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@dansup I use the original slow cooker, a cast iron Dutch oven, but the theory is the same. You get so much more flavor development with long, slow cooking. Surprisingly, McGee’s classic On Food and Cooking: the Science and Lore of the Kitchen, has very little on slow cooking, although the section on browning reactions is helpful. I always brown (meat, onions, etc.) at a higher temperature to get those yummy flavors from the Maillard reaction, and then turn the temperature down for long slow cooking to develop the umami flavor.