THE GUIDE

TO
COOKWARE
AND
BAKEWARE
 HOW TO USE THIS GUIDE
This guide is organized primarily for retail buyers and knowledgeable consumers as an easy-
reference handbook and includes as much information as possible. The information carries
readers from primitive cooking through to today’s use of the most progressive technology in
manufacturing. Year after year, buyers and knowledgeable consumers find this guide to be
an invaluable tool in selection useful desirable productions for those who ultimately will use
it in their own kitchens.

Consumers will find this guide helpful in learning about materials and methods used in
the making of cookware. Such knowledge leads to the selection of quality equipment that
can last a lifetime with sound care and maintenance, information that is also found within
this guide. Any reader even glancing through the text and illustrations will gain a better
appreciation of one of the oldest and most durable products mankind has every devised.

SECTIONS
• Cooking Past and Present . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
• Cooking Methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
• Materials and Construction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
• Finishes, Coatings & Decorations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
• Handles, Covers & Lids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
• Care & Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
• Selection Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
• CMA Standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
• Import Labeling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
• Kitchen Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
• Energy Conservation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
• Terminology and Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

www.cookware.org
As a supplement to this guide, the Cookware Manufacturers Association maintains a
thorough collection of information at its website. Visit ofen for news, tends, product
introductions and key maket data within the cookware/bakeware industry.

2
COOKING – PAST AND PRESENT
HISTORY OF COOKING
Any instruction in cooking would start at the beginning, of course, with the origin of
cooking. Archaeological evidence reveals that humans first applied flames to raw food as
far back as the first known use of fire about 800,000 years ago. It’s not known exactly why
the earliest humans began cooking food, although its assumed they prefered the change
in texture or flavor.
The first cookware tool may have been a hot flat stone upon which meat could be placed in
a fire. Another early cooking utensil included a skewer, which held food away from direct
contact with fire to prevent burning.
Later cooking methods developed with the first use of pottery dating as far back as 10,000
B.C., which allowed food to be boiled in liquids. Techniques, such as simmering, stewing,
frying, baking and roasting were introduced as ancient techniques evolved.
One of the first uses of metal was to form a cooking tool. The resulting utensils were of such
value they were listed in some of the earliest wills on record and were bequeathed by their
owners to the next generations.

COOKING TODAY
Cooking has greatly evolved to a point where a wide variety of cookware materials are
utilized, such as aluminum, stainless steel and cast iron. Metals combined with other metals
create additional products, such as stainless steel combined with copper, aluminum tin or
chrome. Porcelain enamel or organic-coated steel, iron and aluminum are also available.
Like metal cookware, ceramic cookware has been available for centuries. In the last
hundred years, heat-resistant glass and glass-ceramic cooking utensils emerged. With the
increased popularity of microwave cooking, heat resistant plastic materials, including
silicone materials, advanced into new and unique shapes for ovenware.
Cookware and bakeware manufacturers offer thousands of different products, many for
general-purpose use and nearly as many for specialized use. The choices are staggering,
but rest easy! This guide offers comfortable navigation through cooking methods, the
properites of common materials and attributes of products to make buying and selling
cookware simple.
The quality and durability of cookware and bakeware has increased markedly within the
past decade assuring a better value today than any time in the past.

CURRENT TRENDS
Most consumers are stressed for time. They want cookware and bakeware that performs
quickly and is easy to clean.
Cookware and bakeware choices are expanding as manufacturers seek niche products that
forward-looking and sophisticated consumers will adopt.
High-temperature, engineered plastics, such as silicone, appear commonly now in bakeware
and as accent trims on handles and lids.
3
 The Guide to Cookware and Bakeware

Consumers are more adventurous when it comes to cuisines. Many different types of
cooking intrigue sophisticated consumers.
Men are cooking. And, not just outside on a grill. Men are often less price sensitive when it
comes to purchasing cookware and bakeware, regarding it in the same manner as other
tools used to make life easier.
Cooking is now part of home entertainment. The kitchen is an integral space within a
family’s home. Guests feel comfortable in the kitchen, too, even pitching in to help cook.
Young people are learning to prepare foods from television cooking shows, more so now
than through traditional home economics classes offered previously in American
educational systems.
Celebrity chefs catch the attention of savvy consumers, which makes cooking fun and a
form of art.

4
COOKING METHODS
HEAT TRANSFER
Heat is transferred
Cooking is essentially the transfer of heat from the heat source to a food. Simple in five ways:
enough by definition, yet, cooking is achieved using various forms of heat, different
principals of heat transfer and is influenced by the thermal conductivity of the
1. Conduction
cooking tool used. The variables that create and affect heat transfer will be explained 2. Convection
within the following section. 3. Induction
Understanding the fundamental concepts of heat transfer is essential because the 4. Radiation
way a person prefers to cook should be considered when that individual selects 5. Microwave
cookware and bakeware to use at home.

CONDUCTION
The transfer of heat from its source directly to cooking equipment
In conduction heating, heat spreads across the bottom of the cookware used and conveyed
up its sides from the heat source. Heat is transferred directly to the food mass as the
equipment heats. An example of this would be the sautéing of vegetables or stir-frying. For
conduction to take place, there must be direct contact between the heat source and the
pan. For this reason, conduction cooking is limited if not impossible in oven baking
because there is no direct contact between the cookware and heat source.
Many foods are prepared by conduction
using top-of-range cookware, so it is
important that the cookware be made of a
good heat-conducting material.

The conductivity of pan is dependent not

only on its material but the thickness of the
Conduction—direct heat transfer to cookware material. The conductive rates shown here
assume equal thicknesses of the materials.

TABLE OF HEAT CONDUCTIVITY OF Notice in the Table of Heat Conductivity left,

COMMON COOKWARE MATERIALS that glass cookware used on a stove-top is
(Ranked from most conductive to least.) resistant to conduction since glass is a
poor conductor of heat (although glass is
MATERIAL CONDUCTIVITY
an excellent insulator). There is a benefit
Copper. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.00 to less conductive cookware, however. The
Aluminum. . . . . . . . . . . . . . . . . . . . . . . . . . 0.50 more quickly a pan heats up, or conducts,
Steels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.25 the more quickly it will cool. This is why for
Iron and Steel (single wall) . . . . . . . . . . 0.10 long, slow food preparation, for soups,
Porcelained Steels . . . . . . . . . . . . . . . . . . 0.16 stews and similar recipes, for example, less
Porcelained Irons . . . . . . . . . . . . . . . . . . . 0.10 conductive equipment may be desired, in
Glass Ceramics . . . . . . . . . . . . . . . . . . .0.0025 that it will hold heat for a longer period
Glass . . . . . . . . . . . . . . . . . . . Less than 0.0025 of time.

5
 The Guide to Cookware and Bakeware

CONVECTION
The transfer of heat by means of heated air or liquids called convection currents
Heat transfer is never by convection alone. In the heating process, convection modifies or
controls the rate of heat conduction. In a saucepan on the stovetop, for example, fluids in
the food first begin to heat by conduction. The heat rises by convection and increases the
temperature of uncooked food portions. As the hot and cool food particles intermingle, the
food mass uniformly warms.
When oven baking, air near the heat source rises and circulates, only to be replaced by the
cooler air. The heated air, moving in convection currents, penetrates the food, assisting in
the cooking process. This is a reason why convection ovens, which use small fans to
intensify the circulation of heated air, cook more quickly than conventional ovens.

Surface Cooking Oven Cooking

INDUCTION
The process of inducing electromagnetic currents within a metal element to generate heat
With induction cooking, an electromagnetic unit or coil beneath a ceramic cooking surface
creates a magnetic electric current. This magnetic field passes through the cooking surface
to ferrous (e.g. magnetic material like iron or steel) cookware. The electric current and the
resistance of a ferrous metal together create heat that cooks food. Therefore, heat is
induced into the cookware, not transferred to it by the cooktop.
The only heat generated is in the cookware itself, so the stovetop remains relatively cool.
Thus, induction cooking is energy efficient since almost no heat or energy is wasted beyond
the edge of the pan and because heating stops immediately when the pan is removed.
Cookware used for induction heating must have magnetic properties. Non-magnetic metal,
such as aluminum cannot be used on induction ranges, unless it contains a core of
magnetic material.

Ceramic surface top

Induction coil and associated electronics

6
 Cooking Methods

RADIATION
The transfer of heat by electromagnetic waves
Like sound and light, radiation is emitted in waves. Radiation does not require direct
contact with a heat source, liquids or air. Radiation is the reason a person can feel hot even
on a cool day when they are in direct sunlight.
The heat source in a broiler or an oven produces heat waves. These heat waves are radiated
to the food mass and as a result penetrate and heat the food. In a typical oven, more than
half of the heat is radiant energy.
The transfer of radiant heat relies on the ability of
cookware to absorb the radiant heat energy. Dark or
blackened surfaces absorb radiant heat, while shiny,
bright surfaces reflect it. Food is baked by a
combination of convection, radiation and some
conduction. This is why recipes placed in dark baking
dishes often require less baking time than when placed
in shiny pans.
Radiating Heat Source

MICROWAVE
The creation of electromagnetic energy waves that heat molecules within foods
Microwaves are electromagnetic currents of energy, not heat. In microwave ovens, the
electromagnetic waves are created by a special generator called a magnetron. The
microwaves pass into food and generate heat within liquid molecules. Liquid water
molecules heat most efficiently in a microwave. Fat and sugar molecules also heat with
microwave energy, but less quickly than water.
Microwaves bounce off of metallic walls in a microwave oven and penetrate food from all
angles, passing directly through the cookware. For this reason, cookware that is made of
glass, ceramic, plastic and paper can be used in microwave ovens. Metallic cookware would
reflect the microwaves away from the food. Some microwave cookware contains a safe
combination of materials for safe, controlled cooking.

7
 MATERIALS & CONSTRUCTION
ALUMINUM
Aluminum is an excellent conductor of heat making it one of the more popular
materials used in the construction of cookware. Because of this quality, heat spreads
PROPERTIES
quickly and evenly across the bottom, up the sides and across the cover to
Abundant completely surround the food being cooked. Aluminum is a lightweight metal and
Economical easy to handle.

Efficient heat Aluminum is also the third most abundant element in the earth’s crust, resulting in a
conductivity relatively less expensive raw material. In nature, aluminum is always found in
combination with other materials. An ore called bauxite is the most common source
Lightweight of the metal. Bauxite contains a greater percentage of aluminum than do other ores
and the metal can be extracted more economically.
CONSTRUCTION
Aluminum cookware is manufactured principally by the following methods: stamping,
drawing and casting.
STAMPING OR DRAWING
In the stamping or drawing method, flat sheets or circles rolled to the desired
thickness are placed on a press. The press then forms the sheet metal into the
desired shape. Afterward, both inside and outside finishes are applied, and
appropriate handles and knobs are attached.
CASTING
Molten aluminum is poured into specially designed molds. These molds allow the
thickness of the cookware to be strategically varied in different areas to maximize
cooking efficiency. For instance, pan bottoms can be made extra thick for even heat
absorption and the pan walls can be slightly tapered to help create circular heat
movement up and down the pan. When the aluminum cools, the mold is opened
and the cookware is removed. Cast aluminum cookware is often heavier and thicker
than stamped equipment.
The gauge or thickness of aluminum cookware is one feature that determines its quality; the
heavier the gauge (thickness), the more durable and generally, the more costly the cookware.
Gauge is usually described by a number, the smaller the number the thicker the aluminum.
For example, eight-gauge aluminum is thick (.125 inches); 20-gauge aluminum is thin (.032
inch). The thickness of some pans may be labeled in millimeters. Three millimeters is equal
to less than 0.125 inches.

