COOKWARE MANUFACTURERS ASSOCIATION

Representing the Industry since 1922

®*

ENGINEERING
STANDARDS
FOR

COOKWARE & BAKEWARE

Revised May 2016

COOKWARE MANUFACTURERS ASSOCIATION

P. O. BOX 176 Lowell, MI 49331 616 987-3520
www.cookware.org
 Cookware Manufacturers Association Standards Manual page 2

FORWARD
The Cookware Manufacturers Association (CMA) is a national trade association, whose
purposes, as defined in the by-laws, are to promote the welfare of the cookware industry, to
improve its services to the public and generally to carry out activities in furtherance of the industry
consistent with the public interest and recognized as lawful for trade associations.

One such activity is the establishment of voluntary standards for the products manufactured
within this Industry. Standards as established are intended as a guide to aid the manufacturer,
the user and the general public. The existence of these CMA Standards does not preclude
anyone, whether they approved the standard or not, from not complying if it is in his best interest
to do so.

Manufacturers of products made in conformity with CMA Standards are encouraged to state in
advertising, promotional materials or on tags or labels, that the products are produced in
conformity with established CMA Standards. Members are authorized to use the association’s
registered mark shown on the cover of this standard. Contact the CMA office for further
information

Revision Notes
Edition Revised April, 2005, Ad hoc Engineering Standards Committee
Adopted unanimously by the CMA Board of Directors, April 13, 2005
Running changes approved and inserted in sections 2.2.1, 3.3.1 and 3.3.2 February, 2006.
Silicone Bakeware Standards and Appendix E formulated by ad hoc committee January, 2007
Chapter 22 adopted unanimously by the CMA directors, February, 2007
Revision to 7.9 unanimously adopted by CMA directors February, 2010
Revision to 3.3.5 unanimously adopted by CMA directors April, 2011
Revisions with multiple changes adopted by CMA directors December, 2012
Revisions with multiple changes and chapter 24 adopted by CMA Directors April 2016
A current list of the Association’s membership is available at www. cookware.org

Entire contents copyright © 1938-2016 Cookware Manufacturers Association. All rights

reserved. This publication may not be reprinted or otherwise reproduced without the
express written consent of the association.

Use of the association’s registered marks is by permission only to members in good

standing of the association.
 Cookware Manufacturers Association Standards Manual page 3

Table of Contents

1 DEFINITION OF INDUSTRY PRODUCTS ..................................................................................... 4

2 PROCEDURE FOR DETERMINING SIZES AND CAPACITIES .............................................. 10
3 SPECIFICATIONS ON HANDLES AND FITTINGS ................................................................... 14
4 A DESIGN GUIDE FOR PLASTIC HANDLES FOR COOKWARE .......................................... 19
5 METRIC (SI) HOUSEHOLD MEASURES..................................................................................... 21
6 MECHANICAL AND SAFETY GUIDELINES FOR COOKWARE AND BAKEWARE ......... 25
7 HEALTH/SAFETY GUIDELINES FOR COOKWARE AND BAKEWARE ............................. 27
8 STANDARDS FOR ALUMINUM COOKWARE AND BAKEWARE ........................................ 34
9 STANDARDS FOR STAINLESS STEEL COOKWARE AND BAKEWARE ............................ 40
10 STANDARDS FOR PORCELAIN-ENAMELED STEEL OR IRON COOKWARE AND
BAKEWARE .............................................................................................................................................. 44
11 METAL SPECIFICATIONS FOR ALUMINUM USED FOR COOKWARE & BAKEWARE 45
12. METAL SPECIFICATIONS FOR STAINLESS STEEL USED FOR COOKWARE &
BAKEWARE .............................................................................................................................................. 48
13 TECHNICAL DATA FOR CLAD MATERIALS ....................................................................... 49
14 TECHNICAL DATA FOR ELECTROLYTIC TINPLATE AND ALUMINIZED STEEL
USED FOR COOKWARE & BAKEWARE ........................................................................................... 54
15 TECHNICAL DATA ON IRON USED FOR COOKWARE AND BAKEWARE ................... 58
16 PORCELAIN ENAMEL FINISHES ON ALUMINUM COOKWARE.................................... 59
17 PORCELAIN ENAMEL FINISHES ON STEEL OR IRON COOKWARE & BAKEWARE 62
18 ANODIZED FINISHES ON ALUMINUM COOKWARE AND BAKEWARE ...................... 65
19 ORGANIC THERMOSET EXTERIOR FINISHES ON COOKWARE AND BAKEWARE 67
20 SILICONE BAKEWARE .............................................................................................................. 70
21 MANUFACTURERS TESTING FOR NONSTICK FINISHES ON COOKWARE &
BAKEWARE .............................................................................................................................................. 73
21.1 GENERAL MECHANICAL TESTING FOR COMPARISON OF COATING ADHESION
AND DURABILITY ................................................................................................................................... 73
22 RETAILER TESTING FOR NONSTICK FINISHES ON COOKWARE AND BAKEWARE .... 85
24 .. STANDARDS FOR GLASS COOKING PRODUCTS INCLUDING GLASS BAKEWARE AND
OVENWARE .............................................................................................................................................. 95
25 EXHIBITS AND REFERENCES ....................................................................................................100
Cookware Manufacturers Association Standards Manual page 4
DEFINITIONS

1 DEFINITION OF INDUSTRY PRODUCTS

1.1 TOP-OF-RANGE METAL COOKWARE (NON-ELECTRIC)
The term top-of-range cookware refers to those products used for foods which cook by
direct contact with the heat source (direct heat). Family needs and common household
usage 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
household ranges.

1.1.1 BLANCHER AND STEAM COOKER - A covered utensil similar to a saucepan

but with a perforated insert so that the food placed in the insert is raised above a
small amount of water in the pot and is cooked by steam.

1.1.2 CANNER - A covered cooking utensil with a wire insert rack for jars that permits
convenient handling. Generally used for canning fresh meats and vegetables.
Available in 11 to 36 quart (10.41 to 34.07 liters) capacity. Must have 2 to 3” (5
to 8 cm) of headroom above the jar lid.

1.1.3 CHICKEN FRYER - A chicken fryer is a deep, covered fry pan or skillet.

1.1.4 COFFEE MAKER - Available in sizes 2 to 36 cups (295.74 milliliters to 5.32

liters). Used for making coffee by the percolated drip, vacuum, boiling or other
methods. Capacity shall be stated in terms of the number of 5 fluid ounce (150
milliliters) portions, or both.

1.1.5 DOUBLE BOILER - A double boiler consists of two saucepans or a saucepan

and a saucepot, each with a handle or side handles, and so made that one pan
may be inserted in the other. It shall be equipped with one cover. Capacity shall
be indicated for each of the two containers.

1.1.6 DOUBLE FRY PAN OR FOLDING OMELET PAN - A double fry pan or folding
omelet pan consists of two shallow rectangular or semicircular pans attached by
hinges, one acting as a cover for the other. Each pan shall be equipped with one
handle

1.1.7 DUTCH OVEN - Similar to saucepot. Usually comes with a dome cover and a
trivet. Sometimes is heavier gauge material. Used for braising and slow cooking
of meats. Available in sizes 2 to 9 quarts (1.9 to 8.52 liters).

1.1.8 EGG POACHER - An egg poacher is an insert device with cutouts that
accommodate shallow cups, or it may be a covered pan with such an insert
device.

1.1.9 FRENCH FRYER - A French fryer is an uncovered cooking utensil with a

perforated, meshed or sieve-like insert basket with one handle.

1.1.10 FRENCH OMELETTE OR CREPE PAN - A French omelet or crepe pan is a

shallow, uncovered pan with sloping sides and having one long handle. The size
of an omelet pan shall be stated by the top diameter in inches (centimeters); the
size of a crepe pan shall be stated by bottom diameter in inches (centimeters).

1.1.11 GRIDDLE - Utensil with one long handle, two side handles or bail handle or no
handle, with a wide bottom and shallow side wall. Ideal for pancakes,
hamburgers, etc. Griddles are available in round, square or oblong shapes.
Cookware Manufacturers Association Standards Manual page 5
DEFINITIONS

1.1.12 KETTLE – Covered or not covered utensil with a bail handle across the top for
easier lifting. May sometimes have a helper handle. Used for large quantity
cooking of stews, vegetables, etc. Available in sizes 6 to 24 quarts (5.68 to
22.71 liters).

1.1.13 OMELET PAN - A shallow uncovered pan with sloping sides and having one
long handle. Sometimes known as a Chef’s pan. Larger sizes may also include
a helper handle.

1.1.14 PRESSURE COOKWARE - Utensil with air-tight cover that permits steam
pressure of 5 to 15 pounds. Usually 4 quarter (3.79 liters) capacity, but also
available up to 20 quart (18.93 liters) capacity. Ideal for speeding up cooking
time for vegetables, soups, meats, etc.

1.1.15 SAUCE POT/STOCK POT - Utensil with two side handles. Available in sizes 2
to 24 quarts (1.89 to 18.93 liters). Generally used for same foods as a saucepan
but in larger capacities. A sauce pot is generally wider in diameter than a stock
pot of equivalent capacity.

1.1.16 SAUCEPAN - Utensil with one long handle. Some also have a side handle,
which is commonly called a “side handle”, “side assist handle”, or “helper
handle”). Capacities range from ⅝ to 4 quarts (59 milliliters to 3.79 liters).
Generally used for cooking vegetables, cereals, puddings, sauces, etc.
Saucepans are available with or without cover

1.1.17 SAUTÉ PAN – A straight sided frying style pan. Larger sizes may also include a
helper handle. The size may be stated in capacity of liquid measurement or by
the top diameter in inches (cm).

