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ALDI Cast Iron Cookware - Sale Starts 3 June - Dutch Oven 4L $22.99, French Pan $24.99, Frypan $16.99

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ALDI Cast Iron Cookware - Sale Starts 3 June - Dutch Oven 4L $22.99, French Pan $24.99, Frypan $16.99
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undercut on 23/05/2017 - 13:21 files.ozbargain.com.au (20036 clicks)
Last edited 24/05/2017 - 06:48 by 2 other users

I once dreamed of a kitchen full of Le Creuset, but now that my kids and husband have killed all my dreams, this is probably the next best thing.

Cast iron cookware will go on sale at Aldi on 3 June.

Cast iron frypan/griddle 26cm (frypan has 3 layer enamel coating) - $16.99

Cast iron Dutch Oven (used to mean something else back in my day) 4L (3 layer enamel coating) - $22.99

Cast iron French Pan 3.5L (3 layer enamel coating) - $24.99

http://imgur.com/a/E3XcH

French onion soup is brilliant when cooked in cast iron http://manufeildel.com.au/2016/08/french-onion-soup/

Home & Garden Cast Iron Cookware Cookware

Related Stores

ALDI
ALDI

closed Comments

  • eddyah on 23/05/2017 - 13:25
    +56

    Isn't a dutch oven when you fart in bed and pull the blanket over your partners face?

    eddyah on 23/05/2017 - 13:25 (Collapsed - Offtopic. Show)
    • Scab on 23/05/2017 - 13:44
      -3

      You should try Australian outdoor camp cooking, bend over and fart in someone's face.

      • Needs citation from Tightarse.
    • Steptoe on 23/05/2017 - 13:48
      +3

      https://youtu.be/Q4rrSiwww_I?t=101s

      🥂

    • SKiZO on 23/05/2017 - 15:54
      +1

      Some of us pay extra for that.

  • reon on 23/05/2017 - 13:34

    This is better than marble pan?

    • vee124 on 23/05/2017 - 14:52
      +4

      Not even on the same level, cast iron is much better.

    • [Deactivated] on 23/05/2017 - 16:26
      +7

      yeah after going through Circulon, Scanpan, Tefal and some bluestone pan, which all lasted 18 mths at most, we got a cheap cast iron one 3yrs ago & they're really so much better. They take longer to heat up, but when they do the heat is even, and they're so easy to clean. Best $50 we've spent on a pan.

    • OldBugger on 23/05/2017 - 17:01
      +2

      Cast iron all the way. But this one has an enamel coating?

      • zealmax on 23/05/2017 - 23:12

        How do you season cast iron with enamel coating?

        • superValue on 24/05/2017 - 00:02
          +4

          Yo don't need to.

        • SaberX on 26/05/2017 - 13:33

          @superValue:

          will enamel coating get worn away with a good scourer and scrubbing (given one of the reasons non stick was a pain is you can't put elbow/hard scrubs into grime and burnt bits)?

        • Praeto on 28/05/2017 - 09:23
          +1

          @SaberX:

          It can be scratched and it can chip, so you do need to be careful with it. You also need to be aware that cast iron cookware with enamel has a much lower max temp than straight cast iron (usually around 200c) for cheaper options.

        • JaxSantiago on 03/06/2017 - 22:00
          +1

          @Praeto: The Cast iron French Pan 3.5L box says 190C max

  • frankyman on 23/05/2017 - 13:38

    Now if they could just open some stores north of Brisbane, that would be great

    • macrocephalic on 23/05/2017 - 14:14

      Do you mean north of the Brisbane region, or in the northern regions of Brisbane? There are plenty in the latter.

      • frankyman on 23/05/2017 - 14:21
        +3

        Haha as in any towns in central or north QLD, I'm in Townsville and the lack of ALDI makes me sad

        • leTintin on 23/05/2017 - 14:53
          +1

          Well if it makes you feel better it only made it to Adelaide not long ago!

        • jehane on 23/05/2017 - 16:07

          Make friends with someone in Brisbane if you go there once a year or so. I used to buy for my family in Perth and take it when I visited or vv.

