Slow cooker
Countertop appliance for unattended, low-temperature simmering.
A slow cooker, also known as a crock-pot, is a countertop electrical cooking appliance that simmers food at lower temperatures than baking, boiling, or frying. It became popular in the United States during the 1940s as women began working outside the home, allowing unattended cooking for many hours.
- inventor
- Irving Naxon (born Irving Nachumsohn)
- company_origin
- Naxon Utilities Corporation, Chicago
- key_developer
- Alex MacMaster (Boonville, Missouri)
Lore & Background
The slow cooker was developed by electrical engineer Irving Naxon of the Naxon Utilities Corporation in Chicago. Naxon was inspired by a story from his mother about his grandmother's traditional Jewish stew, cholent, which cooked for hours in a Lithuanian oven. The Naxon Beanery All-Purpose Cooker was initially designed for cooking bean meals. Rival asked inventor Alex MacMaster to develop the bean cooker into a large-scale production model capable of cooking an entire family meal. MacMaster also designed the mass-production machines for Rival's manufacturing line. A basic slow cooker consists of a glazed ceramic or porcelain pot surrounded by a metal housing with an electric heating element. The lid is often glass and creates a seal with condensed vapor. The appliance operates at atmospheric pressure, unlike a pressure cooker. Many models have multiple heat settings, while early versions had no temperature control and delivered constant heat.
Reader's Guide
The slow cooker's significance lies in its ability to transform tough, cheap cuts of meat—such as pork shoulder, chuck steak, and brisket—into tender meals through long, moist cooking. It became a household staple in the United States during the 1940s, enabling women working outside the home to prepare dinner in the morning and return to a finished meal. The appliance's low operating temperature makes it safer than ovens or stovetops, though spilled contents can cause serious scalds. Its legacy includes the widespread adoption of the Crock-Pot brand, which now belongs to Newell Brands. The slow cooker's design has evolved from basic constant-heat models to advanced versions with programmable timers, delayed starts, and even smartphone control. Slow cookers also tend to lose more vitamins from vegetables compared to higher-temperature cooking, though blanching vegetables beforehand can reduce nutrient loss. Despite these drawbacks, the slow cooker remains valued for convenience, energy efficiency (able to run on solar panels), and its ability to keep food warm for transport.
Did You Know?
- The slow cooker was inspired by a traditional Jewish stew called cholent, which cooked for hours in an oven in Lithuania.
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