FINISHES
Aluminum cookware is manufactured with a wide variety of finishes. Stamped and drawn
cookware may have exterior finishes of polished natural aluminum, chrome plate, anodized
(with or without color), porcelain-enamel coatings, non-stick coatings or colored organic
coatings (acrylics, polyamides, etc.).
Cookware bases usually have a satin or porcelain-enamel-coated finish. Both finishes
absorb heat. Cast aluminum cookware may have exterior finishes of colored porcelain-
8
 Materials & Construction

enamel coating, polished, hammered or velva-glazed natural surfaces, colored organic

coating, or hard-coat anodized surfaces.
The inside finish on aluminum cookware may be a natural finish, “sunray” or “spun” finish,
high polish finish, hard-coat anodized finish or non-stick coating.

CAST IRON
The most important properties of cast iron are its heat retention and even heat
distribution. It also is extremely durable. Properly cared for, cast iron will last for PROPERTIES
generations. Considered by professional chefs to be precision cooking tools, quality
cast iron utensils enable precise control of cooking temperatures. The heat retention
Abundant
of cast iron allows for even cooking temperatures without hot spots. Durable
Cast iron cookware should be seasoned before using. Quality manufacturers now Even heat
offer cast iron that is truly pre-seasoned, with the coating of vegetable oil already retention and
applied making the pans easy to use right out of the box. Over time, cast iron distribution
cookware darkens to a black patina, a lasting, non-stick finish. Forms its own
Cast iron currently is used for cookware that includes skillets, roasters and Dutch non-stick
ovens, broilers, griddles and some specialty items, such as muffin and corn bread surface
pans. These utensils are excellent for browning, frying, stewing and baking foods.

CONSTRUCTION
Cast iron cookware isn’t pure iron. Other materials, such as carbon and silicon, are mixed
with the iron to produce proper hardness and durability. Iron with impurities included in
it can heat unevenly and crack. Evidence of poor metal mixes includes discoloration of the
cast iron, striations or smooth bright spots of “white metal.”
Cast iron cookware is produced in a sand-cast process. Quality cast iron requires sand
molds made under high pressure so that their shapes can be precisely controlled. In
addition to careful attention to the metal used in cast iron, the manufacturer must also
control the components of the sand, which include clay and water. Patterns are pressed
into the sand and the molten iron is poured into the resulting cavity. As the iron cools to
its solid state and becomes a cooking utensil, the sand mold is broken apart. The sand is
cleaned off the cookware and it is then smoothed and packed for shipment.

COPPER
Copper, alone or in an alloyed form, has been used in cookware for hundreds of
years. Copper’s uniform heat conductivity makes it a good material for top-of-range PROPERTIES
cooking because it distributes heat evenly. Copper also retains heat longer than Uniform heat
other metals enabling it to keep foods warm and palatable. Copper cookware also is conductivity
ideal for high-heat, fast-cooking techniques like sautéing.
High heat
CONSTRUCTION tolerance;
retains heat
Copper cooking surfaces are usually lined with tin, stainless steel or coated with a
non-stick finish because foods left directly in contact with uncoated copper may Visually appealing
become discolored. The discoloration tends to detract from the food’s visual shiny surface
appeal.

9
 The Guide to Cookware and Bakeware

An electrolytic process that deposits copper on the bottom of stainless steel cookware
utilizes copper’s superior heat distribution. Another manufacturing process bonds or
laminates copper to stainless steel and other metals. A core of solid copper sandwiched
between two layers of stainless steel is another way copper is used to distribute heat
uniformly.

GLASS, CERAMIC & GLASS-CERAMIC

In the 20th century, heat-resistant glass, ceramic and glass-ceramic cookware was
developed that can be used for storing, cooking and serving. Major features are
PROPERTIES attractiveness, one-dish convenience, and inert, non-porous surfaces that won’t
Excellent heat absorb food odors and flavors. For easy cleaning, both glass and ceramic ovenware
retention are available with non-stick interiors.
One-dish for Baking dishes and casseroles made of these materials hold the food’s heat long after
cooking and it is removed from the oven. It is usually recommended to use these items at slightly
serving lower oven temperatures for a shorter length of time because the covered cookware
convenience continues to cook foods even after it’s been removed from the oven. A rule of thumb
Chemical, odor is to reduce the recommended oven temperature about 25° F (14° C).
resistance Glass is available in a wide variety of shapes, colors and designs. It should not
Easy to clean be used on the rangetop or under the broiler unless otherwise noted because it is
sensitive to extreme heat changes. Glass cookware designed for baking can be taken
from the refrigerator and put into preheated ovens after the cookware reaches room
temperature. Hot glass cookware should not be allowed to come into contact with wet
countertops, nor should they be placed in water while they are still hot. And, while most
are rugged, glass cookware can break under impact.
Ceramics are among the most thermally shock-resistant materials ever developed and a true
space-age material. Glass-ceramic was first used in rocket nosecones because the material
could take the extreme temperature changes encountered in their supersonic flight from
the earth’s surface into outer space and back. Glass-ceramic cookware offers wide food
preparation versatility. It can be used for range top cooking and is excellent for roasting,
broiling or baking in the conventional or microwave oven. It can go directly from the
freezer to the range top, broiler or hot oven. Glass-ceramic cookware can be immersed, hot
off the stove, into sudsy dishwater for easy cleanup.

CONSTRUCTION
GLASS
Glass is a non-crystalline material manufactured by melting a combination of raw
materials, including sand, soda ash, limestone, feldspar and borax. The glass used in
cookware is normally melted in a large refractory furnace or tank at temperatures
exceeding 2000° F. A small portion of the molten glass is drawn out of the tank and
is blown or pressed into a mold. The mold essentially cools the glass, causing it to
solidify. Heat-resistant glass cookware may be made of clear or tinted transparent
material or opaque white (commonly called “opal” glass).
CERAMIC
Ceramic cookware is manufactured from a mixture of water, clays, fluxing minerals
(often feldspar) and finely ground sand. The particular forming methods depend
10
 Materials & Construction

largely on the water content of the mixture. A high water content (relatively liquid
solution) permits casting of the ware in a mold. Lower water content results in a
plastic mass that can be forced into the desired shape by a variety of methods.
After forming, the ware is dried and fired (subjected to temperatures in excess of
2000° F) in a ceramic kiln to bond the components of the “body” together.
Following this initial firing, the surface of the ware is coated with a glaze that, upon
firing in a second ceramic kiln, develops a smooth nonporous surface much like
glass.
GLASS-CERAMIC
Glass-ceramic is a special glass composition that is melted and formed like heat-
resistant glass. Following forming, the articles are subjected to a special heat-
treating schedule resulting in the development of a fine crystalline structure
throughout the piece. It is this crystalline structure (which may be transparent or
opaque) that gives the glass-ceramic its unique performance characteristics. Glass-
ceramics may be white or transparent and tinted in appearance.
For glass and ceramic cookware with non-stick interiors, three layers of non-stick coating are
applied to specially prepared interior surfaces and then cured at approximately 800° F.

MICROWAVE COOKWARE & ACCESSORIES

Acceptance of the microwave oven as a standard cooking tool in households gave
rise to the development of cookware made especially for the microwave oven. While PROPERTIES
previous materials, like glass, glass-ceramics, ceramic and some metals work well as ELightweight
microwave cookware, this new category opened the field of cookware to other
materials, such as plastics and paper. Containers used in microwave cooking must Convenient
allow microwaves to pass through to the food. Economical
METAL IN MICROWAVES
Contrary to popular belief, some metal can be used in microwave cooking, especially when
its microwave energy-reflecting properties are used to protect foods from overheating or
overcooking. This is called “shielding.” These utensils generally include a matrix material,
usually aluminum, that absorbs the microwave energy and the heated metal does the
cooking. This same principle applies to microwave steamers designed specifically for
vegetables, seafood and eggs.
Most common metal cookware cannot be used in a microwave oven. The reason is that the
metal reflects the microwave energy and the food inside the pan would not cook.
When it comes to microwave-safe cookware, look to the recommendations of both the
microwave oven and cookware manufacturers.

MICROWAVE SAFE
Follow this simple test for determining the microwave compatibility of cookware:
Put one cup of cold water in a standard glass measure that is known to be
microwave safe. Put the dish to be tested in the microwave oven along with the
measure of cold water. Cook on HIGH for one minute. If the water has heated while
the dish in question has remained cool to the touch, it is microwave-safe. If the dish
becomes warm or hot, it probably should not be used in the microwave oven.
11
 THE GUIDE TO COOKWARE AND BAKEWARE

While many microwave oven manufacturers recommend the use of heat-resistant glass or
glass-ceramic cookware for microwave oven cooking, consumers should check
manufacturer’s instructions for the cookware itself. Some glass or ceramic materials may
have glazed surfaces which render them unsuitable for microwave oven use.

FOR BEST RESULTS

Generally speaking, shallow containers produce better results in microwave ovens than
deep ones and round shapes tend to be better than square or rectangular ones, depending
on the density of the food being cooked.

PLASTICS
Since the mid 1970’s, space-age technology influenced many new developments and
improvements of plastic materials. Plastics now have significantly improved durability
PROPERTIES and heat resistance leading to their use by manufacturers for ovenware and bakeware.
Convenient Plastic ovenware includes a broad category of materials with widely different
Economical characteristics. Many shapes, sizes, colors and designs of plastic ovenware are
available today. Some shapes are specifically designed for small, compact
Lightweight
microwave ovens, while others are made to accommodate certain foods.
Versatility of
Plastics are generally known for their use as serving, storing and packaging
color, design
containers. There is a family of materials used in plastic ovenware products, which
fall into two categories: thermoset plastic and thermoplastic.
THERMOSET PLASTIC
The thermoset plastic materials used for plastic ovenware have high-heat
resistances that make them suitable for use from the freezer to the microwave,
convection or conventional oven. An example of a thermoset plastic material is
fiberglass-reinforced polyester. This type of ovenware is rigid and consequently
retains the original ovenware shape, with temperatures of 400° F/204° C.
THERMOPLASTIC
Thermoplastic materials for plastic ovenware can be taken from the freezer to the
microwave oven to the table. Some commonly used thermoplastic ovenware
materials include polymethylpentene (TPX), polycarbonate and polysulfone.
All of the thermoset and thermoplastic ovenware products are dishwasher safe, stain-resistant,
break-resistant and easy to clean. These unique characteristics have increased the popularity
of plastic ovenware and continued to improve the acceptance of plastic for cooking.

CONSTRUCTION
The thermoset plastics are compression molded by using a predetermined weight of
material, which is either formed or compressed into a slug or pill and is placed into the
mold when the mold is in an open condition. The mold then closes and heat and pressure
are applied to this plug which forces the resin into all areas of the cavity as it compresses
the material.
The thermoplastic or injection molded materials are formed in an injection press in which
the material passes through a heated barrel, reducing it to a liquid which is then forced
under pressure into the mold itself. The mold is then cooled. Subsequently, the plastic is
also cooled and solidified. The parts are then ejected from the mold.
12
 MATERIALS & CONSTRUCTION

PORCELAIN-ENAMEL ON METAL
Porcelain-enamel on metal has served the needs of mankind for centuries. Museums
throughout the world contain many examples that pre-date the birth of Christ. These PROPERTIES
ancient artifacts remain as bright, clean and well defined as the day they were
created.
Durable
Chemical, odor
Originally porcelain-enamel was an artistic medium for making fine jewelry and,
resistance
even when it was used to make a functional object, such as an urn or small box, it
was invariably fashioned in painstaking, handcrafted designs. For centuries Stain and scratch
porcelain-enameling developed as an art form, with only gold, silver, copper and resistance
bronze used as its base metal. Wide availability
In 1830, a Bohemian craftsman found he could create a permanent, smooth, glassy of colors and
surface on cast iron by dusting the red-hot metal with dry, powdered porcelain--- designs
and a new era dawned. From that time on, porcelain-enamel became a utilitarian,
as well as a decorative finish.