1.1.18 SKILLET OR FRY PAN - Utensil with one long handle, (some have a long
handle and a side handle), a wide bottom and rather shallow sides. Skillets or fry
pans are available with and without cover. Used for frying meats, eggs,
pancakes, etc. Available in sizes 6 to 14” (15 to 35 cm) in regular and sauté
shapes.

1.1.19 TEA KETTLE - A teakettle is a covered utensil having one handle and equipped
with a spout or pouring lip. Available in sizes 2 to 8 quarts (1.89 to 7.57 liters).

1.1.19a Tea maker - A utensil used for making tea by the "steep" method.

1.1.20 WINDSOR PAN/SAUCIER PAN- Utensil, usually with one long handle, similar to
a sauce pan, but sometimes with two strap handles, with a conical shape with
straight side walls. The saucier usually has slopped walls. Primarily used to
reduce various sauces to thicker consistencies. The most common size is 2
quarts. Four quart sizes may be found in commercial applications.

1.2 SPECIALTY WARE

1.2.1 ASPARAGUS STEAMER - An asparagus steamer is a tall round or rectangular

utensil having a perforated insert. It is equipped with two side handles and one
cover. The capacity of the round steamer shall be stated in liquid measurement;
the size of a rectangular steamer shall be stated in length, width and depth in
inches (centimeters).
Cookware Manufacturers Association Standards Manual page 6
DEFINITIONS
1.2.2 ASPIC MOLD – A small round or oval pan, sometimes with decorative
depressions molded within it, designed for use in gelatin-based recipes. Typical
measurement is by top diameter in inches (centimeters).

1.2.3 AU GRATIN PAN - An au gratin pan is a shallow pan with tapered sides and two
side handles. It may be round or oval and is designed for cooking and serving
use. The size of an au gratin pan shall be stated by the top diameter in inches
(centimeters).

1.2.4 BARBEQUE COOKWARE - Cookware items specifically manufactured for use

on either gas, electric or charcoal grills. These items typically have surface
finishes that can withstand higher temperatures than traditional cookware or
bakeware.

1.2.5 BEAN POT - A bean pot is a deep covered utensil with two side handles in which
food may be baked or served. The capacity of the bean pot shall be stated in
liquid measurement.

1.2.6 CAMP OVEN - A legged pot, usually of cast iron, intended for use with an open
fire, features a rimmed lid that can be covered with coals. Sizes range from 1 to
14 quarts (.95 to 13.2 liters).

1.2.7 CHAFING DISH - A chafing dish consists of an upper pan, usually having one
long handle; a lower pan, usually having no handles; one cover; a stand; a
source of heat. It is designed for cooking, warming and serving at the table.

1.2.8 CLAM STEAMER - A clam steamer consists of a bottom pot with side handles
and a faucet, a top pot with side handles and a perforated bottom, and a cover.
It is especially designed for steaming clams. The capacity of a clam steamer
shall be stated in liquid measurement.

1.2.9 COQUILLES SHELL - A coquilles shell is a small scallop shell having a deeply
fluted and delicately ringed underside. It is designed for baking and serving
creamed fish mixtures. The size of a coquilles shell shall be stated by length and
width in inches (centimeters).

1.2.10 CORN STICK PAN - A corn stick pan is a tray-like utensil containing a number of
suspended individual depressions resembling an ear of corn. The length of the
depressions of a corn stick pan shall be stated in inches (centimeters).

1.2.11 FISH STEAMER - A fish steamer is a long rectangular utensil having a

perforated lifting rack. It is equipped with two side handles and one cover. The
size of a fish steamer shall be stated in length, width and height in inches
(centimeters).

1.2.12 FLAN PAN - A flan pan is a round, shallow utensil with fluted side walls and with
a raised or convex solid bottom. The size of a flan pan shall be stated by the top
diameter in inches (centimeters). There are also flan rings that are made to be
used in conjunction with a cookie sheet.

1.2.13 FLUTED GRATIN DISH (QUICHE DISH) - A fluted gratin dish is a round, shallow
dish with fluted sidewalls. It is designed for oven to table service. The size of a
gratin dish shall be stated by the top diameter in inches (centimeters).

1.2.14 FONDUE - A fondue consists of a saucepan, covered or uncovered, with a long

handle or 2 loop handles, a stand, and a source of heat. It is designed for
cooking and serving at the table.
Cookware Manufacturers Association Standards Manual page 7
DEFINITIONS
1.2.15 LASAGNA PAN - A lasagna pan is an open, rectangular baking pan with two
side handles. It is especially designed for preparing and serving lasagna. The
size of a lasagna pan shall be stated by length, width and depth in inches
(centimeters).

1.2.16 ONION SOUP SET - An onion soup set is a set of individual covered casseroles,
each having two integral side handles. They are especially designed for
preparing and serving French onion soup. The size of the individual onion soup
casseroles shall be stated in liquid measurement.

1.2.17 PAELLA PAN - A paella pan is a large, round, shallow pan with two side
handles. It is especially designed to prepare and serve a Spanish Paella meal.
The size of a paella pan shall be stated by the top diameter in inches
(centimeters).

1.2.18 PROFESSIONAL-TYPE SAUTÉ PAN - A professional-type sauté pan is a

heavy, straight-sided fry pan with a long handle and a flat or curved cover. The
size of the professional-type sauté pan shall be stated by the top diameter in
inches (centimeters).

1.2.19 PROFESSIONAL-TYPE STOCK POT - A professional-type stock pot is a large,

heavy, straight-sided cooking utensil with two side handles and a flat cover. The
capacity of the professional-type stock pot shall be stated in liquid measurement.

1.2.20 SOUFFLÉ DISH - A soufflé dish is a deep, straight-sided baking dish with
smooth interior sidewalls and delicately fluted exterior sidewalls. It is especially
designed for baking soufflés. The capacity of a soufflé dish shall be stated in
liquid measurement. It is available in large or individual sizes.

1.2.21 SPRINGFORM PAN - A springform pan is a round, deep pan used primarily to
make cheesecakes. The side section is equipped with a clamp or lock so 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 interchangeable use. The size is
expressed for top inside diameter and perpendicular depth with volume at level
full capacity.

1.2.22 TANGINE PAN - A two part pan with a circular, low-sided bottom and a dome
shaped cover used to produce traditional North African recipes. Product may be
made of ceramic or metal.

1.2.23 TART/QUICHE PAN - A tart/quiche pan is a round, shallow utensil with fluted
side walls and removable bottom. The size of a tart/quiche pan shall be stated
by the top diameter in inches (centimeters).

1.3 BAKEWARE (NON-ELECTRIC)

The term Bakeware refers to those products used for foods which cook by absorbing heat
from the surrounding hot air as produced in an oven (also known as indirect heat). For a
listing of commonly found, but by no means inclusive list of sizes, see Exhibit B beginning
on page 101.

1.3.1 CAKE PANS - Utensil available in round, square, or oblong shapes with slightly
tapered sides used for baking cakes. Cake pan dimensions generally are as
follows:
Cookware Manufacturers Association Standards Manual page 8
DEFINITIONS

1.3.2 ANGEL OR TUBE CAKE PAN - Usually a circular pan with slightly
tapered high sides, with tubular insert for angel food cakes, chiffon
cakes, etc.

1.3.3 CAKE MOLD - (Bundt, Bund, Fluted Tube, Turk's Head, Guglehupf
Pans) - A cake mold is a utensil with a central tube and a "carved" design
in the side wall. It is designed for cakes, gelatin salads and desserts.
The capacity of the cake mold shall be stated in liquid measurement by
cups (milliliters).

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

1.3.5 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 of a casserole shall be stated in liquid capacity. Some models may
not have a cover.

1.3.6 CHEESECAKE PAN - A cheesecake pan is a round, deep pan with a

removable bottom. It is especially designed for making cheesecake and
desserts.

1.3.7 COOKIE SHEET - A cookie sheet is a flat rectangular utensil which may
be open on one, two or three sides. It is especially designed for baking
cookies and biscuits. Some common sizes for cookie sheets generally
are as follows:

1.3.8 CUSTARD CUP - A custard cup is a small, deep, individual, bowl-

shaped utensil especially designed for oven use. The size of a custard
cup shall be stated in liquid measurements.

1.3.9 JELLY ROLL PAN OR BAKING SHEET - A jelly roll pan or baking sheet
is a shallow rectangular utensil, usually 1” (2.5 cm) deep. The most
common sizes are 15 ½ x 10 ½ x 1” (39 x 27 x 2.5 cm), 17 x 11 x 1” (43
x 28 x 2.5 cm) and 13 x 9 x ¾” (33 x 23 x 2 cm).

1.3.10 BREAD OR LOAF PAN - A loaf pan is a deep, narrow rectangular

utensil with slightly flared sides, designed for oven use. A 1 pound loaf
size is usually 8 ½ x 4 ½ x 2 ½”. The sizes most generally available are
as follows:

1.3.11 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 lock-seamed to the tray. The cups usually
measure:

1.3.12 BROILING PAN - A large flat pan with perforated top that allows fat to
drip to pan below. Used for broiling steaks, chops, etc.

1.3.13 OPEN ROASTING AND BAKING PAN - An open roasting and baking
pan is a large rectangular pan especially designed for roasting meats
and poultry, and for baking. The sizes generally are as follows:
Cookware Manufacturers Association Standards Manual page 9
DEFINITIONS

1.3.14 COVERED ROASTING PAN - A large, covered oblong, oval or round

pan usually available in size 10 to 19” (25 to 48 cm). Generally used for
roasting meats and poultry.

