Hi, Koko! I can't quite see the advantage of such a large one (16 to 20 quarts?) as wpozzo is looking for, but I have to admit that now that I have a crockpot, I'm very happy with it. I don't have to watch it and stir the food to keep from sticking to the bottom as it would on top of the stove, and it supplies its own oven-type of surrounding heat, without heating up the kitchen as the oven would. And it's great for making a big batch of congee! :lips:
Yes KOKO you can brown the meat first sometimes i do this with roasts however with chicken and such i more or less stew them in the crock and then thicken the juices later. the reason for a large crock is occasionally i bring food into a bar i work at on sundays it has become so popular some times i am using three crocks but it is hard to spice evenly that way if i could do one large batch at a time the product would be more consistant.