Who better to ask about pizza than an Italian? An Italian who makes pizza for a living. Marco Biasetti grew up cooking on wood fires and he has all sorts of tips and tricks on how to make the perfect, most authentic pizza at home. His secret? The DeliVita Wood Fired Pizza Oven.

My family runs a pizza business, so I’m a bit of a whizz when it comes to whipping up a margarita in minutes or a calzone quicker than you can say 'who’s hungry?' However, for this wood-fired feast, I let Marco run the show (and then he left me the oven to test for a little longer).

I’ve been testing some of the best pizza ovens on the market and as far as the wood fired options go, DeliVita is my favourite. The colourful, characterful ovens are as attractive as my pizzas were delicious. It’s the perfect little extra for your al fresco set-up.

Specifications

Setting up the DeliVita Wood Fired Pizza Oven

Setting up the DeliVita couldn’t be easier. At 30kgs it has some weight to it, but there are neat places for you to put one hand on each side (if you’re strong) or for one person to hold each side. The oven is heat proofed all over, so you can place it on any surface you need to and it’s also pretty stable, meaning getting set up only requires you to lift up the oven and put it down.

The first time that you use it. I would recommend letting the fire run for an hour or so, because this will burn off any leftover chemicals, dust, and dirt that might be in the oven. You’ll only need to do this once though. After that, your oven will be ready to use whenever you want it.

Who would it suit?

The DeliVita is perfect for families. I have tested the wood-fired option, which gives you an authentic, smoky taste to your food. If you’re good with fires and a confident cook, I have no doubt that you’ll whip up some delicious meals in one of these. And you’ll benefit from wood-fired flavours. If you’re a novice, I’d recommend looking at their more expensive, but also more versatile, dual-fuel oven. This will let you use the flavours of wood-fired cooking, but also gives you the option to switch onto gas, which is easier to control.

One of the best aspects of the DeliVita is how safe it is to cook with. Most ovens will tell you that you need a heat-proof surface to place your oven on, but Marco confidently sat mine on a rather rickety IKEA patio table. He told me, “we have these and I cook on them fine. This will be more than okay for the pizza oven. It’s only 30kg.” I put my trust in him and it paid off. This was the easiest pizza oven to position and I didn’t need to worry about the top or bottom getting hot, because it’s all well-insulated. If you’ve got kids or you don’t like the idea of having to invest in all the stand paraphernalia, this is the pizza oven for you.

True to its heritage, the DeliVita is also a stylish pizza oven. I could sit one of these in just about any garden and make it look good. You’ve got lots of colour options, a timeless, yet characterful design. It’s an easy buy.

What is it like to use?

Marco and I are both very comfortable with setting up fires for cooking. “The secret to the perfect fire is three fold,” says Marco, “you need kiln dried wood in small pieces and stack then like a jenga. Throw in two or three flamers and light them. You need space between the pieces for the air to flow and then tend to your fire.” We watched the flames lick around the wood and then burn up down the jenga. After ten minutes, we pushed the jenga stack to the back of the oven and added a couple of logs. We wanted flames that came up inside the roof of the oven and we also wanted to give the fire some time to warm up the whole oven. Marco says that this, on average, takes about half an hour.

You might spot a fair amount of smoke coming from the oven. We always had chimneys on ours, so I was quite surprised initially when we lit the DeliVita. However, Marco reassured me “it smokes for ten minutes and then once we have burned through the wood, it won’t. He was right. The oven calms down and, as you add one log to keep the flames and fire stoked, you might see some smoke stealing its way out of the oven, but it’s not enough to get the neighbours complaining.

Test 1: pizza

Of course, the classic test for any pizza oven is pizza. A relatively large component of your success lies in your accessories, so I would recommend investing in a paddle and peel. The paddle is likely to be wood and you’ll scatter semolina flour over this. Then, you can roll out a pizza base, sit it on the paddle, and add your toppings. Give it a shake to check that the pizza is moving on the paddle and then you can slide it into the oven.

At this point, you’ll switch over to the peel. You can use this to turn your pizza in the oven and you’ll want to keep an eye on this. My pizza cooked in 60 seconds. The best clue you have for turning the pizza the first time is that the crust will lift itself off the base of the oven. You’ll see it puffing up and then you’ll need to flick and rotate the pizza in the oven with your peel. Making pizzas like this takes skill and you’ll also want to keep an eye on your fire, so that the flames are always going (this just means adding a log or two), but you’ll master the art quickly.

As you can see, this made some pretty delicious pizzas. We had a wonderfully crispy base, light, fluffy, doughy crusts, and all the vegetables were cooked right through. I had nice speckling on the cheese on top and all the base was cooked right through too. It’s impossible to fault.

Test 2: roasted vegetables

The beauty of ovens like this is that you can use a cast iron skillet to expand the oven’s cooking capacity beyond pizza. Marco told me tales of elaborate slow cooked salmon dishes, tender steak, and roasted joints cooked in his DeliVita. Whilst that’s all mouthwatering stuff, I kept it simple and tested out roasted vegetables.

In my skillet, I chopped red onion, pepper, mushroom, courgette, garlic, and then added a drizzle of olive oil. Within five minutes of the skillet sitting in the flames, my vegetables were cooked. They charred and crisped up in all the right places and stayed soft, sweet and tender in the thicker cuts of vegetables. It was a delicious spread that I happily repeated four days in a row before I decided I needed to break the cycle. I loved how easy it was to go from pizza to skillet, so ended up finessing a cast iron vegetable medley, which I then stuffed into a pitta that I lay on the base. It puffed up and tasted soft and delicious.

Test 3: Marco's bruschetta

Now, this isn’t normally a formal part of my testing process, but Marco told me such a captivating and intriguing story that I just had to test it out. “When I was a young boy,” recalled Marco, “we used to make a special snack. I would throw an onion or a pepper in the flames and let it go black. We would sit it there for ten minutes and then pull it out the fire. Then, we covered it with foil, letting the vegetable sit and steam itself before peeling all the black off the pepper (or onion). Then, we would chop it with capers, parsley, and anchovies, a drizzle of olive oil, and some salt.”

It sounds delicious (and a little bit mad), so I had to try it. The first time I made this was with Marco and when he pulled the blackened pepper out of the flames, I didn’t believe that it was edible. However, sure enough, he peeled the black off and underneath there was tender sweet red pepper. He sliced it up, added the capers and parsley, and then we toasted some bread on the base of the oven. The resulting snack was delicious.

As soon as Marco left, I made exactly the same thing. And then I did the same with another pepper. And then with another pepper. And then with an onion. It is now a staple in my diet and I’m not quite sure what’s going to replace it when I have to hand the oven back to Marco. It’s impossible to get that sweet, tenderness with the smoky centre in any other cooking method. I might just have to buy a DeliVita to replicate it.

Cleaning

The base of your oven will always get some wear and tear. It’s best not to try and fight it. The scrapes, flour, and blackening are all battle wounds that you should show off with pride: you are a proper pizza maker if your oven looks like this. I’d recommend buying a brush to sweep up any burnt flour from the base and a shovel to take out any ash that might build up. Wait for the fire to cool down before you do any of the ash emptying.

You’ll also spot in these pictures that the mouth of the oven gets progressively blacker and blacker. This is from the soot and you don’t really need to worry about it. I like to wipe mine down so that it’s sparkling, but some people let the soot build up, again as a marker or pride. Just make sure to be careful with your clothes around it.

How does it compare?

Before testing the DeliVita, I was apprehensive about any oven coming close to Gozney’s cooking quality. The Arc is an amazing gas-powered oven that makes authentic, professional pizzas. It’s very smart, sleek, and easy to use. The build quality is good and you get all the same heat-proof benefits on offer from the DeliVita. There really isn’t much between them, which is saying something because Gozney dominate the industry for luxury pizza ovens.

If you like the sound of all that, but you’re on a budget that can’t stretch to either Gozney or DeliVita, you do have some options. Jamie Oliver has collaborated with Tefal to make a gas-powered pizza oven that has a handy rotating wheel in the base. It’s gas powered too, which means that you have easy temperature and cooking control. It’s perfect for novices, but you do compromise on the experience. This needs to be sat on a heat-proof surface and you don’t get the same flavours as the DeliVita or the name nuanced control as the Gonzey. It has the basics nailed, but will leave professionals wanting a little.

Should you buy it?

If you want a stylish, authentically Italian pizza oven, the DeliVita is perfect. The wood fired flavours are second-to-none and it’s really easy to make a delicious pizza in. I thought that the Gozney couldn’t be beaten. However, from an authenticity perspective, I think the DeliVita takes the biscuit. Or should I say pizza?

How we test

I’ve been heading up our pizza tests at woman&home, because, from the age of 13, my life was essentially pizza. My family runs a pizza business and in my lifetime, I know I’ve made at least 250,000 pizzas. If that’s not enough to teach you what a good pizza oven is like, I don’t know what is.

I’ve been cooking on Gozney ovens for most of my commercial experience, but we’ve also tested and used plenty of domestic pizza ovens in our family home whilst we have been searching for the secret to making the perfect pizza. The tests have expanded into our pizza oven series at woman&home and I write up the reviews that you see here. So, if you can't already tell, we mean business.

I like to cover the whole pizza oven experience in my review, so I'll talk you through what the pizza oven is like to set up and where you can put it. Then, I'll run tests - cooking pizza, roasted vegetables, nachos, cookies, and much more - to test a range of different aspects of the pizza oven. I want it to cook evenly on the base, be able to do low and slow, but also fast and intense. We want quick, even results that are easy to control, which is surprisingly difficult to achieve perfectly, as you will see in my reviews.

