Is Slow Cooker the Same as a Crock Pot

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The story starts with a guy named Irving Naxon. He filed a patent in 1936. He called it the “Naxon Beanery.” His grandmother used to make a slow-cooked bean stew. He wanted to bottle that magic.

Then, in the 1970s, a company called Rival bought the patent. They renamed it. “Crock-Pot.” It became a 70s dinner party superstar. Tuna casserole and meatloaf never stood a chance.

Today, many companies make slow cookers. Hamilton Beach. KitchenAid. Even Ninja. But only one can legally call itself a Crock-Pot. That’s the one made by Sunbeam Products. Sneaky, right?

What’s Actually Different?

Here’s where it gets fun. Historically, Crock-Pots had ceramic inserts. They heated from the sides. The goal was low and slow, like a gentle hug for your pot roast.

Some generic slow cookers used metal or aluminum inserts. They heated from the bottom. This meant they could run a little hotter. Your stew might bubble, not just simmer.

But today? Forget the old rules. Most modern slow cookers—and Crock-Pots—use stoneware crocks. They heat from the sides. The differences have practically disappeared. Dealer’s choice.

Which one cooks faster? Neither. A 2018 test by America’s Test Kitchen showed the temperature difference between brands was tiny. Like, five degrees tiny. Your chicken soup doesn’t care.

The Quirky Truth About Controls

Here’s a weird detail. Crock-Pots often use simple dials. Low, High, Warm. That’s it. No buttons. No digital displays. It feels like operating a toaster from 1982.

Some generic slow cookers go wild. They have timers. They have probes. They can sear your meat inside the pot. Fancy! But that magic doesn’t make them faster or better—just more buttons to push.

Fun fact: Crock-Pot’s official warrenty says not to use extension cords. Ever. Ignore that at your own risk. Exploding beans are not a good look.