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The idea is, to put a regular pot in a larger pot full of water and heat the larger pot with a sous-vide stick.

Would this accurately simulate a crockpot?

The only downside I can see, is that typical sous-vide sticks can not reach the temperature of the highest setting on a crockpot.

Are there any other important differences?

  • Beyond simulating a crock pot, what is your goal? What are you cooking or keeping warm? I ask because there are probably better ways to achieve your goal. – moscafj Apr 28 at 11:36
  • Mostly bone broth – user1721135 Apr 28 at 12:49
  • Given your other questions on the topic, I would suggest overnight in the oven is your safest method, and will yield the best results. – moscafj Apr 28 at 13:04
  • What about other slow cooking recipes, requiring a crockpot. Could I do those just as well in the oven? Or is the oven incapable of reaching the lower temperatures. – user1721135 Apr 28 at 20:17

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