CONSTRUCTION
Porcelain-enamel is essentially a highly durable glass which, with coloring oxides and other
inorganic materials, is fused to metal at extremely high temperatures. It first found its way
into the kitchen as a decorative finish for wood-burning ranges and cast iron cooking
equipment. Later, when techniques were discovered for applying it to sheet steel, it
became a standard coating for coffeepots, roasting pans and saucepans.
In the manufacture of cookware, porcelain-enamel is applied after the metal is formed into
its final shape. It can be applied to carbon steel, aluminum, stainless steel and cast iron. It is
one of the most versatile finishes, offering virtually an unlimited range of colors and design
effects. Today’s colors include many shades of bright reds, vibrant greens, clear blues, sunny
yellows and warm oranges, as well as the traditional “speckle” colors.

STAINLESS STEEL
Stainless steel cookware and bakeware is exceptionally durable. Once stainless steel has
been stamped, spun or formed into a shape, it takes an extremely hard blow to dent it. PROPERTIES
Its attractive finish resists corrosion and tarnish, and its hard, tough, non-porous Abundant
surface is resistant to wear. Extremely smooth and scratch resistant, stainless steel
Durable
equipment takes on an excellent polish.
Resists corrosion
Like other steels, stainless steel is an alloy—a combination of iron and other metals. and tarnish
What makes it different from other steels, however, is that it contains at least 11
percent chromium. It is chromium that makes steel “stainless” all the way through. Scratch resistant
Stainless steel may also contain other elements, such as nickel, molybdenum, colum-
bium or titanium. These materials contribute special hardness, high temperature
tolerance, and resistance to scratching and corrosion to the finished stainless steel alloy.

CONSTRUCTION
Stainless steel bakeware is usually fabricated of solid stainless steel. Top-of-range stainless
steel cookware, on the other hand, is generally made by combining stainless with other
metals, usually aluminum, copper or carbon steel. The other metals improve the cookware’s
heat conductivity. 13
 The Guide to Cookware and Bakeware

Various manufacturing processes are used to combine stainless steel with these other
metals. The resulting combinations are described as encapsulated or bonded bottom, two-
ply, three-ply, three-ply/bottom clad, five-ply, and five-ply bottom clad.
TWO-PLY
Commonly has a stainless steel interior with another metal
Two-Ply
on the exterior. In a few instances, this arrangement is
reversed with the stainless steel on the outside and a non-
stick surface applied to the interior.
THREE-PLY
Has stainless steel on both the inside and outside surfaces
with a layer of copper, carbon steel or aluminum forming
Three-Ply
the core.
BOTTOM CLAD COOKWARE
Formed when solid stainless or three-ply, and copper is
Bottom-Clad
plated to the bottom or aluminum is applied to the bottom
by casting, bonding or metal spraying. Five-ply/bottom-
clad equipment is made by the three-ply process, with two Five-Ply
clad layers on the bottom. Five-ply equipment is made with
stainless steel on both the inside and outside surfaces with
three layers of aluminum or other metals forming the core.

FINISHES
Appearance is an important consideration in the selection of cookware and bakeware.
A choice of high-polish or satin finish is normally available on stainless steel ware. Either
of these attractive finishes blends well with all colors and periods of kitchen décor.
Also, to meet decorator demand for color in cookware, manufacturers produce cookware
with porcelain-enamel exteriors on stainless steel. But, the cooking surface is most often
stainless steel, where ease of cleaning and protection of food quality are most important.
Some stainless steel cookware is coated, too, with non-stick interiors.

TINPLATE
The history of tinplate in the kitchen can be traced to ancient times. Tin was widely
PROPERTIES used in Egypt, although it was not found there. Daring Phoenician sailors ventured
to the British Isles, then known as the Cassiterides or Isles of Tin, to obtain this
Durable precious metal.
Uniform heat Tin plating is the process of plunging plates of iron into molten tin. The process was
conductivity invented in Germany during the 16th century. The secret of using tin as a protective
coating for metal was brought to England about 1670.

CONSTRUCTION
In our age of new concepts in materials and fabricating methods, tin-plate steel still plays
an important role, particularly in the baking industry. Many commercial baking utensils
are made from tin-plated steel because it is durable and possesses excellent baking
qualities. The consumer market for this type of merchandise also has become important
over the years because of the cookware’s economy and baking qualities.
14
FINISHES, COATINGS & DECORATIONS
Efforts to ease the homemaker’s kitchen tasks have received a solid boost in recent years
with the development of non-stick finishes on cookware interiors and exteriors.
A finish or decoration for cookware can be any material which, when applied, changes the
basic appearance and/or function of that cookware from its natural surface.
The finish or decoration may be applied through the use of either organic or inorganic
materials. It may be fused on under high heat, spray-applied and bake-dried, plated over
metal, applied by an electrolytic (anodized) method, or, in some cases, silk screened or
applied decal, as in the case of a decoration.
The type of finish or decoration has certain advantages in each instance, and, generally, its
application will be made where factors of use, durability, heat, abrasion, design and
appearance or other requirements will make one finish more suitable than another.
The finishes or decorations detailed below are not intended to be all-inclusive, yet represent
those most commonly used on cookware products.

PORCELAIN-ENAMEL ON ALUMINUM OR
CHARACTERISTICS
STAINLESS STEEL
Color
Porcelain enamel for aluminum or stainless steel is a vitreous or glassy
inorganic material which bonds to metal at temperatures of about 1000° F, Dishwasher safe
producing a glossy coating. Available in a variety of colors, it is usually applied Ease of cleaning
to the exterior surfaces of aluminum or stainless steel. Resistance to abrasion
Stain resistant

PORCELAIN-ENAMEL ON STEEL
CHARACTERISTICS
OR CAST IRON
Color
Porcelain enamel for steel or cast iron is a vitreous or glassy inorganic material
that requires bonding to metal by fusion at temperatures in excess of 1,400° F, Dishwasher safe
producing a glossy coating. Available in a variety of colors, it is usually applied Ease of cleaning
to the interior and exterior surfaces of steel or cast iron. Resistance to abrasion
Stain resistant

ACRYLIC-ENAMEL FINISH
CHARACTERISTICS
An acrylic-enamel finish is a thermoplastic resin coating bonded to the metal
by baking at approximately 450° F. Available in many colors, it is usually Color
applied to the exterior surfaces of aluminum. Dishwasher safe
Chip resistant
Stain resistant

15
 The Guide to Cookware and Bakeware

POLYURETHANE FINISH
CHARACTERISTICS
Polyurethane-enamel is an organic resin coating applied to metal and plastic
Decorative surfaces and cured at approximately 350° F. Available in a variety of colors, it
Dishwasher safe is applied to exterior metal and plastic surfaces.
Chip and scuff resistant
Stain resistant

CHARACTERISTICS
EPOXY FINISH
Epoxy-enamel is an organic resin coating applied to exterior metal surfaces
Decorative
and cured at approximately 450° F. Available in a variety of colors.
Dishwasher safe
Chip and scuff resistant
Stain resistant

CHARACTERISTICS
SILK SCREEN – PORCELAIN
Silk screening is a decorative process in which a special porcelain-enamel
Colorful
is forced through a design on a screen. Design is bonded to exterior surfaces
Decorative of porcelain enameled utensils, and/or uncoated exterior surfaces of
Dishwasher safe aluminum, stainless steel or glass-ceramic at temperatures of about 1,000° F.
Ease of cleaning
Resistant to abrasion
Stain resistant

CHARACTERISTICS
SILK SCREEN – ACRYLIC
Colorful Silk screening is a decorative process in which a special ink or paste
is forced through a design on a screen, bonded to the surface at temperatures
Decorative of about 450° F. It is applied to exterior uncoated surfaces of aluminum or
Dishwasher safe stainless steel, or exterior surfaces which
Chip Resistant have been painted with an acrylic finish.
Stain resistant

CHARACTERISTICS
PLATE FINISH
This finish encompasses an electrolytic deposition of copper nickel and
Bright
chrome to a base metal, such as carbon steel, aluminum, copper
Dishwasher safe or brass.
Ease of cleaning
Hard

16
 Finishes, Coating & Decorations

TIN FINISH
CHARACTERISTICS
A tin finish may be applied either by electroplating or by wiping melted tin
onto the base metal, usually steel, copper or cast iron.
Good heat conductivity
Protective coating

ANODIZED FINISH
CHARACTERISTICS
Anodizing is the process whereby the natural oxide film of aluminum is
increased electrochemically in thickness to give it a hard non-oxidizing finish.
Hard
The oxide film can be dyed and sealed to give a colored surface on aluminum Heat absorbent
cookware covers, bakeware, specialty items, giftware, etc. Chip and peel resistant
Scratch resistant
Stain resistant
Protective coating

DECALOMANIA CHARACTERISTICS
Decalomania is a printed design that utilizes a porcelain frit, which permits Abrasion resistant
bonding to a metal at a temperature of about 1,000° F, thereby producing a
glossy appearance. It is available in many designs and applied to exterior
Colorful
surfaces of porcelain-enameled utensils and/or uncoated surfaces of Decorative
aluminum, stainless steel or glass-ceramic. Dishwasher safe
Ease of cleaning
Stain resistant

NON-STICK – HIGH CHARACTERISTICS

TEMPERATURE RESIN FINISH Chemically inert
Non-toxic plastic resins capable of withstanding cooking or baking
Colorful
temperatures, such as a polyamide-imide sulfide, occasionally containing a
percentage of fluorocarbon resins for better non-stick. These materials are Dishwasher safe
applied to specially prepared metal surfaces and baked on to the interior Ease of cleaning
surfaces of metal cookware and bakeware at temperatures ranging from 600° Non-stick
to 800° F.

NON-STICK – SILICONE AND SILICONE- CHARACTERISTICS

POLYESTER FINISHES Colorful
These non-toxic, synthetic resins are typically applied to bakeware almost Ease of cleaning
exclusively. They are not designed or formulated to withstand the direct high
Excellant Gloss
heat that cookware endures on top of stoves. They are designed to release
high sugar content baked goods easily and to be dishwasher safe. Non-stick

17
 The Guide to Cookware and Bakeware

NON-STICK – FLUOROPOLYMER FINISH

Fluorocarbon resins are solid non-toxic plastic polymers that have inherent non-stick
properties.
PTFE or fluoropolymer formulations of non-stick coatings are found almost exclusively on
cookware used on top of the stove. The active ingredient in the coating is a compound
known as polytetrafluoroethylene, a waxy solid that is the most slippery substance yet
discovered—more slippery than even wet ice. This compound is what gives fluoropolymer
cookware finishes their ability to release foods. In general, silicone non-stick finishes are
less costly than fluoropolymer-based finishes.
Most aluminum cookware has a non-stick finish applied. Aluminum is
easy to prepare and its conductivity make the curing process fairly
quick and inexpensive. On the other hand, stainless steel is more
difficult to coat with non-stick coatings. The surface usually has to be
extensively prepared to accept the non-stick coating. Stainless is less
conductive than aluminum so cure times are longer and hence more
expensive. In addition, many consumers select stainless steel for its
shiny look and the demand for non-stick applied to stainless is not as
CHARACTERISTICS high as it is for aluminum pans. Non-sticks are less commonly applied
Dishwasher safe to other materials such as cast iron or glass.
Ease of cleaning Some trade names identifying non-stick fluorocarbon finishes include
Non-stick “Teflon®”, (a registered trademark of the E.I. DuPont de Nemours
Company); other trade names are “Radiance®”, “Eclipse®”, “Excaliber®”,
Stain resistant
“Quantanium®” and “Halo®”.