        • lou knee on 23/05/2017 - 21:00

          Actually, there is one in central Qld now. One opened in Gladstone in March.

        • frankyman on 24/05/2017 - 11:03

          @lou knee:
          Out of all the places to open, why would they choose Gladstone? Cheap space rental?

        • nikey2k27 on 24/05/2017 - 21:51
          +1

          frankyman Townsville local too I wish we had ALDI store. I know looking at but need put DC in first I hear ALDI now own land at Sturt for one. but there doing Perth and Adelaide first.

    • TrailerTrash on 04/06/2017 - 09:27

      Sunshine Coast - Beerwah Aldi had plenty in stock yesterday.

      • frankyman on 04/06/2017 - 23:18

        Haha just a short 13 hour drive for me <3

  • Scab on 23/05/2017 - 13:41
    +1

    Thanks OP, I've been looking for a cast iron frypan and the griddle looks good too.

    Set reminder for June 2 and I'll make sure I get in early, my local ALDI never has adequate stock of their Special Buys except for the junk stuff that nobody wants.

  • antman on 23/05/2017 - 13:52
    +2

    These are good. We have a Le Creuset, and an aldi, and the cheaper seems just as good.

    • GunnerMcDagget on 23/05/2017 - 14:07
      +3

      That's the beauty of cast iron. There are different grades but once you fully season cast iron it's usually all the same.

      Picked up a creuset wok a while back and I have the Aldi stuff too. The Creuset is smoother but after a bit of seasoning and a few weeks of cooking the Aldi one is just as good.

  • yfu1999 on 23/05/2017 - 13:55

    Thank you. Have been waiting such deals for long time

  • PlasticSpaceman on 23/05/2017 - 13:58
    +7

    Thanks for the recipe, OP. Planning to make more soups now it's getting into winter, and will add that to the list. Sorry to hear about the crushed dreams. Fortunately we have some Le Creuset, purchased before the kids came of course. I still have aspirations, just they are a little lower than they once were - now they mainly revolve around an uninterrupted sleep and the kids picking up their underpants. I find chocolate & alcohol in liberal dosages help. ;-)

    • undercut on 23/05/2017 - 20:59
      +4

      Haha. Yes, self-medicating with alcohol, chocolate and Aldi special buys is sometimes the only way to get through the day :D

      Who needs expensive cookware anyway?! As long as you can cook chicken nuggets in it, its purpose is served!

  • lippy on 23/05/2017 - 13:58
    +2

    Stocking up on those frypans!

  • dimavs on 23/05/2017 - 13:58
    +7

    They are perfect! We've been using ours almost weekly for the last 3-4 years and they are like new :-)
    The full catalogue is here https://www.catalogueau.com/aldi/aldi-special-buys-week-22-2…

    • RocketSwitch on 23/05/2017 - 14:01

      Any tips on how to care for them? For example, when washing when things stick on them?

      • blackfalcon53 on 23/05/2017 - 14:06
        +2

        https://www.youtube.com/watch?v=KLGSLCaksdY this is a good video on how to care.

        But TBH i do less then this and its been fine.

        • dimavs on 23/05/2017 - 14:08

          Aldis got enamel coating, so it's quite easy to wash them

        • Scab on 23/05/2017 - 15:15
          +1

          @dimavs:

          Problem with enamel is they will get scratches and discolour from food.

      • dimavs on 23/05/2017 - 14:06

        They are quite heavy, so we wash them manually. Just fill with water and let it stay for a couple of hours if something got stuck.

    • blackfalcon53 on 23/05/2017 - 14:04

      I agree mine has been great.

    • Holysmoke on 23/05/2017 - 14:07
      +2

      That's last year

      • dimavs on 23/05/2017 - 14:10

        Hm, yeah, thanks :-)

    • Scab on 23/05/2017 - 14:08
      +1

      That looks like a 2016 catalogue.

      It states "Wednesday 1 June", 1st of June 2017 is a Thursday.

