Crockery pot, glass lid, element on the bottom but it was a cheap one.

I find I need to brown off the cheaper, fattier cuts of meat, but the leaner ones i throw straight in.

I have a bad habit of adding extra liquid when I don't really need too, so things come out too liquid

There is a recipe in the SC recipe thread for a gooey choc cake- if you haven't tried it, I'd highly recommend it- it is divine