Crock Pot Clean Up

Before every Shabbat I make cholent in my gigantic crock pot. Every Saturday night it is incumbent on me to soak the thing for hours until the crud that stuck to the sides is ready to come off. It is not a task I look forward to.

I wanted to make Crock Pot Jambalaya for dinner tonight, so I needed to get my crock pot all cleaned up to cook again, and the cooked in stuff was not loosening as fast as I needed it to.

So I googled and am now trying something new. I cleaned it as best I could. I filled it with water ¾ of the way, with vinegar the other ¼ of the way, and have put it to “cook” on low for 2 hours. Apparently this will make the burnt stuff slide off easily. There is another hour to go and I am hoping this will work.

What are your tips for cleaning your crock pot? Some have suggested those liners, but my crock pot is too big, a friend also suggested using a roasting bag instead…Any other tips?


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  1. Mark says:

    I’ve found that soaking for a few hours usually works fine. Sometimes I need to scrape the large stuff off the sides with a spoon, followed by an abrasive sponge, but it almost always is completely clean in about 5 minutes of active cleaning. I’ve also found that the food cooks better on low than on high, and that there is much less hard stuff stuck on the sides at low than at high.

    Also, a few weeks ago, my mom gave us a box of these that we haven’t tried yet- (sorry for the upside down picture).

  2. Lady Lock and Load says:

    What size is your crockpot? (how many quarts)

  3. Lady Lock and Load says:

    I am also a big fan of crockpots and use them for other things besides choulent. Maybe you would like to get a smaller 6.5 quart crockpot for choulent (and you could use the crockpot liners) and use your bigger crockpot for things duing the week that are easier to clean up? Your favorate store AUCTION MART has a sale on crockpots for twenty something dollars. You can never have too many crockpots!

    • tesyaa says:

      But don’t get the ubiquitous “Rival” brand. Within the last few years they rejiggered their machines so that the “low” setting is high and the “high” setting is nuclear. But the “warm” setting is too low to leave food cooking in for 18 hours from when Shabbos starts until lunchtime. I thought this was a design flaw, but they did it on purpose to avoid getting sued for causing food poisoning. I bough a different brand, Hamilton Beach, which has not been rejiggered and cooks normally. I gave the Rival one to my daughter to take to camp so she and her fellow staffers could make hot dog cholent. Needless to say it did not come home, which was fine with me.

  4. Lady Lock and Load says:

    I have a WESTBEND and it works great. The six quart Westbend is on sale now at auction mart for $24.99. You can use this one for choulent and use your big one for soup friday night. We have both on timers for shabbos, it’s great and I don’t have to use a shabbos blech and the soup is piping hot. Tell KoD to get the crockpot when he gets his hot water kum kum thingy :)

  5. mekubal says:

    This is an old food service trick. Just fill it with water and bring it to a boil. Then stir occasionally with a spoon while boiling. Sort of scraping at the stuck stuff, but it doesn’t need to be vigorous. After 10-15 min of boiling it will usually all be floating in the water.

  6. Cam says:

    Try scrubbing it with warm water and baking soda. Works for me.

  7. Mike S says:

    Use the bags. That way all you have to do is clean up anything you dribbled on to the rim while dishing it out. I also prefer the kind where you can lift the pot off the heating element, as much of the crud sticks after you have dished the food out.

  8. Rebecca says:

    Is there a kosher cooking spray you could use in the pot or an oil that you could smear on with a paper towel?

  9. Tuvia says:

    8.5 is huge, I never heard of one that big before.

    I have this crock pot which is pretty cool, because you can make cholent in on and then motzie shabbas make dinner in a different size

    Also that non-stock spray before you add the cholent does make a difference.

  10. Z! says:

    Tuvia, I was just about to suggest spraying the sides with a non-stick spray before use. I have hear that this works.

    Our trick is to line the bottom of the pot with bones. This makes the bottom really easy to clean and the grease makes a nice layer of non-stickiness.

    We have several crock pots of varying sizes and I love our non-stick one for the easy-peasy-lemon-squeezy cleaning!

  11. Z! says:

    BTW, we have :

    3.5 QT
    4.5 Qt
    5 Qt (This one sits on a hot plate, not a fave)
    9 QT
    18 QT

  12. al oeste says:

    for the shul cholent i use the crock pot inserts

    [plastic cooking bag] 2 advantages easy cleanup , and the crust forms along the inside of the bag

    [also prepare rice in a plastic bag and drop in to cholent , with middle eastern spices,,,,,]

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