INGREDIENTS OF A NON-STICK COATING

For both silicone and fluoropolymer non-stick coatings there are at least four and
sometimes five major ingredients:
1. A resin or binder that adheres to the pan surface
2. A pigment to color the coating
3. The release agent—either a PTFE or silicone compound
4. The carrier—either an organic solvent or water than “carries” the ingredients but
which evaporates when the coatings is cured at high heat.
5. Optional reinforcing agents to provide wear protection

ABOUT PFOA, APFO OR C8

PFOA or APFO (also known as C8), is a surfactant chemical used in the production of PTFE,
non-stick finishes. While consumers often call these coatings, “Teflon®”, "Teflon®" is a
registered trademark of a product produced and sold by DuPont only. Several
manufacturers produce PTFE finishes for cookware and some cookware producing firms
produce their own non-sticks within their own factories.
As of the printing of this guide, EPA’s position is: “EPA does not have any indication that the public
is being exposed to PFOA through the use of Teflon®-coated or other trademarked non-stick cookware.
Teflon® and other trademarked products are not PFOA. At the present time, EPA does not believe there
is any reason for consumers to stop using any products because of concerns about PFOA.”
18
 Finishes, Coating & Decorations

The FDA is fully aware of the EPA’s initiatives and, having considered the most recent
scientific information available, has reaffirmed that “at this time we have no reason to change
our position that the use of (non-stick) coatings are safe for use in contact with food as described in
the applicable regulations and notifications.”
It is important to understand that PFOA is not part of the finished product of non-stick
cookware or bakeware. While used during the manufacture of the product and while there
is a small amount in the finished non-stick liquid product when it is shipped to the
applicator, all of the PFOA is driven off in the curing process following the application of the
PTFE spray to the pan’s surface. The finished pan does not contain any measurable PFOA
after proper curing.
The consumer is never exposed to PFOA while using their non-stick pan. Retailers should
feel confident in reassuring their customers that proper use of PTFE-coated pans is safe.
Additional information about PFOA can be found at www.pfoa-facts.com.

APPLICATION METHODS
Three major methods are used to apply non-stick coatings:
SPRAYING.
Using air to atomize the non-stick material, the non-stick ingredients
are sprayed onto the pan either automatically or by hand.
Advantages include a more dense finish. Disadvantages include
lower production rate than other methods and loss of expensive
coating material via overspray (spray that blows past the product).
CURTAIN COATING
Blanks (circular or square shapes of the material used for the cookware and
bakeware before it is formed into cookware or bakeware in a press) pass through a
curtain of non-stick coating while on a conveyer belt. Advantages are extremely
fast production rates with almost no waste of the coating. One disadvantage is that
special formulations are required to coat properly and the blanks must be flat.
Already formed shapes cannot be coated with this technique.

“Curtain” of coating Liquid coating

Direction of disks

Conveyor belts
Coating reservoir

CURTAIN COATING

ROLLER COATING
Blanks (circular or square shapes of the material used for the cookware and
bakeware before it is formed into cookware or bakeware in a press) pass through
rollers to which the wet coating is applied. Passing through the rollers applies the
non-stick, similar to rolling paint onto a wall. Advantages include fast production
19
 The Guide to Cookware and Bakeware

rates with little coating loss. Disadvantages are noticeable striations on the finished
product. Here again, already formed shapes cannot be coated with this technique.
Of these three application methods the spray is most expensive followed by roller
coating and curtain coating.
Coatings can be from one to three coatings in thickness. Most can also be
reinforced for additional wear protection. Multi-coat systems are more costly than
one- or two-coat systems.
ONE-COAT SYSTEM – The binder, pigment, release agent and the carrier all are
combined in a single liquid that is applied to the pan and then cured at a high
temperature.
TWO-COAT SYSTEM – Has a primer applied followed by a second coat with a
higher percentage of release agent.
THREE-COAT SYSTEM – Has a primer, a mid-coat with additional fluoropolymers
to enhance the adhesion of the primer to the mid-coat and the mid-coat to the top
coat and a subsequent top coat. Between each of the multiple coatings, the pan is
run through a "flash-off" or drying step before the final cure.
Three-coat systems can also be reinforced. There are two basic types of
reinforcement:
1. External reinforcement - This is typically done by spraying the surface of the pan
with molten stainless steel to provide greater surface area to which the coating
can adhere.
2. Internal reinforcement: - This is usually
accomplished by adding tiny particles of a hard
substance to the primer and mid-coat. The final,
topcoat of a three-coat finish is not usually
reinforced. This provides resistance to wearing
while maintaining optimum release characteristics.

NON-STICK – PET BIRD WARNING

Overheated non-stick cookware can produce fumes that are harmful and fatal to birds.
While rarely does this happen when food is in a nonstick pan, it is still recommended that
pet birds never be caged in a home kitchen. Birds have sensitive respiratory systems and
have been known to succumb to ordinary cooking fumes in addition to fumes driven from
overheated non-sticks. All producers of non-stick coatings recommend that avian pets be
kept well away from kitchens.

SAFETY CONSIDERATIONS OF NON-STICK COATINGS

Non-stick coatings applied to non-commercial housewares for use in
homes and restaurants to prepare, dispense, or serve foods are exempt
from the Food and Drug Administration’s (FDA’s) food additive regulation
under what is commonly referred to as the “housewares exemption.”
There is one exception. The FDA will take immediate action to protect the public’s health
if the non-stick coating is found to adulterate food with unsafe substances.

20
 Finishes, Coating & Decorations

Although housewares are not regulated per se, it is incumbent on the manufacturer and the
retailer to ensure that each coating is formulated with ingredients known to be safe for use
in contact with food and that are appropriate for the intended conditions of use. The
prudent manufacturer will have testing performed by a third party laboratory and/or obtain
certification from their coatings suppliers, to ensure that the non-stick coatings comply with
the same FDA test criteria as coatings used in commercial applications.
Non-stick coatings produced under the housewares exemption and tested in accordance
with the FDA criteria may be said to comply fully with the Food, Drug & Cosmetic Act and all
applicable food additive regulations. Manufacturers should be aware that products may
need to comply with other state, federal and international regulations, depending on where
the products are to be marketed.
Beware of any manufacturer’s claim that the FDA has “approved” or has certified a coating.
Non-stick coatings can be comprised of ingredients that are “generally recognized as safe”
(known as the GRAS list), but the FDA does not test, certify or otherwise approve any
coatings applied to non-commercial housewares products.

NON-STICK – “CERAMIC”, SOL-GEL FINISH

Sol-gel coatings, often called “ceramic coatings” (all though they are not true ceramics) have
good initial release, high gloss and good stain resistance. Because they are ceramic-like, they
also offer high continuous working temperatures with good abrasion and surface hardness. In
2014 about one quarter of aluminum nonstick cookware sold was sol-gel.

Release: Initial nonstick properties of sol-gel coatings are excellent, even better than many
conventional nonstick PTFE coatings. However, ceramics rely on siloxane chemistry for nonstick
properties, so the release characteristic may diminish over time. Proper use and care can
significantly affect the rate of decline of nonstick properties. By comparison, conventional
nonstick PTFE coatings provide very good release for a longer period of time.

Abrasion Resistance: Ceramic systems are harder and less ductile than PTFE coatings.

Temperature Resistance: Ceramic coatings will survive 450°C/840°F. However, the release
properties begin to diminish when exposed to temperatures above 350°C/660°F for extended
periods of time. The coating remains functional because the matrix is very hard. In comparison,
conventional PTFE coatings begin to deteriorate at 260°C/500°F.

Stain Resistance: When properly applied, ceramics have very good stain resistance, even in
white. In contrast, PTFE coatings have less stain resistance, especially in light colors.

Colors: Ceramics can be made in a variety of colors like blue, green, red and even “Appliance
White.” They will maintain color at high temperatures. This is not the case with PTFE coatings
and the reason why most are black or grey.

Illustrations and some information courtesy Whitford Coatings and its PKA program

21
 HANDLES, COVERS & LIDS
HANDLES
Handles are an integral part of almost any type of top-of-stove cookware. They allow for the
safe and convenient transfer of a pan and for stabilizing the pan during the cooking process.
Handles are important safety component of any pan used on top of the stove.

MATERIALS
Handles can be made of formed metal, solid cast metal, various types of thermoplastics or
blends of metal and thermoplastics. Handles can be polished, colored, painted, or
intentionally roughened to provide a non-slip grip. Some have silicone inserts to aid in
reducing heat and increasing the comfort of the handle. Handles can also be cast as part of
the pan as is the case of cast iron or cast aluminum. Metal handles can go into the oven,
but some plastic handles are rated up to 400 degrees and can be used in the oven as well
for many recipes. Thermal cycling of plastic handles used inside the oven does have the
potential to cause deterioration of plastic handles over time however.

DESIGN ASPECTS
Handles absorb heat. Heat transfer can be reduced by insulating the handle from the wall of
the pan, making the handle of non-conductive plastic, or producing a handle long enough
and/or shaped in such a way to dissipate the absorbed heat. Some producers of cookware
use the term “cool” or some variation of that terminology, since they have designed to the
handle to dissipate the heat absorbed during use of the cookware. However, no handle can
be totally cool to the touch and still remain connected to the pan. Because it is difficult to
know how hot the pan may be under intentional use, the CMA recommends consumers
should always use a mitt, pad or other protective device when handling a hot pan.
A handle that is too-long handle can make a pan “handle heavy” and therefore unstable
with a tendency to tip. This problem is most often seen in small, 1-1/2 quart saucepan
where the maker has used a universal handle more properly sized for a larger pan.

Stick Handle Side Handles CMA Engineering Standards also call for
the handle to have clearance on its
underside of 1-3/16 inches at a point half
Helper Handle way along the length of the handle. This is
to give room for the user’s hand to clear any
hot surfaces below the handle the pan is
being used.
Typical thermoplastic
handle assembly
SHAPES AND DEFINITIONS
Handle
A long, single handle is usually known as a
Pan wall
Screw through hole in handle stick handle. A short handle, such as that
into fixing system
on a Dutch oven is usually called a side
handle. Most skillets and fry pans have a
Flameguard protects hand;le, often extends
flush to pan for seamless look stick handle, but for those that weigh more
Fixing system spotwelded to pan than 11 pounds when filled with water, the
CMA Buyers Guide to Handles
CMA recommends a second side handle,
sometimes known as a helper handle.
22
 Handles, Covers & Lids

ATTACHMENT OF HANDLES AND TESTING

Handles can be riveted through the wall of the pan, attached with a screw to a handle fixing
device (often integrated with a flame guard for plastic handles, to shield the plastic from
direct heat from gas burners), or in some cases be designed to grip the wall of the pan, but
release for storage or for use of the pan inside an oven. A handle fixing device that mates
with a plastic handle is usually secured to the wall of the pan using high current spot
welding. Simple one-piece handles are sometimes spot welded directly to the pan wall.
See the illustrations on the previous page and below.

