All-Clad Stainless Steel 6-in-1 Digital Slow Cooker with Enameled Cast Iron Pot; 5 quart
$115.00
6-in-1 versatile appliance: Features five cooking programs: High Temp Slow Cooking, Low Temp Slow Cooking, Braise, Saut…
- 6-in-1 versatile appliance: Features five cooking programs: High Temp Slow Cooking, Low Temp Slow Cooking, Braise, Sauté, Simmer and a Manual function. It also includes an automatic keep warm function for up to four hours after cooking.
- Multi-functional slow cooker: Removable enameled cast iron pot can also be used on the cooktop, in the oven, or for serving.
- Intuitive LCD screen: Monitor your cooking with the user-friendly digital screen of this slow cooker that displays your cooking mode and time.
- Large capacity: This slow cooker holds 5 quarts of food, enough to feed a good-sized hungry crowd.
- Convenient cooking experience: Experience the convenience of maintaining heat and moisture with the tight-fitting cast iron lid. Enjoy hassle-free cleanup with the dishwasher-safe insert, making post-cooking cleaning effortless.
Product Specifications
- Model Number SD922D51
- Weight 21.830000
- Made in China
- Material Stainless Steel
- Exterior Finish Polished Stainless Steel
- Color Silver
- Piece Count 1
- Size 5 quart
- Warranty
- User Manual
- UPC 010942226833
- Item Returns This item can be returned
Item care - Before using your Dutch Oven for the first time, wipe the metal housing with a clean, damp cloth.
- Wash the pot and lid in hot soapy water, then rinse and dry thoroughly right away. Never let the cast iron pot and lid air dry as it may cause rusting.
- To properly season the cast iron insert and lid, coat the inside of the pot and lid with solid shorting making sure to cover all areas of the enamel coating and then place both units in the oven separately at 350F for 1 to 2 hours. Let the pot and lid cool for 30 minutes and then they can be used. Repeat this process periodically to maintain the longevity of the insert and lid.
Item Cleaning
- To clean the metal housing-The outside shell may be cleaned with a soft cloth and warm soapy water, then wiped dry. The use of abrasive cleaners is not recommended and may damage your Electric Dutch Oven’s housing.
- To clean the cast iron pot- It is recommended to wash the pot and lid by hand in hot water, and should be thoroughly dried immediately after. Leaving the pot air dry or wet for an extended period of time might increase the risks of rusting due to the nature of cast-iron pots. To avoid rusting, periodically coat the inside of the lid and pot with solid shorting and place them in the oven at 350°F for 1 to 2 hours to properly season and protect the lid and pot. Do not use abrasive cleaning compounds. A cloth, sponge or rubber spatula will usually remove most residue. To remove water spots and other stains, use a non-abrasive cleaner.
- Never submerge heating unit in water or any other liquid.
- Do not use scouring pads or hard abrasive powder to clean.
- Before using your Dutch Oven for the first time, wipe the metal housing with a clean, damp cloth.
- Wash the pot and lid in hot soapy water, then rinse and dry thoroughly right away. Never let the cast iron pot and lid air dry as it may cause rusting.
- To properly season the cast iron insert and lid, coat the inside of the pot and lid with solid shorting making sure to cover all areas of the enamel coating and then place both units in the oven separately at 350F for 1 to 2 hours. Let the pot and lid cool for 30 minutes and then they can be used. Repeat this process periodically to maintain the longevity of the insert and lid.
- To clean the metal housing-The outside shell may be cleaned with a soft cloth and warm soapy water, then wiped dry. The use of abrasive cleaners is not recommended and may damage your Electric Dutch Oven’s housing.
- To clean the cast iron pot- It is recommended to wash the pot and lid by hand in hot water, and should be thoroughly dried immediately after. Leaving the pot air dry or wet for an extended period of time might increase the risks of rusting due to the nature of cast-iron pots. To avoid rusting, periodically coat the inside of the lid and pot with solid shorting and place them in the oven at 350°F for 1 to 2 hours to properly season and protect the lid and pot. Do not use abrasive cleaning compounds. A cloth, sponge or rubber spatula will usually remove most residue. To remove water spots and other stains, use a non-abrasive cleaner.
- Never submerge heating unit in water or any other liquid.
- Do not use scouring pads or hard abrasive powder to clean.
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