I have seen a lot of meat roasting recipes that require using Dutch ovens, most of the cooks doing the presentations have enameled cast iron Dutch ovens.
When I looked into what a Dutch oven is I noticed some internet sites are suggesting that there are cast aluminium Dutch Ovens as well, They are popular in the Caribbean and are sometimes called Dutch Pots.
I have seen the question: What to look for when choosing a dutch oven?, with an answer suggesting two material options. Plain (seasoned) cast iron or enameled cast iron. Cast aluminium was not mentioned at all. I would like someone to talk about cast aluminium Dutch pots a little because pots made from that material are much cheaper and easier for me to get. The only reason why I would not bother with cast aluminium is if it does a very poor job with meat roasting and caramelization of sugar.
Here are some of the things I already know or at least think I know:
The thermal capacity of the cast aluminium compared to that of cast iron will lead to a cast iron pot having superior temperature stability for the same thickness and size.
Cast aluminium is lighter than cast iron, volume constant hence lighter pot for same size.
Cast aluminium Dutch pots are durable and cheap and easier to care for
Cast aluminium will probably react with some food items while enameled cast iron will be safer in this regard
The melting point of cast aluminium is lower than that of cast iron
Have I left any key issues out?
What are the likely problems with my output if I choose the aluminium pot given the above points where aluminium does not do well and the fact that I need the pot mainly for meat roasting and sugar caramelization stove top?