16-Ounce Little Triple Dipper Slow Cooker, Silver and Black, SCRMTD307-DK

Got this to melt chocolate for candy. It is much better to use than the large single-bowl melter for a couple of reasons. First, obviously, you have three crocks to melt three different flavors or colors all at one time. Second, the gentle heat melts the chocolate gradually and keeps it warm without scorching (Just remember you need to stir the chocolate to get it fully melted and keep it fluid, but you need to do that in the large melting pot too). The crocks are small, so I need to add more chocolate halfway through, but that is a minor issue compared to the convenience of having a variety of chocolate available in a compact space. The crocks are ceramic and removable from the base and the lids are glass. Both lid and crock can be placed in the dishwasher for easy cleaning. The base wipes down with a damp cloth. There aren't any settings to this--it's on or off--and the temperature it gets to is very warm, but not hot enough to actually cook anything. Finally, the bag it comes with is sturdy and great for storage. Not sure if i would actually use it to carry the unit anywhere since it does not secure the lids in any way except by being a tight fit.Overall, a great little unit that makes my candy crafting time much much easier.

I read all the reviews about this product and based on those I purchased it. If you are into candy making this is the most wonderful thing you can own. I really bought it for my daughter for mothers day but I used it for making candy coated pretzels. But I used some white chips and also chocolate chips but I would not recommed it. They came out very thick and hard to spread on the pretzels. I also used the candy melts and they came out like spreading butter. I used a pantry brush to spread the icing on the pretels and then coated with various sprinkles and nuts. I highly recommed using candy melts and not chips. Clean up was a snap. I did turn it on 15 minutes before use and it took about another 10-15 minutes after I droped the melts in to melt. The 16 oz cups are a very nice size and provide plenty of product to use. We have tried melting the candy melts in the microwave but really not successful. This was so easy, heat it up, drop in the melts, wait about 10-15 minutes and comes out like spreading butter. Can't say enough wonderful things about this product.

I like this small crock pot set with carrier. You won't be able to cook meals in these mini pots, but they will work for sauces, fondues, dessert parties, etc. For me, I will be making candles with it so I'm excited to get started. I haven't used it yet, but it's exactly the size pots I was looking for. My only disappointment is that there that there isn't individual heat controls and the heat control that is there is only one selection instead of the warm, low, and high choices. I do prefer the heat options, but as long as it doesn't overheat or run too low it should be fine.

I HATE to eat hot food that's gone cold. I mean, I really hate it. It makes me gag. It makes me queazy.I also just finished reading A.J. Jacobs' book "Drop Dead Healthy" -- and 2 of the easiest suggestions to implement (to eat less and get more nutrients out of the food you eat) had to do with eating slower. uUse a smaller fork/spoon/dish, and chew each bite at least 15-20+ times. And, as it turns out -- this really does slow your eating. But slower eating demands being able to keep the food warm longer.So the choice is either just put little bits of food on my plate at a time and make ump-teen trips to the stove for more (no WAY I am gonna put big serving bowls on my table and let the food go cold for everybody....)orvisit the microwave over and over and over and over until all that's left of the food is a hard, greasy and shrivled little lump of over-nuked nothingness.So I set out last weekend to fix the problem. (finally) -- and this is the #1 solution. (I also tried a heated serving try -- which is bigger than any plate/bowl by 300% and so makes it hard not to touch the warming surface; and a dish made for feeding bed-ridden souls, where the ugly white plastic dish has a reservoir for hot water underneath and a stopper that does not screw in (just pushes in) --which really doesn't sound that safe for feeding the bed-ridden (or me); and finally, a mini 1.5qt crock pot -- which is really overkill on size, but does the job.)This little 3-crock puppy, however, is perfect. Each removable (and dishwasher-able) crock holds 16 oz -- which is more than anybody would eat, but allows the serving of whatever to sit in the warm bottom, away from the breeze of the ceiling fan. The dishes never get cooking-level hot -- also a big advantage. I don't want to be constantly on edge about burning my hands. No bells and whistles to break. Just the warming station, the plug, and 3 crocks with glass lids.Broccoli--rice--tilapia.Roast beef--potatoes&carrots--green beans.Soup--warm bread--air.Baked chicken--potatoes&greenbeans--squash.Queso--bean dip--chili salsa dip.Scrambled eggs--grits--bacon.Refried beans--tamale pie--grilled onions.Sausages-BBQ Beans-German potato salad.Corn pudding--Grilled shrimp (very hard to keep warm)--brussels sprouts.Steak--baked potato--grilled zuchini.Spagetti--garlic bread--air.Mashed potatoes--asparagus--meatloaf.Grilled fajita chicken--grilled veggies--tortillas!Stir fry veggies--rice noodles--egg drop soup.:DAnd it all stays warm. (just remember to plug it in about 5-10 minutes before you need to use it, and fill the crocks w/ hot water and dry them just before filling wit hot food, so the cold ceramic doesn't cool the food on contact.)Okay, yes. I'm a little OCD about this. But if I was REALLY OCD about it, I'd have done this 20 years ago.And yes. I bought a second one. I need a back-up.

I am not a huge crock pop person but I wanted to give this a try for one purpose only. I was in a cake pop making phase and thought it would be brilliant to have 3 types of chocolate melted at the same time and same temp. Well.... it wasnt quite so. Even though it was a slow cooker, it took over 1 hr to get remotely warm so my chocolate got dry and did not melt. I also tried melting my chocolate and then adding it to "warm" pots, but it quickly hardened back to room temperature. So it was not a good fit for my cake popping adventures. I still have it but was discouraged in trying to use it again because if it couldn't keep warm chocolate warm, how could it keep other things like thing soups, or dips warm? Not sure... but it was not a bad price, and very appealing to the eye. I hope i find some use for it in the future.