#stainless steel

after the weekend tasting event i noticed the oak‑aged reds had a more complex nose with vanilla, cedar, and subtle spice while the stainless steel ones stayed cleaner with bright fruit and crisp acidity i think the oak gives more depth to the aroma but also masks some fruit nuance tbh if you want a richer nose go oak but if you want to hear every berry note go steel which do you prefer for aroma richness?

I'm thinking of switching out my old crockpot for something new and I've been reading about the benefits of different materials. Cast iron and stainless steel seem like the top contenders, but I'm not sure which one would be better for slow cooking. I feel like cast iron would retain heat really well, but maybe it's too heavy? And what about rust - is that a big concern? On the other hand, stainless steel seems easy to clean but might not distribute heat as evenly. maybe someone with experience can weigh in? I've heard the Cuisinart CPC-600N1 is a good option, but it's on the pricier side.