Enamel cookware resists corrosion, and its shiny, often colorful veneer can make it quite attractive, both on the range and on the dining table. Unfortunately, its beauty is only "skin deep". Enamelware (a misnomer) is a metal, not an enamel, pan. The enamel is no more than a thin coating produced by fusing a powdered glass onto the metal, often cast-iron, pan in a kiln. This sheer layer can chip easily if the cook accidentally bangs the pan against the hrad sink. Thermal shock is another hazard; a stove-hot enamelware pot can shatter if the cook sets it in cold water.
