Enamelware is Attractive

• Antique dealers and decorators love enamelware for vintage kitchens. Whether old or new, enamelware is always colorful and glossy. The most well-known enamelware is spatterware, which is bright red or blue with white specks. It makes a great display on countertops, stovetops or anywhere an antique kitchen atmosphere is desired.
  
  

Safe to Cook In

• Modern enamelware cooking utensils do not react to food, not even to acidic foods like tomatoes. Such utensils are safe for use in modern kitchens as long as the enamel coating remains intact. Antique enamel pots and pans are less likely to be safe because of the presence of lead and cadmium in past manufacturing processes.
  
  

Food Doesn't Stick

• Food generally does not stick to enamelware, but burning can occur if the utensil is overheated. The most useful enamel cookware pieces are large pots for boiling liquids and roasters for oven baking where very high heat is not likely to be a problem.
  
  

Enamel Over Cast Iron

• While enamelware can be made of aluminum under the enamel, the most desirable utensils are made of cast iron, an almost indestructible material. Aluminum pots and pans are subject to denting and cracking. Cast iron enamelware will only be damaged if it receives a blow from a heavy object or if it drops on a hard floor. In those cases, the enamel coating may break.
  
  

Enamelware is Low Cost

• Generally speaking, modern enamelware pots and pans are not as expensive as anodized aluminum or stainless steel; however, enamelware is seldom used for frying pans, saute pans or other utensils that will be subject to high heat. The coating on most enamelware should not be cleaned with metal pot scrubbers, and it may eventually wear out despite cautious handling.