ENAMELWARE BY CROW CANYON HOME
Established in 1977, Crow Canyon Home designs enameled products that pay homage to centuries past while updating them for the modern American home. This enamelware is where superior design, functionality and eco-consciousness intersect.
The oven-to-table line is hand-crafted of lightweight porcelain-coated steel. Enamelware travels with ease from any stovetop, to the oven, to your table, and to the dishwasher. It’s easy to clean and naturally nonstick – no Teflon found here. Use on the grill, over a campfire, or any cooktop, up to 530 degrees F. Then store your leftovers in the fridge or freezer safely, meaning one pot for prep, cooking, serving, and storing. Crow Canyon Home enamelware is great for everyday use, indoors or outside; yet it makes a stylish addition for special occasions, camping trips, picnics, and potlucks.
Choose from a variety of colors in two patterns.
- The vintage pattern is a smooth and seamless white finish with a double layer of color applied by hand along the rim for extra protection.
- The distinctive splatter pattern has a two-tone marble texture effect, which is applied by a skilled artisan for the perfect contrast and extra durability. No two pieces are exactly alike, so those desiring a collectible look will adore this pattern for decades.
Note: Not recommended for use in microwave. May get very hot or cold to the touch like other metallic-based cookware. Use oven mitt and/or trivet as appropriate. Enamel might chip if dropped, but steel core will not shatter and item remains safe to use. Steel oxidizes naturally as time passes. Do not clean with abrasive materials. Use of hard water spot removers may dull the shiny surface. Dry thoroughly after use/washing. Colors may vary a bit from batch to batch due to a variety of factors in the making and kiln firing of the enamel. This is normal and adds to the uniqueness of each piece. Made in China. Free of lead, cadmium, BPAs and phthalates.
History and Care of Enamelware (from MarthaStewart.com):
Enamelware, the first mass-produced Technicolor kitchenware, first appeared in American dry-goods stores and mail-order catalogs in the 1870s, and continued to be produced through the 1930s. Items such as biscuit cutters, baking tins, and ladles were stamped from thin sheets of iron, steel, or aluminum, then coated with enamel, which was fused to the metal in a very hot oven.
Enamelware came in blue, red, purple, brown, green, and pink, plus gray and white. Patterns were as varied as the colors. Enamelware is much lighter-weight than the average kitchenware, cleans easily, and is less fragile than china, which added to its popularity.
Made by several manufacturers, enamelware was known by many names. Lalance and Grosjean coined Agate Iron Ware for one of its products; the St. Louis Stamping Co. marketed a line called Granite Iron Ware. Shortened to agateware and graniteware, these names caught on and came to be used interchangeably with generics such as porcelainware and speckleware.
Enamelware should come clean with hot, soapy water and a soft cloth. Never use steel wool or sharp objects, since they can scratch the surface. Instead, apply an oven-cleaning spray according to label directions, and be careful to protect any wooden handles with plastic wrap before spraying.
Any cooking utensil with stains, white lime deposits, or brown discolorations from mineral-heavy water may come clean if you boil peeled potatoes or a teaspoon of baking soda in it. (If the stain is on the outside or the piece isn't a cooking vessel in the first place, boil it in a bigger pot.) Enamelware with stubborn stains may benefit from an overnight soak in one part white vinegar mixed with three parts water. If that doesn't work, soak it in chlorine bleach and water until the stains disappear. After any such vigorous cleaning, give the piece a hot, soapy bath.
For everyday cleaning, experts recommend washing enamelware by hand. If you choose to use a dishwasher, be sure to arrange the pieces so they won't bang against other dishes and chip. After washing, dry enamelware thoroughly inside and out, because water can encourage corrosion.
Pieces with rust along a seam or on spots that have chipped will benefit from an application of naval jelly left on for 10 minutes. To stop further rust, coat with cooking oil.