I'll also talk about cleaning, maintenance, and I'll compare your pizza oven to others on the market, so that you get a good sense of having shopped around. I aim to leave no stone left unturned, so that you feel like you've been cooking and eating every last crust of pizza alongside me. However, if you have any burning questions, please email me. I'm always happy to talk about all things pizza.

The Le Creuset Cast Iron Bread Oven is expensive. However, if you're a budding baker who wants to add the final touch to their loaves, it's worth the splurge. I used to rely on my cast iron casserole dishes to do the job, but this is a whole new world.

I was in the balance for years over the Le Creuset Cast Iron Bread Oven. My answer to the whole 'is Le Creuset worth it?' question has always been a yes, because I am a keen baker and firm Le Creuset fan. However, I've never struggled to cook good bread in a casserole dish (or Dutch oven, to some). Or, at least I thought I'd never struggled.

With the help of Le Cresuet's Cast Iron Bread Oven, I've made some of my best loaves yet. From sourdough to brioche, the weighty dome keeps steam in, so your bread will have a delicate crust, wonderful rise, and great spring. And, if you want to bake tarts, pizzas, and cookies, it'll double up as a skillet too.

Specifications

Who would it suit?

Lots of people ask "can I use a Dutch oven or casserole dish instead of a bread oven?" and the short answer is yes. However, if you're a regular bread baker, upgrading to a dedicated bread oven will make life easier in a lot of ways.

The key difference between a Le Creuset Bread Oven and a casserole dish is that this works upside down. The shallow, skillet-like base makes it easy to place and lift your bread out of the oven. The tall sides of a casserole dish can be hot and heavy, making it difficult to get the bread out. Also, when you take the lid off for a final 10 minute brown in the oven, you'll get a much more even colour and crisp over your bread when you use the oven, because it doesn't have deep sides.

So, that's a very detailed way of saying that this is a great investment for bread bakers. It locks in steam and gives an even transfer that helps keep bread springy and tall, with a lovely, open-crumb.

Of all the bread ovens and casserole dishes that I've baked my bread in, this gave the most even bake. The heat transfer is conistent and the weighty lid did a great job of locking in steam. I'd also put this down to the dimensions: the Le Creuset has a 9 inch diameter and 6 inch height. This is a little less wide, but taller than a casserole dish would be, but that works to your bread's advantage. It kept the steam close to my crust, preventing it from getting too thick, dry, and aggressive.

Of course, this is a little more dough than other bread ovens, but it comes with a lifetime warranty and in Le Creuset's signature range of colours, so you get what you pay for.

What is it like to use?

If you've cooked with cast iron cookware before, you'll know what to expect weight-wise. The Le Creuset Cast Iron Bread Oven is heavy and the lid is probably the most weighty part of it all. The knob is easy to hold, as are the two handles, but it was a bit of a squeeze getting it into my smaller oven. I had to remove a few trays to get some space around this. And, every time I had to either remove or replace the lid, the whole bread oven had to come out.

I tested it over a range of different recipes, because I wanted to see how versatile it was. Here's how it went:

Test 1: baking bread

Of course, the tests had to begin with bread, not just because this is called a 'bread oven'. I'm an avid baker and very enthusiastic bread consumer, so I have been working through brown bread, white bread, sourdough, brioche, rye bread - you get the idea. My house has turned into a semi-commercial bakery since testing this out.

Across the board, the Le Creuset delivered a crisp crackly crust with a beautiful, open crumb for all my loaves. The steam was well-trapped around the bread, locking in the moisture well, whilst giving it a beautiful, golden colour.

Obviously, each loaf required different timings, so I'll talk you through my classic white loaf technique. I placed the Le Creuset in the oven whilst it warmed up to 220°C. Then, I placed my white bread loaf inside the bread oven for twenty minutes. Then, for the last ten minutes of my bake, I turned the temperature down to 180°C, took the lid off and let it brown. I got a beautiful, even, golden colour across the whole dome.

The base browned and cooked well too. I'd seen one reviewer who thought that the base got a little too brown, but I didn't have that, even on my lighter, more delicate doughs. If you don't use a bread sling, you'll get some 2mm rings cooked into the base of your bread. It's like having a Le Creuset stamp, which I don't mind, but some people weren't very keen on having their bread become branding.

Test 2: cookies

Here is where the diversity comes around. Contrary to popular opinion, that bottom skillet base can work some serious magic on your other bakes. I regularly make chocolate chip cookies, so I wanted to give my Le Creuset the chance to participate.

I made my standard chocolate chip cookie recipe, with butter, sugar, flour, chocolate chips, and eggs. Then, I lined the bottom of my Le Creuset with baking paper and popped the cookies in the oven. I pre-warmed the base of the Le Creuset for ten minutes and cooked these at 180°C for 12 minutes. As you can see, they held their chunky shape really well. They cooked right through and had a lovely soft, buttery centre. Granted, you could cook these on a tray, but the extra heat on the bottom got a really consistent texture across the whole cookie.

Test 3: fruit tart

One of the first things that I thought when I saw the skillet-like base of the Le Creuset Bread Oven was that it would be perfect for a tart. I couldn't wait to get some shortcrust pastry out. I blind-baked mine for twenty minutes before adding some frangipane and peaches to the pastry. It was nothing short of perfection. The pastry was crisp and crumbly, perfectly cooked through, across all parts of the tart. And the fruits and frangipane crisped up and warmed right through, delivering nothing short of perfection. I'd be cooking a lot more tarts with this one, especially since you could use the lid to keep everything moist if you're worried about any toppings catching during cooking.

Test 4: deep dish cookies

I know, I already made cookies, but what about a deep dish batter that could fill the whole base? Well, here you go. I made up my cookie dough and pressed it across the base of the pan. This cooked in ten minutes and, whilst the top looks brown, the inside of my cookie was light and crumbly. It made a delicious pudding centrepiece that everyone could scoop from, but I had one small hitch. Whilst the enamel doesn't scratch when you spoon out the cookies, it didn't really act as a non-stick, so everyone had to attack the cookie whilst it was still baked into the base of the Le Creuset.

When it came to cleaning, some of the cookie had baked itself around the ridges on the base of the bread oven. With a sponge, water, and a lot of patience, I managed to remove every crumb from the base. You might need a small, soft brush to reach every part, I would definitely keep one to hand if I wanted to keep using this like a skillet.

Everything else I made

I've since been experimenting with using this to roast vegetables, but I've also made pizza, flan, and lots of other bakes too. The pizza was my greatest success: this acted like an oven stone, cooking my base evenly and quickly. In twenty minutes, it was well-cooked, evenly topped, with lovely brown bubbles over the cheese. It's not quite a wood-fired pizza, but it's the best that you'll get from an oven pizza.

Cleaning

Unusually for a Le Creuset, the bread oven is dishwasher safe. So, once you're done with your bakes, you can throw the lid and base away and it'll be sparkly clean. However, if you want yours to last for the full lifetime that this is guaranteed for, I'd recommend washing this by hand.

Use warm, soapy water and a squeeze of a gentle washing-up liquid (I go for Ecover or Method) and this should wipe clean relatively easily. As I found with the deep dish cookies, some bits will stick around the raised rings, but if you make sure to give this some time and attention, you'll get them clean in no time.

How does it compare?

Bread ovens, also called bread cloches, are relatively rare. You won't find them in the middle aisle of Aldi, nor will you spot them amongst collections from John Lewis and Dunelm.

I've gone into the differences between the Le Creuset Bread Oven and Casserole Dish further up the article: they'll both cook bread well, but you'll get a more evenly browned loaf about ten minutes quicker in the bread oven. It's also nicer to lift out of the base, because of the tall sides on a casserole dish.

If you want to invest in a cheaper bread oven, lots of people will point you in the direction of the Koch & Kochin Cast Iron Bread Pot. It retails at £79.99, which is a lot cheaper than the Le Creuset. It doesn't come with a lifetime warranty (like the Le Creuset), and, given the price, I'd imagine that it won't last as long as your Le Creuset.

Some people like the lighter enamelled lining, which is great as a non-stick, but you're more likely to mark it in comparison to Le Creuset's black lining. I've also seen some people suggest that this isn't quite as good at locking in moisture around your bread and that the handles are a little smaller and harder to pick up. They're very subtle compromises to make and plenty of people will take the £150 saving, but if you know you'll use this as much as me, this is worth investing in.

Should you buy it?

So, is the Le Creuset Bread Oven worth it? If you're a budding baker, I'd be tempted to say yes. This comes in all the chic Le Creuset colours and you'll get to enjoy the subtle benefits of wide handles, a comfortable lid, and premium design. There are cheaper versions out there, but none will promise the quality and warranty that Le Creuset can.

Smeg launched their 10-in-1 countertop oven weeks ago and I’ve been watching as reviews and pictures pop up online. It’s the brand’s first foray into air fryers and multicookers, so I’m intrigued to see what they’re bringing to the market. 

You'll have probably seen all the excitement a few weeks ago when Smeg launched their Smeg 10-in-1 Countertop Oven. The leaflet promises that this can bake, steam, cook pizzas, and air fry, so I wanted to give this a thorough test. That way, I'll be able to find out whether this really is one of the best air fryers on the market.

We've already tested their portable induction cooker and it was a great success, so the team had high expectations of what the Smeg countertop oven might offer. Here's everything you need to know.

