jennyema
Chef Extraordinaire
Thank you all for your input. I was waiting to get a good/varied response from everyone.
It looks like my wife and myself are sticking with the crockpot. We've used them for over 7 years with no problem or complaints about the food. The last DO we had was Cast Aluminum. Didn't work very well with tomato based stews/sauces. As for an Enamel Coated DO. . . I keep reading reviews of the coating flaking off into the food. I guess there are pro's and con's to everything.
Ive never heard of enamel flaking off ... how could it?