CMA-RECOMMENDED TESTING
The CMA recommends a number of tests in
Handle and boss typically one piece
its Engineering Standards to insure that the
handle and its fixing method or attachment
meets stringent design criteria. There are
tests performed on both hot and room
temperature handles and pans that help the
designer determine the optimum handle for Rivet through pan wall
a pan. The CMA believes that good design and handle assembly prior
should allow thousands of cycles of raising to rivet being headed
and lowering pan to a level surface without
loosening of the handle or its fixing system
when tested with a weight 1.5 times the
pan’s water capacity. Additionally, the CMA Pan wall Simple spotwelds to handle of pan.
Look for tiny weld indentions
recommends a torque test of 40-inch
pounds be applied to stick handles to check
for undesirable deflection by twisting. Riveted and welded handle attachment

COSTS OF MANUFACTURING
The manufacturing cost of a handle includes the cost of the handle, its fixturing system and
the labor and time necessary to attach the handle. Riveting requires several operations that
include a punch operation to place holes in the wall of the pan, then a riveting process that
places the handle and secures the rivets to affix the handle to the pan.
With plastic handles, the fixturing system is usually welded to the sidewall of the pan, and
then the handle is secured with a screw that passes through the handle and into the fixture.
Some form metal stick handles can be simply spot welded to the body of the pan,
depending on the pan’s material and gauge.

COVERS AND LIDS

Covers and lids are valuable, necessary adjuncts to many types of top-of-stove cookware.
Covers and lids enable steaming, reduce cooking time, conserve nutrients in food by
re-distilling steam to liquids and help control cooking time.

MATERIALS
Covers and lids fall into two broad categories: glass and metal. There are certain
advantages and disadvantages to each material. Some covers even combine metal, glass
and plastic.
23
 The Guide to Cookware and Bakeware

There are also many different types and kinds of knobs and handles used on covers as well:
wood, thermoplastics (high temperature resistant plastics), metal, and even silicone-
impregnated metals.
Glass covers have the advantage of enabling the user to see the food’s cooking process
without having to lift the cover from the pan, but are often heavier than an equivalent
metal cover. Metal covers are unlikely to break, but they require the user to remove them to
check foods progress. Metal covers can be made of aluminum, stainless steel, copper,
carbon steel or cast iron—all of the materials that cookware is made from.

DESIGN ASPECTS
Covers and lids should fit loosely. Overly tight fitting lids can turn an ordinary cooking pan
or pot into an unintentional pressure cooker. When a cover is placed on a pan it should
have a certain amount of “play” or looseness that will enable steam or rolling boils to escape
the pan. There are specially designed knobs that can be turned to release steam, but covers
should still not be too tightly fitted to their corresponding pans. Typically covers are
designed with a “boss” or “lip” that is designed to fit loosely into the interior profile of the
pan it is to be used or a raised shoulder lip or bead from the pan body itself captures the
cover. See the cover profile illustration below.
Metal covers and lids should be free of burrs or sharp edges.

Slight “looseness” of fit

between pan wall and cover

Cover material of glass, iron,

steel, stainless steel or aluminum

Wall of pan captured by inset lip

Cover lip or bead of cover. Helps hold cover in place.
designed to fit
shoulder of pan.
Found in metal
covers only

Profiles of Covers

Cracking and breaking potential are considerations for glass covers. Ideally glass covers
should be made of borosilicate glass, specially formulated to withstand high temperatures
and sudden changes in temperatures. The edges of the covers should be thick enough to
withstand chipping. If the covers are made of thin glass, then many producers wisely include
a metal band—called a bezel or shroud-fitted around the perimeter of the cover to guard
against edge chipping or cracks. The CMA, in its standards, also recommends that glass
covers should comply with ASTM Standard C149 and all existing glass industry standards for
thermal shock tests. Additionally, all metal bezels, shrouds or decorative rings should be
designed and assembled in such a way that the glass isn’t scratched. Direct metal-to-glass
contact should be avoided, if possible, by the use of gasket material to protect the glass—
particularly where the part is attached under load to the glass (such as a knob).
Most manufacturers design their covers to fit more than one pan. For instance, a 10 inch
diameter fry pan may have the same cover as does a 5 quart Dutch oven. While there are
24
 Handles, Covers & Lids

universal lids designed to fit a variety of sizes of pans (usually 8 to 12 inches), these simply
act as covers and many do not typically mesh the cover with the inside of the pan’s sides, so
stability of the lid is sacrificed. They are usually produced of aluminum or stainless steel.
Look for knobs and handles large enough to be easily handled by a potholder or mitt. There
are a number of issues concerning the proper attachment of knobs or handles to covers and
lids. These are covered below.
Some producers make covers with deep edges that are perforated to allow for pouring off
cooking water from the food inside the pan. These often are made for pans that have a
pouring spout or a sidewall relief area that conducts the water away from the food more
easily. See illustration. Often these lids have knobs that are slightly oversized, allowing
more clearance between the cover and the top of the lid, enabling the user to more easily
hold the cover in place. Some of these covers are made of a mixture of glass and metals. For
especially deep pots, such as stock pots, such strainer covers may have detents built into
the cover and the pan itself to “lock” the cover in place. This is particularly useful with larger
capacity pans. Water itself weighs over two pounds per quart or liter, and larger size pots are
usually handled with two hands, not one!

KNOBS & HANDLES

There are two basic ways that a knob or handle can be attached to a cover or lid (unless of
course the handle is molded into the lid; as in some cast iron and glass covers). For metal
covers, the knob or handle can be spot-welded into place using high direct current (typically
done with what is known as a strap handle, see illustration) or fixed mechanically with a rivet
or a screw. For glass covers, the knobs are typically mechanically fixed with a screw or bolt.
If a knob is attached using a screw, the CMA recommends that the screw threads engage
the knob a minimum of three full turns. Additionally, the CMA also recommends telling the
consumer how to tighten the screw(s) should the knob or handle become loose.
Hybrid Cover
glass – metal – plastic

Can be riveted, spotwelded (metal only)

or attached with screws to cover

Simple Knob Plastic, Metal shroud mated with glass top. Perforated
wood or metal holes for draining in shroud. Screws hold plastic,
gasketed handle in place

Usually attached w/screw

Profiles of Knobs & Handles

The CMA also recommends particularly that knobs attached to glass covers have gasket
material installed between the knob and the surface of the glass to guard against scratching
of the glass or placing the glass under undue tension, which might allow sudden shattering
of the part.
Knobs designed to release steam should be designed and installed in such a manner than
turning the knob “closed” can be accomplished without undue force being used.
25
 CARE & MAINTENANCE
Cleaning dirty cookware doesn’t have to be a chore. Using the proper materials and
allowing for plenty of “soak” time for dirty cookware make cleaning a snap.

QUICK TIPS
Before using any new cookware or bakeware product, check the manufacturer’s
carton, tags and labels for special tips on use, cleaning and care.
Use a nylon or other soft abrasive cleaning pad, particularly for stainless steel and
uncoated aluminum, tin plate, glass and glass ceramic utensils.
Only when foods are burned-on should the user resort to steel wool or other metal
scouring pads. And, then make sure to check the manufacturer’s suggestions to
avoid damage to the material.
A pan that has stubborn, burned-on food should be soaked for several hours,
periodically changing the mixture of hot water and liquid soap. This will help
loosen the burned on crusts and enable them to be scoured away.
Don’t use a metallic-scouring pad on nonstick surfaces; it will abrade them rapidly.
Metal scouring pads are not recommended for glass and glass ceramic utensils
because they can scratch their surfaces

ALUMINUM
New aluminum utensils require washing in warm sudsy water to remove any residual
manufacturing oils.
After use, aluminum cookware should be allowed to cool before washing or soaking. This is
a simple safeguard against warping, as well as preventing accidental burns in handling.
Drying immediately after washing will help preserve their appearance. Wash them each
time they are used.
Undissolved salt allowed to remain on an aluminum surface may cause pitting. Add salt to
liquid after it reaches the boiling point and stir to dissolve it completely. Do not allow acid
or salty foods to remain in aluminum or aluminum-finished utensils for long periods of time,
because this may cause pitting.
Stains and discoloration that may appear on aluminum utensils can be removed by boiling
a solution of two to three tablespoons of cream of tartar, lemon juice or vinegar to each
quart of water in the utensil for five to ten minutes. Then lightly scour with a soap-filled
scouring pad. Cooking acidic foods such as tomatoes or rhubarb will remove the stains
naturally without affecting the cooked food product. To remove stains from the aluminum
exterior, use a non-abrasive cleanser.
Cooking utensils made of wood, plastic or smooth-edged metal are recommended for use
in aluminum cookware. Sharp-edged tools, such as knives, mashers and beaters may
scratch aluminum.
Automatic dishwashing may increase the amount of staining when the high heat of the
drying cycle is added to minerals naturally present in water and the chemicals used to
26
 Care & Maintenance

purify water. For that reason, hand washing may be preferred to preserve the attractive
finish of aluminum cookware.
Coated exteriors and interiors can generally be washed in automatic dishwashers. However,
care should be taken when loading them into the dishwasher to avoid marring or scratching
the coating.

CAST IRON
Today, most quality cast iron cookware is seasoned to a black patina at the foundry, ready
for the consumer’s use right out of the box.
If cast iron cookware is gray in color, the natural color of unseasoned cast iron, proceed to
the directions below.
If the cast iron cookware has rust, do not despair. Although rust isn’t harmful to your health,
it will give a metallic taste to food. Simply scour off the rust with steel wool or an abrasive
pad and proceed to the instructions below.
After washing the utensil with warm water, dry with a towel and apply a thin coat of
vegetable oil and place in a 350ºF oven for about an hour and let cool. Over time, the
utensil will darken to a black patina. Continued use and proper care of cast iron will
maintain the non-stick attributes of the cookware.
In cleaning cast iron cookware, it is important to avoid removing the cherished black patina
that defines a well-seasoned pan. After cooking with your cast iron cookware, clean the
utensil with hot water and a stiff brush. Never use harsh detergents to clean iron as it will
remove the seasoning. Scouring or use of an automatic dishwasher will damage the
seasoning and possibly result in rust. Avoid putting very hot cast iron into very cold water.
The resulting thermal shock can cause it (and all metals) to warp or crack.
Towel dry your cast iron thoroughly. Some cooks simply place their cast iron on a warm
stove burner for a few minutes to drive all the moisture away. While the utensil is still warm,
immediately wipe a light coat of vegetable oil on all of the interior and exterior surfaces. A
light oiling between uses will also preserve cast iron’s seasoning.
Store your cast iron in a cool, dry place. If you have a lid for the utensil, place a folded paper
towel between the lid and the utensil to allowair to circulate, or store the lid elsewhere.

Porcelain enamel coated cast iron cookware does not require seasoning. Hot sudsy water
and thorough rinsing will keep them clean and shining.

COPPER
Copper can be easily polished with various commercial copper cleaners. A mixture of flour,
salt, lemon juice and ammonia or a mixture of vinegar and flour are two other methods of
keeping copper cookware shiny.
Tin linings may wear off with frequent use; the cookware can be re-tinned.

GLASS, CERAMIC & GLASS-CERAMIC

Check the manufacturer’s recommended care and use instructions before using any glass,
ceramic and glass-ceramic bakeware.
27
 The Guide to Cookware and Bakeware

These items are usually cleaned with hot sudsy water and soaked if food has been burned
on the item.
Avoid knives, sharp kitchen tools, scouring pads and abrasive cleaners so that surfaces
retain their original smooth finish. This is especially important for ovenware with non-stick
interiors. Nylon and plastic scrubbers are acceptable for stubborn sticking problems.

