There may be smelly, don’t worry, it’s ok

We’ve been eat­ing at home a lot lately, and when I say I cook up a storm, I’m mostly refer­ring to the debris that has to be cleaned up in the kitchen afterward.

Naomi and I have inher­ited quite a few appli­ances from our par­ents’ kitchens — toast­ers, juicers, steam­ers — some of which have never been used, and one of which I opened up to see if I could make stew with.

The appli­ance is called the EuropAce Slow Cooker, and I’ve never seen the need for a slow cooker because I usu­ally make stews on the stove top in a con­ven­tional pot, sim­mer­ing for maybe five or six hours, and as far as I know, the Slow Cooker does the same thing, only elec­tri­cally, with sev­eral dif­fer­ent settings.

Appar­ently, you don’t have to watch the slow cooker because it’s less likely to burn your food if you go out shop­ping and for­get about your cook­ing and take in a movie instead.

So I read the instruc­tions in the 3 page man­ual, chuck­led a lit­tle, and got really alarmed when I read the part which said:

“When first time use, there may be smelly, it’ll last a few min­utes. Don’t worry, it’s ok”.

So I put the whole thing back in the box, includ­ing the “inner pot”, which is “made from high qual­ity ceram­ics or white clay, which con­tains many ele­ments for human body needs”, because I don’t have the means to grind it up and eat it.

Stew was finally made using a large con­ven­tional WMF pot we bought at the last Robinson’s sale.