    • sydsm on 23/05/2017 - 16:54
      +2

      the timber handles are garbage - fell off. the handle to one of the lids also broke on mine - all of these people live in LA LA land. make sure you only buy the ones with the cast iron handles also otherwise they are just too heavy to be supported by a flimsy timber or plastic (ish) handle.

    • SaberX on 26/05/2017 - 13:42

      isn't this a 2016 catologue? So many cookware. as a first time newbie in the kitchen I find it all pretty confusing haha.

      for example: page 11 - cast iron french pan - when would you use this over a traditional aluminium non stick style pans you get in shops? Is this heavier but better for cleaning e.g you can take a scourer to scrub off any stuck/burnt bits? But cooking wise would you be able to cook the same meats and items on a sauce/frying pan as you would on these cast iron pans?

      Same for the ones hanging up in the picture - stainless steel frying pans with ILAG non stick coating - item e, versus the 'professional' style frying pans on item f - which only claims a stainless steel handle? Not sure what the pan is made of but it says "3 layer whitford quantanium stone effect non stick coating"?

      Have no idea what all this means? But material safety (against chemicals/nasties) and ease of cleaning and just being able to cook every day dishes on the pan wise - are these ok?

  • sistermay on 23/05/2017 - 14:02

    Don't know why most shop only sell frypans up to 28 cm. I want to buy the largest one available but have only seen some 32 cm ones in our Asian supermarkets. Would like to see this size more often in other shops.

    • macrocephalic on 23/05/2017 - 14:28

      It takes a lot of power to heat a cast iron pan well; cast iron radiates heat very quickly, which is why it's good for cooking, but has poor thermal conductivity (compared to copper, aluminium, etc) . I have a 26cm one and an electric stove. I have to cook things in the middle of it because the edges are difficult to heat as hot as the centre. A cast iron pan with a copper base or inlay would be great, but I've never seen one.

    • tebbybabes on 30/05/2017 - 10:33

      This is anecdotal on my part, but I've noticed that most range hobs would be hard pressed to accomodate larger pans along with the other burners.

  • outlander on 23/05/2017 - 14:07
    +24

    but now that my kids and husband have killed all my dreams

    Well at least they're working together on something

  • Justinism on 23/05/2017 - 14:13
    +4

    The enamel on mine cracked from normal use. its a big disappointment. If they have a non-enamelled one, that would be great, because i rather season a cast iron pan than rely on the enamel

    • DJ-Studd on 23/05/2017 - 14:36

      I've a non-enamelled cast iron pan from Aldi that's several years old now. Used almost every day, still going like new.

    • apey2000 on 23/05/2017 - 22:13

      My Aldi enameled dutch oven cracked too, after about 2 years of use. I must say I did chuck it in the dishwasher a few times and we generally didn't take much care of it., so maybe that did it.

      The french pan also developed hairline cracks, but again I think this might have been my bad as I was trying to dry-roast some sunflower seeds in it - no oil or any other liquid to absorb / distribute the heat.

      Will definitely get them again at this price though. Will also be a little more kind to them this time around.

      I've also just recently acquired a proper cast iron pan (Lodge), which I've sanded down to make it smooth and I'm currently in the process of seasoning it. Can't wait to use it this weekend - gonna make some pizza in it!

    • GregMonarch on 24/05/2017 - 04:42
      +2

      I wouldn't buy a plain one from them either. Any plain cast iron I've bought at Aldi, has had a rough surface that food has stuck to like superglue. On the other hand, I picked up a cast iron frying pan from the side of the road years ago… It has such a flat surface, that years on, it's still the easiest thing to clean I've ever seen. Three times I've tried to cook pancakes in the Aldi junk… And three times I've had to throw out the pancake batter because every one clings for dear life. Dreadful products. Buy the food, avoid the middle landfill pickup lane… er, I mean… aisle.

      • abb on 24/05/2017 - 09:25
        +1

        You just need to season those rough pans a bit before using them. Maybe cook bacon the first couple of uses ;)

        I bought a bargain-basement cast iron frypan off ebay some years ago, it had a rough surface, but after seasoning (and years of use) it's great. Haven't cooked pancakes, but fried eggs slide off easily.

