Has anyone had a crock pot (slow cooker) blow on them?

[passiveporcupine]

Last edited Mon May 16, 2016, 05:09 PM - Edit history (1)

I was in the utility room and didn't hear a thing (running washer at the time) and came back in the kitchen to find a huge mess. My crock pot was on for the last couple of days (on low) making stock out of a pork roast bone, and it just blew everywhere. The lid was still on the unit, but there was stock blown everywhere around the unit. I have a mess on the floor, the counters, where half the liquid from the stock pot now pools, and it sprayed everything near it (within a three foot diameter). It blew stock on my electrical outlets and cords and plugs, but fortunately nothing happened before I could clean it up.

I would think on low a crock pot should be safe. This is a fairly new crock pot (just bought it this winter) and I've made stock with it several times (for days, on low) with no problems. But this time it blew.

Has anyone experienced this before? Crockpot is closed till Monday so I can't talk to them about this, but now I'm afraid to use it again.

To me, this means the stock pot overheated. There was no reason for it to boil over on low and it was only about 2/3's filled.

It's saturated my brand new electric mill coffee grinder (I've had it about two weeks and it was a $50 purchase from amazon). I thoroughly cleaned everything I could, but when I plug it in, it turns on without pressing the on switch, so there is fluid down in the switch mechanism, shorting it out. Damn, I'm pissed!

I don't know what else might have caused it to blow except excessive heat. Of course, I bought this from Walmart. The only place we have in town for small appliances.

Often a warranty on a product does not cover damage it might to to other things...I don't know what rights I have here, but I want a new coffee mill. And I doubt I'll ever trust a slow cooker again.

I can't control or fix big things (expensive problems) that happen in my life, because of being low income...so I try to control small things, like making my own stock instead of buying it (which is very expensive)...and then something like this happens and makes me question why I even try any more. I switched to an electric coffee mill because of problems I was having mentally (aphasia) and physically (chronic pain problems) with my existing system, and now I have to start all over again...and it takes a long time for me to save up enough for a $50 dollar product that will make my life easier.

[Major Nikon]

1. Never had that problem or ever heard of it

I've got two crock-pots and have owned a few others. I've used them thousands of times.

It sounds like somehow there was a steam pressure buildup, but I'm not sure how that could happen unless the lid has some kind of latch that was engaged.

If you have one of the models without electronic control, the device is very simple. It's just a heating element underneath a ceramic pot.

[passiveporcupine]

2. No latches on the lid.

It just built up enough of a boil or steam to blow. And on low that shouldn't be happening.

I've had pots boil over on the stove and there is never this large a distribution of fluid...it just all falls around the pot. This was much more than that, but the lid is not weighted enough to build up steam. I wish I'd seen it happen, but whatever happened, I'll never trust a crock pot again.

[Major Nikon]

3. I've heard about water getting superheated and then exploding

Usually this happens in the microwave. It seems much less likely to happen in a crock pot, but possible I suppose.

[passiveporcupine]

4. well, it will be interesting to see what they have to say on Monday.

Because without more info on how to prevent this, I'll never use their crock pot again.

[Major Nikon]

5. It will be interesting to hear what they say

I looked up a bit on the google and found similar accounts both with and without crock pots:

http://www.chowhound.com/post/exploding-turkey-stock-888101

http://www.discusscooking.com/forums/f17/boiling-chicken-broth-why-does-it-explode-59035.html

http://www.jennifermurch.com/2010/04/perils-of-homemade-chicken-broth.html

[passiveporcupine]

6. Thank you Nikon.

I wanted to look at that second link, but Avira is blocking it for a virus.

From the third link:

Make a mental note to never, ever, ever boil broth without first cracking the lid.

I do know about cracking the lid...but the thing with crock pots is, there is a gap that allowes air, steam and heat to escape around the lid...it is cracked in the design. It is not a tight fit. So, something caused it to bubble up so high in the pot that it lifted the lid and blew.

[Major Nikon]

7. If it is a result of superheating, cracking a lid won't help

I've seen this happen in the microwave with a cup of boiling water.

https://en.wikipedia.org/wiki/Superheating

I'm not sure if that's what's going on here, but I don't know of any other explanation.

[passiveporcupine]

9. Thanks Nikon

This is valuable information.

[csziggy]

8. On the first link, the second comment sounds very likely

For what could have happened.

wattacetti Jan 27, 2013 07:26 PM

I had this happen to me when I was making a chicken demi-glace. Open pot, very low temperature setting on an induction hob, and the contents exploded when I touched the surface with my ladle.

I probably set up a scenario where the contents were superheating with the surface film of protein acting like a balloon and my ladle acting like the pin to pop said balloon. I still have some of the scald marks on my hand and forearm and it took a little longer to clean because it's hard to wipe down surfaces if one has just scalded a hand.

