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mimmyof5
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| Posted: Nov 14 2008 at 9:42am | IP Logged
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Has anyone here dumped their Rival crockpot due to reports of it containing lead in the glaze? I have two Rival crockpots that are used at least twice weekly. I'm tempted to replace them even though one I just bought this year. I wonder if I'm overreacting?
I understand that Hamilton Beach is lead free. Others I've come across but have never heard of are Euro Pro and All Clad. Does anyone here have either of these?
Thanks,
Janet
Gephardt....
Lead Poisoning
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Mackfam
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| Posted: Nov 14 2008 at 10:03am | IP Logged
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OH NO! I have a Rival Crock pot. I'll have to look into this.
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Jen Mackintosh
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KristinaP
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You know, I was going to dismiss it b/c the lead amount was well below acceptable levels and I only use it once a week or so but after reading the comment from the TV guy, I'll have to re-think this! THanks for posting this! 
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cathochick
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I read on another board that the Hamilton Beech crockpot with the white liner had no lead after testing it after being on for 24+ hours. Someone paid to have their crockpot tested and shared the results.
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Jessica
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Milehimama
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| Posted: Nov 14 2008 at 1:30pm | IP Logged
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Lead in crockpots??!!! How have I not heard about this?
Do you have a link or more info?
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Milehimama in Houston
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guitarnan
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There's really only one news story - it looks legit, but it's hard to tell how pervasive the problem really is. Don't know whether it's better to keep my 2 crock pots and take the risk or replace them...with Chinese-made ones - not a good option either, for me, as we don't buy Chinese if at all possible.
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Nancy in MD. Mom of ds (24) & dd (18); 31-year Navy wife, move coordinator and keeper of home fires. Writer and dance mom.
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10 Bright Stars
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| Posted: Nov 14 2008 at 9:25pm | IP Logged
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I will have to check my brand since I have a crock pot that I use fairly often. I was concerned recently about ceramicware I purchased that I noticed was made in China. They were on sale at a local store (wholesale) and I got a really good deal on three ceramic crock type pans that you would bake lasagna in etc. I wondered if we have to worry about most things made in China, or do they do more testing on everything that comes into the U.S. now? It is bad enough that the crib we are using for our one year old was just recalled in a Parents magazine I have! So, we have to be so careful about every little thing.
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Kim married to Bob (22y)
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MarilynW
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| Posted: Nov 17 2008 at 9:53am | IP Logged
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Oh no - I use a Rival for crockpot breakfast oatmeal every day!!  I also have a bigger Europro that I use for dinner. From googling, it seems that Europro is ok.
Anyone have any more info?
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Marilyn
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guitarnan
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I think I am going to order a lead testing kit and test both of my crock pots. It will take a few days, but I'll let you know what I find out. I don't want to buy another crock pot because they are all made in China now, but I obviously can't feed my children lead-laced stew!
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Nancy in MD. Mom of ds (24) & dd (18); 31-year Navy wife, move coordinator and keeper of home fires. Writer and dance mom.
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10 Bright Stars
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Just checked my brand and it is Faberware. I did just purchase 3 ceramic baking dishes from Costco the other day that are made in China. Do you think we need to test EVERYTHING we bake in from China?? I worried about them a little since they were very pretty, but very inexpensive so maybe they were too good to be true. How do you test for lead if it is a dish???
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Kim married to Bob (22y)
Mom of 11 blessings:
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Isabelle and Sophia 8,
Gabrielle 6,
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JennGM
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Mine is an All Clad we bought at Costco a few years ago.
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Jennifer G. Miller
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asplendidtime
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I have a Europro too (Bravetti). We use Corelle dishes and from the report on the dishes they seem safe, but then I wondered about the coffee mugs we got with them which aren't the same material, but the glazed ceramic type. Oh my!
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Mackfam
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| Posted: Nov 24 2008 at 10:14am | IP Logged
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MarilynW wrote:
Oh no - I use a Rival for crockpot breakfast oatmeal every day!! I also have a bigger Europro that I use for dinner. From googling, it seems that Europro is ok.
Anyone have any more info? |
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I dug into this a bit. Ladies, you decide if this is an important issue to you and your families - in all things balance. Having said that - it would seem it's legit. All things glazed ceramic have the potential of leaching lead into foods, especially when heated. The source is important, China being a scary source. You can call the company and ask about lead content, but you're likely to be given the blanket statement about how they comply with FDA standards. I called Kitchen Aid personally, they will only say that theirs meets FDA requirements for lead - which is to say that it *can* have some lead and still meet requirements. It was a dismal search, and I found nothing as a lead-free alternative to the crock pots with ceramic inserts.  I was just sure there would be something out there.
I found most of my information here.
Michelle Quigley told me about ezpan liners - you might consider looking into those. And...if you're rich  Le Creuset's enameled cast iron French Ovens are perfectly safe and well made. Wonder where I could carve the mucho $$$ bucks out of the budget for that little jewel?? Lodge Cast Iron Dutch Ovens are a really affordable, American Made alternative - but be careful - their enameled cast iron is made in China, while their signature cast iron is still made in the US. You really need enameled cast iron to slow cook some recipes (like the acid based ones I'm thinkin').
