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Kitchen storage and organisation
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Cooking & serving
Whipping up a tasty dish is so much easier with the right equipment - and you don't have to compromise on style either.
Cast iron vs cast aluminium cookware
Cast iron cookware
Sturdy in nature, cast iron cookware is great at making sure food is cooked evenly and retains moisture.
- Heats slowly and keeps your food hot for longer.
- Built to last longer as has a durable enamel interior and exterior.
- No nasty chemicals: the enamel interior has no PTFE, plastic, or any other coating.
- Suitable for all hobs, AGA range cookers and ovens up to 260°C.
- Perfect for searing a steak, making frittatas, and many more slow cook meals.
Cast aluminium cookware
Bring freshly cooked, steaming hot dishes to the table with lightweight cast aluminium cookware.
- Heats up fast and evenly so you can cook quickly, therefore using less energy.
- No fuss, non-stick interior.
- Steam collecting nodules on the lid keep food moist.
- Cast construction helps retain heat and keep food hot for a long time.
- Thicker, stronger material makes it more durable than pressed aluminium cookware.
- More affordable than their cast iron counterparts, but without compromising on quality.
- Suitable for all hobs and ovens up to 200°C.
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