Specifications

Unboxing and first impressions

I’ll give you the full story of how this oven came to my house. Settle in. One Friday, a journalist messaged me saying ‘I’m sending the Smeg 10-in-1 Countertop Oven oven to you. Good luck’. Naturally, I was intrigued to find what she meant by good luck. As it turns out, this countertop oven is so big that the courier refused to lift it into and out of her house. Luckily for me, I had another person at home, so the two of us carried it from the courier’s van and into my house. With advice from my fellow journalist, I unboxed it right there, in the hallway to make the packaging a little smaller and more manageable. 

The oven was still a two person job to get up and down the stairs, but it was made marginally smaller for the lack of box. The good news in all of this is that Smeg’s packaging is completely recyclable, so you can flatten it and get rid of it without anything weighing on your conscience. 

Once I had it up the stairs and on my counter, I took a step back to admire this. It’s as beautiful as you would expect from Smeg. It’s huge — I don’t think you get a sense for how big it is until you see it in person — but it’s very attractive. 

Who would it suit?

If you don’t already have an oven and you want the closest thing to one, this is for you. It’s the biggest countertop oven I’ve tested, with enough room or layers of trays to cook with. You could easily get a turkey in here and you’d probably have some spare room to play with. 

This is more than just an oven though, which is brilliant for adventurous cooks who want to combine multiple appliances into one. It air fries well, steams well, bakes well, and reheats well too. It’s hard to fault from a functional point of view.

My one word of warning is that this is huge and heavy. So, if you live in a small home or apartment, this will be far too big. I can’t even imagine where I would put this in my city flat, even though I would love to show off a big Smeg oven.

What is it like to use?

As I mentioned earlier, I wasn’t the first journalist to test this, which means that I didn’t have to set up the clock or any functions. The instruction manual walks you through each step and I’ve been reassured that it’s an incredibly easy process.

On the top of the oven there’s a flap. It looks neat and subtle, but if you lift this up, there’s a menu guide that talks you through the different functions. Smeg has split this into a classic set as well as a chef’s set. If you need some help working out which functions go where, the classic is more savoury and the chef’s set is sweeter. It’s where the baking magic happens. 

I filled up the reservoir, because I knew I would be steaming, kept the menu lifted for help, and got testing.

Test 1: air frying

I couldn’t resist testing the air fryer functions first. I’ve spent the last year testing over fifty of the best air fryers on the market and none of them look like the Smeg 10-in-1 Countertop Oven. Sure, this is big, but it’s really, very beautiful too. 

I have a series of standard tests that I put every air fryer through, but the one I really wanted the Smeg to nail was fish fingers and chips. This is a classic, speedy, easy meal, so the Smeg should be able to cook it perfectly. 

I set the oven to air frying and a progress bar at the bottom told me to wait while it warmed up. This took fifteen minutes in total. It was the first function that I used, so I wonder if in other circumstances, it would be quicker to cook. I’ve tested air fryers that don’t even need to reheat, but once this was up and running, it was speedy. 

I put the fish fingers and chips in from frozen and set a timer for fifteen minutes. I thought I would try cooking them both at the same time, because, in an ideal world, they’ll be finished and ready to plate up at the same time. 

After fudge minutes, I peeped through the door and I could see that the chips were already getting some colour. After fifteen minutes, they looked about perfect for how I like my chips — with crunchy tips, but a soft, fluffy inside. I gave the fish fingers another couple of minutes, because they’re thicker than the chips and I wanted them warmed through. True to form, they crisped up nicely. When I broke one open, it was steaming in the middle, so, the air frying was a success.

Test 2: roasting and baking

Smeg already make big ovens for kitchens, so I wanted to put the traditional oven function to the test too. I roasted vegetables and baked banana cake in the oven (at different times) and there’s actually very little to report. It’s a great oven.

I used this function for roasting vegetables straight after the air frying, so I didn’t need to wait for it to preheat. The vegetables needed about half an hour in total before they had tender middles and sweet, crispy, caramelised corners. I would have expected this to be a little quicker given that my normal, big oven takes that long too, but it did a good job. 

I already planned to make cupcakes using the sweet, cake setting, so I thought I would bake my banana cake in the traditional oven. This was identical to my main oven’s performance. The cakes were cooked right through in twenty minutes. It was easy. 

The one thing I did note was that the trays, whilst relatively stable, did tip towards me when I took them out. Normally, I pull my tray out a little and then lift food out my oven, but you need to take the tray completely out of the oven. I tried picking bits out and it’s just too narrow. You’ll burn your hand. It’s not Smeg’s fault, but it’s a tip worth sharing.

Test 3: steam

I’ve always wanted a steam oven for vegetables and, with the Smeg 10-in-1 Countertop Oven, my dreams have finally come true. I thought that the best test for this oven would be steaming carrots and sweet potatoes, so I chopped them up and set the steam setting running. This is a little different to the other options on the list, because it makes use of the water reservoir. I put the vegetables on the special steaming tray and left them in for ten minutes. They were soft after ten minutes, but I wanted them to be softer. After fifteen minutes, I could put a fork through the sweet potato and almost get it right through the carrot, which is perfect for me. I imagine this would be really useful for steaming fruits and baby food too. It’s a feature that’s not to be underestimated.

Test 4: baking cakes and bread

Now onto the sweet functions. I was testing a stand mixer at the same time as this, so I had some bread dough spare. Naturally, I popped the loaf in the Smeg oven to see how well it could cook. In a normal oven, rhe loaf needs forty minutes and the Smeg 10-in-1 Countertop Oven is no different. I kept checking on it through the glass door, which is really useful, because I didn’t need to open up and let all the heat out. At exactly forty minutes  I took the loaf out and it looked perfect. The rise was tall, the bread was light, and it was cooked right through. I would have loved to see some sort of steaming function paired with the bread, because this could help to give a really soft crust. This was great nonetheless.

My other test was on cupcakes. This is a simple task that any oven worth buying should be good at. By now, you can probably guess how the test went. The cupcakes went in, they had 20 minutes and they came out perfectly. It was like I was using a normal oven. 

Test 5: pizza

Another option on the baking function is pizza. Now, I used to work for a pizza company and I once calculated that I’ve made over half a million pizzas over the years, so I set the standard quite high. You can get specialised home pizza ovens, which will do a great job of delivering a crisp base, but I wanted to see how an everyday oven would fare. The bread settings are a little complex to navigate through, because once you have the bread icon, there are other nuances to work out: are you cooking focaccia or pizza, for example? It’s great for confident cooks, but maybe a little too detailed for the average homeowner. Nonetheless, I cooked my pizza in half an hour. It was fine - the base was quite crispy, the cheese had bubbled and turned golden, so I can’t fault it. If you’re buying this for pizza, I would recommend picking up a pizza stone too, because you’ll get a crispier base. 

Cleaning

There’s no specific clean function on the Smeg 10-in-1 Countertop Oven, but if you’ve ever used a countertop oven, you’ll know a few tricks for getting it sparking. I use the steam function for a few minutes to soften any burnt food or splatters that might have been baked onto the windows or sides. Then, wearing gloves, I use a microfibre cloth to wipe all the insides down. It’s a simple task. The outside of the oven doesn’t get very messy, so you could give the dials a clean if you wanted to. Then the trays are dishwasher safe, although I washed them by hand, because I like to be gentle with appliances like this. It makes them last longer. 

How does it compare?

The Smeg sits in direct comparison with the Ninja Combi Oven, which is a tough competitor. The Smeg is definitely more spacious and much more attractive, but I preferred using the Ninja by quite a long way. The dials and icons on the Smeg are fine — I’m sure people get used to them — but they were fiddly and frustrating to get to grips with. Whereas, the Ninja has a clear, simple screen that you don’t need an instruction manual to navigate. I also found the Ninja to be quicker across all of the tasks, which isn’t a surprise, because it’s smaller, but I would have expected the Smeg to also be a little speedier. 

My takeaway from testing both is that the Ninja is simpler, cheaper, and quicker. However, the Smeg is much more spacious. We're talking nearly 20l more spacious and it's also very beautiful. If you're a keen chef, you'll also appreciate all of the extra settings too.

Should you buy it?

If you don’t already have an oven, you’ve got room in your home, and you want a beautiful appliance, the Smeg 10-in-1 Countertop Oven will be a wonderful treat. There are other options on the market that are worth considering though. 

How we test

At woman&home, we carefully consider how we evaluate air fryers and countertop ovens. Our team of specialists continuously researches the newest products on the market. As soon as we find one we believe will appeal to you, we bring it in for testing.

Our evaluations aim to mimic everyday use, focusing on tasks that are part of a typical weekly routine. For some appliances, we tailor our approach depending on the model, as we did with the Smeg 10-in-1 Countertop Oven. I subjected it to our usual air fryer tests, which include cooking bacon, roasting a chicken, making chips and fish fingers, and grilling Mediterranean vegetables. These tests assess a range of textures, needs, and capacities, ensuring every air fryer is thoroughly evaluated. After completing these tests, it became clear that the Ninja Combi had much more to offer, so I explored every function to determine which features would be most valuable for a typical home cook. I began by using Ninja’s recommended recipes, but soon started experimenting on my own.

In addition to performance, we also evaluate whether a product is a good value, how it compares to competitors, its aesthetics, and how easy it is to clean. We carefully weigh all these aspects before answering the crucial question: should you buy it?

When we deliver our final verdict, fairness is our priority. We value your trust above all else, which is why we never exaggerate or mislead. After all, you're the one who will live with the product, and we aim to ensure there are no unpleasant surprises when you bring it home.

