And my cast-iron pots are brilliant for an array of cooking tasks, holding their heat and developing flavours exceptionally well. 

But which delivers the best tasting slow-cooked dish? I cooked a simple lamb and rosemary stew simultaneously in my Breville slow cooker and Le Creuset cast-iron Dutch oven to compare results and see which one is the true star performer. 

Benefits of cooking with a slow cooker

The ability to set and forget is undoubtedly the drawcard of using a slow cooker. Because they cook food at a low temperature over an extended period of time, you can generally safely leave them to go about their business unattended.

While I didn’t take advantage of this during my experiment, it’s a noteworthy feature. 

It’s also important to mention that my Breville slow cooker has a searing function, essential in my mind to avoid having to use an extra frying pan to sear and caramelise meat before cooking (and wash it up afterwards). Searing is an important step that adds oodles of flavour to your finished dish. 

Slow cookers are also energy efficient and easy to use – I seared pieces of lamb shoulder in some oil in the pot, then reduced some red wine (still using the sear function), then added onion, vegetables, tomato paste, stock and rosemary and set it to slow-cook on high for five hours to mirror the cooking time of the Dutch oven.

Benefits of cooking with a Dutch oven

One of the pros of a Dutch oven is its ability to heat up evenly and quickly. This was something I forgot about when I left some oil to heat in my pot for a touch too long, causing it to spatter when I threw the lamb shoulder in and resulting in a nasty little burn on my arm (first human-error fail).

The meat seared more quickly and effectively in the Dutch oven than it did in the slow cooker and I was able to sauté the onions and reduce the wine a bit more effectively. Then, I followed the same process of adding in the vegetables, tomato paste and stock.

I transferred the (heavy) pot to the oven, which I had preheated to 140°C, and set the timer for five hours to match my slow-cooker stew. 

Five hours later: How the stews compared

As the delicious smells of cooking filled the house, my kids and husband started pestering me about when it was going to be ready.

After I shooed a couple of whinging, hungry family members out of the kitchen, I opened the lids of both dishes to compare.

Appearance

To me, the lamb stew cooked in the Dutch oven looked the more enticing of the two.

There were those dark browned bits stuck to the side of the pot signifying some good flavour development had taken place, and the sauce looked more gravy-like, thickly coating the meat and vegetables which appeared to have cooked through well.

You’ll never get that browning on the side of the pot in a slow cooker as the heat comes from the bottom element, rather than from all the sides and the top as it does with a Dutch oven. 

Flavour

After a Masterchef-style, side-by-side taste-test performed by an “expert” panel comprising a Le Creuset-hoarding keen home cook (me), a discerning six-year-old and a hangry husband, the Dutch oven stew was declared the hands-down winner.

It was richer and more complex, with sweet and savoury notes coming through in the unctuous sauce, and the vegetables and lamb were fall-apart tender.

The slow cooker lamb stew was still rich, aromatic and tasted great, but according to my husband, it paled in comparison. The sauce was thinner, the flavours weren’t as developed and the vegetables were a little too firm. 

If I’m honest, it needed cooking for longer so I popped it back on low for another few hours (which would have caused a mutiny had I not had a back-up Dutch oven stew ready for dinner).

The expert take

����Vlog kitchen expert Fiona Mair has tested many slow cookers and Dutch ovens in our kitchen labs, so she knows exactly what to expect from each of these cooking methods.

“Both a Dutch oven and a slow cooker can be used to cook foods over a low heat for a long period of time,” says Fiona.

“Both can give excellent results, but generally, dishes will taste better when cooked in a Dutch oven as opposed to a slow cooker.

“This is because of the ability of a cast-iron pot to retain heat more effectively and maintain a consistent, even temperature that really helps flavours to concentrate and develop, and enables that rich caramelisation.” 

Fiona says that part of the reason that food cooked in a slow cooker may taste more watery or have a thinner consistency is that during the cooking process, moisture that evaporates from the food will condense on the lid and drip back down into the food, rather than reducing and concentrating the flavour as would happen in a Dutch oven.

This is why you generally have to add more liquid when cooking a slow cooker recipe in a cast-iron Dutch oven. 

My novice verdict

I feel my hoarding of cast-iron pots has been vindicated!

Even though cooking the slow cooker stew for a few hours longer improved the resulting flavour, the Dutch oven lamb stew was undeniably far superior and my cast-iron collection will now be my go-to for slow cooking when I know I’ll be home all afternoon. 

I will continue to use my slow cooker, though, if I want to leave the house or cook overnight (particularly as I have a handy “keep warm” function on my Breville slow cooker so it doesn’t matter if I return home later than expected – it will turn itself off and keep our dinner warm until we get home).

Although some may be comfortable with leaving a cast-iron pot unattended in an oven at low temperatures, ����Vlog experts advise that you should never leave an oven unattended.��

Other things to consider: Slow cookers vs Dutch ovens

Although a great-tasting stew is a key sway factor, if you’re considering whether to invest in a slow cooker or a Dutch oven, there are a few other things to keep in mind. 

Price and product reliability

As with most kitchen items, both slow cookers and Dutch ovens are available for a wide range of prices.

����Vlog has tested Dutch ovens ranging in price from $25 for a Kmart pot up to $600+ for a premium cast-iron pot from brands such as Le Creuset, Chasseur or Staub, and slow cookers ranging in price from $24 up to $319.

Premium cast-iron pots are undoubtedly pricey but they are also extremely durable and will last decades if you look after them, and many of the premium brands come with lifetime warranties.

They’re also recyclable. In contrast, there is always more chance of something going wrong with an electrical appliance, particularly those at the budget end of the scale.

A cheaper standalone slow cooker is likely to have a shorter lifespan, which means it may end up in landfill while your Dutch oven is still happily sitting on your kitchen shelf (hopefully still turning out delicious stews). 

Features

Different slow cooker models have a host of handy features that you might find useful, such as different heat settings, automatic timers and ‘keep warm’ functions. 

Generally, the more features a slow cooker has, the more expensive it will be.  However, even the most basic models are very energy efficient and can be used to cook a wide range of foods.

You can also now buy multi-cookers that have slow-cooking functions, which may be an option for you if you’re interested in an appliance that can also do things such as air frying, pressure cooking, rice cooking and more.

Versatility

A Dutch oven may just be a cast-iron pot but they’re incredibly versatile and suited to a wide range of cooking tasks (including baking bread!).

They’re available in a huge range of colours and styles (both enamelled and non-coated), and you can use them on both the stovetop and the oven. 

They can be extremely heavy though, and moving a cast-iron pot filled with food between a stovetop and oven can be dicey if you have limited mobility or struggle to lift heavy items.

Storage

Both slow cookers and cast-iron pots can be bulky to store, although Dutch ovens are arguably aesthetically pleasing enough to become a feature of your kitchen design or to go straight from oven to table (just don’t forget the heat mat and gloves!).

Get the best supermarket buys that topped our tests in one easy email.

Sign up

Read our privacy policy

The post Dutch oven vs slow cooker: Which is best? appeared first on ����Vlog.

