Breville Cast Iron Slow Cooker Review: Worth Buying?

Most slow cookers have one shared flaw. You brown your meat in a frying pan, wash that pan, then transfer everything into a ceramic crock and hope the flavour survives the trip.

That extra step is the reason so many slow cooker meals taste flat and watery. The browning either gets skipped or gets rushed.

Breville’s answer is the Ultimate Cook 6 in 1, a slow cooker built around a 5.5 litre cast iron pot that sears, sautés, slow cooks, steams, and then goes straight into the oven.

I have been cooking in one for several weeks now. I have made stews, a brisket, curries, and a few genuinely mediocre attempts at a quick weeknight ragù.

In a Nutshell

• One pot, six functions. Slow Cook Low, Slow Cook High, Sear, Sauté, Steam, and Fast Cook all run in the same cast iron vessel. You brown and braise in one dish, which is the whole point of buying this over a cheap ceramic crock.
• The cast iron is the headline feature. Heat retention is excellent and the base stays evenly hot. Food on the edges cooks at the same rate as food in the middle, which ceramic crocks rarely manage.
• It is oven safe to 200°C. Lift the pot out, put it on the lowest oven rack, and finish a shepherd’s pie with a browned top. This is the feature owners mention most often.
• The sear function is the weak link. Preheating takes a long time and the maximum searing temperature sits below what a stovetop pan delivers. Serious browning still happens faster on a gas hob.
• It is heavy. The pot alone is a two-handed lift when full. This is a real problem for anyone with wrist, grip, or shoulder issues.
• Rust is a genuine risk. The pot needs seasoning before first use and must be dried immediately. Leave it wet overnight and you will see orange spotting.

Breville the Ultimate Cook 6 in 1

Last update on 2026-08-01 / Affiliate links / Images from Amazon Product Advertising API

The full model name is the Ultimate Cook 6 in 1, sold as the BMC700 in Australia and New Zealand and as the LMC700BSS in brushed stainless.

Breville markets it as a multicooker, but most owners use it as a slow cooker first and everything else second. That framing matters for your buying decision.

The unit measures roughly 283mm wide, 444mm deep, and 261mm tall. The depth is what catches people out, so measure your bench before you order.

Housing is brushed stainless steel with plastic trim. The LED display sits on the front face and shows function and remaining time in clear white digits.

Capacity is 5.5 litres, which feeds four to six people comfortably. A whole chicken fits with room around it.

There is an auto keep warm function that engages when the timer ends. There is no delay start, and that omission frustrates owners who want to load the pot in the morning and start it remotely.

Breville’s own product page shows a 4.5 star average with 85 percent of reviewers recommending it. Home Tester Club shows 4.6 stars across 23 reviews. Both sample sizes are small, so treat the averages as directional rather than definitive.

Unboxing and First Impressions

The box is heavier than you expect. Mine arrived at just over 11 kilograms and I carried it inside with both arms.

Inside, the pot sits nested in the base with moulded pulp inserts on either side. The stainless steel lid ships separately in its own sleeve, which stops it rattling against the enamel.

There is no plastic film theatre here. You lift out two pieces, remove a cardboard collar, and you are done in about ninety seconds.

The first thing I noticed was the smell. Raw cast iron has a faint mineral, almost metallic scent that fades once you season it.

The pot’s interior is a matte black enamel, not the glossy cream lining you get on a Le Creuset. It looks industrial rather than pretty.

The base unit feels solid. It does not flex when you press the top, and the cord tucks into a storage channel underneath.

Breville includes a separate pan care leaflet, and you genuinely need to read it. Seasoning the pot and lid with oil before first use is not optional, and skipping it is where most rust complaints begin.

The Cast Iron Pot Weight Feel and Seasoning

The empty pot weighs enough that I always use two hands. Add three kilograms of beef and stock and it becomes a deliberate, careful lift.

The handles are cast into the sides and they are short. There is no long stay-cool handle, so oven mitts are mandatory every single time.

Seasoning took me about an hour. You wipe a thin film of neutral oil across the interior and lid, then heat it until the surface darkens slightly.

