Bought myself the whole lot ysterday.
Saw three colours in blue red and white. I bought white because it seemed to be the most popular so why not follow the herd.
Most are enamel coated. Unsure about griddle pan.
Also:
French pan $33
Dutch oven $27
Roaster $27
Griddle pan $19.99
Fry pan 26cm
Saucepan 1.5L
Dutch oven 3.9L
Mini dutch ovens 13.8 x 9.9 x 7.6cm
French pan 3.3L
Period.
We have had a few different ones of those currently on sale for about 4 years now and they get used nightly with never an issue. Comes with 5yr warranty but unless something suddenly happens in the next 12 months they will last way past that. Highly recommend.
The dutch oven is a no-brainer, I have a Staub but it's nice to have a cheapy for messy stuff like rendering fat, deep-frying, etc. Not so hot on the rest, prefer bare cast iron for fry pan.
What is the size of the dutch oven? It's not written on their page…
They seemed small when I was there y'day but didn't really have a good look
In previous years they've always been 3.6L so on the smaller side.
3.9L
Good ideas for the Dutch oven. Never used mine for that before
Got myself French pan! Missed out last year when aldi had the range and was clearing the stock. Oh well happy to pay full price!
Any info of toxins/PFAS in the coating?
They’re enamel coated - not non stick so no PFAS.
Google
Enameled cast iron is cast iron with an incredibly durable coating. Enamel is powdered glass that's melted to the cast iron at high temperatures. The glass bonds with the metal creating a durable, non-reactive, coating that's safe to cook with.
None, it is glass coated.
As mentioned years ago here, Aldi have admitted there are heavy metals in their enamel.
I would prefer raw cast iron over enameled (NOT from China, as their standards are far lower than the US for example) or Stainless Steel.
It'd be nice if they supplied more details of their stuff on their website. You know, something fundamental like…it's size perhaps…?
You're right, but at the same time they're not an online retailer, so no incentive.
If you're interested enough to buy, you'll come in to get more details and/or buy. If you don't buy, you wouldn't have bought online if they had the details, so lost sale in either case. But now you're in store and likely to buy something else because you're there, possibly realised you needed some other groceries, and don't want to waste the trip…
Weird take. Some people can't be bothered going to store for something they "might" buy if it's the right size. Whereas if they know it's the size they want, they'll visit, buy, and potentially buy other stuff while they're there.
Agree with what @Chandler said, they do have those sales tactics. But it could very well just be that they are technology poor. Also because they don't want to spend the extra buck in the latest tech and ppl to maintain those fancy tech. Otherwise they will have to pass that cost to the customer and there would be no different between Aldi and Coles or Woolies. So we should all be thankful that they don't mention sizes on their website.. lol.
Don't think its directed at you mate, he's talking about the website.
Whoops
Ive edited the post and updated with the ones I have
soft ass hell.
I've never used an enamel cast iron pan. How do they compare to regular cast iron? Are they for different use cases?
I use our enameled cast iron for long acidic cooking (like tomato-based bolognese) which would strip the seasoning off a regular cast iron pan.
Anything I want to sear goes into regular cast iron, anything I want to simmer goes into enameled cast iron.
Thanks. I don't do a lot of simmering, and we already have a slow cooker and plenty of regular pots, so I guess I don't need this.
Why couldn't you sear on the enameled cast iron?
I just prefer to sear on my regular cast iron. I don't have to be as precious when cleaning it either.
My Aldi pans were fantastic value, but the enamel will wear if you're going to scrape off seared-on meat all the time.
Easier to clean. Can wash them like your regular dishes. Less iron in your diet.
It's true-to-size M.
What nationality is the $27 roaster?
Chinese
Aldi passport = German citizenship
How is the enamel coating on these guys…does it chip
Well, I bought a French pan few years back, chipped a slight 5 cents larger size on the bottom rim only after less than ten uses, I might be the unlucky one but won't be buying their cast iron cookware again.
Got their dutch oven back in 2018 and still using it today. Enamel is in good condition considering its age. Definitely better than my Chasseur's (which flaked off after just a year).
Can I use these for steaks?
Stupid question but what do people cook in these?
steak
Steak and salmon. For salmon I crank up the heat for a quick flash seat before chucking it into the oven for five to ten minutes to dissolve the bones. They're useful for when you need to stick something into the oven after searing or browning. I do recommend the non enamel coated variants though, and don't clean them with detergents. I bought one of each a few years back from aldi, the enamel variant seemed to stain whereas the non coated variant is still going strong.
I use the french pan for pastas and rissottos - its nice enough to just serve the whole pan on the table. The dutch oven for braises, curries, soups and bread baking. The cast iron for searing - steaks, bacon/sausages, excellent for eggs, salmon.
The enamel nerfs the blackbody radiation coming from the iron - not ideal for steaks.
Yeah I got one of the non enamel griddles from Aldi recently for steaks and they work well.
Are these made in France?