ProCook has announced the launch of its brand new electric pizza oven air fryer. It's slim, versatile, and comes in at under £200. Who said summer had to end after the bank holiday weekend?

There's a nip in the air, leaves on the ground, and condensation on my bedroom window. That can only mean one thing: autumn is nearly here. Whilst we might have to wave goodbye to late-night wines on the terrace and Sunday sunbathing, there's one aspect of summer that you can move inside: your pizza oven.

ProCook has announced the launch of their air fryer pizza oven as part of their foray into kitchen appliances. They'll be going up against the likes of Cuisinart, Ninja, Ooni, and Gozney for the top spot on the latest kitchen appliance trends, but ProCook is offering something special. A killer deal.

Currently, the cheapest indoor pizza oven worth buying is Cuisinart's, which sits at around £299. You can slash a full £100 off the price of that one as well as add in the fact that it promises to cook other foods like the best air fryers on the market. We'll have to wait until September for a hands-on review, but here's what we know so far.

What do I need to know about the Procook Pizza Oven Air Fryer?

The ProCook Pizza Oven Air Fryer is a bit of a mouthful of a name, but it really does what it says. In September, the brand will release a 12-inch, worktop appliance that combines 20 different functions into one, slim design. And, you guessed it, this promises to be an expert at pizza making and air frying.

Included on the £199 price tag, you'll get a stainless steel basket (for air frying), a bottom tray, a pizza stone, a wire rack, and a cast iron griddle. So, if you haven't already worked out that this is exceptional value for money, hopefully that'll help.

Will the Procook Electric Pizza Oven be as good as my outdoor pizza oven?

I'll let you in on a little known fact about me. I started cooking pizzas in a woodfired pizza oven when I was 13. It was my summer job until the grand old age of 19, so I have some serious pizza snobbery baked into my soul. Without having tested the ProCook Electric Pizza Oven myself, I can't promise how good the pizzas will be, but it looks like they're setting you up for success.

One of the reasons that pizzas flop in normal ovens is because they don't get even, high heat across all of the base. By including a pizza stone with their electric oven, Procook takes care of any soggy middle sections and raw cheese issues. It can reach 400C which they promise will allow you "to create the perfect wood-fired style pizza from the cosy confines of your own home in minutes." It's true, your pizzas will cook in at most two minutes at those kinds of temperatures. And, with the right ingredients, they'll be delicious.

You might be thinking that 12" is a little small compared to big brands that offer bases up to 20", but let me tell you now that 12" is perfect, especially for families. If you've got a big appetite (and stretchy trousers on), you'll be able to demolish the whole thing. If you've got kids, just a half will be enough for them. I don't think it's by chance that ProCook chose a 12" set up for the inside.

Do I need any accessories to go with my pizza oven?

Not getting the right accessories will make or break your pizzas. You can have rolled the perfect, round, authentic Italian pizza, but if you can't get it into the oven properly, you'll end up with a messy splodge. I don't want to clutter up your kitchen with any needless extras, so here are the pieces I recommend for making the perfect pizza at home. Don't forget your essentials for cleaning a pizza oven too.

What are the other indoor pizza ovens out there?

I mentioned earlier that Procook aren't the only ones making indoor pizza ovens. Whilst they're currently the cheapest, you can pick up some reasonable models from Cuisinart, Ninja, and Gozney. Here's a little more about each one:

We're on a waiting list to test the Procook Electric Pizza Oven as soon as it's available. As you can imagine, I can't wait to get my pizza-making mitts on this and I'll update you with my thoughts as soon as I can.

The geniuses at Smeg have been busy again, and this time they've created a new countertop oven that will rival air fryers everywhere in not only function but style too. 

When it comes to the latest appliance trends there are certain brands we look towards to lead the charge and Smeg is without a doubt one of them. 

After the recent release of the desirable Smeg portable induction hob, it's no secret that they aren't afraid to try something new with the appliances and keep raising the bar with their quality materials. 

This time, it's a 10-in-1 multifunction Smeg countertop oven which seems like it might just take the market by storm when it releases on the 18th of July. But what's so exciting about it and what can it do?  (What can't it do more like)...

New launch: Smeg Countertop Oven  

If you're guilty of not yet owning one of the best air fryers on the market then you'll be happy to hear that appliance experts at Smeg have crept onto the scene with their countertop oven. 

Retailing at £849.95, the Smeg 10-in-1 Multifunction countertop oven is here to offer more bang for your book whilst not sacrificing style. Let's be honest, bulky airfryers aren't exactly the easiest thing to style when organising your countertops, so an appliance that also looks good is always a win in our books. 

Aesthetic aside, what can this machine offer you in terms of cooking power and overall performance? Smeg says, "Capable of ten impressive foodie functions from steaming to grilling, this ever-so-cute culinary superstar will transform a kitchen without the worktop clutter of multiple appliances." Ideal to help keep counters clear in small kitchens.

It uses less energy than other similar appliances but will deliver faster cooking times, which if you're trying to save on your electric bill will be music to your ears. Now we know this isn't truly the end for some of our favourite Ninja Air fryers, as they allow us to cook high quantities of food quickly. But Smeg's offering is ideal for those short on space.

This oven is made to function best for couples, smaller families, solo residents and even renters. Should you live in a smaller household, perhaps you're already wondering how to organise your small kitchen, then investing in energy-efficient compact appliances like this can make life much easier. 

Even if you're not big into cooking, the oven can offer you access to 33 built-in recipes, including meat and fish dishes, vegetable prep, desserts, bread and pizza. You simply have to input the weight of what is in the oven and the appliance does the rest by calculating what exact time and temperature it'll need to be cooked at. 

So where does the 10-in-1 come from then? Well, that's the 10 various cooking settings you can use from either the traditional menu or the steam menu, that's right there's even a steam menu. 

The traditional menu comprises of the following: Baking, convection ideal for potatoes, grilling and gratin for that perfect bubbling dish, bottom meaning pizza bases or tarts will be crisped from the underneath, air frying, warming and defrosting. 

If you want to utilise the steam menu, there's pure steam which is a great alternative to boiling on the hob and it uses 100% steam to cook, or conventional steam ideal for meat roasting and finally grill steam which smeg recommends using with pork chops or sausages. 

All in all, there seems to be nothing this small yet mighty appliance can't do. And whilst the price tag is a little eye-watering, if you're looking for an easy-to-use intuitive appliance that will make dinner time stress-free then look no further. 

Other Smeg countertop appliances we love

If you're looking for something with a bit more colour why not check out the Our Place wonder oven, it comes in various pastel colours and preheats 75% faster than traditional ovens. Another perfect option for anyone looking for small kitchen storage ideas. 

Given how much we adore the famous 'Always Pan' we were more than a little overexcited on hearing the news of a new multi-cook Our Place 'Wonder Oven' with exceptional air-frying capabilities.

As the experts who brought us the 'Always Pan' we knew instantly that this new iconic 6-in-1 Wonder Oven by Our Place was game-changing for the world of kitchen appliance trends.

We stay ahead of the curve of such exciting new launches, as we regularly maintain our edit of the best air fryers on the market. It now looks as though the famous Ninja air fryers have competition in terms of big-name brands with the launch of this multifunctional wonder appliance that is effectively an air fryer, an oven and a steam cooker in one – all packaged in a super cute design.

New launch: Our Place Wonder Oven

The new Our Place Wonder Oven offers the convenience of an air fryer, the roasting capabilities of an oven, and the luxury of steam-infused baking - all in one beautifully packed compact, colourful countertop appliance.

"It’s beautifully designed to sit proudly on your countertop without taking up too much space," says Shiza Shahid, co-founder of Our Place. "And despite its small size, it opens up a world of cooking possibilities.”

With this uniquely multifunctional appliance, you can happily air fry crispy chips, roast a whole chicken and revive a frozen bagel all in one place.

Despite its compact size, the Wonder Oven has double the capacity of a stand-alone air fryer and cooks up to 30% faster than traditional ovens, making meal prep easier and more efficient.

What Our Place says about the new 6-in-1 cooking appliance:

• It does everything, from ultra-crispy air frying, to serious roasting, to rejuvenating steam infusion
• It preheats 75% faster* and cooks up to 30% faster** than traditional ovens. Whip up dinner in no time! *Based on average preheat times to 190°C with Bake. **Based on average poultry cooking times at 190°C on Bake.
• It’s spacious: Roast a 2 kg chicken or go multilevel to cook double the capacity of a stand-alone air fryer.

Where to buy the new Wonder Oven

"While most air fryers are made with “Forever Chemicals,” also known as PFAS, the Wonder Oven is toxin-free for safe and healthy cooking" state the experts at Our Place. That is of course true of all the Our Place products, which is the brand's ethos and why it's so well-respected and loved – as we found out during our Our Place Always Pan review.

In the same way that all air fryers are healthy, the Wonder Oven uses less cooking fats and oils to produce superior tastes in less time, whether air frying, roasting, baking, grilling, or toasting – it really is a wonder oven.

The oven comes complete with a wire rack, toxin-free nonstick bake pan, air fryer basket and crumb tray. 

You know you love interiors as much as you love cooking when you're excited about an oven that looks every bit as fabulous as it does functional. It was love at first sight seeing the newly launched Our Place Wonder Oven. 

The countertop stove is available in four colourways: Steam, Char, Blue Salt, and Spice (Limited). Meaning like the latest Le Creuset colours this appliance makes an attractive addition to sit out on display on any organised kitchen countertop.

