Which brings us to the point of having a slow cooker: for busy city cooks, it's an indispensable tool for winter cooking - look past its dumpy reputation and see it as the perfect instrument for long, slow braises. Instead of hanging around at home with your oven on 250ºF for four hours, waiting for the meat to get tender and absorb all that flavor, put it in the slow cooker and leave for the day.
The stone crock is removeable and easily washable; somehow all the caked-on sauces rinse right off. At five quarts this is also big enough for a roast but not too large to squeeze into your apartment somewhere. That is perhaps the biggest drawback to a slow cooker: finding a place to put it. For me, it's worth it. (It lives on top of the fridge.)
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