1.3.15 STEAK PLATTER - Usually an oval shallow pan. Used for broiling
steaks, chops, etc., and as a serving piece.

1.3.16 PIZZA PAN - A round shallow or flat pan for making pizza. General
sizes are 12, 14 and 16” (30, 36 and 41 cm). May be solid or perforated.

1.4 MISCELLANEOUS KITCHENWARE AND PANTRYWARE (NON-

ELECTRIC)

Included in this classification are various and sundry kitchenware and pantryware items,
manufactured from Aluminum, Steel and other metals, such as:

 Colanders and Strainers  Serving Trays

 Bun Warmers  Serving Bowls
 Canisters  Measuring Cups or Spoons
 Cutters-Cookie & Biscuit  Fondue Dishes
 Ice Buckets  Chafing Dishes
 Dessert & Salad Molds  Salt & Pepper Shakers
 Cookie Guns or Presses  Funnels
 Broiler & Baking Racks  Dippers
 Water Pitchers  Tea Balls
 Grease Containers  Clothes Sprinklers
 Salad Bowls  Egg Slicers
 Mixing Bowls  Food Mills
 Range Sets  Flour Sifters
 Ice Cube Trays  Reflector Pans
 Cookie & Cake Decorators  Pudding Pans
 Lazy Susan’s  Dish Pans
 Candy & Nut Dishes  Pails

1.5 ELECTRICAL COOKWARE AND FOOD PREPARATION ITEMS

Included in this classification are all types of electrical items manufactured from
aluminum, steel or other metals.
Cookware Manufacturers Association Standards Manual page 10
DETERMINING SIZES AND CAPACITIES

2 PROCEDURE FOR DETERMINING SIZES AND CAPACITIES

2.1 TOP-OF-RANGE COOKWARE

2.1.1 CAPACITIES AND DIMENSIONS - The capacity of cookware shall be stated in

liquid measurement as level full in quarts (or fractions thereof) or in liters
(decimal fractions thereof or milliliters), or both, where “level full” is defined as the
capacity of the vessel to the rim when sitting on a flat surface. Exceptions are
capacities for fry-pans, skillets, griddles, and omelet, sauce, or crepe pans which
shall be stated as top outside dimensions in inches or centimeters, or both,
exclusive of handles; and for coffee makers, shall be stated as the number of
portions of finished brew or total capacity, or both (5 oz. US and 4 oz. EU). For
pans with wide beaded set-downs or flanges at the upper rim of the pan, the
dimensions may be stated and marked as “inside dimension” using the
abbreviation “i.d.”. Cooking capacity shall be defined as the usable capacity of a
vessel (less than the level full capacity).

2.1.2 MARKINGS - The manufacturers shall mark measurements of top-of-range

cooking utensils either permanently or with temporary labels. While household
cooking utensils are not considered consumer commodities by the FTC, the
prudent manufacturer should adhere to the regulations when at all possible. All
markings should conform to The U.S. Fair Packaging and Labeling Act for U.S.
sale or for the country in which the product is intended to be sold. Regulations
are contained in 16 CFR (Code of Federal Regulation) Ch. 1 § 500.1 and
following. Additionally, many retailers require multi-language labels, typically
French and Spanish in addition to English.

2.1.3 TOLERANCES - Manufacturing tolerances are allowable as follows:

Dimensional Tolerances:  ¼” or 6 mm
Capacity Tolerances:  5% of total volume

2.2 BAKEWARE

2.2.1 CAPACITIES AND DIMENSION - The capacity of bakeware shall be stated in

liquid measurement as level full in quarts (or fractions thereof) or in liters
(decimal fractions thereof or milliliters), or both. The following dimensions of
bakeware shall be stated in inches to the nearest ¼ inch or centimeters to the
nearest whole centimeter, or both (this rounding shall be applied before
consideration of applicable tolerances specified in Section 2.1.3. See notes
below on dimensions less than 2” (5.08 cm) and roasting pans. Pan dimensions
shall be measured in the following manner:

(1) The top inside dimensions for length and width or diameter.*

(2) The inside vertical dimension perpendicular to the bottom surface for
depth

The order of dimensions for round utensils shall be diameter by depth; and for
rectangular utensils, length by width by depth.

2.2.2 MARKINGS - The manufacturer shall mark measurements of bakeware either

permanently or with temporary labels. Particularly for depth measurements of 2”
Cookware Manufacturers Association Standards Manual page 11
DETERMINING SIZES AND CAPACITIES
or less, it is recommended that the exact depth of the bakeware be disclosed by
labeling. Upward rounding to the nearest ¼” may result in enforcement actions
by weights and measurement officials in some localities. However, U.S.
regulations do not require depth to be listed when less than 2” (5.08 cm) for
square, oblong, rectangular, circular or generally round shaped product. All
markings should conform to The U.S. Fair Packaging and Labeling Act for U.S.
sale or for the country in which the product is intended to be sold. Regulations
are contained in 16 CFR (Code of Federal Regulations) Ch. 1 § 500.1 and
following. Additionally, many retailers require multi-language labels, typically
French and Spanish in addition to English.

*Roasting Pans may have their outside measurements listed as an aid to consumers in
determining if a roaster will fit into a particular oven cavity, in lieu of other dimensional
measurements. This is the traditional manner of measurement provided for these pans.

2.2.3 TOLERANCES - Manufacturing tolerances are allowable as follows:

Dimensional Tolerances:  ¼” or 6” mm
Capacity Tolerances:  5% of total volume

2.3 LIQUID MEASURES

2.3.1 DEFINITION - Household liquid measures have a capacity of one quart, one pint,
or ½ pint (one cup). Their capacities and sub-divisions are defined in terms of
quarts or pints, fluid ounces or cups. They are designed for the non-commercial
measurement of liquid ingredients used in preparing foods.

2.3.2 CAPACITIES - The capacity levels of liquid measures shall be defined by the
use of graduation marks. The measure shall be so designed as to permit it to be
filled with liquid to the proper mark while standing upon a level surface. The
graduation marks shall be based upon the following relationship: one quart = 32
fluid ounces = 4 cups = 946 milliliters. Minimum graduation markings shall be: 1
cup measure = 1, ¾, ⅔, ½, ⅓, and ¼ cup. 2 cup measure = same intervals as 1
cup measure, except ranging from 2 through ¼ cup.

2.3.3 MARKINGS - Markings on all liquid measures shall be conspicuous and durable.
The value of all graduation marks shall be shown, but the word "cup" need
appear only once. In addition to cup graduations, liquid measures may also be
marked to show the equivalents of their capacities in terms of liquid pints, fluid
ounces and milliliters. All graduation marks shall be clear and distinct.

2.3.4 TOLERANCES - The tolerances to be allowed in excess of deficiency on

measuring cups shall be the values shown in Table 2.3.4 for sub-divided and for
single capacity cups, respectively.

TABLE 2.3.4 - TOLERANCES FOR LIQUID MEASURE

Capacity of Measures or Subdivisions Tolerances for Measures

(+/-)

Cup Fluid ml Fluid Drams ml Percent

Ounces
1 8 236.6 3.2 11.8 5
2 16 473.2 6.4 23.6 5
4 32 946.4 12.8 47.2 5
Cookware Manufacturers Association Standards Manual page 12
DETERMINING SIZES AND CAPACITIES

2.4 HOUSEHOLD DRY MEASURES

2.4.1 DEFINITION - Household dry measures have a 1 cup capacity (equal to eight
fluid ounces, over- flow full) or have sets of four measures including 1 cup and
the following fractions of 1 cup: ½, ⅓ and ¼ level full. Their total capacities are
defined in terms of cups and tablespoons. They are designed for the non-
commercial measurement of dry ingredients used in preparing foods.

2.4.2 CAPACITIES - Dry measures shall be of the following capacities only: 1, ½, ⅓

and ¼ cup. The capacity of dry measures shall be determined by the amount of
material contained when leveled with a straight edge of a knife or spatula, and
shall be given in cups and tablespoons based on the relation, 1 cup equal 16
level tablespoons. The capacities shall be as follows:
1 cup = 16 level tablespoons
½ cup = 8 level tablespoons
⅓ cup = 5 level tablespoons + one level teaspoon
¼ cup = 4 level tablespoons.
Dry measures of 1 cup may be sub-divided by graduation marks.

2.4.3 MARKINGS - All dry measures shall be conspicuously and durably marked in
terms of cups and tablespoons to show their capacities, and no other equivalents
shall be shown. The word "cup" need appear only once. All graduation marks
shall be clear and distinct.

2.4.4 TOLERANCES - The tolerances to be allowed in excess or deficiency on

measuring cups shall be the values shown in Table 2.4.4 for subdivided and for
single-capacity cups, respectively.

TABLE 2.4.4 - TOLERANCES FOR DRY MEASURE

Capacity of Measures or Subdivisions with Tolerances for Measures

Fluid Equivalents (+/-)

Cup Fluid ml Fluid Drams ml Percent

Ounces
1 8 236.6 3.2 11.8 5
½ 4 118.3 1.6 5.9 5
⅓ 2⅔ 78.9 1.1 3.9 5
¼ 2 59.2 0.8 3.0 5

2.5 HOUSEHOLD MEASURING SPOONS

2.5.1 DEFINITION - A set of measuring spoons shall consist of four individual spoons
of the following measures: 1 tablespoon, 1 teaspoon, ½ teaspoon, ¼ teaspoon.
They are designed for non-commercial measurement of ingredients used in
preparing foods.

2.5.2 CAPACITY - The capacity of the spoons shall be determined by the amount of
liquid or dry material contained when leveled with a straight edge of a knife or
spatula.