Non
Some Crofton pans are made in Italy, but you would need to check each item because it doesn't seem to be listed anywhere else.
This is deceptive, they should not be allowed to use the colours of the French flag. Boycott these pans. Viva la revolution!
These are straight garbage. The coating degrades super quickly and ends up cracking after a few months.
There are so many far better options available.
You forgot to include what those far better options are
They come with a 5 year full money back warranty. Take it back to Aldi if it does not live up to your expectations, no questions asked.
Had the Dutch oven for about 10 years. Still useable but harder to clean now due to wear on the surface. No cracking. Think I paid $25 or $30 for it so more than happy and just bought a new replacement.
Are these better to cook steak with compared to stainless steel pans?
You need a bare cast iron, not enameled.
Thanks. Which one would u recommend? Is it noticeably better cooking with it?
I just got one of Aldi's griddle pans recently (not coated) and really enjoying cooking steak on it. Is it better? Not sure but I love turning the cooktop on full and getting it super hot to sear the marks into it. It certainly looks better!
@N21212: I find that it's better for cooking and better taste. But if you're new to cast iron cookware, look up how to care for it first just so you know what you're getting into. If you care for them well and use them right you'll get decades out of them.
Never buy a coated pan, get the raw cast iron.
Horses for courses. Cook spaghetti bolognese in the bare pan and see how you go.
Mmm bareback horse spaghetti, my fav
Wouldn't do it. Pans are for frying. The spag goes in a ss pot.
Bought last time around, they are terrible
Why?
Because they are coated.
So, not coated well & it rusts?
Coating is crap, stains very easily and food sticks to it like hell. I've followed all the care instructions
Why are they terrible? Asking because I was considering buying one.
I asked first
I'll send you a certificate of achievement.
See above
OK. Thanks.
How's the job with Le Creuset going anyway?
Can you use these in gas pizza oven at ~400c, to cook steak, grilled chicken, sourdough bread or the coating can't handle the heat?
Likely only suitable to 250c, maybe lower
Ah, so may be not even good to cook steak on gas hot plate at high heat. Better to stick to non coated cast iron!! Then they have limited use..
If you get non coated cast iron it can go anywhere. Anywhere!
I bought 2 of these last year (different sizes) and found the quality very average and returned them. For $19.99 I wasn't expecting le creuset quality but maybe at least Kmart quality. I made a few things including beef bourguignon but found the base of the pot consistently staining quite severely (despite cleaning with baking soda).
I have had a French pan for years. I use it to oven bake salmon and vegetables as a one pot meal. The inside is still pristine. I put hot water and detergent in it immediately after taking the food out, pop it in the still hot oven, and after dinner wash it with soapy water and a bit of Gumption paste, put it back in the oven to dry and done. It’s lasted much better than my Chasseur pans.
enamel? isn't that usually crap. i want a cast iron just metal.
Lodge is the way to go..
so expensive though, but i would love to get lodge on sale. are all cast iron the same? i know lodge is brand name, but i'm wondering if all cast iron is the same.
I have carbon steel fry pan 12" Australian Kitchen brand (made in China), bought on special for ~$28, also has Lodge 12" frypan with 2 carry handles, paid $38 a year ago. Both are amazing, but you have to take care of them when washing then few drops of oil and wipe after every use.
I think Lodge CI is very smooth surface, so it is worth the investment, as they last for life, if you can get them on special. You get amazing result when you cook steak n more in them as need very high heat.
@huntabargain: hmmmmm, i guess if i factor in a yearly expense of a lifetime it is pretty cheap. i guess buy once cry once.
thank you for that, i will buy lodge. :)
Lodge is on special on Amazon all the time - at least they used to be. I haven't checked prices for a while since I bought my three:
8inch - $18.14
10inch - $24.58
13.5inch - $65.90
But wow, I can see that these are each up to $36, $53, and $115
@whitey1212: yea, lol. that is why i was considering alternatives because the price is high. since i put it into a different perspective that it will last a lifetime, i will just bite the bullet.
Victoria is pretty good, and I would probably say better. The surface is much smoother than Lodge, it's just that the factory seasoning is not as good. But you need to season it yourself regardless.
Do people find the french pan more useful or the Dutch oven?
Depends what you cook. Things which need turning or surface area are better on the pan. Sauces and slow cooks (often where you probably don't want surface area) are better in the dutch oven. Honestly, I would try and get both if you're on the fence.
I was in the market for an enamelled to fry up tomatoes etc.
For anyone interested;
The Frypan is 26cm, weights ~2.4kg, and holds about 1.25L (upto about 1cm from the top)
Had one of these Aldi/Crofton Dutch ovens for years and it had started to become hard to clean due to wear. Just picked up a brand new one, a steal at $33.
not very good. I have these in the french pan and dutch oven (misus bought them). Stains really fast, sticks like hell too. Had the saucepan before and that chipped after one deep frying session.
Go to a hospitality supplier and get a cast aluminum, cast iron, blue steel or something like that
That's an expensive griddle pan.