When Our Place launched the Wonder Oven in America, it sold out in just 8 days – a similar story to that of the famous 'Always Pan'.

Given the impact of course there was a ripple effect because fans all over the world began flooding the brand with enquiries about the future availabilities elsewhere – and that future is this week here in the UK.

“I cannot express how thrilled we are to finally launch the Wonder Oven,” says Shiza. “Appliances have a reputation for being big, bulky, and single-use, and what we’re offering is quite the opposite."

The Wonder Oven is now available in limited quantities at fromourplace.com and exclusively in-store at Selfridges London. Get yours in your favourite colour before it sells out because we have a feeling that is likely to be very soon.

The last thing you want to see on a summer's night with gooey cheese and rich tomato sauce on your mind is a dirty, unusable pizza oven. To avoid disappointment, follow this simple yet effective guide on how to clean a pizza oven to ensure you're always prepared.

While you may already know how to clean a BBQ, tackling your pizza oven, no matter what type, will offer up a few different obstacles. For your oven to work at optimal efficiency, it's important to deep clean it at least once a month, depending on usage.

So, whether you've already got one of the best pizza ovens in your garden or are looking for outdoor kitchen ideas and want to be ready for your new appliance, here's our expert guide for keeping a pizza oven functioning at its best.

How to clean a pizza oven

Unfortunately, knowing how to clean your oven in your kitchen isn't going to be too helpful here; however, a cleaning expert from Smol, Catherine Green, has a simple four-step method that you can't go wrong with.

Firstly, Catherine explains that whatever type of pizza oven you have, you need to make sure it's completely cooled before you even attempt to start cleaning. "And never throw water onto a hot pizza oven to cool it down as this could damage it," she says.

1. Sweep

Before you can start with any expert cleaning hacks, you will need to sweep your brick pizza oven. The chances are that there is probably some leftover food or ash in the oven that was left when the oven was cooling down the last time you used it.

Catherine says, "Brick pizza ovens can reach temperatures of 400°C - a lot hotter than our ovens indoors. So most food spills inside should burn down to ash."

She recommends using a dustpan and brush to sweep out the ash from the oven and into a container. This is a great opportunity to use the ash in your garden as a fertiliser for your plants, you'd be surprised how beneficial it is when sprinkled onto the soil.

2. Remove soot stains

This is where a little bit more elbow grease will be needed. If you know how to clean oven racks, you'll be well prepared for this step.

"Sometimes, soot stains build up on your pizza oven bricks. Soot is made up of things like carbon and tar, which are stickier and oilier than ash. It can be tricky to remove," explains Catherine.

Whilst you can leave it, Catherine recommends using a hard bristle brush, such as a specialised pizza oven brush, to rub the soot off the pizza stone. She does, however, warn against using any sort of cleaning products due to the porous nature of the brick; chances are, you can leave more marks than you started with.

3. Inspect the flue

You may have never thought 'inspect the flue' would be on your spring cleaning checklist, but if you're a pizza oven owner, you must inspect and clean the flue or chimney once a year.

Catherine says, "When burning solid fuel like wood in your pizza oven, it’s important to inspect and clean the chimney/flue once a year. Open the damper at the top and brush downwards so any particles fall into the oven itself to be removed."

4. Clean the door

Once you've cleaned the interior of the brick pizza oven, it's time to tackle the door, should your oven have one, of course.

"Many brick-built pizza ovens have a cast-iron door. Wipe this down inside and out with a damp cloth and multi-purpose spray before drying it off," suggests Catherine.

If necessary, you can also paint a little bit of vegetable oil onto the cast iron to protect it from the unpredictable weather.

If your door has a glass window, Catherine recommends using warm water with a little bit of washing-up liquid, and then you can dry it thoroughly with a clean microfibre cloth or towel. You can similarly clean your glass oven door, as it's the same kind of glass.

You could also try the 'ash hack', similar to when cleaning the glass on a log burner.

How to clean a pizza oven: portable or mixed fuel models

Having a portable pizza oven is a great way of bringing the quiet luxury garden trend to your space. It's much more affordable than a brick one and will certainly impress your guests.

1. Cleaning a pizza oven stone

Only when your oven is completely cool, it is best to start by cleaning your pizza stone.

"Scrape off stubborn bits of food or debris using a pizza brush," advises Francesca Fay, senior brand manager at Ooni Pizza Ovens. "Then, flip your stone over and reinsert it for the next cook. The heat from the oven should be enough to burn off any remaining residue while you’re making pizzas."

We wouldn't recommend using cleaning liquid or water to wash down your pizza stone, it's also one of the things you shouldn't clean with vinegar due to the porous material.

2. Clean fuel tray and surfaces

After you've cleaned the pizza stone, it's time to tackle the fuel tray. Whilst you may already know how to clean stainless steel, cleaning your fuel tray can be done in a rather simple way.

Catherine says, "Empty the fuel tray and brush it clean. If there are stains that won’t come off, you can try wiping with a damp cloth, but remember to dry it immediately afterwards."

For the external parts of the oven, she recommends using a multi-purpose spray and a micro-fibre cloth to wipe down the sides and inner roof before drying the surfaces off afterwards.

3. Clean the Hopper and Chimney

The hopper and chimney will most likely be coated on the inside with soot and an oily black build-up from the burning of fuel. If you notice your chimney is particularly dirty, then we'd recommend putting on some gloves for the task.

"If there is an oily black build-up on the outside of the chimney, you can clean off this soot with some warm soapy water," says Catherine. "You can use the same solution to clean the outside of the hopper. Remember to thoroughly dry both areas once you are done."

Similar to how you clean terracotta pots in your garden, a little bit of soapy water is the perfect cleaning agent to keep chemical use low but cleaning power high.

4. Clean the door

Most portable pizza ovens will have a stainless steel door with a glass window on them, whilst they don't usually get too dirty, it's a good idea to give them a clean. You may have to remove the door to clean it properly, so be sure to refer back to the instruction manual for how to do this.

Firstly, Catherine says you should wipe the glass with a dry cloth to remove any of the soot that may have collected there. She then suggests, "Use your washing-up liquid soapy water to wash down the glass and remove any of the more stubborn soot."

After cleaning, ensure the door is fully dried before you hang it back onto the oven and use it.

FAQS

How to keep your pizza oven clean between uses 

If you're the type of cleaner who keeps to their daily habits to keep your home clean and tidy, you'll probably want to clean your oven in between uses. Should this be the case, there are a few steps you can take to keep your oven maintained from week to week.

Olivia Young, cleaning expert and product development scientist at Astonish, lists several ways to look after your oven. She says it's important to remove food residue immediately whilst it's warm with either a spatula or pizza oven brush, and also make sure you're removing the ash when it begins to build up too much. Whilst a little bit of ash can enhance the flavour of your pizza, too much can obstruct the airflow.

When your pizza oven isn't being used, Francesca suggests buying a waterproof cover for it. She stresses the importance of choosing one that is custom-designed to fit your model of the oven, as the snug fit will ensure it's fully protected from the elements.

How should you cook pizzas to minimise cleaning?

You might not believe it, but the way you cook pizzas in your outdoor oven can make a huge difference to how dirty they become.

"There are a couple of nifty hacks to cooking pizzas that reduce the mess you can make. The first is to use semolina flour on your pizza as this form of durum wheat is far less likely to burn than your standard flour," explains outdoor cooking expert at AO.com, Katie Lilywhite.

She adds, "Similarly, try to limit how many toppings you load your pizza with. This is because wet toppings like mozzarella or tomatoes can cause the base to go soggy quicker and leak mess onto your pizza oven’s base."

Another trick she recommends is making sure to preheat your oven fully. This will help your base cook quicker and also prevent the dough from sticking to the pizza stone. And of course, always keep a brush handy so you can sweep away any food debris as you go.

Can I hose down my pizza oven?

Along with your BBQ, your pizza oven is one of the many things you shouldn't pressure wash or hose down in your garden.

"Hosing down your pizza oven is a definite no-no as it may cause irreparable damage to your appliance. When too much water is applied to your pizza oven, it may weaken its structure or even cause cracks when you’re next popping it on," warns Katie.

She also points out that hosing down the oven could damage its components, which would ruin your appliance altogether. Instead, it's recommended you follow an expert guide like the one above.

It's worth checking out the worst places to put a portable pizza oven to ensure your outdoor cookware stays in tip-top condition.

What should you do if your pizza stone is wet?

Whether you've left your pizza oven out overnight and it's soaked up moisture or you've recently cleaned it, thanks to its porous nature, a pizza stone can be wet when you go to cook with it.

Marco Biasetti, Pizza Chef at DeliVita says, "Never cook on a wet stone," Marco warns. "Moisture can cause the stone to crack when heated. If your oven has been exposed to moisture, hasn’t been used for a while, or is being used for the first time, it's important to cure it."

He continues, "The curing process involves gradually increasing the oven's temperature using kindling and an eco firelighter, maintaining a steady temperature of 200–250°C for 4–5 hours, and avoiding hardwood logs during this time.”

Following all these steps will ensure your oven is kept in its very best condition, however, Francesca does recommend you completely clean your oven after every use. She says, "At Ooni, we believe that the less time you spend cleaning your oven, the more time you’ll have to enjoy making and eating great pizza with friends and family."

Pyrolytic cleaning has been hailed a modern housework hero, ending the torturous task of scrubbing out greasy ovens forever. Once you’ve owned an oven with that magic pyrolytic button, I’ll bet my firstborn’s life you’ll never even look at one without it again.