2.5.3 MARKINGS - All measuring spoons shall be conspicuously and durably marked
in terms of teaspoons or tablespoons. They should be made to represent
individual capacities with no subdivision marks.
Cookware Manufacturers Association Standards Manual page 13
DETERMINING SIZES AND CAPACITIES

2.5.4 TOLERANCES - Tolerances for measuring spoons shall be in accordance with

Table 2.5.4.

TABLE 2.5.4 – TOLERANCES FOR MEASURING SPOONS

Tolerances (±) for Spoons
Spoons Capacity of Spoons
Milliliters Milliliters Percent
1 Tablespoon 14.79 0.73 5
1 teaspoon 4.93 0.24 5
½ teaspoon 2.46 0.12 5
½ teaspoon 1.23 0.06 5

2.6 SALAD AND DESSERT MOLDS

2.6.1 DEFINITION - 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.

2.6.2 CAPACITY - The capacity shall be stated in liquid measure by cups, pints, or
quarts to a level ¼” from the top of mold.

2.6.3 MARKINGS - The capacity should be indicated on the mold in a durable manner,
either permanently or with a label.

2.6.4 TOLERANCES - Manufacturers' tolerances are allowable as follows:

Dimensional Tolerances: ± ¼” or 6 mm
Liquid Measure Tolerances: ± 5% of total volume
Cookware Manufacturers Association Standards Manual page 14
HANDLES AND FITTINGS

3 SPECIFICATIONS ON HANDLES and FITTINGS

3.1 SCOPE

The following represents the aims and objectives of the Cookware Manufacturers
Association in establishing standards covering strength and reliability of handles and
fittings used and/or attached to cookware and ovenware items as defined in Section 1 of
Chapter 1 of this Manual.

3.2 HANDLE ASSEMBLY COMPONENTS

Individual component design, strength, and material selection will be left to the discretion
of the manufacturer; however, all components in the assembly must meet the minimum
"Assembly Strength" requirement, as defined in Section 4.3. Additionally, when the
combined weights of the pan and a volume of water filling the pan is more than 11
pounds (5 kg), then a secondary side handle should be a part of the pan if the pan has a
long “stick” handle.

3.3 HANDLE ASSEMBLY AND TESTS

The following standard procedures to be used to determine strength and reliability:

3.3.1 STICK HANDLES—SINGLE HANDLE PANS

3.3.1.1 Assembly strength - The assembly must support a weight, (placed in

the center of the pan), equal to 8.8 lbs. (4 kg) or twice the weight of the
water capacity of the pan, plus the weight of any lid, whichever is
greater. Fracturing or deformation of 10 degrees or greater of any part
shall constitute failure. For shallow sided or non-sided griddles, the pans
shall be loaded with a weight equal to that used with an equivalent
diameter fry pan, but in no case less than 8.8 lbs.

3.3.1.2 Test Procedure for COLD (room temperature) assembly strength

1. Support handle in manner similar to hand held handle.

2. Apply load to center of pan.

3. Load the described weight required by Section 3.3.1.1.

4. Fracturing or deformation of 10 degrees or greater of any part during

a 1 minute period shall constitute failure.

3.3.1.3 Test Procedure for HOT assembly strength.

1. Preheat controlled oven to 350º ±10ºF, or its manufacturer’s

recommended use temperature.

2. Heat pan with handle assembled and loaded in the center equal to
that specified in Section 3.3.1.1 until the entire handle reaches 350º
F, or its manufacturer’s recommended use temperature for 40
minutes.

3. Lift pan from oven by grasping handle in normal manner.

Cookware Manufacturers Association Standards Manual page 15
HANDLES AND FITTINGS
4. Fracturing or deformation of 10 degrees or greater of any part during
a 1 minute period shall constitute failure.

3.3.2 SIDE HANDLE ASSEMBLIES & STICK HANDLES WITH HELPER HANDLES

3.3.2.1 Assemblies strength - The assemblies must support a weight equal to

8.8 lbs. (4 kg) or twice the weight of the water capacity of the pan plus
the weight of any cover intended for use with the pan. Fracturing of any
part shall constitute failure.

3.3.2.2 Test Procedure for COLD (room temperature) assembly strength -

1. With the pan suspended by the ends of the handles, apply a load
equal to 2 times the water capacity plus the cover at the center of the
pan.

2. Fracturing or deformation of 10 degrees or greater of any part in 1

minute shall constitute failure.

3.3.2.3 Test Procedure for HOT assembly strength -

1. Preheat controlled oven to 350º ±10ºF, or the manufacturer’s

recommended use temperature.

2. Heat pan with handles assembled and loaded with the described
weight until the two handles reach 350ºF, or at its manufacturer’s
recommended use temperature for 40 minutes.

3. Lift pan from oven by grasping handles in a normal manner.

4. Fracturing or deformation of 10 degrees or greater of any part in 1

minute shall constitute failure.

3.3.3 TORQUE RESISTANCE FOR STICK HANDLE PANS - 40 inch pounds of

torque, when applied at right angles to the centerline axis of a stick handle,
should not cause a deflection of greater than 10 degrees or damage to the
handle, its ferrule or fixing system. The torque is applied to the handle of the pan
while holding the cookware body rigid. This test shall be applied in both a
clockwise and counterclockwise rotation.

3.3.4 HANDLE POSITION ON COOKWARE WITH STICK HANDLES - When the

cookware is filled to capacity with water, the handle shall be positioned above
the center of gravity. For shallow items, there should be a minimum clearance of
1 3/16” (30mm) between the handle and the horizontal projection of the base of
the item of cookware at a point halfway along the handle assembly. In the case
of side handles, the measurement is taken at the lowest point, where they are
normally grasped. Items intentionally designed to be reversible such as waffle
irons and flat griddles are exempt from this section.
Cookware Manufacturers Association Standards Manual page 16
HANDLES AND FITTINGS

Illustration 4.3.4 – MINIMUM CLEARANCE OF HANDLE

1 3/16”
1 3/16”

3.3.5 FATIGUE RESISTANCE OF WELDMENTS AND HANDLE FIXTURING – A

handle should withstand 15,000 cycles of raising from and lowering to a level
surface without distortion or loosening of the handle or its fixing system when
loaded with a weight 1.5 times that of the pan’s water capacity. Raising and
lowering of the pan will constitute a cycle. The prescribed cycling frequency shall
be 25 cycles per minute. Distortion of less than 5% of the handle length
measured at the end of the handle is ignored unless it affects safety or function.
See Illustration 3.3.5 for a machine design and specific procedures for this test.

For cooking vessels of 12 quarts and larger with welded, riveted or fixture side
handles, in recognition of the pans intended use, the cycle test shall be 1,000
cycles (each cycle being a raising and lowering) with a weight equivalent of the
weight of water to be contained by the pan loading the vessel. Distortion of the
handle or side of the pan which results in cracking or deformation of the finish is
allowable.
Cookware Manufacturers Association Standards Manual page 17
HANDLES AND FITTINGS

FIGURE 3.3.5 - HANDLE FATIGUE TEST SETUP & PROCEDURE

 Cookware Manufacturers Association Standards Manual page 18
HANDLES AND FITTINGS

3.3.6 STICK HANDLES - The single stick handle assembly must support a weight of 8.8 lbs.
placed in the center of the pan or if it features a helper handle, a weight equal to two (2)
times the weight of water capacity of the pan, considered to be 100% safety factor, and
withstand a maximum of 350ºF (177ºC), or recommended use temperature, without a
functional failure. For griddles and other shallow or no-sided pans, the weight shall be
equivalent to that used in a skillet of equal diameter as the griddle.

3.3.7 SIDE HANDLES - The side handle assembly must support a weight placed in center of
pan and suspended by both side handles equal to two (2) times the weight of water
capacity of the pan (considered to be 100% safety factor) and withstand a maximum of
350ºF (177ºC) or the recommended use temperature without a functional failure.

3.3.8 KNOB ASSEMBLIES - Knob assemblies shall withstand a maximum of 350ºF (177ºC),
or recommended use temperature without a functional failure while supporting the cover
and a weight equal to the cover.

3.3.9 Potential for Galvanic corrosion - Galvanic corrosion is an electrochemical process in

which one metal corrodes preferentially to another when both metals are in electrical
contact due to the presence of an electrolyte. In cookware, salty cooking water can act
as an electrolytic solution and accelerate corrosion of rivets or other interior fasteners for
handles. If aluminum rivets are used in a stainless steel pan to attach a handle, the rivets
have the potential to corrode since aluminum is a less noble metal than stainless steel.
Typically most manufacturers use stainless steel rivets in stainless pans. In aluminum
pans either aluminum or stainless rivets are used since galvanic corrosion of the rivet is
less likely.
Cookware Manufacturers Association Standards Manual page 19
DESIGN GUIDE FOR PLASTIC HANDLES

4 A DESIGN GUIDE FOR PLASTIC HANDLES FOR

COOKWARE
At the request of the members of the Cookware Manufacturers Association and in the
interest of assisting the development of improved product safety, The Society of The
Plastics Industry, through its Molders' Management Division, is pleased to provide the
following comments and suggestions. For additional information, access The Society of
The Plastics Industry website: www.plasticsindustry.org.

4.1 HANDLE DESIGN

It must be appreciated that the design of plastic cookware handles is dependent on

blending functional performance requirements with the need for styling. In considering
function performance, the committee recognized it is not qualified to recommend
minimum thicknesses or lengths because these factors are dependent on the specific
use, i.e., a handle for a small saucepan need not require the same strength as one for a
large saucepan.

