slow cookers and iron pans

For the chili recipes, I often do the initial cooking in a large stove-top pot, then reheat the next day in a slow cooker/crock pot, especially for chili cookoffs and pot lucks. It's possible to cook in a slow cooker, but it's not what i would recommend for browning meat or frying onions, which work best hot and fast. It's more for long stewing with liquid. They'll bring liquids to a boil but it takes a long time, time for tough meat to tenderize, for liquids to pick up flavors from the meat and other ingredients, time for dried vegetables to soften. They are also good for potlucks because they are typically a well-glazed ceramic that are readily cleaned no matter how baked on the food becomes before it's finally turned off, and don't get hot enough for it to truly burn on and in.

For charring, frying, and stuff that often burns (or has to burn to work, with sugary stuff especially), iron skillets are the way to go. They get really hot without a problem (real corned bread is baked in an iron skillet in the oven) which allows fast and hot cooking of all sorts, and last about forever. Iron pans can also be readily cleaned by deglazing: while still hot, rinse with a cool (not cold) liquid, rub at the stuck stuff, and rinse away the results if it's just for cleaning. (To garner the good flavor, degalze with wine and use as the bases of sauces and gravies). And if you miss a little of the really burnt stuff, it's not visible, the germs are dead, and it'll come off the next time. Dry by heating at a low temperature, oil lightly to discourage rust, and put away.