In my job as a journalist specialising in kitchen trends, I tend to hear about kitchen appliance trends and innovations before they are launched. When I first heard whispers about self-cleaning ovens that required almost zero human interaction, the excitement was real. 

The technology was invented in the ‘70s but didn’t really take off until about 20 years ago when it became more affordable and more widely available. Fast forward to 2016, when I finally got the opportunity to own a pyrolytic oven to revolutionise cleaning the kitchen. 

My previous homes had come with perfectly acceptable ovens that didn’t deserve to be in a landfill, but when we moved to our current home the cooker in-situ was a fire hazard waiting to happen. I couldn’t get on the phone to my nearest Gaggenau dealer faster! I wanted the best German brand I could afford, and it had to have pyrolytic (the model we chose is from the 200 Series).

Since then, I’ve never had to get down on my hands and knees to scrub an oven, and I am delighted with my good luck (and maybe a little smug, sorry). Although I knew how the pyrolytic process worked in theory, I didn’t really dare to believe it would allow me to bin the Marigolds and never have to even think about how to clean an oven ever again. 

If you’re tempted by pyrolytic tech, and you should be, read on for my insight into the pros and cons. 

What you need to know before buying a pyrolytic oven

If you don’t know how pyrolytic ovens work, it’s quite interesting (at least for kitchen nerds like me!). "Pyrolytic cleaning works by raising the internal temperature of the oven to the extremely high level of 475-485°c. This intense heat causes any grime, whether hidden or baked-on, to carbonise into a fine ash," explains Luke Shipway, head of product at kitchen designers Caple. 

"Once the cleaning cycle is complete and the oven has cooled down, this ash can be easily wiped away for effortless cleaning. This process eliminates the need for harsh chemicals or scrubbing, making it a convenient and efficient way to keep your oven clean and hygienic," adds Luke.

While the pyrolytic concept is the same no matter which oven you buy, some models offer different cleaning programmes and features. Naturally, pyrolytic cleaning is only one aspect of choosing an oven, so you’ll also need to consider what other functionality, such as air-frying programmes or built-in probes, you require. 

However, for the purposes of this article, I am only looking at self-cleaning pyrolytic, and these are the key points you need to consider.

CLEANING OPTIONS

My oven only has one pyrolytic cleaning option, which is intensive and takes no prisoners. However, many newer models now come with multiple choices, from a quick blast for light residue, a slightly longer cleaning cycle for medium dirt levels, to a full-on ‘you’ve left it too long’ intensive clean that takes about two hours.

Whether or not you need more flexibility with your pyrolytic cleaning comes down to your dirt tolerance levels and how often you feel you should clean an oven.

Because my oven takes so long to self-clean, I tend to leave it as long as possible between cleans. But if I did have the option to do a quicker blast that keeps the grease levels under control, would I bother/remember to do so? Probably not. 

ENERGY CONSUMPTION

When you’re heating an oven up to 500°c for several hours, it’s hard not to worry about the state of your electricity bill and this is one of the reasons I leave mine longer than recommended between cleans. Once a month is suggested for the average four-person household, I probably do it twice a year.

Admittedly it’s hard to argue that pyrolytic cleaning isn’t going to cost you more in electricity, there are other factors to consider that can offset running costs. The main one is that pyrolytic ovens tend to be more energy efficient overall because they need serious layers of insulation to prevent the exterior from becoming dangerously hot. 

Most pyrolytic ovens are rated A++ or A+++ for energy, which means you’ll be making energy savings every time you cook, compared to an oven with a lower rating – I found similar when researching what you need to know before buying an induction hob.

Pyrolytic cleaning is completely chemical-free, so you can also offset the cost of cleaning products. 

"A basic 90-minute pyrolytic clean on an A++ oven costs just £1.22, based on 47p per kW," according to Natasha Sweet, head of product line (Taste) at AEG. Even if you were doing a longer three-hour cycle, it would only cost £2.44 in energy, which is less than the price of most oven cleaning products and significantly cheaper than getting a specialist firm in. 

SAFETY

With two (then young) children in residence, safety was one of my concerns before buying my pyrolytic oven, but I needn’t have stressed.

"During the cleaning process, a door safety lock is activated to prevent users from opening the oven until the temperature inside has cooled down sufficiently," explains Luke Shipway of Caple. "This ensures that users are not exposed to potentially high temperatures that could cause burns or other injuries."  

I’ve tried and it’s impossible to override the lock function until it’s safe to open the door. The oven door itself is also safe to touch thanks to triple or even quadruple glazing (depending on which oven you buy). Mine is triple, and while I wouldn’t want to hold my hand on it for long in pyrolytic mode, I can touch it without getting burnt. 

It’s also worth noting that pyrolytic cleaning eliminates the need for harsh oven-cleaning products that contain hazardous chemicals or emit harmful fumes. "It’s perfectly safe to be in the home while your oven is self-cleaning and even pets can stay indoors," says Sophie Lane, product training manager, Miele GB. "Pyrolytic cleaning is also great for allergy sufferers or those who are sensitive to strong cleaning products."

COSTS

There’s no escaping the fact that pyrolytic ovens cost more than ovens without this functionality. This is mainly because it is more expensive to make a pyrolytic oven due to the advanced technology and extra insulation required, but also because it’s still considered a luxury feature, so tends to be included on top-spec models. 

Prices have been dropping in recent years and you can now pick up a basic model for less than £250 like this Hoover H-OVEN 300 HOC3UB5858BI Built In Electric Single Oven with Pyrolytic Cleaning priced £239 at ao.com.  

What I wish I had known before buying a pyrolytic self-cleaning oven?

Now we’ve drilled down on the basics of buying a pyrolytic oven, it’s time to dig up the dirt and reveal some of the less appealing truths so you get the full picture before you invest. Similar to what you need to know before buying a boiling water tap, there are pros and cons to consider.

None of them were game over for me, the pros definitely outweigh the cons in my eyes, but these are a few things I wish I had known before buying a pyrolytic oven...

1. They make your kitchen incredibly warm

I mean, it’s obvious now I think about it, but I do recall being shocked by how hot it got in our kitchen the first time I ran the pyrolytic clean. Handy when looking for ways to keep the house warm in winter but otherwise it can be problematic. 

In summer months you can just swing the doors open, but in winter it’s worth turning off any radiators or underfloor heating in the kitchen before you begin. Or just vacate the premises. 

2. They don’t clean everything

One thing you really do need to take note of when choosing a pyrolytic oven is whether or not the racks and runners need to be removed before you run the cleaning programme. 

In my oven the side racks (that hold the shelves in place) and enamelled oven trays are pyrolysis-proof but the shiny steel wire rack will become tarnished if you leave it inside. 

As I am lazy and don’t want to manually soak and scrub, I have chosen to embrace the tarnished look, and it doesn’t affect use or longevity. If you like shiny steel racks, take them out and get scrubbing to clean oven racks the traditional way. 

They also don't clean the oven seals, so you'll need to get your Marigolds off there, or the front of the oven of course.

3. It can take a long time

And we mean looong time. Cleaning your oven manually probably takes an hour max, allowing 30 minutes for whatever you're soaking it in to work. (We can highly recommend cleaning an oven with baking soda for a natural approach). Most intensive pyrolytic cleaning programmes take three hours to complete. 

Even when the cleaning process is over it can take at least another half an hour before you can open the door, as the safety lock won’t release until the temperature drops below 200°c.

Still, you don’t have to be involved in any way, shape or form, so the time it takes doesn’t really matter. You just have to think ahead and make sure you do it when you know you’re not going to want to cook for a while. 

Miele’s Sophie Lane recommends starting the pyro programme straight after you’ve finished cooking, which hadn’t occurred to me before but it’s a great tip. ‘The residual heat will help to reduce the amount of energy needed to reach core temperature,’ she explains. 

4. They can make the air a bit smitchy

While most oven manufacturers will assure you that pyrolytic cleaning doesn’t release dangerous toxins into the air, and they may well be right, the atmosphere can definitely get hazy. In Devon, we call it smitchy, but that might not be a universal term!

This is especially true if, like me, you’re a bit slack about running the programme and have let the oven get a bit too greasy. User error then. In this instance, I find it helps to run the extractor fan during the pyrolytic process. 

If you have one of the best air purifiers handy it pays to run them simultaneously.

5. They can catch on fire

Now this hasn’t happened to me, but I have heard of it happening and the user manual for my oven includes a ‘risk of fire’ warning. 

There are two potential fire starters. One can occur if you leave big lumps of food residue or pools of grease and meat juices in your oven before cleaning. ALL pyrolytic oven cavities should be wiped over to remove such hazards before initiating a clean. I use a couple of sheets of kitchen roll to mop up any big spills, which is super quick and seems to do the job. 

The second fire hazard may happen if you hang combustible items like tea towels or oven gloves on the door handle during the cleaning cycle. Basically, don’t leave anything touching the glass when your oven’s interior is cranking up to 500°c.

Is there a downside to pyrolytic ovens?

Although pyrolytic ovens are labelled self-cleaning, it’s not entirely true. Oven manufacturers still recommend you clean away any obvious spills after you finish cooking, every time. When the pyrolytic process is complete, your oven interior is coated in a fine cloud of grey ash. It’s super easy to wipe away with a damp cloth but, if your oven is installed in an island unit like mine, you’ll need to get down on your knees to reach right into the back. 

I’ll take a ‘light wipe’ over manicure-trashing, sweat-inducing, angry scrubbing any day of the week. One of my absolute favourite things about pyrolytic cleaning is the sheer satisfaction of wiping away that dust to reveal a pristine clean interior. 

