes as delicious as it does in my le creuset.

However I do put my earthenware crock pot in the oven for half an hour or so when I get home so it's not so soupy and everything gets a proper browning.

Definitely Staub is the new Le Creuset.

Any other stonkingly faffless hotpot recipes? Off to google staubs...

Crockpot. Crockpot.

cast iron wins pots down with me!

MrsTerryPratchett, that be fighting talk!

Why are we not allowed to talk about Le Creuset

Cheer your crockpot up by letting it make the rice pudding, best of all for that.

I can't make any kind of stew or casserole in my slow cooker because everything is watery and tasteless, no matter how much I adjust the amount of water. I do cook whole chickens, chicken breasts and a mean pulled pork in it though.

Cast iron for everything else.

My slow cooker is awesome. For boiling barley for the horses. Useless for anything for human consumption!

I have both and use both, but my Le Creusets are beautifuller , yes I have two.

Another vote for le creusets. Slow cooker just removed flavour and texture not good...

Watery shit from my slow cooker EVERY SINGLE TIME. it's cast iron every time for me.

Cast iron and a wood-fired rayburn for full authenticity...

Confession: I am a rubbish cook and burn everything, currently burning cooking stifado in slow cooker as rayburn not hot enough yet

What's a cockpot??

I love my enamel cast iron pans, taste is shocking especially for stews!

MrsTerryPratchett how do you make moussaka in the pot? Isn't it supposed to cook in the oven?

Cast iron for quality, crockpot for convenience . If I was at home I would definitely use the cast iron. Crockpots are brilliant when you don't have time to watch over the darn thing.

What's a cockpot?

I believe it's quite useful for pork. Or porn.

www.mumsnet.com/Talk/food_and_recipes/1723462-Im-slow-cooking-porn-and-its-gone-sort-of-sweet-and-aniseedy?pg=1&order=

I'm currently steaming a suet pudding in my crock pot