Many manufacturers advertise the non-stick capabilities of their frying pans, but often these pans have coatings that can degrade over time, potentially releasing  “forever chemicals”. Frying pans with a non-stick coating also shouldn’t be used for high-temperature cooking (like searing a steak, or deep-frying with oil).��

So, what type of frying pan does our ����Vlog kitchen expert use at home? It’s cast iron or stainless steel, all the way. But while cast-iron pans can be very heavy and a little tricky to clean, stainless steel frying pans are great for everyday cooking and come without any forever-chemical coatings.��

“Stainless steel pans are super versatile for a range of cooking methods, including high temperature cooking for tasks like searing or browning,” says ����Vlog home economist Fiona Mair.

“They’re also compatible with all stove types, whether you’re cooking with induction, gas or electric.”  

Fiona praises the durability of stainless steel. “They’re safe to use with metal utensils, and you don’t have to worry about scratching any non-stick coatings.” 

Stainless steel is not inherently non-stick though. If you’re not a confident cook or you’ve ever had to scrape a stuck-on egg off a frying pan, you might notch this up as a dealbreaker.��

But did you know there’s a very easy way to make stainless steel frying pans non-stick? Yep, you really can turf out all your old scratched non-stick pans.

It’s called the Leidenfrost effect and was discovered by a German physician in the 1800s. It takes just a few minutes to master, and you’ll be able to cook perfect pancakes that slide right off your pans forevermore.

What is the Leidenfrost effect?

The Leidenfrost effect describes the reaction that occurs when you heat a stainless-steel pan until the surface of the pan becomes hotter than the boiling point of liquid.��Using this effect is a simple way to make your stainless steel pans non-stick.

When you throw a few droplets of water into the heated pan, the liquid will vaporise and form beads that will bounce across the surface of your pan. This means a barrier of steam has been created that keeps the surface and the liquid separate. 

The same effect will prevent direct contact between the surface of the pan and your food – voila, a non-stick surface!

Creating the Leidenfrost effect to make fried eggs

1. Make sure your pan is clean and smooth – any old remnants of food will cause sticking.
2. Place your pan over a medium-high heat and preheat for a few minutes. 
3. Throw a few droplets of water into the pan. If the water sizzles and dissipates, the pan is not hot enough. If the water spits, it’s too hot. 
4. Test with a little water again – the pan is the right temperature when the water forms little beads that gently bounce across the surface of the pan.��
5. Add a little bit of oil to the pan; you may need to turn down the temperature if the pan is too hot, as you want a more gentle heat for eggs.
6. Add your egg and fry until cooked. Slide it out!

Is there a problem with non-stick coatings on frying pans?

Non-stick cookware refers to the application of a chemical “non-stick” coating to the metal pan during manufacturing. The coating allows foods to cook and brown without sticking to the pan, which is ideal if you’re frying eggs or making pancakes. It also means very little oil is needed and in some cases no oil at all.

Non-stick cookware has been traditionally made using PTFE (polytetrafluoroethylene) coatings, more commonly known as Teflon. PTFE belongs to a larger group of chemical compounds referred to as PFAS (per- and poly-fluoroalkyl substances), which make surfaces slippery and resistant to water and oils. 

They’ve often been referred to as “forever chemicals” due to the fact that they persist for long periods of time in our bodies, and break down very slowly (or not at all) in the environment.��

Over the years, manufacturing has evolved to make products safer and more durable, with some manufacturers claiming PTFE-free cookware. However, there are still concerns around the safety of non-stick cookware.

You’ve probably heard conflicting reports about non-stick coatings like Teflon, PTFE and PFAS giving off harmful chemicals when heated and being linked to health and environmental issues. 

But the chemicals used in non-stick coatings only start to break down and release harmful toxins in temperatures above 260°C, and research suggests that no toxins are released from cookware used at or below normal cooking temperatures. 

The toxins seem to be lethal to birds and may cause headaches, nausea and damage to the respiratory tract in humans.

Visit our frying pan buying guide to find out more about buying and using non-stick pans.

Know the products to avoid before you shop. Get our free guide and buy smarter.

Sign up

Read our privacy policy

The post The magic trick to make stainless steel pans non-stick appeared first on ����Vlog.

And if you’re splashing out on a new induction cooktop, you’ll want to make sure you’re getting the most out of your expensive purchase – there’s no point having a shiny new appliance if your pots and pans aren’t up to scratch. (Or if they are scratched, come to think of it.)

If your current cookware isn’t induction-compatible, then you’ll need to replace it. Or maybe you just want to shout yourself a nice new set of pots and pans to use on your nice new cooktop.

But there are so many different brands, designs and materials out there that it can be hard to know where to begin.

Fortunately ����Vlog’s kitchen experts are well versed in all things induction cooking. Here’s their advice on how to decide what to buy, what you need to know, and which pots and pans not to buy.

Plus, for ����Vlog members only, we’ll reveal the top scoring induction-compatible frypans and saucepans from our rigorous lab testing. 

If you’re not yet a member, join ����Vlog to get instant access to all our expert, independent reviews.

If you just want to see the best products, you can jump straight to the results now.

What kind of cookware do you need for induction?

If you want the technical explanation: induction cooktops work by creating an electro-magnetic field that creates energy and transfers it to the cookware, causing it to heat up, so to cook with induction you need cookware that has a ferrous base.

In plain English, that means that instead of using heat like gas and electric cooktops, induction cooktops basically use a magnet that makes your pots and pans heat up. 

You know how magnets stick to some metals and not others?

It’s the same with cookware – it needs to be made from the kind of metal that magnets stick to, otherwise the induction cooktop’s magnetic field won’t work to heat it up.

That’s how you can check if frypans and saucepans will work with an induction cooktop: hold a magnet on the bottom and if it sticks, you’re good to go. If it doesn’t, unfortunately you’ll need different cookware.

You can also look for the induction symbol on the cookware’s base or packaging.

Here’s what works:

• Cast iron
• Carbon steel
• Some enamelled cast iron
• Stainless steel (if it has an iron base or core)
• Ceramic cookware (if it has an iron layer in the base)

Here’s what generally doesn’t:

• Glass
• Aluminium
• Copper

While aluminium itself doesn’t work on induction cooktops, it’s really good at holding heat so some pots and pans will have a layer of aluminium on top of a stainless steel base.

Things to look out for when buying induction cookware

Induction compatibility

The magnet test is a good start, but there are a couple of other things you need to consider to make sure you’re buying the best pots and pans to cook with.

When you do the magnet test, make sure it sticks well to the bottom of the pan – you want it to have a nice, strong grip.

And don’t just check one spot: the magnet should stick well everywhere on the base, right up to the edges – and ideally along the sides as well. That will ensure that the pan heats across the whole base so you don’t have any cold spots on the edges.

Size

You should also make sure that your cookware is the right size for the zones on your induction cooktop. Pans that are too small may not activate the heat; pans that are too large could heat unevenly.

Some cooktops have flexi zones for larger cookware and rectangular pans, so before you buy an induction cooktop and induction cookware, think about what kind of cookware you like to use and how you plan to cook.

Materials

Different cookware surfaces are better-suited to some types of cooking than others, so make sure you’re buying the right type for your cooking habits.