Handle strength can be affected by more factors than just the part design including
materials, mold design, molding process, and molding process control. The interaction of
all of these factors, along with the following points, should be considered by
manufacturers designing handles and handle molds to insure consistently good quality
handles with adequate strengths:

4.1.1 All handles that are attached to cookware and intended to be used for lifting
should be designed such that any restrictions in the mold do not obstruct the
desirable flow of material during molding and result in variations in handle
strength. In this respect the design of handles with holes, steps, or curves, for
finger location should be carefully examined. The location of gates and vents,
the amount of draft, and the radius in handles should also be considered for
proper flow of material in the mold.

4.1.2 A handle should be of sufficient cross section to meet the strength requirements
of the assembled utensil and to assure adequate strength at elevated
temperatures when in use.

4.1.3 A thorough evaluation of available test data as well as adequate testing of the
material to be used for molding the handle should be accomplished for selection
of the best material for the pIanned design.

4.1.4 In all testing there are basic strength differences in formulations due to color and
filler change. We therefore caution against direct substitution of different
formulation without adequate testing for the intended application.
Cookware Manufacturers Association Standards Manual page 20
DESIGN GUIDE FOR PLASTIC HANDLES
4.2 RECOMMENDED TEST PROCEDURE FOR PLASTIC COOKWARE
HANDLE MATERIALS

SPI has been requested by the Cookware Manufacturers Association to recommend

procedures for testing plastic cookware handles that would be useful to the cookware
industry in selecting materials being considered for plastic cookware handles. It would be
desirable to have material suppliers do preliminary testing on the materials being
considered for plastic cookware handles, since the standard data sheet type information
provided by most of the material suppliers may not be adequate for this purpose. The
proposed test would be for preliminary screening only and the final test would have to be
run by the cookware manufacturer to assure product acceptability.

4.3 STRENGTH TESTING

4.3.1 Test Specimen - Use standard ASTM test bar ¼ x ½ x 5". Bars are to be
transfer molded or otherwise identified.

4.3.2 Procedure - Tests should be performed per ASTM-D790 flexural test method
with results expressed in terms of flexural strength PSI.

4.3.3 Sample Size - Five (5) test bars are to be tested cold as molded; five (5) test
bars are to be tested hot after exposure to a temperature of 350ºF, and five (5)
test bars are to be tested hot after exposure to 425ºF.

4.3.4 Cold Tests are to be performed at room temperature, while hot tests are to be
performed while in the heated environment.

4.3.5 Hot Tests are to be performed at 5 minute intervals for the first ½ hour, followed
by tests after one, two, four, eight, 16, 200, 400, 600, 800 and 1000 hours have
elapsed.

4.4 FLAME/SOFTNESS TESTING - THERMOPLASTIC MATERIALS

4.4.1 Test Specimen - We recommend for flame resistance the standard procedure
ASTM-D635. These methods are covered in the ASTM Standards, Part 27. The
test specimen is a ¼ x ½ x 5" bar; the flame is produced from a ⅜" diameter
Bunsen burner and adjusted to a 1" blue flame. Exposure to the flame is two
periods of 30 seconds each.

4.4.2 Procedure - Immediately upon removing the flame after the second exposure
period, the hottest portion of the test bar should be probed with a ¼" glass rod
with a rounded end. The purpose of this step is to determine if the plastic
becomes sticky or softens to the point that it could cause severe burning if
touched inadvertently. Softening of this degree would also cause severe loss of
handle strength under similar exposure conditions.
Cookware Manufacturers Association Standards Manual page 21
METRIC MEASURES

5 METRIC (SI) HOUSEHOLD MEASURES

5.1 BACKGROUND

All countries in World Trade are converting to the International System of Units, SI
(Systeme International d'Unite's). The Cookware Manufacturers Association supports,
promotes and has adopted this system of measurement. Federal regulations under the
Fair Packaging and Labeling Act also require dual U.S. and SI units.

5.2 UNITS USED WITH COOKWARE AND BAKEWARE

The sizes of cookware and bakeware products are expressed using the "Systeme
International d'Unite's" (SI). A product's size is defined in linear (length), in capacity
(volume), or in mass units.

The metric (SI) units detailed below have been selected for general use in the field of
cookware and bakeware:

5.2.1 LINEAR (Length) - Linear dimensions of cookware and bakeware products are
expressed in centimeters (cm).

5.2.2 CAPACITY (Volume) - If the capacity of a cookware or bakeware products is

smaller than one 1 liter (1000 ml), it is expressed in milliliters (ml). If it is 1 liter
(1000 ml) or larger, it is expressed in liters (L).

5.2.3 MASS - If the mass of a cookware or bakeware product is smaller than 1000
grams (g), it is expressed in grams. If it is 1000 grams or more, it is expressed in
kilograms (kg).

5.2.4 PRESSURE - Pressure = force per unit area = Newton per square meter (N/m2)
= Pascal (Pa). One Pascal is the pressure applied by one Newton against one
square meter. Kilopascal (kPa) is likely to be the commonly used form.

TABLE 5.2.4 - PRESSURE EQUIVALENTS (METRIC AND CUSTOMARY)

psi (lb./in.2) kPa
5 35
10 70
15 105
20 140
25 170
30 205
Cookware Manufacturers Association Standards Manual page 22
METRIC MEASURES

5.3 RULES FOR ROUNDING OF SIZES FOR PRODUCT DESCRIPTIONS

5.3.1 LINEAR DIMENSIONS - Lengths used to describe the nominal sizes of products
should be expressed to the nearest centimeter (cm). Therefore, linear
dimensions will be described as an integral number of centimeters (no decimals).

5.3.2 CAPACITIES - Capacities used to describe the nominal sizes of products should
be expressed in the least number of significant digits consistent with the rule that
nominal sizes and actual size should not differ by more than 5% of the nominal
size.

TABLE 5.3.2 - EXAMPLES OF ROUNDING FOR SI UNITS

Incorrect Nominal Correct Nominal
Actual Capacity
Description Description
991 ml 990 ml 1L
452 ml 475 ml 450 ml
253 ml 255 ml 250 ml
278 ml 300 ml 280 ml

5.4 SCOPE OF DEFINITIONS

The generic names of products defined, are to be used to achieve consistency of

application by manufacturers, recipe writers, retailers and consumers.
Cookware Manufacturers Association Standards Manual page 23
METRIC MEASURES

5.5 STANDARD CONVERSION TABLE

TABLE 5.5.1 – CONVERSIONS FROM U.S. TO SI MEASURES SHOWING ROUNDING

U.S.
Metric
Customary
Metric Equivalent Measure U.S. Customary Measure
Measure
Calculated Rounded Calculated Rounded
Inches Centimeters
Centimeters Centimeters Inches Inches
1 2.540 2.50 1 .3937 .4
1¼ 3.175 3.20 2 .7874 .8
1½ 3.810 3.80 3 1.1811 1.2
1¾ 4.445 4.40 4 1.5748 1.6
2 5.080 5.00 5 1.9685 2.0
3 7.620 7.50 6 2.3622 2.4
4 10.160 10.00 7 2.7559 2.8
5 12.700 12.50 8 3.1496 3.2
6 15.240 15.00 9 3.5433 3.6
7 17.780 17.50 10 3.9370 4.0
8 20.320 20.00 11 4.3307 4.4
9 22.860 22.50 12 4.7244 4.8
10 25.400 25.00 13 5.1181 5.2
11 27.940 28.00 14 5.5118 5.6
12 30.480 30.00 15 5.9055 6.0
13 33.020 33.00 16 6.2992 6.4
14 35.560 35.00 17 6.6929 6.8
15 38.100 38.00 18 7.0866 7.2
16 40.640 40.00 19 7.4803 7.6
17 43.180 43.00 20 7.8740 8.0
18 45.720 45.00 21 8.2677 8.4
19 48.260 48.00 22 8.6614 8.8
20 50.800 50.00 23 9.0551 9.2
24 9.4488 9.6
25 9.8425 10.0
30 11.8110 12.0
35 13.7795 14.0
40 15.7480 16.0
45 17.7165 18.0
50 19.6850 20.0
Inches x 2.54 = Centimeters Centimeters x 0.3937 = Inches
Cookware Manufacturers Association Standards Manual page 24
METRIC MEASURES

TABLE 5.5.2 - VOLUME MEASUREMENTS

PHASE I PHASE II
U.S.
Metric
Customary
Metric Equivalent Measure U.S. Customary Measure
Measure
Calculated Rounded Calculated Rounded
Quarts Liters
Liters Liters Quarts Quarts
½ .473 .470 ½ .528 .53
5
/8 .591 .590
¾ .710 .710 ¾ .793 .79
1 .946 .950 1 1.057 1.05
1½ 1.419 1.40 1½ 1.585 1.60
2 1.893 1.90 2 2.113 2.10
2½ 2.366 2.35 2½ 2.642 2.65
3 2.839 2.85 3 3.170 3.15
3½ 3.312 3.30 3½ 3.698 3.70
4 3.785 3.80 4 4.227 4.20
4½ 4.259 4.30 4½ 4.755 4.75
5 4.732 4.75 5 5.283 5.25
5½ 5.205 5.20 5½ 5.812 5.80
6 5.678 5.70 6 6.340 6.30
8 7.571 7.60 8 8.454 8.40
10 9.464 9.50 10 10.567 10.50
12 11.356 11.40 12 12.680 12.60
16 15.142 15.20 16 16.907 16.80
20 18.927 19.00 20 21.134 21.00
Quarts x 0.946353 = Liters Liters x 1.05669 = Quarts