I suspect that your turkey stock was also superheated, though it was probably the surface tension of the stock itself rather than the lid. Cause of explosion? Probably some little bit of vibration that disturbed the pot contents

I've been lucky and never had anything like this happen with a crockpot or a pot on the stove. I have seen a liquid that was simmering with a "skin" on top go from a visually mild simmer to a full blown boil when the skin was disturbed by stirring.

[magical thyme]

20. interesting...I was just wondering if fat in the broth spread over the surface

and trapped the steam inside...

[passiveporcupine]

23. Thanks Nikon...yes, I just found some of these sites too

didn't see your post in time. I'm using this to address my issue with Crockpot.

[passiveporcupine]

10. So, from the first link from Nikon, I like this

from wonderwoman

"simmering for two days..." that's long, long time.

may i suggest an alternative: the oven. put the carcasses in a deep roasting pan, cover with water and cook (uncovered) for several (3-4) hours in a 250-degree oven. add aromatic veggies amd simmer for another hour or 2.


from now on, this will be my method of making stock. If it blows in an oven, it's contained!

[madinmaryland]

11. Two days with crock pot on is way too long. If it's not done

after 8-9 hours then something is wrong. The thing probably just overheated from being on contiuously for 48 hours. They are not designed to run that long, and it doesn't matter where it is from.

[passiveporcupine]

12. Never heard of a limit on how long to run a crock pot.

Last edited Tue May 17, 2016, 04:15 PM - Edit history (1)

It seams a temp setting should be consistent, no matter how long you have it on.

Is there some rule you've heard of that I haven't?

BTW, perpetual stock is a thing lately and most people do it with crock pots.

BTW, stock is not the same a cooking a recipe, in which you really do need to follow the recipe and time limits. I did use this once to cook a recipe and it turned out like glue. The pot was way too hot.

[kairos12]

13. I never have. Sorry for your trouble.

[passiveporcupine]

14. I called Crock Pot today

and they are turning it over to a "claims department" I think, although that's not what they called it. Said I should be called back in a day or two. The also offered to just replace the crock pot. I don't want another crock pot. I don't trust them now. But I do want my brand new electric burr mill coffee grinder replaced. They don't even have to refund me for the six month old crock pot. I only paid $14 at Walmart for it, and that's part of the problem. I'm so sick of cheap crap from Walmart. If I'd gotten a better crock pot from Amazon, this might not have happened. Walmart is the only place in town to buy small appliances...except for a few things you can get at ACE.

[LiberalEsto]

15. Sorry about your crock pot mess

Through trial and error I've found that the heat controls on newer slow cookers are terrible. I've left things on the lowest setting and come back from an errand to find the pot boiling over and food scorched on the bottom. I've also left food on a recommended setting for the recommended amount of time, only to find it burned.

A couple of years ago after I complained about this in a post, some angel on DU suggested that I look at yard sales and thrift shops for an older Crock Pot. I did, and that's what I use now.

[passiveporcupine]

16. I agree...the old ones are priceless.

I talked to the woman who is turning in a claim for me, but they need me to send the unit back to them so they can check it out. If it checks out OK, they will not replace my coffee grinder, they will only give me a refund (or replacement) for the crockpot, which cost $14 at Walmart. Fuck em.

The coffee grinder (Cuisinart) cost $50 from Amazon.

I have a feeling they are going to screw me on this. I have to pay for shipping to return it, which is probably going to cost as much as the purchase price.

I need to box it up and weigh it to find out how much the shipping will be. If it costs too much to ship it, I'm going to ask them for reimbursement before I ship it back. I know they will refuse.

I have a nephew (cousin's son...what do you call that) who is an attorney. I don't know him and would never presume on his time, but I might threaten them with him.

I think I just lost $65 and there is nothing I can do about it. I guess I could threaten small claims court. But even that costs money.

She said she would send me a Mr. Coffee burr mill grinder (their product) but I checked them out and they are ten bucks cheaper that my Cuisinart, and no better quality. I also saw a video on a Bodum Bistro coffee grinder and that's the one I want. It has a Borosilicate glass catcher that reduces static that causes jumping coffee grounds. The cheaper ones are plastic grounds catchers and the static is really messy. It costs $93, instead of $50, but at this point I'm screwed anyway, so I think I'm just going to go for it. I got a little bit of money from my Mom's estate (she passed in Nov.) and I am treating myself.

I never buy myself any nice things any more, so this new espresso machine and coffee grinder were a real treat for me...I've been so happy using them (a few bugs, but not major)...it's made my morning latte experience so much nicer (and less physically painful). I don't have all that much time left on this planet, and damned if I am going to deny myself a pleasure once in awhile. I'm going for the better grinder and I don't care if I never get any money back. I'm never going to use a crock pot again. My stove has a much lower low setting than the one in the crock pot.