“When cooking on a non-stick frypan you may not get the same level of caramelisation as you would if you were using cast iron, stainless steel, or cast iron enamel,” says ����Vlog kitchen expert Chantelle Dart.

“These materials hold their heat well and they are suitable for high temperatures. Searing and frying will perform better on these materials. 

“Non-stick fry pans are suitable for foods that don’t require a high temperature such as eggs, fish and any dairy foods.”

The induction frypans to avoid

Don’t assume that every cheap frypan will do a so-so job, or that expensive pans will suddenly make you a cordon bleu chef. 

The lowest scoring frypans from our tests range from cheapo Kmart pans all the way through to one that costs nearly $200.

The ����Vlog Expert Rating is calculated based on how well the pan cooks, how easy it is to use and, for non-stick pans, how durable the surface is.  These are the worst performers we saw.

Kmart Anko 24cm Aluminium 4 Layer Non-Stick Frypan

• ����Vlog Expert Rating: 54%
• Durability score: 20%
• Price: $15

Kmart Anko 28cm Green Ceramic Non-Stick Frypan

• ����Vlog Expert Rating: 57%
• Durability score: 80%
• Price: $22

Pyrolux HA+ Induction 11271

• ����Vlog Expert Rating: 65%
• Durability score: 50%
• Price: $79

Tramontina Tunis Ceramic Frying Pan 24cm

• ����Vlog Expert Rating: 65%
• Durability score: 90%
• Price: $90

Crumble Ceramic Fry Pan 24cm

• ����Vlog Expert Rating: 67%
• Durability score: 60%
• Price: $180

Wiltshire Easycook Ceramic Non-stick Frypan 26cm

• ����Vlog Expert Rating: 67%
• Durability score: 60%
• Price: $42

The induction saucepans to avoid

While many of the more expensive saucepans performed well in our testing, there were several pricier pots at the bottom of the pile.

And conversely, some cheaper saucepans were among the highest scorers, ranking alongside well-known brands costing hundreds of dollars. 

Our results really show that buying the most expensive won’t always mean you’ll get the best – and buying on a budget doesn’t have to mean settling for a second-class saucepan.

The ����Vlog Expert Rating is calculated based on cooking performance which includes how quickly the saucepan boils 1L of water, whether it heats evenly, and whether food sticks when cooking, as well as ease of use.

Here are the saucepans to cross off your shopping list.

Wolestead Superior+ Saucepan with Lid and Helper Handle 20cm 3.8L

• ����Vlog Expert Rating: 48%
• Performance score: 40%
• Price: $200

Baccarat ID3 Hard Anodised Saucepan with Lid 20 x 12cm

• ����Vlog Expert Rating: 55%
• Performance score: 49%
• Price: $279

Pyrolux Pyrostone 20cm Saucepan

• ����Vlog Expert Rating: 60%
• Performance score: 51%
• Price: $139

Bessemer Black Saucepan 20cm

• ����Vlog Expert Rating: 66%
• Performance score: 62%
• Price: $260

Kmart Anko 20cm Stainless Steel Saucepan with Lid

• ����Vlog Expert Rating: 66%
• Performance score: 66%
• Price: $14

What are the best induction frypans and saucepans?

We recommend saucepans and frypans with a ����Vlog Expert Rating of 80% or more.

Only ����Vlog members can access our detailed cookware testing data. If you’re not yet a member, join ����Vlog to get instant access to all our expert, independent reviews.

Or log in to unlock this article and find out which slow cookers turn up the heat in the kitchen.

The post The best and worst induction cookware appeared first on ����Vlog.

But with prices ranging from $14 to more than $500, it can be hard to tell if spending more will take your cooking skills to the next level, or if you can save on cookware and still get great results. 

“Price is not necessarily reflective of how well a saucepan will perform or how easy it is to use,” says ����Vlog kitchen expert Chantelle Dart. 

Our testing regularly reveals cheap products that perform as well as, if not better than, pricier ones – such as a cheapo Kmart Anko saucepan that rated higher than ones from high-end brands such as Le Creuset, Scanpan and Swiss Diamond that cost more than $350.

Equally, expensive doesn’t automatically mean excellence: four of the lowest rated saucepans in our latest kitchen test cost around $200 or more.

We scoured our saucepan test data and asked our experts for their advice on what to look for and how much to spend. 

Why do some saucepans cost more than others?

Saucepan prices range so widely, but what makes one more expensive than another?

“A saucepan’s brand, construction and whether or not it’s induction-compatible are all factors in how much it costs,” says ����Vlog kitchen expert Fiona Mair.

“More expensive saucepans may have thicker bases, oven-safe handles that are riveted or welded, and may be dishwasher safe. 

“Cheaper saucepans will have thinner bases, non-stick coatings that can degrade quickly, and handles that are screwed to the pot, so they may become loose over time.”

What type of saucepan should you buy?

All kitchens and budgets are different, so before you buy, do some research to find out what’s going to work best for you. 

Materials

Before you even hit the shops (or the sites), it’s worth deciding which kind of saucepan you want. We’re not talking surfaces here (we’ll discuss that below), but what the core of the saucepan is made of.

This can affect the price, so understanding which kind of pot is right for the way you cook will give you an idea of pricing.

Your main options are:

Stainless steel
Strong, affordable and hard, but doesn’t conduct heat well so the base is usually layered with aluminium and copper. The best quality stainless steel saucepans are labelled 18/10 or 18/8.

Copper
Good for precise temperature control as they heat up and cool down quickly. They look good but can be harder to clean, and tend to be more expensive.

Aluminium
Lightweight, tends to be cheaper and doesn’t rust, but the whole surface heats up (not just the base), so food can stick to the sides. Look for anodised aluminium.

Enamelled cast iron
Good for low-heat cooking as they heat up evenly, but take longer than other materials to heat up and cool down. They’re very heavy and can rust if the enamel surface is chipped.

Not sure which is best for you? We explain the pros and cons in our saucepan buying guide.

Saucepan surface: Non-stick or no?

There’s been a lot of talk in recent times about the safety of non-stick coatings, such as Teflon, that contain PFAS (per- and poly-fluoroalkyl substances) that make surfaces slippery and resistant to water and oils.

While the jury’s still out about exactly what these chemicals do and whether the alternatives are any less problematic, if you want to avoid Teflon-type surfaces, the most common options are ceramic, cast-iron or stainless steel cookware.

“Stainless steel, cast iron, enamelled cast iron, and even ceramic-coated pots are good options as they are mostly PFAS/PTFE-free,” says Fiona.

“Each material has a place when cooking so I would recommend having a few different types of saucepan materials in your kitchen.”

Keep in mind that the type of surface will also impact how you need to care for your cookware.

“Non-stick saucepans are easier to clean, however, you need to take care not to scratch the coating,” says Chantelle.

“And even if they’re advertised as dishwasher safe, we suggest not putting them in the dishwasher as this will reduce the life of the non-stick surface.”

The same goes for cast-iron saucepans: putting them in the dishwasher can cause the enamel surface to dull and lose its non-stick properties.

“Stainless steel saucepans can go in the dishwasher, which can make cleaning up easier. Just be aware that dishwashers can cause the handles and screws to deteriorate, so proceed with caution,” says Chantelle.