TABLE 5.5.3 – SMALL MEASURE MEASUREMENTS

PHASE I PHASE II
U.S. Customary
U.S. Customary Metric Equivalent Metric
Measure
Measure Milliliters Measure
Fluid Ounces
Fluid
Cup Calculated Rounded ml Calculated Rounded
Ounces
¼ 2 59.1470 59 50 1.69 1.7
⅓ 2⅔ 78.8725 79 100 3.38 3.4
½ 4 118.2940 118 150 5.07 5.1
⅔ 5⅓ 157.7154 158 200 6.76 6.8
¾ 6 177.4410 177 250 8.45 8.5
1 8 236.5880 236 500 16.90 17.0
2 16 473.1760 472 750 25.35 25.5
3 24 709.7640 708 1000 33.38 34.0
4 32 946.3520 944
teaspoon / Fluid
Calculated Rounded ml
Tablespoon Ounces
1
¼t /24 1,2322 1.2 1.2
1
½t /12 2.4645 2.4 2.5
1
1t /6 4.9289 4.8 5.0
1T ½ 14.78675 15.0 15.0
Ounces x 29.5735 = Milliliters Milliliters x 0.0338 = Ounces
Cookware Manufacturers Association Standards Manual page 25
MECHANICAL SAFETY GUIDELINES

6 MECHANICAL and SAFETY GUIDELINES FOR COOKWARE

AND BAKEWARE
SCOPE: The following represents the aims and objectives of the Cookware
Manufacturers Association in establishing basic mechanical and safety guidelines for
metal cookware and bakeware items, as follows:

6.1 SHARP EDGES

The metal or plastic parts used in the manufacture of cookware, bakeware and other
utensils used in the preparation, serving (excluding functional cutting edge items) and
storage of foods that come into contact with the user's body during normal use shall be
free of hazardous burrs or sharp edges that will readily cut. It is recommended
manufacturers make use of CATRA sharp edge tester or equivalent.

6.2 HANDLES, KNOBS, FITTINGS, ETC.

See additional specific tests for handles in Chapter 3.

6.2.1 THREAD ENGAGEMENT - Three (3) full turns of screw into and/or through the
mating part is recommended when assembling, stick and side handles to pans,
and knobs to covers, with threaded screws or studs. This procedure insures that
the product handle or knob would be obviously loose to consumer prior to
reaching an unsafe condition.

6.2.2 PAN STABILITY - The ratio of handle assembly weight to empty vessel shall be
such so that cookware shall remain in an upright position on a level surface when
empty. See design standard on angle of handle design and clearance in Section
3.3.4.

6.3 GLASS BREAKAGE

Glass covers or glass parts shall not have cracks, chips or faults that could cause the
part to break or fracture when heated. Glass items used with metal cookware or
bakeware should comply with standards for glass in Chapter 24.

Covers utilizing metal bezels, shrouds or decorative rings should be designed and
assembled so that the glass is not scratched or chipped. Direct metal-to-glass contact
(i.e. metal knobs and/or handles) should be avoided, if possible, by the use of gasketing
material to protect the glass.

6.4 FLATNESS OF PAN BOTTOMS

Pan bottoms should be flat for efficient use and for maximum energy transfer. Pans
intended for use with induction ranges will perform poorly if any part of the pan bottom is
not in physical contact with the induction surface. It is recommended that for all metal
pans other than cast iron, or those without intentional bottom designs, that no convex
(outward) bow in the bottom of a pan be allowed and a maximum concave (upward) bow
of .031” (.8 mm) for pans of 10“ (254 mm) or less in diameter and 0.046” (1.2 mm) for
pans greater than 10” in diameter be allowed. For cast iron, flatness on all contact
surfaces should be ± .0625” (1.6 mm). If the pan is designed to become flat when heated,
then preheat to designed temperature and then measure for flatness. Designs
Cookware Manufacturers Association Standards Manual page 26
MECHANICAL SAFETY GUIDELINES

intentionally and specifically utilizing stepped, formed or machined groove bottoms are
exempted from this portion of the standard.

6.5 CARE AND USE INSTRUCTIONS

Manufacturers may choose to include use, care, cleaning and maintenance instructions
with cookware and bakeware, as appropriate. Such instructions may include:

1. Preparation recommendations before initial use, particularly with nonstick coatings.

2. If a plastic handle is provided, the maximum oven temperature in which the handle
may be used.

3. Specific advice on cleaning and caring for the exterior and interior surfaces.

4. Warranty information, if provided, and warranty contact information if handled by a

third-party.

5. Name and address of the manufacturer.

6. Advice on how to tighten any handle fixture if the consumer notices it to be loose.

7. Information that helps the consumer maximize satisfaction during use.

8. Information on avoiding use of abrasive pads or cleaners that may scratch or damage
glass covers.
Cookware Manufacturers Association Standards Manual page 27
HEALTH AND SAFETY GUIDELINES

7 HEALTH/SAFETY GUIDELINES FOR COOKWARE AND

BAKEWARE
SCOPE: The following represents the aims and objectives of the Cookware
Manufacturers Association in establishing basic health/safety guidelines for cookware
and bakeware items, as follows:

7.1 ALUMINUM ALLOYS

The metal specifications for aluminum alloys commonly used in the manufacture of
stamped, drawn or cast cookware and bakeware products that come in contact with food
are shown in Chapter 11.

7.2 STAINLESS STEEL ALLOYS

The metal specifications for stainless steel cookware and bakeware that come in contact
with food are shown in Chapter 12.

7.3 CAST IRON USED FOR COOKWARE AND BAKEWARE

The metal specifications for cast iron cookware and bakeware that come in contact with
food are shown in Chapter 15.

7.4 CLAD MATERIALS USED FOR COOKWARE AND BAKEWARE

The metal specifications for clad metals used in cookware and bakeware that come in
contact with food are shown in Chapter 13.

7.5 TINPLATE AND ALUMINIZED STEEL USED FOR COOKWARE AND

BAKEWARE

The metal specifications for tinplate and aluminized steel used in cookware and
bakeware that come in contact with food are shown in Chapter 14.

7.6 SILICONE USED FOR BAKEWARE

See specifications for silicones used in bakeware in chapter 20

7.7 GLASS COVERS COOKWARE AND BAKEWARE

See specifications for glass in chapter 24

Cookware Manufacturers Association Standards Manual page 28
HEALTH AND SAFETY GUIDELINES

7.8 FOOD CONTAMINATION

The construction of and finish on all cookware and bakeware should permit easy cleaning
of the vessel. There should be no crevices, seams or rough edges to harbor food or
bacteria, particularly on food contact surfaces that cannot be readily cleaned.

7.9 APPLIED FINISHES OR DECORATIONS TO METAL COOKWARE AND

BAKEWARE

A finish or decoration for cookware can be any material which, when applied, changes
the basic appearance and/or function of that cooking utensil 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
the metal, applied by an electrolytic (anodized) method, or in some cases, silk screen 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.

Any applied finish or decoration used on a utensil must be acceptable within all
applicable federal and state regulations. This applies, but is not limited to, the following
types of finishes or decorations:

Types of Finishes
Porcelain Enamel on Aluminum or Stainless Steel
Porcelain Enamel on Steel or Cast Iron
Acrylic Finish
Polyamide Finish
Chrome Plate Finish
Tin Finish
Anodized Finish
Hard coat Anodized Finish
Nonstick Fluoropolymer Finish
Nonstick High Temperature Resin Finish
Nonstick Silicone Finish
Nonstick Sol-Gel “Ceramic-like” Finish
Nonstick Hybrid “Ceramic-like” Finish (silicone or fluorocarbon modified)
Alkyd Finish
Porcelain enamel on porcelain or pottery
Polyurethane Finish
Epoxy Finish

Types of Decorations
Silk Screen - Porcelain
Silk Screen - Acrylic
Decalcomania
Pad Printed – Porcelain
Silk-screened PTFE decoration

The finishes or decorations, as outlined, are not intended to be all-inclusive, but they do
represent those most commonly used on metal cookware products. There are other
finishes under various individual company trade names, some of which are variations of
finishes or decorations indicated in the above listing.
 Cookware Manufacturers Association Standards Manual page 29
HEALTH AND SAFETY GUIDELINES

There are a number of rules and regulations that are applicable to the allowable limits of
toxic metals, and/or total extractables that may be a part of materials of applied
finishes/decorations as used on the food contact surfaces of cookware and bakeware.

7.9.1 APPLIED FINISHES INTENDED TO COME INTO CONTACT WITH FOOD -

Applied cookware and bakeware finishes, including nonstick coatings, intended
to come into contact with foods, must comply with laws, regulations, directives
and/or recommendations of the countries in which they are marketed. Finishes
in the U.S. are covered by Food and Drug Administration regulations that have
the full force and effect of law. As nonstick coatings are a primary food contact
finish, this section provides guidance for manufacturers wishing to use such
nonstick finishes for food contact coatings in the U.S. and Europe.

7.9.1.1 U.S. Regulations - In the United States, nonstick coatings fall into two
categories:

1. Those intended for use in commercial applications such as food-

processing facilities, deli departments of grocery stores; and,

2. Those applied to noncommercial housewares for use in homes

and restaurants to prepare, dispense and serve food.