[Massacure]

19. In regards to small claims court -

Some states allow you to recover the court filing fee and serving service fee if you win your case. Also some companies would rather settle with you if you agree to drop the case than fly someone out to defend themselves. No guarantees, but two things to think about.

[csziggy]

21. Once you box the crockpot and weigh it, ask for a shipping label

They can do that - send you (by snail mail or email) a pre-paid shipping label. That way you are not out the shipping cost and they can get the crock pot to see if they can figure out what went wrong.

See if any of the local media have a consumer reporter - someone who details problems with consumer goods. Often once the media get involved, the companies will pay attention and make the situation good so they don't get bad publicity.

Also see if your state has a consumer complaint line. While most states no longer have the will to push this kind of thing, piling on as many advocates as possible could pressure the company into making this right.

[passiveporcupine]

22. Some good advice, thanks

I'd already decided not to pay to send it back to them, since after doing a lot of reading on-line, I know that they have set the heat higher on newer crock pots (federal regulations?) because of problems with foodborne bacteria. I think they are probably all set way too high now, and mine, being cheap, doesn't have fancy thermostat controls. So, they are probably going to tell me that it's fine and is not the problem. And I'm not going to get anything from them but the $14 I paid for the crockpot, which is not going to help me much and I'll just get madder.

I am running a test though. I filled it with water last night (2/3 full) and turned it on. It took five hours to build up to a rolling boil, and that's when I shut it off to go to bed. I never had boiling food in my old vintage crockpot that I gave to good will. I've used this pot about four times previously to make broth and had it running for a couple of days, non-stop (just added water occasionally) and this didn't happen. I really don't know why this happened this time.

I did just find this info:

All slow cookers reach a gentle boil eventually. The "low" setting just takes longer to get there, as the power is lower. Ultimately, it is the boiling of water that limits the temperature, as the less expensive ones are not controlled by thermostats.

Early slow cookers seem to have been lower power, so took longer to reach a boil. Power was increased as a safety measure, so the temperature would be in the danger zone for less time.

Then a reply to that post:

Actually, that is not accurate.

Cooks Illustrated did a test of several different slow cookers by filling them with water and measuring how long it took for them to reach the maximum temp.

They found that some cookers heated water to full boiling (212 F) and some reached only 190 F.

Cookers that reached 212 resulted in dried-out sauces and blown-out meat. In contrast, machines that never topped 190 degrees yielded watery sauces and tough meat. The best results came from models that cooked between these temperatures.

Their top model was the Crock Pot Touchscreen, Model # SCVT650-PS which reached 199 on low and 204.5 on high.

and another reply:

Electric Slow-Cooking and Food Safety Precautions

"...The average slow-cooker/crock pot cooks at approximately 200° F. on low and 300° F. on high. Bacteria thrive at temperatures below 140° F.; therefore, you want to be very careful not to do anything that might affect the cooking temperature and cause it to drop. In addition, most bacteria are killed at 165° F. So, as long as the lid is left on and the food is cooked for the proper time, and if the power does not go out, food will be safe to eat." - University of Florida IFAS Extension

http://www.chowhound.com/post/crock-pot-slow-cookers-hot-927379

I did try making one dish (sweet and sour cabbage) in this crock pot and it came out like paste...now I know why. I was following the recipe and the timing and it made me realize I'd never use this for anything but stock. So, after everything I have read on-line, I will no longer use a crock pot, unless I can find an old vintage one, and I don't do garage sales and we don't have any great thrift shops around here, so I'm just going back to making stock on my stove.

I am going to send an e-mail to the person I spoke to at Crockpot, and I'm going to send her links to all this information I'm finding on how unhappy people are with these newer versions. And I'm going to send her my photos of what happened and the copies of the receipts for the crock pot and the burr mill grinder. And I'm going to let her know that I'm considering small claims court. If she still will not help me, I'm not sure what I'll do...it's hard for me to lose a brand new $50 product, but I don't handle stress well, so maybe it's best to just let it go.

Let this be a warning to any of you who have bought a newer cheap crock pot. Don't trust them for very long. As a matter of fact...don't trust them at all. If you use one, don't have any pricey electronic gadgets nearby, or even power outlets on the wall, unless they are GFCI's (ground fault circuit interrupters).

[csziggy]

24. Then I'm going to hang onto my slow cooker!

It's at least fifteen years old and it does just what I need.

[whistler162]

17. Next time don't try combining

baking soda and pepsi in a crockpot!

[passiveporcupine]

18. I thought that was mentos and pepsi