NON-STICK FINISHES
Non-stick cookware and bakeware should always be washed before its first use. Most non-
stick finishes benefit from a small amount of cooking oil rubbed into the surface for the
initial use as well.
Use warm water, liquid dish soap and a soft, non-abrasive sponge or dishrag to clean.
Extreme heat can be damaging to non-sticks. Using low to medium heat will preserve food
nutrients, as well as protect the non-stick finish. Make sure that food, oil or water is in the
cookware before heating unless the recipe calls for preheating the pan before adding food.
Aluminum non-stick pans heat very quickly.
Even though many non-sticks can withstand the occasional swipe with a metal utensil, the
finish will last longer if nylon or wooden utensils are used. Sharp knives will pierce any non-
stick finish quite easily.
Foods should not be stored in non-sticks (or any cookware for that matter). Non-sticks can
stain if left in contact with some foods.
Non-stick cookware should cool before it is immersed in water.
Some non-stick cookware is dishwasher safe, although the high heat drying cycle of the
dishwasher will degrade the non-stick finish over time. Additionally, dishwashers are hard
on wooden handles, particularly and some anodized finishes on the exterior of cookware.
Hand washing is quick with non-sticks and is preferred, all though most consumers use the
dishwasher anyway.
If burned, residue collects on the non-stick surface. A solution of three tablespoons of
household bleach, one tablespoon of dishwashing liquid in one cup of water will usually
remove the residue, especially if allowed to soak for an hour. The surface should be
reconditioned with a light wipe of cooking oil before using it again.

PLASTICS
Wash the cookware thoroughly in hot sudsy water before first use.
All plastic ovenware is easy to clean in the dishwasher or by hand washing. However, all
ovenware requires extra cleaning effort if food is allowed to burn. In such cases soak the
plastic ovenware in liquid dish soap and water, and then remove the food with a nylon or
plastic scrubber. In order to avoid damage to the surface, do not use an abrasive cleaner,
scouring pads, strong solvents or sharp kitchen tools.

PORCELAIN-ENAMEL ON METAL
Cleaning porcelain enamel is easy. Burned on foods or other stubborn stains can be
removed by soaking or by using a non-abrasive cleanser and a nylon or other non-abrasive
28
 Care & Maintenance

scrubber. All porcelain enamel utensils that have a non-stick finish applied to the interior
surface are safe in modern dishwashers.
Do not use porcelain enamel cookware over high heat for a prolonged time; extreme high
temperatures may cause the porcelain to melt.
Don’t use porcelain-enamel pans on top of smooth glass cook tops. In case of overheating
the glass porcelain can fuse with the glass cook top, risking an expensive replacement of
the top.

STAINLESS STEEL
Stainless steel is one of the easiest materials to clean and to keep clean. Washing by hand
in hot sudsy water or in a dishwasher usually is the only requirement for keeping stainless
utensils bright and shiny. Prompt drying will prevent water spots.
Wash the utensil thoroughly in hot sudsy water to remove any manufacturing oils and
polishing compounds.
Light scouring with a non-abrasive household cleaner and a nylon scouring pad or a
commercial stainless steel cleaner will removed stubborn burns on the interior surfaces.
High heat may cause a mottled, rainbow-like discoloration commonly called “heat tint”.
Cooking certain starchy foods–such as rice, potatoes or peas–may cause a stain on the
inside of the pan. Both of these can be removed easily with any one of a number of readily
available stainless steel cleaners. Undissolved salt will “pit” steel surfaces. Add salt to liquid
after it reaches the boiling point and stir to dissolve completely. Do not allow acid or salty
foods to remain in stainless steel for long periods of time.
With normal use, a stainless steel utensil will not dent, warp or chip. It thrives on exposure
to air, so it is an attractive utensil to display in the kitchen.

TINPLATE
Very little care is required in using tin-plate bakeware. This steel-based material is highly
resistant to denting and scratching. Tinplate provides the necessary protection that helps
the steel resist rusting and staining.
Soaking in warm water with liquid soap generally removes most food residue.

29
 SELECTING PRODUCTS
Whether a buyer for the retail floor or a consumer looking for specific products, the
following considerations are helpful in the selection and purchases of cookware or
bakeware.
Cooking utensils with flat bottoms or ones with concave bottoms designed to
flatten on heating, straight sides and snug-fitting covers are more efficient in the
use of energy than other shapes. Heat enters the pan directly and is retained.
Most flat-bottomed, warp-free cookware may be used on many of the smooth-
surface, ceramic-glass cooking tops. Check the range manufacturer’s instructions.
Avoid colored bottoms as these can fuse with the glass top if they are overheated.
Cookware should be durable enough to withstand daily use. Cooking equipment
should be made of a material that will not affect the color, flavor or nutritive values
of foods being cooked.
Knobs and handles should be made of a sturdy, heat-resistant material, preferably
with a flame or heat guard for cool handling. Attachments should be strong
enough to support the weight of the cookware when it is filled and should be
securely attached.
Cookware should resist tipping whether full or empty.
Construction and finish should make cookware easy to clean. Look for flaws, interior
seams, crevices or rough edges that could harbor food residue or bacteria.
Buy the best quality cookware the budget will allow. Most kitchen equipment is
used frequently and should be durable enough to last many years. Carefully read all
labels, tags and manufacturers’ pamphlets for use and care information. File these
instructions for future reference.
The appearance of cookware, its color, style and finish, should be pleasing.
Versatile sizes should be selected to accommodate many cooking tasks. Use small
pans for small quantities and larger pans for larger quantities of food. Top-of-range
cookware is often sold in sets comprising the most common sizes. Keep in mind,
sets may be less expensive than the same number of items purchased individually.

30
THE CMA STANDARDS PROGRAM
When selecting cookware and bakeware products,
look for the CMA Standards seal on product
packaging or written indication of membership with
the Cookware Manufacturers Association (CMA). It’s
a sign of quality and assurance.
Association members stand behind their products
with reliable warranties. Consumers are often
tempted by “lifetime” guarantees only to be
surprised, when a warranty fulfillment is needed,
that the manufacturer has exited the marketplace.
CMA members are devoted to the cookware and
bakeware industry on a long-term basis, with some
companies over a hundred years old.
CMA-member companies are devoted to manufacturing excellence, constantly testing new
materials and new manufacturing techniques to bring to consumers the highest quality
cookware possible. To a large extent, this means that quality, CMA-member-produced
products almost never wear out.
The men and women who work in the cookware and bakeware industry are important
partners of the CMA manufacturers. These individuals are committed to producing the
highest quality in products. Their employers are, in turn, committed to their safety and
welfare, frequently going beyond governmental regulations to ensure excellence in the
workplace.
Finally, CMA members are committed to proper stewardship of the environment. Almost
every member is engaged in recycling and waste reduction programs designed to reduce
pollution and wastefulness of raw materials.
The Cookware Manufacturers Association, founded in 1922, promotes excellence in
cookware manufacturing and service to consumers. Member manufacturers of CMA make a
firm commitment to principles of consumer protection, manufacturing excellence, the
health and safety of the industry’s workers and appropriate stewardship of environmental
resources.
CMA also supports the NSF’s Home Product Certification (HPC) program which certifies that
products meet certain minimum levels of quality and performance.

31
 IMPORT LABELING
THE LAW
The United States Customs Service states that products imported to the U.S. must be
labeled clearly with the country of origin. Failure to properly label can result in delays in
clearing customs. A marking duty penalty of 10 percent of the customs value can also be
assessed in addition to expensive marking at the point of entry. The law states:
Each imported article produced abroad (is) to be marked in a conspicuous place as
legibly, indelibly, and permanently as the nature of the article permits, with the English
name of the country of origin, to indicate to the ultimate purchaser in the United States
the name of the country in which the article was manufactured or produced.
Note the key requirements of the marking:
Conspicuous – Not hidden, but visible to casual inspection
Legibly – Large type with enough contrast to enable the average person to read it
Indelibly – Not an ink designed to fade or a label with inadequate adhesive
Permanently – As the nature of the article permits—subject to reasonable
interpretation
The purpose of the labeling rule is to indicate to the ultimate user the country from
which the article originated. In cookware or bakeware, clearly the end ultimate user
is the consumer, and not the retailer of the product.

COMMON QUESTIONS ABOUT

PRODUCT MARKING
SHOULD THE LABEL BE ON THE PRODUCT OR THE PACKAGE?
Since the intent of the law is that the product’s country of origin be visible to the
end purchaser, it would seem that how the product is displayed to the end user
should dictate its labeling. If a pan is designed to be shown without its package,
then the pan should be labeled. If it is part of a set that is contained within a color
package, then the package should be labeled. If there is any doubt on the final
placement or retailing of the product, then both the package and the product
properly labeled would comply with both the letter and spirit of the law.
HOW PERMANENT SHOULD THE LABEL BE?
Importers argue, rightly, that the producer of goods may be producing for a number
of differing countries, making it impractical to die mark the country of origin. In
most cases, adhesive labels can be used to mark the country of origin on the
product in such a situation. Where items are exclusive to a U.S. importer, however,
the argument can reasonably be made that marking should be cast-in-the-mold,
etched, engraved or die-marked.
HOW SHOULD LABELS SHOW MIXED-ORIGIN PRODUCTS?
For products that are “mixed”, i.e. a imported glass cover and a U.S. made pan,
labeling of the cover with its origin, or language on the packaging such as “cover
made in Israel, pan made in U.S.A.” would comply.

32
 Import Labeling

CAN LABELING BE REMOVED?

There are numerous cases of retailers scraping off the adhesive label stating the
country of origin. Doing so is a violation of law, but is practically unenforceable
since customs typically inspects goods upon their entry and not their final
destination. Manufacturers should specify adhesive of such quality that removal of
proper and legal labels is difficult. The Federal Trade Commission has reached
consent decrees with firms for removal of country of origin labels in the past
however. (e.g. El Portal Luggage Stores, Inc.)
WHAT ABOUT “MADE IN U.S.A. LABELS?”
Made in U.S.A. claims come under the jurisdiction of the Federal Trade Commission.
This agency has wrestled with this issue in the past. Provided the substantial
transformation of the product occurred in the U.S., then Made is U.S.A. is
permissible. The manufacturer does not have to be as certain that the majority of
the raw materials entering the product were originally produced in the U.S. As a
practical matter, substantial transformation would not include attaching a handle,
packaging bulk produced product into individual boxes or mating pans with covers.
WHAT ABOUT “DESIGNED IN U.S.” MARKING?
Certainly the place of design may be included, but it does not substitute for country
of origin labeling. It can reasonably be assumed that Customs would look askance
at a larger “Designed” label than a “Made in” label.

33
 KITCHEN SAFETY
Kitchen safety can be enhanced by selecting quality, appropriate cookware for its intended
use, by following good housekeeping practices, and by abiding to manufacturers’
instructions when using kitchen equipment.

SELECTING COOKWARE
Choose cookware and bakeware that are durable enough to withstand normal cooking use.
Select equipment that is fitted with handles strong enough to support the weight of
cookware when filled. If handles are not built in to the body of the vessel, they should be
securely attached so they won’t wobble or rotate on use.
Ovenware items with handle grips make pans easy to manipulate when putting them into
or taking them out of an oven.
Flame guards on handles help protect them from top-of-range heat.
Well-designed handles that are balanced with the weight of the pans prevent tipping.
Covers should fit snugly so they won’t fall off when moving cookware. However, covers
should not fit so tightly that force is necessary to remove them.

HOUSEKEEPING PRACTICES
Pans with broken or missing handles and knobs should be repaired or replaced. Broken
equipment can be accidentally dropped, causing burns and injury. Replacement parts can
often be obtained from the manufacturer.
Warped or dented metal pans are not heat efficient and can develop hot spots that burn
foods.
Chipped or cracked glass or glass-ceramic cookware should be discarded.