      • Justinism on 24/05/2017 - 14:03

        Yeah, afaik from your description of your own experience, it sounds like an issue of seasoning.

        All cast iron non-enamelled variants should perform the same.

        • GregMonarch on 26/05/2017 - 20:37

          Thanks, I'll try it, but I doubt it will make a difference. The surface is so rough and pitted I think just cleaning the food from the pits will strip seasoning off the peaks. The surface of that fry pan I mentioned is so smooth, it's like it was machined flat - you can see rings in the metal. I've looked in those surplus army stores, BCF… Neither have that kind of flat surface.

        • tebbybabes on 30/05/2017 - 10:35

          @GregMonarch:

          Maybe it's one of the really old ones. Cast iron won't have rings on them unless it's machined as another step.

        • GregMonarch on 30/05/2017 - 10:41
          +1

          @tebbybabes: I had closer look last night. (I didn't think I could see any writing on it before, due to the bottom needing a good cleaning.) It says the size in inches (illegible) and just "Taiwan". It's old, but even so, no brand name I can see. So it's interesting it does seem to have a machined cooking surface, considering it's nothing special. I wonder if anything similar (or better) quality exists today. i.e. Plain cast iron, machined cooking surface. The search continues. ;-)

    • SaberX on 26/05/2017 - 13:44

      Out of curiosity - but what does 'seasoning' the cast iron involve? for the first timer newbies.

      • Praeto on 28/05/2017 - 09:36

        The short version is that you cover it in oil, try remove any excess and then throw it in your oven at max temp. The oil forms a non stick layer over the pan and protects it from rusting.

  • Immeg on 23/05/2017 - 14:34

    Just wondering why cast iron cookware is better than cookware made out of other materials?

    • dimavs on 23/05/2017 - 14:42

      Cast iron is non-stick by nature (but old cast iron stuff is much better than modern one)

  • john_conner on 23/05/2017 - 14:39
    +6

    Try the brand "solidteknics" for high quality non enamelled cast iron pans.
    Nowhere as cheap as these but you are never going to need to replace them and they will outlast you (and your kids who you can pass them onto).
    Made in Australia with high quality iron (important for bare pans).

  • john_conner on 23/05/2017 - 14:46
    +1

    Pros:
    Holds heat well so great for Asian stir fry (in thin woks you just end up boiling) and steak
    Adds iron to your diet (great for vegetarians and those anemic)
    Lasts forever
    No coating to destroy
    You can use metal utensils to cook and don't need to baby it for fear of scratching
    Can heat up pan as much as like, no coatings to give you cancer

    Cons
    No coating to prevent rust
    Not as non stock as teflon etc
    Heavy (hard to move around)
    Don't buy cheap bare pans which may contain heavy metals leaching into your foods

    • GregMonarch on 24/05/2017 - 04:57
      +3

      Holds heat well so great for Asian stir fry (in thin woks you just end up boiling)

      Unsure where you get this from. It depends on the heat source being used. Old coil-type hotplates are pathetic (for any type really). But modern induction or gas, usually fine. Both thin and cast iron woks have their uses, but thin woks are more flexible.

      e.g. Thin heats up faster, and can quickly reduce temp if food is burning, by simply lifting off heat source and turning the food. They're also lightweight, so easy to clean. Heavy cast iron takes longer to reach temp, continues to burn food when removed from the heat source, and is much heavier. Which can make cleaning a pain. This can mean heat drops less when cooking large quantities of food, but again it depends what you're heating it with. Cast iron woks only maintain heat a while longer due to mass - they can't create the heat in the first place - still need a similar maximum heat source.

    • SaberX on 26/05/2017 - 13:46

      "Don't buy cheap bare pans which may contain heavy metals leaching into your foods"

      How does one differentiate though between these cheap cast iron aldi pans and cheap ones that would leach heavy metals though?