After three seasoning rounds the surface developed a faint sheen. Eggs still stick, but braises release cleanly.

One owner on Breville’s own review page reported the lid handle screw rusting after the very first seasoning. I did not experience that, but it appears often enough to mention.

The enamel is the other question mark. Several buyers report chipping around the rim within the first months of use, usually after knocking the lid against the edge.

Mine is intact, though I have been careful. This is not a pot you toss into a crowded sink.

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Last update on 2026-08-01 / Affiliate links / Images from Amazon Product Advertising API

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How the Slow Cook Settings Actually Perform

This is where the appliance earns its money. Slow Cook Low is the setting I use most, and it holds a gentle, steady temperature across eight to ten hours.

My test was a beef cheek braise. At the eight hour mark the meat pulled apart with a spoon and the sauce had reduced without scorching.

The cast iron distributes heat sideways as well as upward. In a ceramic crock the edges usually catch first, and that did not happen here.

Slow Cook High is less impressive. One Reddit owner complained that High could not bring a casserole to a proper simmer, and my results were similar.

High gives you a strong, active heat, but it will not produce a rolling bubble. If you want a fast reduction, finish the dish in the oven or on the hob.

The auto keep warm kicks in reliably at the end of a cycle. The end-of-cook beeps are loud, which is either helpful or startling depending on your household.

Timer accuracy was good across every cook I ran. What you set is what you get.

The Sear Function and the Preheat Problem

I want to be direct about this, because it is the single most common complaint.

Sear preheating is slow. From cold, the pot needs several minutes to reach searing temperature, and the display does not always make the wait obvious.

The trap is putting your meat in too early. The onions and beef then poach in their own liquid instead of browning, and you get grey cubes rather than a crust.

Wait for the full preheat and results improve dramatically. I got a genuinely good crust on diced chuck once I learned to be patient.

Even so, the ceiling is lower than a gas burner. If you want an aggressive, smoking-hot sear on a steak, this is not the tool.

Sauté is the more useful of the two high-heat modes. Softening onions, blooming spices, and reducing wine all work well at that gentler setting.

Some owners also report the preheat cycle resetting mid-use, which forces a restart. I hit this once in several weeks, so it seems intermittent rather than constant.

Plan around the sear function rather than relying on it.

Everyday Cleaning and Rust Risk

Cleaning is the part Breville’s marketing understates. This pot is hand wash only, and treating it like a dishwasher-safe crock will ruin it.

My routine is warm water, a soft brush, and no detergent unless something has burnt on. Then I dry it immediately with a towel.

That last step matters more than anything else. Cast iron left wet will rust, and rust spots on the rim and lid are the most repeated complaint from owners.

For stuck-on food I add water to the pot and run Sauté for a few minutes. The residue lifts without scrubbing.

Braises and stews clean up in under two minutes. Sticky sugar-based sauces are a different story and need a soak.

Food sticking is reported by a minority of buyers, usually early in ownership. Building up seasoning over the first month reduces it noticeably.

Compared with a ceramic insert, this is more work. Compared with a bare cast iron skillet, it is about the same.

Decide honestly whether you will do the drying step every time. If not, buy a ceramic slow cooker instead.

Design Footprint and Kitchen Fit

The brushed stainless finish looks considerably better than the plastic ovals most slow cookers ship in. It sits on my bench without embarrassing the rest of the kitchen.

The rectangular footprint is a mixed blessing. It slots neatly against a wall, but the 444mm depth is deeper than many benchtops allow with the lid open.

Cord storage underneath is a small, genuinely appreciated touch. There is no dangling cable behind the unit.

The control panel is simple. Six function buttons, a temperature indicator, and a timer, all readable from standing height.

The oven-safe pot to 200°C is the feature that changes how you cook. Braise all day, then move the pot to the lowest oven rack and brown a cheese or breadcrumb topping.

The pot also serves well at the table. It holds heat through a long dinner and looks like cookware rather than an appliance liner.

This suits people who entertain and who dislike transferring food between dishes.