Induction-compatible cookware

When we buy saucepans and frypans to test, we make sure they’re compatible with induction cooktops. 

“You’ll want to make sure that the base of the saucepan has good coverage for your induction cooktop,” says Chantelle. 

“You can check this by placing a magnet on the base of the sauce pan and checking that it has a strong connection over the entire base. 

“This will also ensure even heating and cooking.”

What makes the perfect pan?

A new saucepan won’t always be the most exciting piece of kitchen kit you’ve ever purchased, but the right saucepan will be a pleasure to use and give you years of service.

Here’s what Fiona says makes the perfect saucepan:

“It all depends on what you are cooking, but you may need to have a variety of saucepan materials,” she says.

“It’s important to have a well-constructed heavy based saucepan with layers of different metals bonded together (stainless steel with aluminium or copper). 

“Look for a well designed saucepan that’s well balanced, has handles that are secure that don’t become loose over time, and is oven-safe.”

How much should you pay for a saucepan?

Now, we can’t give away all our secrets here (they’re available for ����Vlog members though), but we can tell you that, of the models our experts recommend, several of them cost less than $150 – so it is possible to get great performance without cooking your credit card. 

Still not convinced? We crunched the numbers of the best and worst scoring saucepans in our tests. Here’s what we found. 

While the $300+ category has the highest average scores and the highest number of products recommended by our experts, the cheaper end of the price range still delivers some solid scores on average, and at a much lower price.

How ����Vlog rates the best saucepans

In our kitchen lab test, we score saucepans for both performance and ease of use. The best saucepans score well for both of these tests. 

This can help you decide whether a saucepan is worth the asking price.

Performance

A good saucepan will heat up quickly and evenly, and will let you cook without food sticking.

To assess this, we firstly measure how quickly each saucepan heats 1L of water. The saucepans our experts recommend score 80% and higher for this test, which equates to 4 minutes 30 seconds or less.

We also cook scrambled eggs to check how evenly each saucepan heats up and whether food sticks while you’re cooking. 

Ease of use

No matter how good a saucepan is to cook with, if it’s difficult to handle and clean, you might find you don’t reach for it as often. 

During the testing process, our kitchen experts assess each saucepan’s ease of use by checking:

• how well balanced it is
• how comfortable the handles are to hold
• steam control
• ease of pouring
• how easy they are to clean.

What does it all mean? 

While some of the more expensive products were also among the top performers, it’s still quite possible to find a cheaper model that performs very well. Conversely, there are more expensive models that won’t deliver. 

Bear in mind, though, that some expensive brands may offer lifetime guarantees for any defects, so sometimes paying more can buy you peace of mind. Just make sure you know exactly what the guarantee covers before you hand over your cash. 

And while recommended retail prices for saucepans vary wildly, there are often considerable discounts to be found, particularly on cookware sets, so it pays to shop around. 

The post Cheap vs expensive saucepans: How much do you really need to spend? appeared first on ����Vlog.

Touted as being free from ‘forever chemicals’ such as PFAS (per- and poly-fluoroalkyl substances), ceramic pots and pans have a smooth, easy-to-clean surface and are relatively lightweight compared to stainless steel and cast iron.

The jury’s still out about ceramic’s safety compared to Teflon, but if you’re committed to changing to ceramic, here are our expert tips to get the most from your new cookware.

Do: Treat them gently

Ceramic coatings tend to be more fragile than other types, so they can be susceptible to scratches, cracks and general wear and tear if you’re not careful with them.

Just like other non-stick cookware, you should avoid harsh abrasive materials like steel wool or heavy-duty scrubbers to help keep the ceramic surface in good shape.

If you’re tempted to scrub baked-on food, don’t: just soak your pan in warm soapy water. It’ll loosen any crusted-on bits and then you can clean it as usual.

Metal spoons, tongs and flippers can scratch the surface of ceramic cookware, which means it’ll lose its non-stick properties.

Silicon, plastic and wooden utensils are better options to prolong the life of your ceramic pots and pans.

Don’t: Cook on high heat

Want to sear a steak or deep-fry some fritters? Your ceramic frying pan isn’t the right tool for the job.

These are designed more for gentle cooking – think delicate foods such as eggs, fish and pancakes.

“Using higher temperatures can cause the pan to become excessively hot, making it more difficult to regulate and cool down,” says ����Vlog home economist Fiona Mair.

“Overheating may lead to smoking, potential warping of the cookware, and an increased risk of food burning.”

If you need to turn up the heat, turn to your stainless steel or cast-iron frying pans instead, or head outside to the barbecue.

Do: Use a small amount of oil or butter

Although ceramic cookware manufacturers spruik their products’ non-stick properties, our kitchen experts have found that they’re not quite as non-stick as they claim to be.

To test non-stick frypans, ����Vlog’s expert testers fry eggs to see if they stick to the surface. With a good non-stick pan, the egg will slide off easily without the need for any oil.

The eggs cooked in ceramic frypans did stick somewhat, so they needed a little oil or butter for a totally non-stick experience – but the manufacturers say you won’t need as much as you would in other types of pans.

However, you will probably need to condition your ceramic cookware by wiping it with some oil before you use it for the first time. (Check the instructions for the best way to season your new pots and pans.)

����Vlog tip: If oils and fats have built up on the surface of your ceramic cookware, boil a cup of vinegar in it, then let it cool completely. The oily residue will rise to the top of the liquid.

Don’t: Put them in the dishwasher

Many companies say you can put your ceramic pots and pans in the dishwasher, but our experts recommend that you hand-wash them to extend the life of the coating.

Dishwasher detergent and the harsh environment of your dishwasher can damage delicate surfaces, so it’ll affect the non-stick properties of your ceramic cookware, just like it does with any other non-stick pans.

Do: Avoid sudden temperature changes

Many types of cookware are sensitive to thermal shock (basically a fancy word that means big changes in temperature), and ceramic cookware is no exception.

It can’t handle the (high) heat, but it also can’t handle cold snaps. Sudden changes in temperature can make the surface brittle and can also warp the base so your pan won’t sit flat on your stovetop.

Preheating your pan gently will distribute the heat more evenly so you’ll get better results from it.�� But make sure you don’t leave it empty and forget about it on the hob: heating it up with nothing in it will damage the ceramic coating.

When you’ve finished cooking, don’t add cold water to the hot pan. Let it cool down before you clean it.

“While most manufacturers recommend using low to medium heat settings, variations among ceramic and induction cooktops may affect performance,” says Fiona.

“We advise closely monitoring your cooking and relying on your judgment to achieve optimal results.”

Don’t: Assume you need to spend a fortune

The ceramic frypans we’ve tested cost from as little as $9 to more than $300 – but the expensive pans didn’t necessarily perform any better than more affordable ones, so spending more won’t guarantee a better product.

In fact, a big-name $180 pan was one of the lowest scorers, and four of the top five pans cost less than $150.

Pots and pans are often heavily discounted during sales seasons, too, so keep an eye out for ceramic cookware at a reduced price.

The post Ceramic cookware dos and don’ts  appeared first on ����Vlog.

