The $24.99 ALDI Find That's Finally Back—It's a Le Creuset Dupe

After dreaming about luxury cookware for what seemed like forever, I decided a few years ago that I didn't need it and would be much happier putting my money toward a vacation or saving for retirement.

Last year, for example, I bought the original braiser for $24.99 and have used it nearly every week since. So when I spotted the same braiser back at ALDI, but this time with a new glass lid, I immediately texted my sister, "You're going to want this. Trust me."

While the original was already a workhorse, the glass lid made it more innovative and brilliant.

Why I Love ALDI's Cast Iron Braiser With Glass Lid

Let's start with the obvious: It's a dupe for Le Creuset's $200-plus version but at a fraction of the price. I love how the glass top lets me check what I'm cooking without lifting the lid and losing moisture and heat. The glass is also lighter and easier to work with, which is a blessing on nights when I'm juggling dinner and homework help.

Functionally, it's just as solid as its enameled lid predecessor: 3.7-quart capacity, oven-safe up to 482°F, is compatible with every cooktop, including induction, and has a 2-year warranty. The enameled interior is easy to clean, and mine has held up beautifully through many meals and just as many hurried scrubs.

It works hard without asking for special treatment. Unlike traditional cast iron—which I love for different reasons—I don't have to season it to keep it in top condition. The enameled cast iron holds heat so evenly that everything from searing to simmering works better.

How I Use ALDI's Cast Iron Braiser With Glass Lid

I constantly reached for the old one for weeknight meals, holiday sides, and desserts. And though this one is new, it won't be any different. I've already used it to brown ground beef, build a pasta bake, and slide the whole thing into the oven to finish. It's perfect for making mac and cheese, and I can finish it with a crispy top layer.

Beyond this, I'll rely on it in the colder months for short ribs or chicken thighs that melt apart after a slow braise. And it'll also come in handy to whip up gravy or pan sauces right after searing meat.

Now that it's almost summer, it's already poised to be my dedicated crisp and cobbler pan for extra-large batches I share with neighbors. If you missed the original, this updated version might be even better. The glass lid is the glow-up I didn't know I needed, but now I can't imagine cooking without it.

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