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Dutch Ovens & Casseroles, Non Stick, Aluminum, Light weight and Induction Base $36

$36.00
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Masterpan.com [masterpan.com] has Aluminum Dutch Ovens and Casseroles 4 Models to choose from [masterpan.com]. [masterpan.com] for $36.00 down from original price $79.99 with code SlickDutch55 for 55% OFF. FREE SHIPPING on all orders over $50 or $5.99 for Shipping.

LIGHTER THEN CAST IRON: made out of cast aluminum to provide a lighter and better heat flow than traditional cast iron, making this easier to use and an ideal addition to your kitchen.

USE ON ANY HEAT SOURCE: thick base for perfect heat distribution throughout the pot surface for a balanced heat flow. Usable on any heat source including induction, gas, solid plate, ceramic, Radiant ring, and halogen.

NON-STICK & STAIN RESISTANT: using Whitford's XYLAN PLUS double layer non-stick coating which is PFOA and heavy metal free and conforms to U.S. FDA standards. Food comes right off the pan so it makes cooking more enjoyable and easy.

OVEN & DISHWASHER SAFE: Oven safe upto 250c (480f). Once you're done cooking and the pots cool down, you can put it in the dishwasher or place it under hot water for an easy clean.

PERFECT GIFT: comes in a beautiful color gift box so makes for a perfect gift for that someone special on their birthday, mothers day, fathers day, X'Mas or just to say you love them.

LIMITED LIFETIME WARRANTY: see our warranty page for further details.
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Created 05-22-2020 at 04:51 PM by Bruinnn
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$36.00
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This comment has been rated as unhelpful by Slickdeals users
Joined Nov 2018
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#2
I would still rather use cast iron or enamled cast iron for something like a Dutch oven.

The aluminium sounds nice for its weight and rapid heat distribution, but most times I use one I want the opposite. Comparing two breads I make, one calls for a hot Dutch oven ~450f to create a crust as it goes into the oven, even though aluminium heats faster it also has far less capacity for holding heat, so the crust would be diminished.

The other recipe calls for a cold Dutch oven to hold the bread, allowing it to rise in the oven as it comes to temperature, aluminium would cut this rise time as it would start baking earlier.
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This comment has been rated as unhelpful by Slickdeals users
Joined May 2012
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#3
Quote from IndigoWinter2667
:
I would still rather use cast iron or enamled cast iron for something like a Dutch oven.

The aluminium sounds nice for its weight and rapid heat distribution, but most times I use one I want the opposite. Comparing two breads I make, one calls for a hot Dutch oven ~450f to create a crust as it goes into the oven, even though aluminium heats faster it also has far less capacity for holding heat, so the crust would be diminished.

The other recipe calls for a cold Dutch oven to hold the bread, allowing it to rise in the oven as it comes to temperature, aluminium would cut this rise time as it would start baking earlier.
Got to agree with this, is it really a dutch oven if it's not cast iron?
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