Ok, this is VERY stupid, and there is no right or wrong answer, but in order to have freetime back on my chromebook, I have to write a 3 paragraph essay on crockpots. The reason that is what I have to write about them, is because it was in my dad's hand when he was thinking about this deal. I will give 30 points if anyone wants to help me. I'm sorry if this is a waste of time for yall.

I am bad at writing essays but if you go to ¨essay typer¨ it will type the essay for you

lol this is the most random thing ive ever heard but not gonna judge here ya go :)

A slow cooker, also known as a crock-pot (after a trademark owned by Sunbeam Products but sometimes used generically in the English-speaking world), is a counter top cooking appliance used to simmer at a lower temperature than other cooking methods like baking, boiling, and frying. It is used for unattended cooking for many hours of dishes that would otherwise be boiled, like pot roast, soups, stews and other dishes including beverages, desserts and dips. A wide variety of dishes can be prepared in slow cookers, including ones typically made quickly, such as cocoa and bread.

A basic slow cooker consists of a lidded oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal (like stainless steel), containing an electric heating element to cook the food. The lid itself is often made of glass, and seated in a indent in the pot edge. Condensed vapor collects in the groove and provides a low-pressure seal to the atmosphere. The contents of a crock pot are effective at atmospheric pressure, despite the water vapor generated inside the pot. A slow cooker is quite different from a pressure cooker and has no danger of a sudden pressure release or explosion.

To use a slow cooker, the you place raw food and a liquid, such as water or broth in the slow cooker. Some cooking recipes call for pre-heated liquid. You should put the lid on the slow cooker and turn it on. Some cookers automatically switch from cooking to warming (maintaining the temperature at 71–74 °C (160–165 °F) after a set time, or after the internal temperature of the food reaches a specified value, so as to not burn. This concludes my random essay on slow cookers, aka crockpots.