Honestly, it’s box-fresh every time, which is something I’ve never managed to achieve using sheer elbow grease alone. If you’re in the market for a new oven, I can wholeheartedly recommend you make it a pyrolytic one.

Professional advice and first-hand expertise are invaluable when buying a pyrolytic oven because, unlike asking what you need to know when buying an air fryer or what to know when buying a dehumidifier, a pyrolytic oven is more of an investment due to the higher price point. 

I’ve always hated cleaning the oven – it’s got to be one of the least appealing aspects of adulting. And I’m not alone. According to a survey by AEG, cleaning the oven is the most disliked household chore, loathed even more than cleaning out the food waste bin, dusting skirting boards and scrubbing inside the freezer. Consider it done with one of these modern self-cleaning ovens.

I've always said that the best pizza ovens don't come cheap . Anything under £250 usually cuts corners. But the new Aldi Gas Pizza Oven might just change my mind. At just £69.99, this sleek summer Specialbuy is already causing a stir, thanks to its uncanny resemblance to the Ooni Koda. Even the most snobby pizzaiolos (myself included) are eyeing up Aldi’s middle aisle and dusting off our aprons.

By the looks of things, Aldi may have just launched the best pizza oven for budget-conscious pizza lovers. The Aldi Gas Pizza Oven reaches searing-hot temperatures of over 900°C, cooks with real flames, and even comes with a cordierite stone and carry bag, making it a strong contender for anyone contemplating taking dining al fresco. It’s designed for crisp, restaurant-style crusts and gooey cheese pulls, all for a fraction of the usual price tag.

Set to hit stores from 30th July, this pizza oven looks set to fly off the shelves faster than you can say “extra mozzarella.” If you’re looking for outdoor kitchen ideas or just want to level up your garden game, it’s well worth a look. As someone whose family has made more than a quarter of a million pizzas (and who’s reviewed the leading brands for woman&home) I’ll be prepping my dough and dusting up on my BBQ tips and tricks.

Aldi's Gas Pizza Oven: a £70 treat that should cost four times the price

Nothing beats cooking on a pizza oven in the summertime: the smell, the sizzle, the satisfaction of sliding your homemade masterpiece onto a stone. But while some pizza ovens can cost a small fortune, Aldi’s Gas Pizza Oven is a serious steal. It’s packed with surprisingly premium features, like a double-wall design to lock in heat; an integrated thermometer so you can keep an eye on that all-important temperature; as well as non-slip rubber feet for stability; and a handy carry bag, which means you can easily take it round to your neighbour’s and remind them exactly who the pizza queen of the street is..

Most importantly, it comes with a cordierite pizza stone. This is your ticket to that irresistible crispy base, fluffy crust, and proper wood-fired flavour. Aldi’s basically handing you the keys to pizza perfection.

What I really love about this oven (and why the low price isn’t ringing any alarm bells) is how practical and compact it is. Sure, it cooks one pizza at a time, but so do plenty of much pricier models. And from what I’ve read, it can turn out a 12-inch pizza in just a few minutes. Impressive.

And if you want to go full pizzaiola, Aldi’s also selling a matching £12.99 pizza set to help you prep like a pro. It includes a pizza paddle with a retractable handle (great for storing), a dough scraper for portioning evenly, and a double-handled slicer for that perfect finish. All made from high-quality stainless steel with chic wooden handles. It’s a must for anyone who takes their pizza night seriously and if you want to prep-ahead, here are my favourite pizza accessories:

How does the Aldi Gas Pizza Oven compare to others?

And if you're looking to transform your garden on a limited budget then the price is pretty attractive too. Compared to other pizza ovens on the market, Aldi's offering is impressively affordable for under £70. And as if the price isn't good enough, it also comes with a three-year warranty giving you peace of mind that it's a well-worthy investment.

Whilst the pizza oven will only be available in Aldi stores, you can have a sneak peek on their website. However, similar to when Aldi's stand mixer which rivals KitchenAid's classic design was released a couple of weeks ago we predict that this pizza oven won't hang around long on the shelves so it's best to act fast this week.

And if you're looking to make a bit more of an investment, perhaps you're going for the quiet luxury garden trend, then there are some more expensive models available to choose from.

Hosting an outdoor pizza party is one of our fave garden party ideas, and having an easy-to-use fast pizza oven like this one from Aldi can make it all that more enjoyable and stress-free. Plus by saving on the oven you'll have more budget to buy all the ingredients needed to make your own delicious pizzas.

Fear not if your glass oven door is currently hidden beneath layers of grease and food remnants. With minimal effort, baking soda and vinegar are a natural way to leave it gleaming again.

Even if you pride yourself on having a beautifully clean kitchen the result of caked-on grime can leave your oven glass looking neglected, and nothing's worse than trying to peer in at your delicious cuisine through an unappetising haze of baked-on unidentifiable food stains. It's time to extend the task of cleaning your oven to include the glass door, inside and out.

Because of the risk of food contamination, we always try to follow cleaning hacks that use natural ingredients. That's why you'll find us cleaning the oven with baking soda. Here's how to specifically tackle cleaning a glass oven door.

How to clean a glass oven door with baking soda: 5 simple steps

At this point, it can feel all too easy to reach for dedicated oven cleaning products but often they can contain harsh chemicals which you might prefer to avoid using around food preparation.

“When you have a particularly dirty door, it can be tempting to use harsh chemicals or hard/metal cloths," says Miele’s product training manager, Sophie Lane. "Be careful, scratches on the door glass can cause the glass to break over time. Do not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass.”

Taking all that into consideration, many favour cleaning with baking soda instead.

Here's what you will need to clean a glass oven door with baking soda:

If you want to get your oven door glass as clean as you can without removing it, you can easily. Use this baking soda method below to wipe away the dirt and grime with ease, giving you a clearer view of your baked goods and a warm sense of satisfaction.

1. Prepare a baking soda cleaning paste

To make the perfect cleaning paste, simply pour a generous amount of baking soda into a bowl. Slowly add water until you get a thick paste that can be spread along the oven door. (If you add too much water, just add more baking soda)

"For an even more powerful clean, try mixing it with a small squirt of washing up liquid- this creates a super-effective cleaning paste that cuts through grease while being completely safe for your oven glass," says Catherine Green, sustainable cleaning expert at Smol.

We highly recommend cleaning oven racks and cleaning oven trays at the same time, while you have your baking soda solution pre-made.

2. Apply the paste and let it sit

Open the oven door (as long as it is completely cool) and start applying the paste with a cloth, a rubber spatula, or even your hands.

Be generous in your application and leave a thick layer all along with the glass, especially anywhere that gunk is caked on. Spread the paste on the glass generously and allow it to sit for around 20-30 minutes.

3. Add a spritz of vinegar

This is the fun part. After patiently waiting for 20 minutes, it's time to add a spritz of white vinegar to the mix, because how could we not involve an element of cleaning with vinegar – it's our go-to. The vinegar causes a reaction that helps to accelerate the process.

"Once the 20-30 minutes are over, spray the paste with white vinegar," suggests Baqir Khan, a cleaning expert and owner of Proactive Cleaners. "It'll fizz and foam, and then let it sit for another 5 minutes."

4. Gently scrub

Once the natural ingredients have been left to work for at least 20 minutes, it's time to gently scrub the surface.

"Gently scrub the paste with a non-abrasive sponge or a damp microfibre cloth," advises Baqir. "Do not use scourers or metal scrapers as they may scratch the glass." As previously discussed, any abrasive implement could potentially damage the glass, similar to when cleaning a glass stovetop.

It should come off with ease, but in some places, you might need to apply gentle pressure to scrub it off. But be aware of the pressure you apply to the door because it's still intact; therefore, you risk doing damage if you're too heavy-handed.

5. Wipe with a damp cloth

To finish, take a soft, clean microfibre cloth and dampen it to gently wipe the paste firmly to remove all traces of the cleaning paste.

"Gently wipe away the paste and grime with a damp microfibre cloth," advises Baqir. Rinse the cloth in clean, warm water and continue to wipe until all traces of any grime or baking soda are completely gone.

Finally, use another clean, dry microfiber cloth to dry the glass and prevent water marks and streaks. What you are then left with is a sparkly, clean, gleaming glass oven door.

Once the inside is shining, take the microfibre cloth and simply wipe the outside clean. You can use a little glass cleaner if you so feel, but hot water should be sufficient because the outside doesn't usually require a hearty clean.

FAQ

How to clean a glass oven door by removing it

Some feel that if you truly want a sparkling oven door with glass as shiny as the day you got it, removing the glass from the door is the best step. It's not as hard as it sounds, but it's not essential to get the door cleaned (as we've proved above) – so it is a matter of personal choice.

“Many ovens allow the oven door to be removed for easier cleaning. Check your operating manual to see if this is the case for your oven,” advises Sophie. “One of the best at-home degreasers is washing-up liquid. Use this with a sponge or cloth to break down the dirt on the door."

• Unscrew the glass. In most models, the screw will be along the top of the oven door.
• Remove the glass. "Separate the panes of glass so that you can clean each one," Sophie advises.
• Carefully set the glass on a flat towel. "Once you have removed the door, place it on a soft surface like a tea towel to prevent any scratching," adds Sophie.
• Give it a quick wipe with a damp cloth to remove any residue that isn't yet baked on.
• Sprinkle baking soda over the glass, putting a little extra wherever there are caked-on spots.
• Pour vinegar over the baking soda. Enjoy the satisfying bubbles!
• Once the bubbles subside, scrub vigorously with a cloth to loosen the grime.
• Wipe the glass fully dry before reassembling the door.