Nonstick coatings intended for use in commercial applications must

comply fully with the Federal Food, Drug and Cosmetic Act regulations
found in Title 21 of the Code of Federal Regulations1. An applied
nonstick coating will meet these criteria if:

1. the coating is applied in a continuous film over a metal or other

suitable substrate;

2. the coating is formulated with approved substances generally

recognized as safe, permitted by prior sanction or approval or
specifically listed in 21 CFR;

3. extraction tests are conducted on the coating based upon the

types of food and the conditions of use recognized by the FDA;

4. the coating passes extraction tests when tested with food-

simulation solvents and under conditions of time and
temperature that characterized the intended conditions of use;

5. the extractives are measured by employing the analytical

methods required by the FDA;

6. the tests are conducted using equipment and reagents required

by the FDA; and,

7. the coating has been thoroughly cleansed prior to its first use. It
is each manufacturer’s responsibility to communicate this final

1 FDA regulations governing indirect food additives can be found in 21 CFR Subchapter B; Those for resinous

and polymeric coatings in 21 CFR 175.300; those for Perfluorocarbon resins in 21 CFR 177.1550; those for
Colorants in Polymers in 21 CFR 178.3297. Additional sections of 21 CFR that may be applicable include,
but are not limited to, Polyarylsulfone resins, 177.1560; Polyetherimide resins, 177.1595; Polysulfone resins,
177.1655; Polyethersulfone resins, 177.2440; Polyamide-imide resins, 177.2450; Polyphenylene sulfide
resins, 177.2490. Title 21 may be purchased at any U.S. Government Printing Office store. It is available
online at http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm
Cookware Manufacturers Association Standards Manual page 30
HEALTH AND SAFETY GUIDELINES

requirement to the end-user via product literature or package

instructions.

Nonstick coatings applied to noncommercial housewares for use in

homes and restaurants to prepare, dispense, or serve foods are exempt
from the 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
nonstick coating is found to adulterate food with unsafe
substances.

Although housewares products are not regulated, it is incumbent on the

manufacturer 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 nonstick coatings comply
with the same FDA test criteria as coatings used in commercial
applications. Nonstick 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.

Note: Various action levels estimates for heavy metals and other
chemicals listed below were correct at time of standard adoption. The
prudent manufacturer will ascertain current action levels prior to
marketing products.

7.9.1.2 European Regulations -

The EU is currently in the process of harmonizing legislation on food-
contact substances by adopting Regulations and Directives that are
designed to replace the existing national legislation of the EU Member
States. The EU has adopted a new Framework Regulation (EU
Framework Regulation No. 1935/2004/EC), and this legislation governs
the use of all food-contact materials. This regulation is presently in force
in all EU Member States; it also repeals Directives 80/590/EEC and
89/109/EEC.

Article 3 § 1 of this Regulation establishes the general principles that

food-contact materials and articles must be manufactured in accordance
with good manufacturing practice so they do not transfer their
constituents to food in quantities that could endanger human health,
bring about an unacceptable change in the composition of food, or bring
about a deterioration in the taste or odor of food.

There is also the new Plastics Regulation: (EU) No. 10/2011 which
became effective on May 1st, 2011. The new Plastics Regulation
repealed and replaced the Plastics Directive (2002/72/EC) and its
amendments. While the new Plastics Regulation does not apply to
substances used in coating formulae, it does establish one consolidated
positive list of monomers, other starting substances, and additives
permitted for use in food-contact materials. This list is known as “the
Union List”.
Cookware Manufacturers Association Standards Manual page 31
HEALTH AND SAFETY GUIDELINES

Many EU states have laws or “positive lists” of permissible substances.

Others rely on recommendations, (e.g. BgVV) or resolutions, (e.g.
Council of Europe AP[96-5]). While not legally binding, many cookware
manufacturers insist that coatings meet these recommendations and
resolutions.

To facilitate trade, EU states have agreed to the principle of “mutual

recognition”. This allows for the legal importation and sale of
housewares products produced in one member state which are legally
marketed in another member state even if the products do not comply
with the specific regulatory requirements of the country of import.

Manufacturers planning to market their products in Europe should inform

their coating suppliers where the housewares products will be offered for
sale so that formulations are produced with compliant ingredients.
Failure to do so may result in the introduction of illegal products into the
European marketplace.

7.9.1.3 State Regulations - Nonstick coatings in both their liquid and finished
(post-processing) form may be subject to other federal and state agency
regulations that may be unrelated to their safe use with food. For
example:

7.9.1.3.a California - California’s Safe Drinking Water and Toxic

Enforcement Act of 1986 (known as Proposition 65) seeks
to prevent certain chemicals causing cancer or reproductive
toxicity from being discharged into water and from exposing
individuals to these substances without giving a “clear and
reasonable warning” before “knowingly and intentionally”
exposing anyone to a listed chemical. While not an
officially adopted regulation, California’s Attorney General
has used the following standard to enforce Proposition 65:
California bans lead content greater than 0.1 percent in any
foodware surface, as tested using the AOAC method, 15th
edition, section 973.32. This method relies on Standard
Method ASTM-C-738 for determining leached lead and
cadmium, and is reproduced as Exhibit C in this manual.
Manufacturers should advise their coating suppliers that
their products will be introduced into commerce in California
to ensure that coatings formulae will comply with provisions
of Proposition 65.

7.9.1.3.b Minnesota Statute 115A.9651 - This statute bans the

intentional introduction or incidental presence above 100
parts per million of lead, cadmium, mercury or hexavalent
chromium into any pigment, paint, dye, ink or fungicides
used or sold in the state after 1998.

7.9.1.3c Massachusetts 105 CMR 460.200 Lead Poisoning and

Control - This regulation makes illegal the acts of applying
any lead-based paint, glaze or other substance to any toy,
furniture, cooking, drinking or eating utensil and the sale,
intent to sell, delivery or give away of items to which a lead
based paint, glaze or other substance has been applied.
“Lead based” means that when tested by ASTM Standard
Method C 738, the results are greater than 2 ppm lead.
Cookware Manufacturers Association Standards Manual page 32
HEALTH AND SAFETY GUIDELINES

7.9.1.4 Additional Testing - FDA-mandated extraction studies do not test for

heavy metals nor are they intended to do so. Manufacturers may want to
have coating formulations independently tested or reviewed for a variety
of reasons. Independent laboratories can use various techniques to
ascertain trace amounts of or materials contained within coatings. Such
independent tests can be used to determine if the coatings contain
detectable amounts of heavy metals and/or that the coatings ingredients
conform to FDA regulations. The FDA uses equal to or less than 0.5 ppb
(parts per billion) dietary concentration as the level at which a substance
is not considered a food additive. (See 21 CFR170.39).

Manufacturers relying on third party manufacturing sources, particularly

those in developing countries, should be especially vigilant regarding
coatings and should conduct independent testing and periodic retesting
of applied coatings, including nonstick coatings, to ensure product safety
and quality.

For glazed ceramic surfaces on non-metal cookware and for enamelware

finishes on metal cookware only, the manufacture should ascertain by
testing that the release of lead and/or cadmium are within FDA and state
acceptable limits. Details of some of these tests are listed below

Some of the more important rules, as well as the test procedures, are as
follows:

7.9.1.4a Leachability of Lead and Cadmium for Glazed Ceramic

Surfaces – The FDA has established maximum levels for
leachable lead in ceramicware, and pieces that exceed
these levels are subject to recall or other agency
enforcement action. The Division of Compliance Programs
of the Food and Drug Administration interprets the
regulations for food additives, which covers the leachability
of lead and cadmium for glazed ceramic surfaces, by use of
the Standard Method of Test, ASTM-C738-94. Limits of
lead range from 0.5 ppm for mugs to 3 ppm for plates and
flatware. See 21 CFR 109.16 for further guidance
regarding cadmium and lead in ceramics. This test is not
intended for “ceramic-like” sol-gel nonsticks.

7.9.1.4b Specification for Permissible Limits of Metal Release

From Glazed Ceramic Ware - This specification has been
adopted by the British Standards Institution and is known as
the British Hot Test. This is basically the same type of
procedure outlined in Exhibit D except that it is done with
hot acetic acid solutions rather than cold solutions.

7.9.1.4c Consumer Product Safety Act Regulations - Lead-

Containing Paint - This rule covers allowable limits of lead-
containing paint of .06% by weight. The intent of this
regulation is to control those products that may have coated
surfaces with a lead content that could be injurious to
children if same were ingested. While this rule is not fully
applicable to metal cookware, the industry, to the best of
our knowledge, generally does not apply any finish to the
food contact surface of metal cookware or bakeware that
would exceed allowable limits. The regulation is contained
in 16 CFR-1303. See Exhibit C and Exhibit D.
Cookware Manufacturers Association Standards Manual page 33
HEALTH AND SAFETY GUIDELINES

7.10 POLYETHYLENE BAG MARKING

Polyethylene bags are typically used in packaging of cookware and bakeware in order to
prevent cosmetic damage during shipment or while on retail display. Manufacturers
should consult with polyethylene bag fabricators to make certain such bags comply with
applicable regulations for warning markings in force at the time of the manufacture of the
cookware or bakeware.

7.11 ENCAPSULATED AND BRAZED BOTTOM TESTING

Manufacturers are urged to test encapsulated and brazed bottoms by the use of a dry
boil test. Place the pan, empty, on an appropriately sized electric burner. For pans
greater than 9” in diameter, choose an electric resistance burner that approximates the
size of a large standard U.S. range top burner. For pans less than 9” in diameter, choose
a standard small U.S. range top burner. The electric burner is set to high and the pan is
allowed to remain on the eye for ten minutes or five minutes for pans of a 1 ½ quart
capacity or smaller. For pans with copper bottoms the pan is allowed to remain on the
eye for ten minutes or five minutes for pans that are 9" in diameter or smaller Upon
removal from the burner there should be no separation of the base from the body of the
pan and no molten metal escaping from the body/base juncture.
 Cookware Manufacturers Association Standards Manual page 34
ALUMINUM STANDARDS

8 STANDARDS FOR ALUMINUM COOKWARE AND

BAKEWARE
SCOPE: The following represents the aims and objectives of the Cookware
Manufacturers Association in establishing Standards for the use of Aluminum in
cookware and bakeware utensils.