      • JohnHowardsEyebrows on 02/06/2017 - 14:44

        What metals other than iron could be leaching into your food? There wouldn't be any lead (it's heavy enough), or mercury etc, and I'm guessing they don't reinforce it with uranium… iron pots in fact are a great way to get iron into your diet.

  • AssociatedDr.Tenma @ ALDI on 23/05/2017 - 14:47
    +6

    That is one great description opener :)

  • victinini on 23/05/2017 - 15:08
    +1

    upvoted not only for the deal but also for the description.

  • BlazinPast on 23/05/2017 - 16:02

    how long does the enamel layer last? does the handle get hot too like a regular cast iron?

    • Eg51 on 23/05/2017 - 16:42
      +1

      With cast iron it depends how u use it. Try to avoid temperature shock ,always slowly heating your cast iron from small medium then high. Also avoid washing with cold water after cooking straight away .
      Yes the handle get hot just like any other part of the pot.

  • pistachio1 on 23/05/2017 - 16:05
    +1

    Are any of these good for both the stove and oven, like for casseroles? So I can brown the meat on the stove then chuck the same pot with everything in the oven>

    • thebargainhunter on 23/05/2017 - 16:15
      +1

      Dutch oven for sure. I use it to make gorgeous Indian curries and French casseroles starting on the stove and finishing slowly in the oven.

    • Eg51 on 23/05/2017 - 16:44
      +1

      You can do it ,just be aware of the plastic knob on Dutch oven
      . There should be a Maximum temperature it can stand before doing damage. Thats why I prefer staub with a metal knob.

      • pistachio1 on 23/05/2017 - 19:00

        Ok thanks! Idk why they would make them with plastic lids.

  • thebargainhunter on 23/05/2017 - 16:12

    Hey OP - If you still want to experience the "Dutch oven of your day", I use my Aldi one to make cassoulet - it facilitates the desired effect..

    • undercut on 23/05/2017 - 20:56
      +2

      LOL. Cassoulet, French for 'pot of farts'.

  • OzHan on 23/05/2017 - 16:20
    +1

    good for the induction cooktop?

    • Eg51 on 23/05/2017 - 16:44
      +1

      Yes to induction

  • ruddiger7 on 23/05/2017 - 16:35
    +4

    I'm sure these will be frying off the shelf.

  • D6C1 on 23/05/2017 - 16:36
    -1

    Dutch Oven… LOL!

    https://goo.gl/images/n4oxLI

  • field1985 on 23/05/2017 - 16:58
    +4

    I have no idea why anyone still buys fancy stone/teflon/whatever pans.

    When I was young and cheap, I went through about 3-4 teflon pans (~$20), before my father bought me a cast iron frypan from a camping store (~$30).
    Sure they cost a bit more, but you will recoup the $ within 2 years, after which, you'll continue saving money.

    Here are a few of the features I have noticed in the years since:
    -They last forever (my father has been using the same cast iron pan daily for over 30 years)
    -They naturally have better non-stick properties then teflon
    -They boost you're dietary iron intake (many people are iron deficient, especially women)
    -You can't burn them, no matter how long/hot you leave it on the stove
    -You can put them in the oven (unlike pans with plastic handles)
    -Reduce waste (you don't need to dispose of your old pan every 12-18 months to landfill)
    -Cooks more evenly (due to better heat distribution)
    -Easy to clean: You can use scourers to your hearts content, without destroying the surface/pan.

    Hot tip: After cleaning, give the cooking surface a very light coat of oil. This prevents oxidation (rust) from developing on the surface, which will increase the life of the pan even more.

    I have never looked back. They also make great practical gifts.

    • BlazinPast on 23/05/2017 - 17:36
      +3

      Cast iron would actually have a much poorer heat distribution considering it's not a good conductor of heat. it's only good when the entire pan is properly heated at the desired temperature. since it's very slow to heat up, the advantage is once it is hot, it remains hot which makes it good for finishing off food in the oven. Apart from that, everything else you said were good points

    • GregMonarch on 24/05/2017 - 05:04

      Cleaning (plain) cast iron is so easy… Cook a steak, meat sticks, remove steak, pour in a little water, eat dinner. After eating it's only slightly more work to clean than a non-stick pan - and less work than cleaning meat from the bottom of a stainless steel frying pan. Or leave the water in overnight, and it IS the same as cleaning non-stick aluminium. (This assumes you oil it regularly. If so, leaving water overnight won't cause rust.)