They’re generally easier to clean than other types of frying pans and although you shouldn’t use them for high-heat cooking tasks such as searing, a good non-stick pan should be your go-to for things such as a perfectly cooked fried egg.

But with prices for non-stick pans running into the hundreds, how much do you need to spend to get a good one, and which cheaper pans scored well enough to be recommended by our experts?

We’ll talk you through what’s worth paying extra for and, exclusively for ����Vlog members, we’ll reveal the best frypans on a budget.

If you just want to get straight to the best products, you can jump straight to the results now.

Cheap vs expensive frypans

����Vlog experts have put more than 50 pans through their paces in our kitchen lab, assessing factors such as how easy they are to use, their durability and how well they perform tasks, such as cooking pancakes.

Not only do we cook up lots of pancakes and eggs, but we use a mechanical arm to scour the surface of each non-stick pan 10,000 times to assess the resilience of the coating – a good sign if the pan is going to go the distance in your kitchen.

When looking at the final score each pan receives, our experts say that some cheaper frypans do stack up against more expensive brands, outscoring pans that cost hundreds of dollars more.

“The aspects that separated the best and worst models mostly came down to their durability and things like how easy they are to clean, the ergonomics of the handles and how well-balanced the pan is,” says ����Vlog kitchen expert Chantelle Dart.

However, some of the high-end brands may have more premium features that could be important to you.

The frying pans we’ve tested range in price from just $9 up to $519.

If you’re eyeing a more expensive pan, it’s worth shopping around – you can often find pricier models heavily discounted.

What are the best cheaper frypans from ����Vlog tests?

We independently test and review dozens of frying pans each year in our onsite kitchen lab, and our experts know exactly what to look for to help you find the best product.

Our detailed testing data is available exclusively for ����Vlog members. If you’re not yet a member, join ����Vlog to get instant access to all of our expert, independent reviews, from fridges and freezers, toasters and TVs, kettles and cots, and more.

Or log in to unlock this article and find out which affordable frying pans sizzled in our tests.

The post Best frying pans under $120 appeared first on ����Vlog.

On this page:

• Dutch oven vs bread oven – what's the difference?
• Should you buy a Dutch oven?
• Should you buy a bread oven?
• How much do they cost?
• How do they compare for baking bread?
• Expert verdict: Which cast-iron pot is best for baking bread?

While we’ve tested dedicated benchtop breadmaker appliances in our kitchen labs, ����Vlog experts agree that although they generally perform well, they aren’t a must-have for baking great bread. Rather, they say you can get great results baking bread in a cast-iron Dutch oven that you may already own.

Now you can even get specialised dome-shaped cast-iron ovens, designed to be the optimal vessel for baking bread. ����Vlog home economist Fiona Mair put both to the test to find out which is best.

Dutch oven vs bread oven – what’s the difference?

Dutch oven

A Dutch oven (also known as a casserole dish or cast iron cookware) is a heavy-duty piece of cookware, a deep pot, constructed mostly of enamelled cast iron. It’s ideal for cooking meals that require braising or searing and then slow cooking, allowing flavour to develop over an extended period of time. You can use a Dutch oven to cook dishes like:

• stews
• soups
• pasta sauces
• risotto
• baked bread
• pot roasts.

Bread oven

A bread oven is similar to a Dutch oven in terms of its sturdy enamelled cast iron construction but has a more specialised design, which is said to create the ideal environment for baking bread. It features a low-profile shallow base with a dome lid.

“A bread oven is quite a specialised piece of cookware and isn’t as versatile as a Dutch oven, but you could use the shallow base for roasting meats like lamb shanks or chicken,” says Fiona.

Should you buy a Dutch oven?

Dutch ovens are available in a range of sizes, shapes and aesthetically pleasing colours. Brands like Le Creuset, Chasseur, Crumble and Baccarat are known for their offerings. “If you’ve never cooked with a Dutch oven before but are keen to give it a go without splashing out hundreds on a top-of-the-range pot, cheaper options are available from places like Kmart, Target, Amazon and Ikea,” says Fiona.

There are many benefits to using a Dutch oven that make it a worthwhile addition to your artillery of cookware.

• Heat retention They’re praised for their ability to provide excellent heat distribution and retention, as well as excellent moisture retention thanks to their tight fitting lids that help to trap and circulate steam. This is perfect for slow cooking where meals can produce a depth of flavour over a long period of time. It also creates an ideal environment for baking bread, helping to achieve even baking while creating a crusty exterior and maintaining a soft, airy interior.
• Versatility You can use a Dutch oven on the cooktop to sear, sauté or braise meats and then move it into the oven for baking. It eliminates the need for multiple pots and pans which is welcome when it comes time to clean up.
• Durability Their cast iron construction makes them a durable piece of cookware. With proper care and maintenance, a Dutch oven can be passed down for generations.
• Aesthetically pleasing Some brands offer Dutch ovens in a variety of colours. If you buy one that matches your kitchen aesthetic, you can leave it out on your cooktop as a statement piece.

Should you buy a bread oven?

If you’re really into baking fresh bread at home, then a specialised bread oven might have caught your eye. They are a niche product, available from brands like Le Creuset and Crumble. While they aren’t as widely available as Dutch ovens, they also come in a range of colours to make a statement in your kitchen.

The low-profile base pan makes loading and unloading bread much easier in comparison to a Dutch oven. The shallow interior edges also work to promote faster and even browning. They also usually come with a matte black enamel interior (although the Aldi bread oven has a cream interior) which is said to allow for a darker crust colour, easier cleaning and less sticking. The dark interior also means oil stains and marks that naturally result from baking won’t be as visible as they tend to be in a Dutch oven (which usually have lighter coloured interior surfaces).

The dome lid sits tightly on the base and works to trap and circulate steam and heat inside the pot, creating the perfect environment to form a crispy crust while allowing plenty of room for maximum rise of the dough.

A bread oven is versatile – suitable for both the cooktop and oven – however, it’s designed primarily to bake bread. The base can be used as a skillet, but if you also like to slow cook stews and soups, you’d need to consider buying a Dutch oven too.

How much do they cost?

We’ve tested over 20 Dutch ovens that range in price from $25 for the Kmart Anko 4L Cast Iron Casserole (also available from Target) to $825 for the Staub Round Cocotte 26cm/5.2L.

While all the products we recommend cost upwards of $280, you don’t have to splurge hundreds to get one that’ll give good performance. Not too far behind our recommended products are Dutch ovens from Aldi, Kmart and Ikea that cost under $100 and are rated as “good” overall.

You can expect to pay more for the specialised design of a bread oven, especially if it’s from a reputable well-known brand. We’ve tested two models from Crumble and Le Creuset, that cost $429 and $570 respectively.

We also recently got our hands on Aldi’s Crofton Cast Iron Enamel Bread Oven, which cost only $40. If you were lucky enough to snag this bargain, our testing shows you picked a winner, proving you don’t need to spend hundreds to get a great performing product.

How do they compare for baking bread?

We bake bread to assess the ability of both Dutch ovens and bread ovens to withstand a very hot oven, as well as their ability to prove and bake a loaf of bread.

