Skip to main content. Enamel Cookware. In Stock. In a nutshell: beautiful, durable, and better than I had hoped. If you like quirky details, please read on Now that my kids are grown and out of the house read: not ruining my cookware : I decided to invest in a cast iron dutch oven.
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Enamelware a collector's guide
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Items such as pots, kettles baking tins, and ladles were stamped from thin sheets of iron, steel, or aluminum, then coated with enamel, which was fused to the metal in a very hot oven. Much lighter than the average kitchenware, easier to clean and less fragile than china, enamelware was very popular. Patterns were as varied as the colors; besides the familiar swirls, mottles, speckles, shades, and solids. Orange is rarer color. I wish I had bought this one from Attic Antics.
Think about enamel kitchen utensils today, and you probably imagine something coated all over in enamel. That certainly wasn't the case in the early years. To begin with, cooking pots were lined inside with enamel, but they looked like any other cast iron on the outside. People wanted a way of coating iron to stop metallic tastes or rust getting into food: something acid-resistant and easy to clean without laborious scouring , something more durable than the tin linings used inside copper. The story of enamel cookware begins in the s in Germany.