How do I get brown stains off my oven glass door

To tackle stubborn brown stains of the inner door glass of your oven accumulate numerous drips and spills that can become baked-on over time. To remove tough brown baked-on stains, follow these steps, as advised by Jane Wilson, a cleaning expert at Fantastic Cleaners:

• Ensure that the oven is cool: Before cleaning, ensure the door is no longer hot to the touch to prevent burns.
• Make a homemade cleaning solution: Combine baking soda and water in equal parts to form a thick paste. Apply this paste onto the brown on your oven glass door using a non-abrasive sponge or cloth. Let it stand for at least 20 minutes.
• Spritz with vinegar: After the allotted time it's advisable to spritz the baking soda paste with white vinegar to cause a chemical reaction that will get to work in lifting even the most burnt-on brown stains.
• Wipe down the door glass: Use a wet rag to wipe away the paste and residue. Opt for a non-scratch scour pad to effectively clean. It's crucial to ensure that whatever scour pad or sponge you use is non-abrasive to prevent permanent damage to the glass.
• Shine the clean oven door glass: To address a foggy or streaky glass door, apply a drop of grease-cutting dish soap on a damp cloth. Wipe down the door and rinse with a clean, damp cloth, ensuring thorough drying.

How often should you clean a glass oven door?

“Cleaning the oven door is a task you want to try and do little and often if you can,” says Miele’s product training manager, Sophie Lane. “The longer you leave it, the more soiling will become baked on and tricky to remove.”

“Keeping your oven free from dirt and grime build-up is essential to ensure peak performance in any busy kitchen environment," agrees Sarah Whitfield, product manager at leading cooking appliance brand Belling.

"Whether it’s a built-in oven or a versatile range cooker, our expert advice is to incorporate a little-and-often approach to cleaning after cooking, once the surface has completely cooled, ensuring you catch any minor spills that could later turn into stubborn grease spots if left untreated."

"Deep clean the interior surface of the door glass every three to six months, adjusting based on your cooking habits," advises Jane Wilson, a cleaning expert at Fantastic Cleaners.

"Coordinate oven door cleaning with how often you clean the oven. Regular cleaning minimises tough grime and reduces the need for harsh chemicals."

Sure, it would be easiest to clean any mess right away, but now dinner's ready, and the oven's too hot. But by the time it's cooled and the dinner dishes are cleaned up, scrubbing the oven is the last thing on your mind.

What are the best products for cleaning a glass oven door?

Knowing what products work the best is the key to cleaning your house like a professional, and your oven door is no exception to that.

Speaking to glass expert and owner of Northallerton Glass, Liam Spencer, he says, "The best products to clean a glass oven door are usually slightly abrasive, but not enough to scratch the glass, and can cut through grease."

He explains that most products that do this usually contain bicarbonate of soda or dish soap, which can be even more effective when they're left to sit on the oven door before scrubbing.

It's amazing what a difference a clean oven can make to the overall feel of your kitchen, especially a clean and clear glass oven door. As the centrepiece of the kitchen, a little shine certainly goes a long way.

While your kitchen counters are one of the daily cleaning habits you keep on top of it's worth factoring in a regular routine to clean your glass oven door to prevent layers of food stains from building up over time.

Learning how to clean oven racks is not as laborious as you might think – thanks to this simple cleaning method that doesn't involve hours of scrubbing. We'd argue that learning how to clean oven racks is an important part of any maintenance routine for a sparkling and hygienically clean kitchen. 

If your oven racks are hidden beneath layers of grease, fear not we have all the info you need to get them gleaming again with minimal effort.

The internet is full of cleaning hacks to clean oven racks, the good news is that we've sought expert advice on which is the most effective method. Our expert is a green cleaning guru with all the answers for achieving great cleaning results without the need for toxic chemicals. Bunmi Scott knows how to clean an oven effectively and with ease...

How to clean oven racks with baking soda: 5 steps to success

If, at this point, you usually reach for a bottle of highly toxic oven cleaner, stop. These kits are often awful for the environment and can also be harmful to you. 

Bunmi advises, “There’s no longer any need to use chemicals to clean your oven racks. Instead, several green cleaning methods can help to get rid of tough grease stains, spills and marks that can plague your oven racks.” 

Avoiding these chemical-laden kits in favour of cleaning an oven with baking soda or other similarly green products can save you money - another reason to make the swap. 

Here's what you will need to clean oven racks with baking soda:

• Baking soda: We used Amazon's choice 'Clean and Natural Bicarbonate of Soda'
• Stainless steel scourer: We used Amazon's Scotch-Brite Stainless Steel Scourer
• Microfibre cloth
• White Vinegar (optional)
• Eco washing up liquid (optional)

1. Remove racks from the oven

The first step in how to clean oven racks is to remove them from the oven. There are two reasons that this is a good move. Firstly, by soaking the racks you’ll save a load of elbow grease, and secondly, by getting them out you can scrub away with the whole rack in easy reach without leaning awkwardly into the oven. Your back will thank you for this one.  

2. Place racks in the bath or sink

Bunmi advises, “Pop your oven racks into a clean bathtub, fill the bath with hot water, ensuring that the water covers the racks fully.” If you don’t have a bath or don’t want to traipse greasy oven racks through the house, Bunmi suggests that using a large sink would work as an alternative.

Using hot water is a key aspect in how to clean oven racks because the heat will help break down the burnt-on grease and dirt. If you use cold water you won’t see the same results. Very hot water will keep its heat for longer through the soaking stage, again amplifying the results. 

3. Add your cleaning product of choice

Bunmi suggests three different eco-cleaning products for cleaning oven racks, giving you the choice of what to use. 

First up, it’s our green cleaning favourite, baking soda. Cleaning with baking soda is simple, cost-effective and produces great results. Bunmi advises adding 250g of bicarbonate of soda to your bath racks and suggests pairing it with white vinegar.

Citric acid is an alternative to baking soda that Bunmi recommends for cleaning oven racks. Adding two and a half cups of citric acid to the hot water your racks are soaking in is Bunmi’s recommendation.

“Good old eco washing up liquid” is Bunmi’s third suggestion for a toxic chemical-free cleaning product. Pour liberally into the water and “allow the racks to soak”.

4. Soak, then scrub the oven racks

Arguably, the most important step in how to clean oven racks is the soaking stage. This is because the more they are left to soak in the hot water, the less effort you’ll have to apply when scrubbing. 

Bunmi's top tip is to “Allow the racks to soak and soften the hard stuck-on marks for around 2 hours. After this time, simply use a scourer to help remove any stubborn burnt-on stains.” 

Often, when cleaning the kitchen, you want to avoid an abrasive scourer for fear of scratching. For example, if you are too abrasive, you can accidentally scratch the paint when cleaning grease off kitchen cabinets. Another good example is when cleaning a glass stovetop. However, when it comes to metal oven racks, an abrasive scourer should be fine, as the metal rungs on the rack shouldn't be easily scratched. 

5. Rinse wipe and dry the racks

Once you've removed all the cooking residue and burnt-on grease, rinse the oven racks with clean water before wiping them down and drying them with a microfibre cloth. 

The oven racks should look clean and shiny and are now ready to be placed back into the oven. Cleaning an oven is essential to keeping it functioning well, just like cleaning a dishwasher and cleaning a cast iron skillet. 

FAQ

What's the easiest way to clean oven racks?

The easiest way to get your oven racks sparkling and shining is to place them in a bath of hot water and leave them to soak with an eco-friendly cleaning product like baking soda, citric acid or eco-friendly dish soap. After a couple of hours, the burnt-on residue should be soft and loose and easily wiped away with the help of an abrasive sponge. Then simply rinse, wipe and dry and they are ready to be popped back in the oven looking like new. 

How do I get brown stains off my oven racks?

Soaking the dirty oven racks in the bath with baking soda, citric acid or eco-dish soap will loosen the brown stains. Green cleaning expert Bunmi Scott advises, “Allow the racks to soak and soften the hard stuck-on marks for around 2 hours. After this time, simply use a scourer to help remove any stubborn burnt-on stains.”

Does a dishwasher tablet clean oven racks?

If you have space in your dishwasher, you can place the oven racks in for a cleaning cycle, but this probably won’t be that effective if there is a lot of burnt on grease. Therefore, it’s better to soak the oven racks in the bath first to loosen the burnt-on residue. You can use a dishwasher tablet in the bath with the oven racks, but unless it’s an eco-friendly tablet, using one of the three eco-friendly cleaning products (baking soda, citric acid and eco-friendly dish soap) detailed above is preferable. 

What is the quickest way to clean oven racks?

Dish soap is also effective and quicker when it comes to the best way to clean oven racks when pressed for time. It doesn't offer the same delight of watching baking soda and vinegar bubble and fizz, but it gets the job done, and you probably already have dish soap handy for cleaning your plates, cutlery and your best induction pans. Liquid dish soap will do the job but it will involve a lot of elbow grease to shift the cooked-on food.

Using a sink or bathtub to soak the racks is ideal to help loosen some of the first but if you don't have time scrubbing is the only option. This is not only one of the quickest methods, but it is also one of the cheapest when it comes to how to clean oven racks. 

If you have a self-cleaning oven, you might think you're off the hook when it comes to learning how to clean oven racks, but this isn't actually the case. Unfortunately, the extreme heat used in the self-cleaning process can actually damage your racks over time, so it's better to clean them by hand every so often.