Bread ovens

All three bread ovens produced perfect results for baking bread – all scoring 100% in our tests. They all produced a crunchy crust and a slightly moist, tender and springy crumb, with a nice golden colour all over.

Their shallow base means we couldn’t conduct our other Dutch oven performance tests (brown rice, bolognaise and chilli beef) on the bread ovens.

Dutch ovens

When it comes to baking bread, the Dutch ovens we tested had scores ranging from 85% to 100%. In fact, 12 of the 21 Dutch ovens we tested produced “excellent” results for baking bread. Even the lowest score of 85% in this test is still considered a “very good” result by our experts.

“Most home cooks would be pleased with the bread-making results from these Dutch ovens,” says Fiona.

Keep in mind, because Dutch ovens are a deep pot, it can be tricky to place the dough in there nicely. It’s much easier to do this in the shallow pan of a dedicated bread oven.

Expert verdict: Which cast-iron pot is best for baking bread?

The three bread ovens we tested produced consistently perfect results. However, you can also get these results from many of the Dutch ovens we tested.

Whether you opt for a bread oven comes down to how often you bake bread. If you’re a dedicated bread maker you may be willing to splurge on this specialised piece of cookware.

However, Fiona says, “If you are short on space and want a versatile pot that can do more than just bake bread, a Dutch oven is the better choice.”

The post Dutch ovens vs bread ovens: Which is best for baking bread? appeared first on ����Vlog.

Whether you opted for a cheap and cheerful pot from the likes of Kmart and Aldi, or invested hundreds in a premium Dutch oven from Le Creuset, Crumble, Ironclad or Lodge, there are some dos and don’ts you should keep in mind when caring for your cast-iron.��

Although they’re sturdy kitchen workhorses, cast-iron pots do need a little TLC to ensure they maintain peak performance and quality over their (hopefully lengthy) lifetime.

����Vlog experts put Dutch ovens and casserole pots through a series of cooking and endurance tests to find out which ones will last the distance. Here, they share their big no-nos for cleaning, cooking and more to ensure your pot stays picture-perfect and turns out flavourful meals for years to come.��

1. Putting in the dishwasher

It may be tempting to throw your stew-stained pot in the dishwasher but this is top of our list of Serious Sins.��

“Putting your non-coated cast-iron pot in the dishwasher could easily cause it to rust and strip the seasoning from your pot, which will affect its non-stick capabilities,” says ����Vlog kitchen expert Fiona Mair.

“And putting an enamel-coated Dutch oven in the dishwasher can dull the enamel surface over time.”

Instead, you should always wash your Dutch oven by hand with warm water. Some manufacturers also advise that you don’t use detergent or soap at all so check the instructions for your specific pot.��

Ensure you use a non-abrasive sponge to wipe it out, which brings us to point number two (below).

2. Using hard scourers and metal spoons 

Although some well-seasoned cast-iron pots will withstand the use of metal spoons, Fiona advises that it’s best to use wooden cooking implements, particularly on cheaper enamelled Dutch ovens.

“If you’re using a brand-new, unseasoned cast-iron pot or a pot that you’ve only just seasoned, you should use wooden, silicone or bamboo cooking utensils. If you use metal spoons, you may cause chips or scratches on the enamel coating of some pots, or damage the seasoning of a non-enamel-coated pot,” she says.��

And although it might be tempting to scrub at those stubborn bits of stuck-on food residue with a metal scourer, this will also cause damage to the enamel coating or seasoning layer.��

Instead use just a little detergent and a sponge, soft brush or non-scratch scourer to clean your cast-iron pot and wipe it out with paper towel.��

If you have particularly stubborn stuck-on food, you can soak it in a little detergent and hot water.

3. Not seasoning your pot correctly

Uncoated cast-iron pots, such as the ones we have tested from Ironclad, Victoria and Lodge with a blackened, matt look, need to be correctly seasoned before being used.��You don’t need to season a glossy enamelled cast-iron pot.��

Seasoning is the process by which a layer of oil is heated to form a protective coating over the pan, which will help prevent your food from sticking and the pan from rusting.

Some uncoated cast-iron pots come pre-seasoned, while most will come with detailed instructions or a ‘seasoning kit’ to help you achieve best results.��

You will have to regularly season your pot to ensure it maintains an effective seasoned coating. It’s well worth the initial and ongoing effort as it’ll protect your pot and keep it in good nick so it’ll last for years.

“After every wash, you should give your cast-iron pot a little rub with oil to maintain the seasoning,” says Fiona.

You should also ensure your pot is well seasoned and has been used a few times before you cook acidic foods in it, such as a tomato-based stew. The acidity of the tomato could ruin your seasoning and could leave a metallic taste in your food.��

4. Not drying it properly

A cast-iron Dutch oven can be prone to rust, particularly the uncoated ones, so you should always ensure that your pot is well dried before putting it on a shelf or leaving it on a benchtop, as it could easily leave an unsightly rusty ring.��

It’s especially important to dry the interior well before storing it with a lid, as any remaining moisture inside could cause further rust or lead to a build-up of bacteria.

5. Buying without doing your research

How different can hunks of cast-iron shaped into a pot be when it comes to how well they will cook your spag bol? 

The answer is, quite different! 

There is a huge variety of both enamelled cast-iron pots and uncoated cast-iron pots available, all at varied price points, and they all perform differently in ����Vlog testing.��

You can spend anywhere from $30 up to several hundred dollars or more so Fiona says it’s important to understand what kind of pot you’re after and look out for a few key things.

“As well as checking ����Vlog reviews to find out how each pot performed in our various cooking tests and which products we rate as the best casserole dishes and Dutch ovens, I’d recommend looking at our ease of use scores,” she says.

“We look at things that can really affect how enjoyable and easy the pots are to use, such as how comfortable the handle is to hold and how easy the lids and handles are to grip with a heavy load.”

If you can, head into the store to get a feel for how much the Dutch ovens weigh, as this can also vary quite a lot.��

“Some of the Dutch ovens we tested are much heavier than others. During our testing, we found that the differences in the weights of the lids can be 200g or more and the overall weights of the pots can vary by up to 2kg, which can really make a difference to how easy they are to use,” says Fiona.

“Lifting them in and out of your oven when they’re filled with food can be a little tricky, particularly if you have mobility or dexterity issues.

“Care also needs to be taken when placing them on ceramic or induction cooktops so as not to slide them or drop them as this can crack the surface.”

You should also look at the quality of the handle on the lid, Fiona recommends. Look for one that is screwed in tightly with a washer, so the handle is firmly fastened to the lid and won’t loosen and become detached over time.��

You can view detailed product images and the pros and cons that were flagged in our testing in our ����Vlog Dutch oven and casserole dish reviews.��

6. Applying extreme temperature changes

Thermal shock – applying either extreme hot or cold temperatures – is your precious cast iron pot’s worst enemy.

Rapid temperature change, such as if you put your fridge-cold Dutch oven over direct high heat or put a very hot pan into cold water – can cause cracking and warping which will affect your pot’s cooking performance.

If you’re heating it over a stovetop, start with a gentle heat first then gradually increase.��

Dutch ovens can take a long time to cool down – rather than putting a hot pot in the sink, leave it to cool for a little bit before washing in warm water.��

The post Mistakes to avoid with your Dutch oven  appeared first on ����Vlog.

