I have always enjoyed using my cast iron camp ovens as opposed the stainless steel or aluminium due to the better heat control.

We have a couple of enamel frying pans in the house and a rather large enamel dutch oven however yesterday walking through Aldi they had these nice looking smaller dutch ovens.

At only $23.99 I thought it was pretty good value and funny enough comes with a fiver year warranty.

Nice colours as well and I chose the cool green.  :D

Also they will work on induction.

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I like their flat French pan, my must be ove 20 years old now..

We use enamelled cast iron in the kitchen all the time, during winter it would be two or three times a week and even more during preserving season!

The only drawback with the Crofton (Aldi brand) enamelware is that it stains very easily.

It doesn't affect the use, it just looks awful and annoys me when I am washing up!

A couple of years ago we bought a spare large dutch oven style pot. To replace the original one as I thought the staining was a sign of it starting to fail.  The new one is still in the pantry, in its box!

A further conundrum of Cast Iron in the kitchen is why?

I mean why, as we age and lifting heavy items become more of an effort, we do seem to move towards the heavy cookware, not away?    ;D ;D ;D

As Julius Sumner Millar would say, “Why is it so?”

You're right on the money Rabbitz. It's likely that it's taken us 50 years to work out what is good in the kitchen. Having said that I bought an expensive cast, enamelled pressure cooker. Made in Germany, does that make it better ? My wife wasn't all that impressed when it arrived, didn't tell her beforehand, and even less impressed when I told her what I'd paid. She uses it all the time & has never complained since. That would have been 25 years ago. I think only one new seal for the lid. But it's definitely getting heavy to wash.

Agree we have used our cast iron in the kitchen for years the only one we do not use is the large backing tray. Just to heavy loaded with vegies. Cheers