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ar1338 | Nov 15, 202106:21 AM     45

I am wondering the properties of cast aluminum cookware. Particularly, you seem to see these pieces as an alternative to cast iron dutch ovens, though they also come in other shapes. Often, they are enameled, competing with enameled cast iron.

I want to know what alloy they are made from and if it's thermal properties are to any significant degree different from the 3003/3004 aluminum alloy typically used in the "drawn" (rather than cast) cookware. I'm also interested to learn more about cast vs drawn vs extruded aluminum re: cookware.

Does the enamel take to cast aluminum as well as to cast iron? Do we have to worry about air gaps or cracks in the castings? If these aren't issues, and the cast aluminum is thermally similar to the usual 3004 aluminum, then it would seem cast aluminum is a great option for cookware, and superior to cast iron, as they are made in a decent thickness and the enameled options eliminate worry about the reactivity issues or seasoning needed with bare aluminum. Not to mention, they are relatively low-priced and lightweight.

IMUSA seems to have offerings in the lower end of the market, and these are some options at a higher price point (though still cheap compared to Le Creuset or Staub), with induction discs: https://www.webstaurantstore.com/5539....

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