According to my husband, a household only needs one Dutch oven. But when the Aldi Special Buy cast-iron cookware goes on sale, it’s hard to resist picking one up for just $26.99, even if you already have a near-identical Kmart pot sitting on the bench at home.

So in the name of science (and to justify the purchase of a second Dutch oven), I decided to test these two similarly priced, similar-looking pots to find out which one comes out on top.��

Here’s how they compared, and how they’re holding up over time (I bought the Aldi pot just over a year ago now, and the Kmart pot is almost two years old).

Cost

The Kmart pot is just a smidgeon cheaper than the Aldi model ($25 vs $26.99), leaving you with an extra $2 in your pocket.��

It’s not a big difference but every dollar counts, so I’m giving the Kmart pot the win on cost. (Although when I bought the Kmart pot a couple of years ago it cost $30 – too bad for me.)

Warranty

Here’s where things get slightly more compelling for the Aldi pot. The Kmart Dutch oven doesn’t mention any warranty on the box or online product listing.

You always have your rights under Australian Consumer Law, which covers you if the product is faulty and states that a product should last for a reasonable period.��

How long you can expect a particular good to last depends on several factors, including price, so considering the low cost of the pot, you probably can’t expect any support if you have a problem with it after a few years of use.

The Aldi Dutch oven, on the other hand, comes with a warranty certificate for five years. So if the pot reveals itself to be defective during that period, you’ll be entitled to a repair, replacement or refund (realistically, I doubt they will be repairing this pot for you, so a replacement or refund seems a more likely outcome).��

The warranty does clearly exclude normal wear and tear, or damage incurred by misuse (the pot comes with a manual with cleaning and care instructions). It also mentions that some staining of the pot is considered normal.��

It’s also worth noting that you should keep your receipt with the warranty, as Aldi may ask for this if you try to return it.

�����𲹰����Գ�����

When I first unboxed my Kmart pot, I thought she was a real beauty. But I have to admit the Aldi pot blew her out of the water.��

While both pots are a similar sage green colour, the Aldi model has a kind of balayage effect, where the colour starts darker at the bottom and fades to a lighter green towards the rim of the pot. This somehow makes its appearance more premium.

After a year or so of use, however, neither pot could be described as beautiful, due to the significant staining. In retrospect, I’d probably just opt for the darkest colour so that it hides the stains better.��

Since I bought my Kmart pot the retailer has released more colours, including a dark red colour that might hold up better against staining.

Aldi is also now offering its Dutch oven in a darker shade of blue, which might be a better bet than the light shade I chose.

Design

When it comes to design features, these cast iron pots really do seem to be cut from the same cloth.��

Both have a 4L capacity and both have a self-basting lid (bumps on the underside of the lid, also known as basting spikes), with a stainless steel knob and enamel coating.��

Performance

When I took the Kmart Dutch oven for a spin in the kitchen, I put it to work baking a loaf of sourdough and braising and baking a beef brisket.��

So of course I had to put the Aldi pot through the same paces.��

First, the sourdough. The Aldi pot did not disappoint, turning out a more or less identical loaf to the one cooked in the Kmart pot.��

The loaf rose just as expected while baking with the lid on for 30 minutes, then the final 30 minutes with the lid off allowed it to form a golden crusty exterior.

Next, I cooked my go-to beef brisket to see how the Aldi pot compared to Kmart’s Dutch oven.

It heated up nicely on my induction cooktop and easily seared the brisket and caramelised the onions without anything sticking to the surface.��

After leaving the brisket to slow cook in the oven for six hours, the end result was exactly as I’d expected – delicious. Again, the performance was very much on par with the Kmart product.

Both pots were easy to wash up after the first use, with no sticking or hard-to-scrub areas, despite how baked-on some of the food looked after the long cook-time.��

Durability

Of course, when there is an ultra-cheap version of an often-expensive product, everybody wants to know how long the bargain version will last.

Kmart

When I did my deep-dive on the Kmart pot, I discovered that my colleague Tracy had owned one for a couple of years. She used hers mainly for stovetop cooking and found the enamel on the outside had started to chip during that time.��

My Kmart Dutch oven is now almost two years old and I haven’t noticed any chipping, but I mainly use mine for baking bread, and there is a lot of staining on both the inside and the outside of the pot. The staining doesn’t seem to impact functionality, it just doesn’t look pretty anymore.��

I’m genuinely confused by how stained it seems to get as I always line the pot with baking paper when I cook bread, so food rarely comes into contact with the interior.

Aldi

My Aldi pot is now almost a year old and is really starting to show its age too. The staining inside and out means it’s no longer a beautiful feature on my bench – more of an eyesore.��

Having said that, there’s no chipping, and while it’s not beautiful anymore it still functions perfectly well, time after time.��

A few other ����Vlog staff members have owned an Aldi cast iron pot for a number of years now, and they report it has mostly lasted well.

����Vlog staffer Bohdan says he’s owned a larger Aldi pot for over five years and it looks “almost like new” with no enamel cracking. (I’m not sure what Bohdan’s wash routine is but it seems a far sight better than mine.)

����Vlog home economist Fiona Mair says she’s been using her Aldi pot to bake bread for about six years.��

“The enamel has dulled inside and has a few chips,” she says. “It’s not looking its best.” 

So in terms of durability, it seems the Kmart and Aldi pots are again, quite similar.��

The fact that the Aldi pot comes with a five-year warranty implies the manufacturer has more faith in its longevity, and it means that if there is an issue like a broken handle in your first few years of ownership, you have a good chance of getting a replacement.

The verdict

The Kmart and Aldi Dutch ovens seem to be near-identical in terms of design and performance.��

The Kmart product is ever-so-slightly cheaper, but Aldi’s comes with a five-year warranty.��

The Aldi pot comes in three different colours, while the Kmart pot comes in four (although, as noted, the colour will likely look pretty different after a year of use).��

If I had to choose a winner I’d probably choose Aldi, just because of the warranty showing some confidence in the product.��

But the Aldi cast-iron cookware range is usually only on sale twice a year, and it can sell out quickly. It will also be difficult to get your hands on if you live in an area without an Aldi store nearby.

The post Aldi vs Kmart cast-iron pot: Which Dutch oven is best? appeared first on ����Vlog.

A cast-iron casserole dish (or Dutch oven) is one of those classic kitchen items that are often given as a wedding gift because of their versatility and longevity.

Some people consider them an heirloom item worth investing in, and they can easily cost upwards of $500.��

But in recent years, many mid-range and low-cost options have come on the scene, offering curious home chefs a more affordable entry point into cast-iron cooking.

And since they’re all made from the same materials, many people are now wondering whether the hefty price tag for some of the high-end models is justified, or if a cheaper pot could do the job just as well.

Two budget cast-iron Dutch ovens are perennial favourites among home cooks: a 4L Anko cast iron casserole pot available at Kmart and Target, and the Aldi Crofton Dutch oven that Aldi releases twice a year in its Special Buy sales.

