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Originally posted by Florence Fennel
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My experince of having both sizes, I would say that you would be limiting yourself, if you went for the couple size. Because you don't have to fill a larger size, for it to work. However, I do come from a batch cook mentality, so I'd much rather put all the work into cooking double veggie dish in 1 go, and then eat the same again for lunch or dinner the nest day. Or if you don't like the same meal 2 days running, then pop the remaining veggie meal into a blender and a lovely soup. Are blenders a little evil too?
I had a quick look on the Lakeland site last night, as you have a voucher then we are only looking at those they offer. Obviously depending how much your voucher is for, I'd go for their own make med size (£30?) or the glass/see through med size (£60?). You don't have to worry about buying 1 with a timer, as I think only the mega size 1 had, because if veggie dishes really do cook much quicker, then just use a standard timer that you put in the plug socket, prior to your plug (if you know what i mean). I think the more you pay is really just for looks, hence why I quite like the glass 1, but a slow cooker is a slow cooker.
All new 1's have a glass lid, which is good, just because we all like a peep, espcially when it's knew or we are trying out a new recipe. Lifting the lid is not a good idea, as it takes 1/2 hr to get back to temp again. This is because the cooking is done by all the heat creating moisture on the lid, so if that is removed then you lose the cooking process. Which makes me question how a veg stock only takes 1/2 hour to cook.
When you've had a look and have any questions about any of the machines you fancy, then ask away. I'm only sorry I can't give feedback on loads of veggie dishes, although I think I may have tipped in loads of chopped veg from Asda (2p a bag) and just adding curry sauce (froze into smaller portions). Which is why I'm a little confused about the feedback on here of veg cooking so much quicker, because the slices of carrots took ages to cook, I ended up taking them out and cutting into small pieces. Plus when doing spuds, I slice them in the processor because again they need ages, but with spuds you do need to make sure they are covered in liquid, or they will go grey. I've not actually experienced them going grey (books warning) as I use a slow cooker because I love casseroles, so always have liquids/sauces.
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