Anyway, just sharing what I found.
On another side issue - Corelle (still made in the USA) is a lead free plate!  Whew!
Good luck ladies!
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Jen Mackintosh
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stefoodie
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I got my Le Creuset at eBay 4 years ago -- 7 1/2 quarts, below $100. The only thing is dh forgets how to care for it, and he's used the steel wool on it for baked-on stuff, instead of being patient and soaking which is how *I* do it, so now the enamel is not as nice.
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stef
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Mackfam
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stefoodie wrote:
| I got my Le Creuset at eBay 4 years ago -- 7 1/2 quarts, below $100. The only thing is dh forgets how to care for it, and he's used the steel wool on it for baked-on stuff, instead of being patient and soaking which is how *I* do it, so now the enamel is not as nice. |
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Oh, that's a great idea Stef - ebay! I really would like to save up and go the LeCreuset route. Do you enjoy cooking in yours?
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Jen Mackintosh
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Tami
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Mackfam wrote:
Oh, that's a great idea Stef - ebay! |
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I told dh about this thread, and he has been searching ebay since the weekend, too!
Jennifer, thanks for the additional info. This thing has me quite upset, I use my crock pot all the time.
And I looked at the list of dishes tested, mine may be on there, and the lead #s are quite high! 
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God bless,
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mimmyof5
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| Posted: Nov 26 2008 at 4:46pm | IP Logged
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After I started this thread, I sort of put it in the back of my mind. Somedays I feel that whatever I do, I'm poisoning my family.  For the time being I'm keeping my Rival crockpots because I'm not convinced I'm improving matters that much by changing to one of the other brands.
If I managed to save enough money to buy a LeCrueset, would that replace my crockpot? I mean, I start my crockpot around 8AM for dinner around 5PM. If I were using a LeCrueset pot, would I leave it cooking for that long? Boy, do I feel stupid right now!
I will probably have to do something about it, because my dh made a joke about us keeling over from lead poisoning at the dinner table. His timing and sense of humor sometimes leave a lot to be desired.
Janet
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Mackfam
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mimmyof5 wrote:
| I start my crockpot around 8AM for dinner around 5PM. If I were using a LeCrueset pot, would I leave it cooking for that long? |
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That's exactly what I do, Janet! I have a knock off LeCreuset - an enameled cast iron pot - and I start my roast in the morning and let it cook slowly all day right on the stove. I've also put it in the oven. If you think about it, that's exactly what our Granny's did. They started cooking in the morning in a big, heavy pot, let it simmer all day and took it off for the noon meal or the evening meal. Basically, a crock pot is a deep ceramic casserole dish and a heat source that you feel comfortable walking away from. Substitute a heavy pot for the ceramic crock and stovetop for the heat source - voila!
Just thought I'd throw that at ya' for consideration as you mull this over - not that I'm encouraging you either way!  Just mentioning that you can cook in a LeCreuset in a very similar way as you do in a crock.
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Jen Mackintosh
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Red Cardigan
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Here's some help to put things in perspective.
The lead amounts in the slow cookers was at about 0.85 parts per million, according to the news story. This is a bit more than the amount (0.10 ppm) of lead that is recommended to be permitted in *candy* that is likely to be consumed frequently by small children (presumably candy for adults could be higher than that), and is lower than the 2.0 ppm cutoff which the FDA finds generally acceptable.
Aside from certain occupations, the most significant source of lead poisoning is old lead-based paint in the home; this was extremely high, up to 40% of the paint or 400,000 parts per million. Aside from this, lead is found in soil, dust, and drinking water; the EPA is reducing the acceptable level for tap water (from plumbing pipers, etc.) from 50 parts per billion down to 15 parts per billion, and recommends that consumers allow some water through the pipes before drinking or cooking with it as well as not drinking or using hot water from the pipes for cooking.
So while it would be nice to have lead-free glazes (assuming these wouldn't contain different toxic chemicals, and assuming they'd maintain the integrity of the stoneware during the slow-cooking process) the lead in one's crock-pot or dishware isn't likely to be the highest source of lead contamination in the home.
And if you're less afraid of plastic than of lead, you can always use these! 
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stefoodie
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mimmyof5 wrote:
| If I managed to save enough money to buy a LeCrueset, would that replace my crockpot? I mean, I start my crockpot around 8AM for dinner around 5PM. If I were using a LeCrueset pot, would I leave it cooking for that long? Boy, do I feel stupid right now! |
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Don't feel stupid, Janet! Yes, you can do that, but just know that it doesn't stay very pretty if you do it that way. Mine is all stained after several years, but hey, it does the job and I just don't bring it to pot lucks (it's too heavy anyway).
I actually do the opposite -- I usually have a chunk of meat that needs tenderizing, so I put in a REALLY LOW oven (170-250 degrees) overnight. When I wake up in the morning the meat is all ready for whatever dish I want to prepare that day. If I forgot to defrost, I bring the meat and liquid to a boil first stovetop, then stick it in the low oven as soon as it starts boiling.
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stef
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Topic: Lead in Rival Crockpots