    • SaberX on 26/05/2017 - 13:54

      Someone above mentioned the risk of cast iron (cheap ones) leaching toxic heavy metals in? I guess my worry is with these non coated 'iron' ones, how does one avoid getting harmful metals leaching in? Or at least buy to avoid?

  • frewer on 23/05/2017 - 17:08

    Finally, they are here. I've been waiting for this over monthsssss now.

    EDIT: Are they use this kind of enamel ?

  • Wolfy on 23/05/2017 - 17:28
    +7

    I don't really see the fuss about these 'Cast Iron' frypans.
    Sure they are much cheaper than the brand name ones, and for the price why not buy one.
    HOWEVER, they are coated and the coating chips and get stained, it still needs to be treated with care (no steel wool etc).
    I suspect many comments here are for non-coated 'Cast Iron' products.

    I've not even considered using my Aldi coated 'Cast Iron' pan since I brought a heavy duty Ikea stainless steel frypan.
    Its equally solid, distributes and holds heat well, can be put in the oven, comes with a 25yr warranty, being stainless steel I can treat it how I like, use any sort of utensils, clean it with steel wool and it's still as good as new.

    The while the Aldi cast iron griddle is not ceramic coated, I found that the ridges make it difficult to clean and after attempting to use non-gentle cleaning methods whatever the black-stuff it is coated with tends to come away from the ridges but not the valleys. So now I put up without meat with nice BBQ-type lines on it and just use the stainless pan.

    • Wystri Warrick on 23/05/2017 - 19:15
      +1

      Thanks saved me from asking :), was tossing up between this or the Ikea ones you mentioned.

    • sssx on 23/05/2017 - 22:06

      which ikea ones do you recommend? (name/link)??

      • Wolfy on 23/05/2017 - 22:21
        +1

        I have small and large in the Sensuell range:
        http://www.ikea.com/au/en/catalog/products/90324552/
        http://www.ikea.com/au/en/catalog/products/50324554/
        They also have a mid size:
        http://www.ikea.com/au/en/catalog/products/70324553/

        Glass lids are about $10ea from the same section in the shop.

        While they are not the cheapest in their range, they are still a good price compared similar quality elsewhere.
        Solid construction, 25year warranty, dishwasher and oven safe, so cant go wrong IHO.

        As per cast iron I've seasoned them well and find they are virtually non stick, but when they need cleaning its quick and easy (soak and steel wool, then re-season after).
        Generally the smaller size is good to brown (on high heat) various sous vide cooked food.

        I still have range of non-stick pans including ScanPan & Circulon, the 'cast iron' Aldi pan/skillet (and large double handle thing) from about 3 years ago and a few other bits-and-pieces, but really only use the Ikea stainless pans now.

        • [Deactivated] on 24/05/2017 - 05:45

          +1. I have the Ikea Sensuell frying pan and a Demeyere grill pan. Although the Demeyere one feels nicer and looks brighter the Ikea one is pretty impressive too especially for that price, and I bought mine when it was 40% off a couple of years ago.

        • shuffle1 on 24/05/2017 - 10:58

          That's really great to hear. I'm looking for cookware and was eyeing the Sensuell range as well - seems very solid, and is the top range of what Ikea has to offer.

    • GregMonarch on 24/05/2017 - 05:09

      I've never used enamel cast iron. But I have used stainless steel and plain cast iron. And I'd rather use plain cast iron. Every time I use a heavy polished stainless steel baking pan, it requires a few minutes with steel wool to clean. Same with a stainless steel frying pan. Use the plain cast iron instead, and it's about 30 seconds maximum, and often doesn't need steel wool - just a cotton dishcloth, or green scourer.

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