FOLLOWING INSTRUCTIONS
Improper use of cooking equipment can lead to damage to the cookware, breakage or
injury.
Manufacturers instructions provide information about the properties of the cookware
material, its construction, general use and care, and any cautions that should be considered
when using the equipment.
When using pressure cookers and all electric appliances, follow the manufacturers’
instructions exactly.

34
ENERGY CONSERVATION
Although energy consumed by cooking is a very small percentage of the total energy
demand, energy can be used more efficiently. Here are some simple ways to reduce energy
consumption in cooking.
Metal cookware heats rapidly.
Foods generally will cook faster when a pan is covered. If heat is turned off a few minutes
before food is completely cooked, heat retained in a covered pan will finish the cooking. The
retained heat in an oven will also continue baking if the oven is turned off a few minutes
before the end of the cooking period.
Some glass cookware is made of heat resistant materials that can go from refrigerator to hot
oven or microwave. Glass cookware is excellent for use as ovenware and for casseroles
because glass holds heat for a long time after being removed from the oven. Glass should
be not be used, however, on range top burners or under a broiler.
Glass-ceramic cookware is yet another category of specialty-glass cookware. It resists thermal
shock breakage to a much greater degree than heat-resistant glasses and can go directly
from the freezer to the range top or broiler or in the conventional or microwave oven.
Cookware should fit the entire surface of the heating unit on electric ranges. On gas ranges,
flames should not extend beyond the bottom of the cookware.
Select the right pan size for the amount of food to be prepared. A pan that is too large
requires more heat than is necessary to cook the food.
Use a minimum of liquid or fat to shorten cooking time. Low heat and snug-fitting covers
make “minimum moisture” cooking possible and help seal in food flavor and nutrients.
Certain styles of cookware (featuring covers with flat tops and side handles) allow for stack
cooking of entire meals on a single range unit.
Reheat leftovers or breads in a covered pan or skillet on top of the range rather than in the
oven to minimize moisture loss and energy use.
Use the oven for preparing an entire meal. Select meats, vegetables and desserts that
require similar baking times and temperatures. Follow the manufacturers’ instructions for
using cookware in the oven.
A pressure cooker prepares long-cooking foods such as meats, poultry, dried vegetables
and dried fruits much more quickly than they can be prepared in conventional cookware.
Colored exterior finishes on bakeware allow for baking at 25° F or 14° C lower than plain-
finished cookware. Colored finishes, whether porcelain-enamel, silicone or organic resin,
increase heat absorption and heat retention.
Cookware should be preheated only when recommended and then only for the shortest
time possible. Metal cookware preheats rapidly in conventional cooking.
Portable electric appliances such as skillets, slow cookers and broilers may use less energy
than an electric range unit.
Double or triple recipes so that the extra quantities can be frozen for later use. Thaw
frozen foods before cooking or heating unless the food package or recipe instructions
specify otherwise. 35
 TERMINOLOGY & DIMENSIONS
TOP-OF-RANGE COOKWARE
This term refers to those products used for foods which cook by direct contact with the heat
source (direct heat). Common household usage and a family’s needs determine cookware
sizes. For best cooking results and efficient use of energy, the base dimension should relate
to the diameter of the heating element or burner of the household range. The standard
measurements of top-of-range cookware shall be stated as follows:

DIMENSIONS
Cookware items calling for a dimensional measurement shall be measured in inches (cm) as
indicated in the following: with an allowable manufacturing tolerance of ± 1/4 (6 mm).

HOW TO MEASURE

CAPACITIES
Capacities shall be stated in liquid measurements, quarts or fractions thereof (liters or
milliliters) at level full, except as otherwise noted in the following: with an allowable
manufacturing tolerance of ± 5% of total volume.
Manufacturers are encouraged to mark the size and capacity permanently on top-of-range
cookware and/or on labels.

36
 Terminology & Dimensions

CANNER (WATER BATH)

DESCRIPTION HOW MEASURED AVAILABLE SIZES

A large covered cooking utensil Level full capacity 20-36 quarts in

generally with side handles and and number of jars increments of
equipped with a rack or jar holder. it will hold 11/2 quarts
Must have 2 to 3 inches of
headroom above the jar lid.

COVERED FRY PAN

DESCRIPTION HOW MEASURED AVAILABLE SIZES

A deep fry pan or skillet with a Top outside 10 inch or larger

cover. Also called a chicken fryer dimension. The (top dimension)
when diameter is 10 inches or larger bottom outside
dimension may also
be stated

COFFEE MAKER
DESCRIPTION HOW MEASURED AVAILABLE SIZES

A utensil used for making coffee by Number of finished Range of 2 to 48

the percolator, drip, vacuum, brew portions based serving portions
expresso, or boiling method on 5 ounce servings

CREPE AND OMELETTE PAN

DESCRIPTION HOW MEASURED AVAILABLE SIZES

A shallow, uncovered pan with Top outside 6 inches or larger

sloping sides and having one long dimension
handle

DOUBLE BOILER
DESCRIPTION HOW MEASURED AVAILABLE SIZES

Two saucepans or a saucepan and Level full capacity 1-1/2 quarts or larger
an insert made so that one may be of insert and bottom in increments of half
inserted on top of the other. pan listed separately. quarts
Equipped with a cover. If only one capacity
is listed, then both
are same.

37
 The Guide to Cookware and Bakeware

DUTCH OVEN
DESCRIPTION HOW MEASURED AVAILABLE SIZES

A deep cooking utensil with a close Level full capacity 4 quarts or larger in
fitting cover and two side handles, increments of half
sometimes equipped with a rack or quarts
trivet

EGG POACHER
DESCRIPTION HOW MEASURED AVAILABLE SIZES

An insert device with shallow cups 1 to 6 eggs

or it may be a covered pan with
such an insert device

FOLDING OMELETTE PAN

DESCRIPTION HOW MEASURED AVAILABLE SIZES

Two shallow rectangular or semi- Level full capacity 2 cups (each pan)
circular pans attached by hinges, or larger
one acting as a cover for the other.
Each pan shall be equipped with
one handle

FRENCH FRYER
DESCRIPTION HOW MEASURED AVAILABLE SIZES

An uncovered cooking utensils with Level full capacity 2-1/2 and 3 quarts in
a perforated, meshed or sieve-like of pan increments of half
insert basket with one handle quarts

FRY PAN OR SKILLET

DESCRIPTION HOW MEASURED AVAILABLE SIZES

A shallow, covered or uncovered Top outside 6 inches or larger

pan with one long handle. (A small dimension. The top dimension
side, helper handle is optional.) bottom dimension
may also be stated

38
 Terminology & Dimensions

GOURMET AND SAUTÉ PAN

DESCRIPTION HOW MEASURED AVAILABLE SIZES

A shallow, uncovered pan with one Top outside 6 inches or larger

long handle, usually with sloped dimension
sides. (A small side handle is
optional.)

GRIDDLE
DESCRIPTION HOW MEASURED AVAILABLE SIZES

A utensil with one long handle, Top outside 6 inches of larger

two side handles, or bail handle, dimension
wide bottom and shallow side wall.
Available in round, square or oblong
shapes.

KETTLE
DESCRIPTION HOW MEASURED AVAILABLE SIZES

A covered utensil with a bail handle Level full capacity 6-1/2 to 23 quarts or
across the top for easier lifting. larger in increments
of quarts.

STEAMER
DESCRIPTION HOW MEASURED AVAILABLE SIZES

A covered utensil similar to a sauce steam. Level full 2 quarts or larger in

pot but with a perforated insert, so capacity of exterior increments of quarts.
that food placed in the insert is unit
raised above the small amount of
water in the pot and is cooked by

PRESSURE COOKER/CANNER
DESCRIPTION HOW MEASURED AVAILABLE SIZES

A utensil with locked on cover that Level full capacity 2 to 20 quarts in

permits steam pressure of 5 to 15 increments of half
pounds per quarts.

39
 The Guide to Cookware and Bakeware

TEA KETTLE
DESCRIPTION HOW MEASURED AVAILABLE SIZES

A covered or closed utensil having Filled to the point of 1 quart or larger in

one handle and equipped with a overflow on level increments of half
spout or a pouring lip surface quarts

TEAMAKER
DESCRIPTION HOW MEASURED AVAILABLE SIZES

A utensil used for making tea by the Number of finished Range of 2 to 10

“steep” method brew portions based portions
on 5 fluid ounce
servings

SAUCEPAN
DESCRIPTION HOW MEASURED AVAILABLE SIZES

A covered or uncovered cooking Level full capacity 1/2to 4 quart in

utensil with one long handle. (A increments of half
small side handle is optional) quarts

SAUCEPOT OR STOCKPOT
DESCRIPTION HOW MEASURED AVAILABLE SIZES

A covered or uncovered cooking Level full capacity 3-20 quarts in

utensil with two side handles increments of half
quarts

TAGINE (TANJINE)
DESCRIPTION HOW MEASURED AVAILABLE SIZES

A covered utensil typically used in Middle NA Varies

Eastern recipes with a flat base unit with a
dome-shaped cover that sits on the base
during cooking. The cover is designed to
return condensed steam to the bottom.
Typically produced in heavy gauge metals
or in stoneware.
40
 Terminology & Dimensions

BAKEWARE
TERMINOLOGY AND DIMENSIONS
The term Bakeware refers to those products used for foods which cook by absorbing heat
from the surrounding hot air produced in an oven (indirect heat). The standard
measurements for Bakeware shall be stated as follows:

DIMENSIONS
The top inside dimension for width, length or diameter shall be stated in inches (cm) with
an allowable manufacturing tolerance of ± 1/4” (6 mm).
The inside perpendicular dimension for depth shall be stated in inches (cm) with an
allowable manufacturing tolerance of ± 1/4” (6 mm).

CAPACITIES
Capacities may be stated in liquid measurements as level full capacities in quarts or
fractions thereof (milliliters or liters) with an allowable manufacturing tolerance of ± 5
percent of the total volume.
ORDER OF STATING DIMENSIONS
The order of stating dimensions for round utensils shall be diameter by depth plus
volume, and for square and rectangular utensils shall be length by width by depth plus
volume.
MARKINGS
The manufacturer shall mark measurements of baking utensils permanently where
applicable or at least with temporary labels.

DEFINITIONS AND SIZES

GENERAL
The definitions and sizes listed in the following sections shall be preferred in both
manufacture and recipe development and are generally available in the marketplace.

41
 The Guide to Cookware and Bakeware

CAKE PANS
A cake pan is a utensil designed primarily for baking cake. It may have a removable bottom
and may be of any shape, although usually round, square or rectangular. Some types
contain a central tube and have either smooth sides and bottom or a configuration
designed to mold the cake sides and bottom.

RETANGLE TYPICAL DIMENSIONS

INCHES CM
10 x 6 x 11/2 25 x 15 x 4
11 x 7 x 11/2 29 x 18 x 4
111/2 x 81/2 x 2 29 x 20 x 5
111/2 x 81/2 x 11/4 29 x 22 x 3
12 x 71/2 x 2 30 x 19 x 5
13 x 9 x 2 33 x 23 x 5
131/2 x 8 x 21/8 33 x 20 x 5
131/2 x 91/2 x 2 34 x 24 x 5
141/2 x 101/2 x 1/2 37 x 27 x 6
151/2 x 91/8 x 13/4 39 x 23 x 4

ROUND
INCHES CM
8x 1 1/ 2 20 x 4
9 x 1 1/ 2 23 x 4
10 x 11/2 25 x 4

SQUARE
INCHES CM
8x8x2 20 x 20 x 5
9x9x2 23 x 23 x 5
10 x 10 x 2 25 x 25 x 5

TUBE
INCHES CM
9 x 3 1/ 2 23 x 9
10 x 4 25 x 10

42
 Terminology & Dimensions

CAKE MOLD
(Bundt® Turk’s Head, Guglehupf Pan) – A cake mold is a
utensil with or without a central tube and a “carved” design
in the sidewalls. It is designed for cakes, gelatin salads and
desserts. The capacity of the cake mold shall be stated in
liquid measurement in quarts or liters to a level 1/4 inch
from the top of the mold.

