When I cook oatmeal, I usually do steel-cut oats in the slow-cooker overnight.
They are tasty, etc., but invariably there is a layer of oats stuck/burned on to the side walls of the ceramic slow-cooker pot.
Given that each experiment is an overnight job, I am wondering if anybody else has had this problem, and if so, how you solved it?
Would it be worth greasing the sides with butter - or will that impart some taste as it cooks for so long?
Other ideas?