Enamelware

Enamelware refers to items made of metal that are coated with vitreous enamel, a glass-like glaze fused to the surface. The coating creates a smooth, non-porous, and inert layer that resists staining and corrosion, making enamelware suitable for cookware, dinnerware, and decorative pieces.

The typical substrate is steel, cast iron, or aluminum, which is then coated with a frit-based enamel glaze containing silica, fluxes, and metal oxides to achieve color and durability. The process involves cleaning the metal, applying the glaze, and firing the piece at high temperatures to fuse the glaze to the metal. Multiple layers and colors can be added to enhance appearance and performance.

Enamelware has origins in 18th-century Europe and became widespread in the 19th and 20th centuries for durable household cookware. It grew in popularity in North America and Europe, with brands such as Le Creuset helping define the modern market. The term graniteware is sometimes used for speckled enamelware, particularly older pieces.

Common forms include pots, pans, bowls, and bakeware. Advantages include a non-porous surface that is easy to clean, resistance to staining, and good heat distribution in many designs. Limitations include susceptibility to chipping or cracking if struck, potential rust if the glaze is damaged, and sensitivity to thermal shock. Enamelware can be heavy and more expensive than some alternatives, and care guidelines vary by product.

Care recommendations emphasize avoiding rapid temperature changes, washing with mild detergent, and inspecting for chips. Damaged items should be retired from cooking use. Most modern enamelware is lead-free, but older pieces may contain lead in glazes. Do not use enamelware with metal components in microwaves.