Pros and Cons

Here is the balanced summary after several weeks of daily use.

Pros

• The cast iron pot delivers even, stable heat and noticeably better braising results than ceramic inserts.
• One-pot workflow genuinely works. Sauté aromatics, sear meat, then slow cook without washing a second pan.
• Oven safe to 200°C, so you can finish dishes with a browned top or crisp crust.
• Serves attractively at the table and holds heat through a long meal.
• Simple, readable controls with accurate timing and reliable auto keep warm.
• Solid stainless housing with tidy cord storage.

Cons

• Heavy. The full pot is a two-handed lift and unsuitable for anyone with grip or shoulder limitations.
• Sear preheating is slow and the peak temperature falls short of a stovetop pan.
• No delay start function, which limits morning-load convenience.
• Hand wash only, with a real rust risk if the pot is not dried immediately.
• Scattered reports of enamel chipping and a rusting lid handle screw.
• Requires oil seasoning before first use, which some buyers will find fussy.
• Limited US availability, since Breville’s older American slow cooker used die-cast aluminium and has been discontinued.

Who This Slow Cooker Is Not For

I would rather talk you out of a bad purchase than sell you one.

Skip this if you have wrist, hand, or shoulder problems. Multiple owners specifically flag that the weight makes it unsuitable for elderly users, and I agree completely.

Skip it if you want a set-and-forget appliance. The seasoning, hand washing, and immediate drying add maintenance that a ceramic crock does not.

Skip it if delay start is a must-have. There is no way to program a start time, so you have to be home to begin the cook.

Skip it if you are buying primarily for searing. A cast iron skillet on a gas burner costs a fraction of the price and browns better.

Skip it if your bench is shallow. The depth is real and the lid needs clearance.

Buy it if you cook braises, curries, stews, and pot roasts regularly and you care about the flavour that proper browning adds. That is the cook this appliance was built for.

Final Verdict on the Breville Cast Iron Slow Cooker

No products found.

I keep using it, which is the most honest endorsement I can give an appliance.

The cast iron pot is the real product here. Everything good about this cooker traces back to that vessel, and everything annoying traces back to it as well.

Food genuinely tastes better. The even heat and the ability to brown properly in the same dish produce deeper, rounder flavours than my old ceramic crock ever managed.

The electronics are the ordinary part. Six presets, a clear display, accurate timing, and nothing clever beyond that.

Value depends on your cooking habits. If you slow cook once a month, the price and the maintenance are hard to justify.

If you braise weekly through winter, the upgrade is obvious within three or four meals.

My rating is 4 out of 5. The sear preheat, the missing delay start, and the rust vulnerability keep it from a perfect score.

It is a very good slow cooker with an average multicooker attached.

Frequently Asked Questions

Does the Breville cast iron pot need seasoning before first use?

Yes. Breville includes a dedicated pan care leaflet, and you must apply a thin layer of neutral oil to the pot and lid before cooking. Skipping this step is the most common cause of early rust complaints.

Is the cast iron pot dishwasher safe?

No. It is hand wash only. Use warm water, a soft brush, and dry it immediately with a towel rather than leaving it to air dry.

Can the pot go in the oven?

Yes, the pot and lid are oven safe to 200°C. Breville specifies placing it on the lowest oven rack. This is genuinely useful for browning toppings after a long braise.

Why is my food not searing properly?

You are almost certainly adding food before the preheat finishes. Wait for the unit to reach full temperature, then add meat in small batches so the pot temperature does not crash.

Does it have a delay start timer?

No. This is a confirmed limitation and one of the most requested features from current owners. You must be present to begin a cooking cycle.

How many people does 5.5 litres feed?

Comfortably four to six. A whole chicken fits with room to spare, and a large brisket will fit if you trim it slightly.

Is it available in the United States?

Availability is limited. Breville’s earlier American model, the Slow Cooker with EasySear, used die-cast aluminium rather than cast iron and has been discontinued. Check current listings before ordering.

This review reflects my own hands-on testing alongside published owner feedback. Prices and availability change often, so verify current details before purchasing.