Dating enamelware gartenplan online dating
American foundries, as early as the 1890s, realized there was a particular consumer who desired the attributes cast iron cookware is famous for, but didn't care for its rustic look.To address that issue, pieces were also offered in nickel or chrome-plated versions.In some cases, the enameling was done by a third party, who either acted as agent for the manufacturer or who simply obtained pieces and enameled them to be marketed under their own brand. cast iron manufacturer, Lodge, currently offers an ECI line, it is made in China.None of the American-made enameled iron, including that of Griswold, which spanned the better part of the mid-20th century, appeared to survive much past the 1960s, likely victims of the upswing in popularity around that time of newer, more modern forms of cookware other than cast iron. In today's market, the lion's share of quality enameled cast iron, both vintage and modern, comes from European sources.If pieces were porcelainized both inside and out, there was no need for seasoning, and acid reactivity was eliminated.
Notable among its vintage pieces are original designs by Raymond Loewy from the 1950s, and Enzo Mari in the 1970s. Revered for its lighter weight, relative to other ECI brands. Pieces distributed as premiums in grocery stores in the 1950s.This can be a precious metal, such as gold or silver, or a base metal, such as copper or bronze.This basic method of creating decorative objects has taken various forms throughout history.Unique black matte-finished enamel interiors said to reduce sticking. Cookware line relaunched in 1979 with the help of US President Jimmy Carter's mother, Lillian Carter. In the 1950s, before the Wagner buy-out, a partially-enameled line known as Quaker Ware was briefly produced, the pans having white enamel interiors, with bare iron bottoms and handles.
For those wishing to buy or sell antiques, our useful guide to enamelled styles can help you judge the age, era, origin and style of specific pieces.
Unless a cast iron pot or pan is extremely well-seasoned, there exists a potential for the metal to be reactive to the foods cooked in it.