Enamel Cast Iron vs. Induction-Ready Cast Aluminum Cookware


Hi I’m Lisa Tyler and we’re here today from
the National Restaurant Show in Chicago 2017. And we’re going to be talking today
to Mike Halles. He’s been in this industry for 27 years. He is absolutely
an expert when it comes to the differences between enamel-coated
cookware and induction aluminum cookware. Mike. Hi Lisa, thanks for having me. Tell
me why am I seeing such a trend now in this cast aluminum cookware everywhere?
Yeah, you’re right Lisa. The colorful cookware being used today whether it be
cast iron or cast aluminum is becoming very popular. Whether it’s for open
kitchens or display cooking it is a trend that’s going to be hot for a long
long time. So Mike tell me why I want to use a cast induction vs a cast iron.
What are my benefits? Okay there’s a lot. And there’s some similarities and that’s a
great question so cast iron I could never pick up the pan with one hand. It’s
lightweight. Oh yeah it is really lightweight. This is our cast aluminum. Making it much lighter
than cast iron. What we’ve done Lisa is we have applied an induction bottom on
to the bottom of the pan. Making this pan induction ready. The beauty of our
aluminum pan is with the induction bottom the sides heat up evenly as well
just like on cast iron. So with this being induction, can I also use this on an
open flame? Yes. Can I use it in a combi oven? Am I limited in my heating
services? Okay no you’re not, In fact you can use this in an oven. So open flame,
electric, induction it’s all very well suited for our cast aluminum pan. Some
other differences between the cast aluminum versus the cast-iron pans. Yes
the cast iron pans are much heavier. There’s differences in terms of how
you’d use our pan versus a cast-iron pan from some of the competitors that are
out there. The cast aluminum pan is best suited for where you’re heating up food
and bringing it to the front of the house quickly. If you want to have food
presented and staying at the display table permanently. Use a cast iron pan
because you’re not heating up, and cooling down heating up and cooling down.
You’re keeping the pan at a constant temperature. And once cast iron is heated
up it will stay hot longer. Do I have the ability to stack these, Mike? That’s a
great question too and on the cast iron pans what we’ve learned during our
testing is that, often the cast iron pans will chip around the edges and that’s
not because of the use of utensils on the pan. It’s because the weight of the
cast iron pans are so heavy that once one is stacked on top of the other they
tend to chip around the edges. Where our lighter weight cast aluminum pans just
don’t do that. Mike am I able to use these in a commercial
dishwasher? Yes, you can use these pans in either a high temp or a low temp
environment. What about a soaking sink, am I able to do that? Absolutely.
Wonderful. When we talk about cast aluminum versus a cast iron pan, when
we’re looking at our new Heiss™ line, tell me what kind of cost difference am
I looking at here? Okay there’s a significant savings, there’s a savings in
two ways. Your upfront cost will be less, significantly less. And contact your
local dealer for your best prices. Thanks so much for being with us today, I really
appreciate the information, very educational, thank you. It’s been a
pleasure, and please check out your G.E.T. blog for more information on the cast
aluminum cookware as well as many other G.E.T. products. you

2 comments on “Enamel Cast Iron vs. Induction-Ready Cast Aluminum Cookware”

  1. mixwell1983 says:

    They only thing enamel alum has over cast iron is weight. Cast iron heats better, retains heat better and recovers better when say if you fried chicken. When you add food to a pan the temp drops and cast irons heat retention is king. If we were talking about non enamel its no contest, cast iron can sustain wayyu higher heat where aluminum would distort or even melt at 1300f if im not mistaken. I know those temps are extreme but if you put alum vs cast iron pan open flame for 12 hours at least the cast iron wont melt.

  2. Cromy says:

    So what was the second difference I only heard a not b

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