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Timeline Think about enamel kitchen utensils today, and you probably imagine something coated all over in enamel. To begin with, cooking pots were lined inside with enamel, but they looked like any other cast iron on the outside.People wanted a way of coating iron to stop metallic tastes or rust getting into food: something acid-resistant and easy to clean without laborious scouring, something more durable than the tin linings used inside copper.Over the next few decades enamel-coated metal came into use for domestic pots, pans, basins, as well as for street signs, medical equipment and more.
Around 1850 Americans began to own enamel-lined culinary utensils, but they were very plain, nothing like the colourful mottled surfaces that were yet to come.
The enamel is, in fact, a regular coating of porcelain upon the metal, and with ordinary care is imperishable.
On the contrary, the enamelled iron ware made in England (which has been nearly driven out of American consumption by Stuart & Peterson's manufacture) finally runs into an infinitesimal number of minute cracks, which chip off and render the vessel quite useless.
Among the many manufacturers of graniteware was the St.
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They are quite as liable to crack and fly in pieces the first time of using as the fiftieth; and, of course, are of no further service.