Function and Form: Vintage Enamel Cookware

Function and Form: Vintage Enamel Cookware

Michelle Chin
Oct 5, 2010

Copco, Dansk, Catherine Holm, Descoware...there's more to enamel cookware than Le Creuset or Martha Stewart and, often, at a fraction of the cost. Mid-century style, vibrant colors and shapes, these are as comfortable on display as they are on your stove top. Enameled cookware has some pros over uncoated cast iron…

...such as the ease of cleaning without worrying about regular seasoning. Also, uncoated cast iron can react with acids (such as tomatoes), making enameled cookware a better option for chilis and tomato-based sauces.

For those concerned about possible chemical effects of Teflon, stainless steel and other types of cookware, ceramic enameled cookware will keep you safe from those fears and is dishwasher-friendly to boot!

Once in a while, on sites like etsy and ebay, you may be able to find an entire set of vintage enamel cookware in great condition. I have a mixed collection of Copco and Descoware and have found that the reds, yellows and oranges from each manufacturer all match very closely, which makes it a bit easier and economical to collect the sizes and shapes I use most for my day-to-day cooking.

Related Links:

(Images: 1. Catherine Holm Enamel Teapot by wildanteeker, 2. Copco Denmark Cast Iron Enamel Dutch Oven by 4mimiandme, 3. Vintage Dansk Kobenstyle Enamel Dutch Oven by denny144, 4. Tsukiusagi Jirushi Enamel Kettle by caffebozu)

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