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Just realized my cheap slow cooker liner habit is costing me more than I thought
I bought a box of those Reynolds Kitchens slow cooker liners for about $5, thinking they'd save me cleanup time after making a big batch of chili. Used them for a few months, but then I noticed my chicken stew wasn't browning right and the flavors seemed a bit flat, like the plastic was trapping steam weird. Has anyone else tried these liners and found they mess with how the food cooks, or am I just doing something wrong?
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kim.dylan6mo ago
Yeah, those liners are a total scam for flavor. They trap all the steam and stop the Maillard reaction, which is just a fancy way of saying your food won't brown or develop those deep, rich tastes. Your chicken stew probably tasted boiled instead of roasted for the same reason. I ditched them after one use because everything came out tasting weird and watery. The cleanup is honestly not that bad if you just soak the ceramic pot right after you're done.
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leelewis6mo ago
Totally agree, I just gave mine a quick scrub with hot soapy water and it was fine.
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cora_martinez5mo ago
@kim.dylan So you think the pan liner completely killed any chance of browning in the stew too? And @leelewis, did you find the regular scrubbing ended up wearing down the ceramic coating faster or was it still good after a bunch of uses?
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