The prices are certainly appealing: less than $30, which is cheap as chips when compared with some big-name brands such as Le Creuset, Chasseur and Staub which make cast-iron cookware that can cost more than $700.

But will a cheap pot go the distance and what does paying more for a cast-iron pot actually get you?

Our kitchen experts have tested and reviewed some of the market-leading cast-iron pots. Here we share some of their advice and thoughts from our ����Vlog community.

Should you buy an Aldi Dutch oven?

Aldi’s cast-iron Dutch oven goes on sale on Saturday 7 June as part of its Special Buy sales.��

It’s priced at just $26.99 and comes in blue, white and pale green.��It also sports a five-year warranty, which is impressive for the price.��

Expensive brands such as Le Creuset and Chasseur have lifetime warranties, so five years for a Dutch oven costing a tiny fraction of the price is absolutely not to be sniffed at.

You can also pick up a range of other cast-iron cookware in the Special Buy sale, including cast-iron bread ovens, roasting pan, frypan, grill pan and French pan – all for under $40.

Aldi vs Anko Dutch ovens: How do they compare?

With just a few dollars separating them, cast-iron Dutch ovens from the two retailers are easy on budgets compared to high-end versions, but what are the differences between them?

• Warranty: Aldi offers a five-year warranty versus Anko’s one-year warranty.
• Durability: Both pots developed chips on the edges of their lids when we conducted a durability test by lifting the lid on and off 25 times.
• Staining: Both the Aldi and Anko products develop stains from acidic foods, and over time both the interior and exterior become significantly stained.
• Interior: Aside from staining, both pots’ interior enamel can be easily scratched.
• Lid handle: For both products, the lid handle thread weakened during testing. It twists easily but our testers were able to tighten it with a screwdriver.

What ����Vlog testing says

In our most recent tests of 24 market-leading cast-iron pots, our experts saw varied results. As is often the case, price is not always a reliable indicator of performance.

Although we’re unable to recommend it, the Kmart cast-iron pot did perform comparatively well in many of our tests.��

For example, it scored an impressive 95% in our bolognaise sauce test (we use this to assess the Dutch oven’s ability to slow cook while maintaining a low temperature for a long period of time and its ability to brown the meat evenly).

See the full Kmart casserole dish review.

The Aldi Dutch oven also didn’t score highly enough to be recommended by our experts, but it also performed well on some tests – notably for cooking brown rice, which assesses things such as cooking evenness, ability to maintain heat at the lowest temperature setting, non-stick ability and how well the lid seals.��

Read the full Aldi Crofton cast-iron Dutch oven review.

Cheap cast-iron pots: How do they fare over time?

With such a huge price difference between cast-iron pots from brands such as Aldi and Kmart and high-end brands such as Staub and Le Creuset, what do diehard users of these types of pots say?

“We bought a budget Kmart cast-iron pot for $29 about five or so years ago and it has been a great companion in the kitchen,” says one ����Vlog Community member. “The only thing we have noticed is that the enamel lining the inside of the pot has significantly discoloured over time… but apart from this, it has been well and truly a good pot.”

Our kitchen expert Fiona Mair agrees: “I have an Aldi and a Kmart Dutch oven. I’ve had them for more than five years and they both get a good workout.��

“I have noticed that after a year they did lose the smooth interior coating which helps to prevent sticking of food such as rice or pasta. If I’m cooking a soup or casserole I have to stir it constantly, even on a simmer, to ensure it doesn’t stick.  

“As they age, staining does become more obvious and they become trickier to clean. They are cheap enough that you could replace them every few years, although you have to consider the impact that has on the environment in terms of unnecessary waste.��

“They are recyclable though, so that’s good news if you would rather opt for a cheaper pot that you can then replace.”

����Vlog staff offer their thoughts

Often selling out fast, it’s not only the super-cheap price that has won the Aldi cast-iron Dutch oven fans. We asked a few ����Vlog staff members who have bought the Aldi cast-iron pots in the past whether they felt the purchase offered value for money.��

����Vlog staff member Laura has owned an Aldi Dutch oven for 12–18 months, using it two to three times a week. She says she is “absolutely” satisfied with the purchase, although she has noticed very recently that some of the red coating on the outside has chipped off a little.��

“I haven’t used any of the premium brands so I can’t compare it, but it works well, heats evenly, looks good and does the job it’s supposed to do,” she says. “No complaints.”

Another ����Vlog staff member Emily owns both a cast-iron French pan and a Dutch oven from the Aldi range that she uses about once a month.��

“I’m very satisfied,” she says. “Food cooks pretty evenly and heats up pretty quickly. I find food tastes nicer when I cook on cast-iron versus other pans. The coating hasn’t come off in the time I’ve used it, although there are some stains I’ve struggled to remove and a couple of scratches from when I used a metal spoon.

“I do try to hand wash the pots and pans after they’ve cooled, but on rarer occasions have thrown them into the dishwasher. They were very affordable and I’ve found them to be very good value for money. More so if you stick to the care instructions provided.”

����Vlog staff member Peter says: “We have an Aldi cast-iron cooking pot and it’s been very good. I think we probably have had it for at least five years, but recently the handle on the top of the lid broke – and I’m going to have to chase a replacement handle, as it’s not repairable.��

“We also have a Le Creuset pot, which again we’ve had for a long time. No problems with the lid handle on that. The Aldi one was substantially cheaper, but generally works pretty well.”

Colours and styles

Another selling point of more expensive brands of enamel-coated Dutch ovens are the colours and sizes available.��

����Vlog kitchen expert Chantelle Dart says: “The Anko pot is available in just one size and shape and a few colours – the Aldi range is similarly restricted. So, if you don’t like those colours or they don’t fit with your kitchen, you’re stuck.��

“In contrast, Chasseur and Le Creuset, and even mid-range brands that cost a couple of hundred dollars, offer much more choice when it comes to colour. They are constantly releasing pots in on-trend, must-have shades that can fit with both modern and traditional kitchens.” 

����Vlog tip: You can often pick up heavily discounted pots from premium brands because they are in “last season’s” colour range – if you don’t have your heart set on a particular shade, it’s a great way to pick up a bargain.��

How to choose the right size

And what’s the most versatile size if you just want to buy one Dutch oven? 

Chantelle recommends one with a capacity of about five to six litres (roughly a 26cm round pot): “It’s versatile and great for a family of around four, or for cooking a meal for two and freezing the leftovers. You’ll get good use out of it.” 

If you have an induction or ceramic cooktop, consider the size of your cooking zone before you buy. It’s best that you choose a pot that fits well with the size of the heated zone for better cooking efficiency.

Should I splash out on a Le Creuset or Chasseur casserole dish?

If you can afford the initial outlay of cash, a high-end Dutch oven can last you 20 years or more before it shows signs of wear and tear.��

This is especially true of non-coated cast-iron pots – because they don’t have enamel, the surface won’t chip or discolour so they can last a lifetime.

Products from brands such as Le Creuset usually come with lifetime guarantees, so you can always replace it if you have issues. They also have added features, such as interchangeable knobs you can switch between, depending if you are cooking on a stovetop or in the oven.��

The post Should you buy a cheap cast-iron Dutch oven from Aldi or Kmart? appeared first on ����Vlog.