CASSEROLE
A casserole is a covered or uncovered utensil in which food
may be baked and served. It may have one or two handles.
The size is expressed in liquid measurement at its level full
capacity. Preferred sizes are about 1/2 quart (500 ml) to
about 4 quarts (4 L) in increments of half quarts.

CHEESECAKE PAN
A cheesecake pan is a round, deep pan with a removable bottom. It is
especially designed for making cheesecake and desserts. The mea-
surements are about 9 x 3-1/2 inches (23 x 9 cm).

COOKIE SHEET/TRAY
A cookie sheet/tray is a flat rectangular utensil which may be open on one, two or three
sides. It is especially designed for baking cookies and biscuits. The sizes for cookie sheets/
trays generally are as follows:
TYPICAL DIMENSIONS
INCHES CM
10 x 8 25 x 20
14 x 9 36 x 23
14 x 10 36 x 25
151/2 x 12 39 x 30
16 x 11 41 x 28
17 x 14 43 x 36
18 x 12 46 x 30

CUSTARD DISH/RAMEKIN
A custard dish/ramekin is a small, deep individual, bowl-shaped utensil
especially designed for oven use. The size of a custard dish shall be stated
in liquid measurement at its level full capacity. Sizes range from about 2/3
cut to about 3 cups (175 ml to 750 ml).

43
 The Guide to Cookware and Bakeware

JELLY ROLL PAN/TRAY

A jelly roll pan/tray or baking sheet is a shallow rectangular
utensil, usually 1 inch deep. The most common size is 151/2 x
101/2 x 1 inches (39 x 27 x 2.5 cm).

LOAF PAN/DISH
A loaf pan/dish is a deep, narrow, rectangular utensil with slightly flared sides and flat
bottom, designed for oven use for baking bread, meat loaf, etc. The sizes generally available
are as follows.

TYPICAL DIMENSIONS
INCHES CM
71/2 x 33/4 x 21/4 19 x 10 x 6
81/2 x 41/2 x 21/2 22 x 11 x 6
9 x 5 x 21/2 23 x 13 x 6
9x5x3 23 x 12 x 8
91/2 x 5 x 3 24 x 13 x 8
11 x 7 x 3 28 x 18 x 8

MUFFIN OR CUPCAKE PAN

A muffin or cupcake pan is a tray-like utensil containing a
number of individual cups which are formed from the
tray metal (seamless) or are mechanically attached to the
tray. Dimensions of cups range from 13/4 x 1 inches (4 x 3
cm) to 3 x 11/2 inches ( 8 x 4 cm).

PIE PAN/PLATE
A pie pan/plate is a round, open utensil with flared sides, especially designed for baking
pies. The most commonly used sizes for pie pans/plates are as follows:

INCHES CM
21/4 x 11/4 11 x 3
5x1 13 x 3
6x1 15 x 3
7 x 13/4 18 x 4
8 x 11/4 20 x 3
9 x 11/4 23 x 3
91/2 x 11/2 24 x 4
10 x 11/2 25 x 4
11 x 11/2 28 x 4
12 x 11/2 30 x 4

44
 Terminology & Dimensions

ROASTING AND BAKING PAN

A roasting and baking pan is a large rectangular or oval pan (covered or uncovered) especially
designed for roasting meats and poultry, and for baking. The length and width shall be
measured overall outside including handles. The sizes generally available are as follows:

TYPICAL DIMENSIONS
INCHES CM
131/4 x 73/4 x 31/2 34 x 20 x 9
131/2 x 9 x 2 34 x 23 x 5
14 x 10 x 2 36 x 25 x 5
151/8 x 83/4 x 4 39 x 22 x 10
151/2 x 101/2 x 21/4 39 x 27 x 6
171/8 x 111/2 x 21/4 44 x 29 x 6

SOUFFLÉ DISH
A soufflé dish is similar to a casserole dish with sides that are vertical and fluted decoratively
on the outside. The size is expressed in inches and centimeters for top inside diameter and
perpendicular depth with volume at level full capacity in quarts (L). The sizes generally
available are as follows:

INCHES CM
51/2 x 2 14 x 5
63/4 x 21/2 17 x 6
73/4 x 21/4 20 x 10

SPRINGFORM PAN
A springform pan is a round, deep pan
whose side section is equipped with a lock
or clamp so that it can be completely
released and removed without disturbing
the contents of the pan. It may have a flat or tubed bottom or both for interchangable use.
The size is expressed in inches (cm) for top inside diameter and perpendicular depth.

STEAK PLATTER
A steak platter is usually an oval shallow pan used for
broiling steaks, chops, etc. and as a serving piece. The
length and width of a steak platter shall be measured
overall outside including handles in inches (cm).
SALAD OR DESSERT MOLD
A salad or dessert mold is a utensil for holding
mixtures which are to be refrigerated or baked.
It may be of any decorative shape or size. The
capacity shall be stated in liquid measure by cups
(ml) or quarts (l) level about 1/4 inches (6mm)
from the top of the mold.
45
 The Guide to Cookware and Bakeware

OTHER KITCHENWARE
The following miscellaneous kitchenware and pantryware items are generally available. The
sizes (dimensions) or capacities (volume) are left to the discretion of manufacturers, utilizing
the preceding guidelines.
Colanders & strainers Salad bowls
Ice buckets Mixing bowls
Bun warmers Range sets
Canisters Ice cube trays
Cookie guns Lazy Susans
Cutters/cookie, biscuit Candy/nut dishes
Broiler/baking racks Serving trays
Water pitchers Serving bowls
Grease containers

MICROWAVE BROWNING DISHES

Microwave browning dishes refer to those products (with and without covers) used for
browning foods in microwave ovens. A special material is applied to the underside of the
cooking surface which, during a preheating time, absorbs microwave energy. The
absorption of microwave energy heats the cooking surface for browning and crisping
various meats or fish or breads while they are being cooked by microwave energy. The
browning not only adds color but adds flavor and texture resulting from the foods contact
with the hot surface.

46
 Terminology & Dimensions

LIQUID MEASURING UTENSILS

DEFINITION
Household liquid measures are intended for the
noncommercial measurement of liquid ingredients
used in preparing foods and shall have a pouring lip.

CAPACITIES 1 cup
The capacities of liquid measures shall be one quart 3/ 4
(32 fluid ounces, four cups), on pint (16 fluid ounces,
2 /3
two cups), or one half pint (8 fluid ounces, one cup).
1/2
The capacity mark shall be near the top of the
measure but sufficiently below the pouring lip to 1/3

allow normal use of the container without spilling.

1/4
The lip shall be so designed as to permit the
measure to be filled with liquid to the capacity mark
while the measure is standing on a level surface.

GRADUATIONS AND MARKINGS

The capacity of each measure shall be identified in cup(s) and fluid ounces. Liquid pint(s)
may be included. Subdivison of 1 cup shall include only 3/4 cup, 2/3 cup, 1/2 cup, 1/3 cup and
1/4 cup. The word “cup” need appear only once. Where graduations indicating both 1/3 and
1/4 cup subdivisions are used, the horizontal marks defining thirds shall be on the opposite

side of a vertical line from the marks defining fourths of a cup. Subdivision by fluid ounces
may be included and should be marked so as to avoid confusion with cup and fractional-
cup markings. Markings on all liquid measure shall be durable and distinct. The value of all
markings defining full capacity and fractional graduations shall be shown and shall be no
less than
3/4 inches (2 cm) in length. Where graduations and markings in metric units appear in

addition to the customary units, they shall be displayed in such a manner as to avoid
confusion between the two systems.

TOLERANCES
The tolerances to be allowed in excess or deficiency on customary household measures
shall be ± 5% of the designated capacity of all graduations.

47
 The Guide to Cookware and Bakeware

DRY MEASURES

1/4 cup 1/3 cup 1/2 cup 1 cup

DEFINITION
Household dry measures are intended for the non-commercial measurement of dry
ingredients used in preparing foods and are intended to be used level full.

CAPACITIES
Dry measures shall be of the following capacities: 2 cups, 1 cup, 1/2 cup, 1/3 cup, 1/4 cup, and
1/8 cup. A set of dry measures shall consist of a minimum of four: 1 cup, 1/2 cup, 1/3 cup and
1/4 cup. The capacity shall be stated as the amount of material contained when level full.

GRADUATIONS AND MARKINGS

The capacity of each measure shall be identified in cup(s) and may be in terms of
tablespoons based on the relations: 1 cup marked = 16 tablespoons, 1/2 cup = 8
tablespoons, 1/3 cup = 5 tablespoons plus 1 teaspoon, and 1/4 cup = 4 tablespoons. Dry
measures may be subdivided by graduation marks but into no more than 3/4 cup, 2/3 cup, 1/2
cup, 1/3 cup and 1/4 cup, or their equivalents in tablespoons, or both. The word “cup” need
appear only once. On a 2-cup of 1-cup dry measure, if both 1/3 and 1/4 cup subdivisions are
used, the horizontal marks defining thirds shall be on the opposite side of a vertical line
from the marks defining fourths of a cup. Subdivisions by tablespoons may be included
and should be marked so as to avoid confusion with cup and fractional-cup markings.
Markings on all dry measures shall be durable and distinct. The value of all markings
defining graduations shall be shown and shall be no less than 3/4 inch in length.

TOLERANCES
The tolerances to be allowed in excess or deficiency on customary household measures
shall be ± 5% of the designated capacity and all graduations.

CONSTRUCTION
Liquid measures shall be of sufficient strength and rigidity to withstand predictable usage
with hot or cold fluids without becoming indented, distorted or otherwise damaged

48
 Terminology & Dimensions

MEASURING SPOONS
1/4 TEASPOON

1/2 TEASPOON

1 TEASPOON

1 TABLESPOON

DEFINITION
Household measuring spoons are intended for the non-commercial measurement of small
quantities of dry or liquid ingredients used in preparing foods.

CAPACITIES
Measuring spoons shall be of the following capacities only: 1 tablespoon, 1 teaspoon,
1/2 teaspoon, 1/4 teaspoon, and 1/8 teaspoon. A set of spoons shall consist of a minimum of

the four larger spoons. The capacity shall be stated as the amount of material contained
when level full.

MARKINGS
All measuring spoons shall be marked durably and distinctly to indicate individual
capacities in terms of fractional and whole teaspoons and tablespoons with no subdivision
marks.

TOLERANCES
The tolerances to be allowed in excess or deficiency on customary household measuring
spoons shall be ± 5% of the designated capacity.

CONSTRUCTION
Measuring spoons shall be of sufficient strength and rigidity to withstand predicted usage
without becoming dented, distorted or otherwise damaged.
Dry measures shall be of sufficient strength and rigidity to withstand predictable usage
without becoming dented, distorted or otherwise damaged.

49
 About the

The CMA has been around since 1922 helping cookware and bakeware manufacturers,
distributors, retailers and consumers connect and communicate.

The association’s members are those firms that manufacturer, market and distribute a
wide array of cooking, baking and kitchen utensils made of many differing materials.

The association provides impartial, unbiased information to consumers and retailers

alike. It establishes and encourages the use of engineering standards
to continually improve the quality and the manufacture of cookware and bakeware.

The association is a not-for-profit entity owned by its membership.

50