8.1 METHOD OF DETERMINING SIZES AND CAPACITIES

General Standards covered in Chapter 2 are equally applicable to aluminum cookware

and bakeware.

8.2 DIMENSIONS, TOLERANCES AND TERMINOLOGY

The applicable tolerances for home cookware and bakeware utensils shall be those
covered in Chapter 2.

8.3 ALUMINUM COMPOSITIONS

Aluminum utensils in contact with food shall be manufactured from standard alloys, types
and compositions as shown in Chapter 12.

8.4 ALUMINUM MILL FINISHES (SHEET AND STRIP)

Mill finishes furnished against this Standard shall be in accordance with established
designations by The Aluminum Association.
Cookware Manufacturers Association Standards Manual page 35
ALUMINUM STANDARDS

8.5 RECOMMENDED MINIMUM THICKNESSES FOR ALUMINUM

COOKWARE (UNCOATED)

TABLE 8.5.1 - TOP-OF-RANGE COOKWARE (NON-ELECTRIC)

Pan Type Capacity/Size Gauge inch mm
Saucepans < 3 quart 22 .025 .64

< 16 quart 22 .025 .64

Saucepots > 16 to 20 quart 20 .032 .81
> 20 quart 18 .040 1.02

9 to 11" 16 .051 1.30

Skillets or Fry Pans
> 11“ 12 .081 2.06

9 to 11" 16 .051 1.30

Chicken Fryers or Covered Fry Pans
> 11“ 12 .081 2.06

Double Boilers < 3 quart 22 .025 .64

Double Fry Pans All Sizes

18 .040 1.02

Pressure Cookers All Sizes 11 .091 2.32

< 3 quart 22 .025 .64

Deep-Fat Fryers
> 3 quart 20 .032 .81

French Omelet Pans All Sizes Same as Skillets and Fry Pans

Griddles - Round, Square or Oblong All Sizes 12 .081 2.06

< 6 quart 20 .032 .81

Dutch Ovens
> 6 quart 16 .051 1.30

< 6 quart 22 .025 .64

> 6 to I0 quart 20 .032 .81
Kettles - Covered
> I0 to 16 quart 18 .040 1.02
> 16 quart 16 .051 1.30

< 3 cup 26 .016 .41

Coffee Makers > 3 to 5 cup 24 .020 .51
> 5 cup 22 .025 .64

< 2 quart 25 .018 .46

Teakettles
> 2 quart 22 .025 .64
Cookware Manufacturers Association Standards Manual page 36
ALUMINUM STANDARDS

TABLE 8.5.2 - BAKEWARE (NON-ELECTRIC)

Capacity/Size/Shap
Pan Type Gauge inch mm
e
Oblong 25 .018 .46
Round 26 .016 .41
Cake Pans
Square 24 .020 .51
Tube 26 .016 .41

< 10” 28 .012 .31

Pie Pans
> 10” 24 .020 .51

> 2 quart 26 .016 .41

Casseroles
> 2 to 3 quart 24 .020 .51

< 10” 24 .020 .51

Broiling Pans
> 10” 22 .025 .64

Open Roasting and Baking Pans All Sizes 22 .025 .64

< 11 ½” diameter 22 .025 .64

Covered Roasting Pans (Round)
> 11 ½” diameter 20 .032 .81

< 18” 22 .025 .64

Covered Roasting Pans (Oval)
> 18” 20 .032 .81

Steak Platters < 11” 22 .025 .64

10 x 8” 24 .020 .51
Cookie Sheets, Jelly Roll Pans or
15 ½ x 10 ⅓” 22 .025 .64
Baking Sheets
18 in. x 12 in. 20 .032 .81

> 9 ½ x 5 ½ x 2 ¾” 25 .020 .51

> 9 ½ x 5 ½ x 2 ¾” to
Bread or Loaf Pans 22 .025 .64
16 x 4 x 4”
> 16 x 4 x 4” 20 .032 .81

Muffin or Cup Cake Pans All Sizes 18 .040 1.02

Cookware Manufacturers Association Standards Manual page 37
ALUMINUM STANDARDS

TABLE 8.5.3 - MISCELLANEOUS KITCHENWARE

Product Type Capacity/Size/Shap Gauge inch mm
e
< 1 quart 26 .016 .41
1 ½. to 3 quart 25 .018 .46
Colanders and Strainers
> 3 to 5 quart 23 .023 .58
> 5 quart 20 .032 .81

< 1 quart 24 .020 .51

Mixing Bowls 1 ½ to 3 quart 22 .025 .64
> 3 quart 20 .032 .81

8.6 RECOMMENDED MINIMUM THICKNESSES FOR ALUMINUM

COOKWARE (FLUOROPOLYMER COATED)

TABLE 8.6 - MISCELLANEOUS KITCHENWARE

Capacity/Size/Shap
Product Type Gauge inch mm
e
Bread pans, layer
cake pans (round or
square), pie pans,
22 .025 .64
cookie or biscuit
Bakeware pans, roasting pans
up to 15” in length.
Cookie sheets (open
corner items), muffin 18 .040 1.02
pans

< 12” in diameter 14 .064 1.63

Fry Pans and Skillets (Non-Electric)
> 12” diameter 12 .081 2.06

Saucepans, Saucepots, Dutch Ovens < 6 quart 18 .040 1.00

(Non-Electric) > 6 quart 14 .064 1.63

Griddles (round, square or oblong) - Single burner type 12 .081 2.06

Non-Electric Double burner type 10 .102 3.18

Electric Fry Pans or Griddles All Sizes 11 .091 2.32

Electric Saucepans, Saucepots, or

All Sizes 12 .081 2.06
Dutch Ovens

Miscellaneous Items such as Poacher

All Sizes 22 .025 .64
Cups with Complex Shapes
Cookware Manufacturers Association Standards Manual page 38
ALUMINUM STANDARDS

8.7 RECOMMENDED MINIMUM THICKNESSES FOR ALUMINUM

COOKWARE - (PORCELAIN COATED)*
See Section 16 for Application of Porcelain Coatings

TABLE 8.7
Capacity/Size/Shap
Product Type Gauge inch mm
e
Bakeware 18 040 1.02

< 10” 14 .064 1.63

Fry Pans and Skillets
> 10” 12 .081 2.06

< 6 quart 18 .040 1.02

Saucepans, Saucepots, Dutch Ovens
> 6 quart 14 .064 1.63

Percolators & Drip

18 .040 1.02
Coffee Makers
Canisters 18 .040 1.02
MISCELLANEOUS ITEMS Cake Save Covers 18 .040 1.02
Grease Containers 18 .040 1.02
Salt and Pepper
18 .040 1.02
Shakers

8.8 RECOMMENDED MINIMUM THICKNESSES FOR ALUMINUM

COOKWARE - (ACRYLIC, POLYIMIDE OR OTHER ORGANIC COATED
WARE*

*See Chapter 19 for Application of Organic Coatings.

TABLE 8.8
Capacity/Size/Shap
Product Type Gauge inch mm
e
Bakeware 22 .025 .64

< 8” 16 .051 1.30

Fry Pans and Skillets > 8 to 12” 14 .064 1.63
>12” 12 .081 2.06

Saucepans, Saucepots and Dutch < 6 quart 22 .025 .64

Ovens > 6quart 20 .032 .81

< 3 Cup 26 .016 .41

Coffee Makers > 3 to 5 Cup 24 .020 .51
> 5 Cup 22 .025 .64

Canisters 22 .025 .64

Miscellaneous Items Cake Save Covers 24 020 .51
Grease Containers 22 .025 .64
Cookware Manufacturers Association Standards Manual page 39
ALUMINUM STANDARDS

Salt and Pepper

26 .016 .41
Shakers
Cookware Manufacturers Association Standards Manual page 40
STAINLESS STEEL STANDARDS

9 STANDARDS FOR STAINLESS STEEL COOKWARE AND

BAKEWARE
SCOPE

The following represents the aims and objectives of the Cookware Manufacturers
Association in establishing Standards for use of Stainless Steel in cookware and
bakeware utensils.

9.1 METHOD OF DETERMINING SIZES AND CAPACITIES

General Standards (Chapter 2) equally applicable to Stainless Steel.

9.2 DIMENSIONS, TOLERANCES AND TERMINOLOGY

The applicable tolerances for home cookware and bakeware utensils shall be those
covered in Chapter 2.

9.3 STAINLESS STEEL COMPOSITIONS

Stainless Steel utensils in contact with food shall be manufactured from standard AISI
Steels of types and compositions as shown in Chapter 12.

9.4 STAINLESS STEEL MILL FINISHES (Sheet and Strip)

Mill finishes furnished against this Standard shall be in accordance with established
designations by American Iron and Steel Institute (AISI).

9.5 RECOMMENDED MINIMUM THICKNESSES FOR UTENSILS MADE

FROM SOLID STAINLESS STEEL (MILL TOLERANCES NOT
INCLUSIVE)

TABLE 9.5.1 – TOP-OF-RANGE COOKWARE

Minimum Thickness
PRODUCT TYPE Inches mm
Saucepans .020 .51
Saucepan Insets .020 .51
Saucepots .020 .51
Stock Pots .022 .56
Dutch Ovens .022 .56
Fry Pans See "Clad" or "Laminates"
Chicken Fryers See "Clad" or "Laminates"
Cookware Manufacturers Association Standards Manual page 41
STAINLESS STEEL STANDARDS

TABLE 9.5.2 – BAKEWARE AND ACCESSORIES

Minimum Thickness
PRODUCT TYPE Inches mm
Mixing Bowls .015 .38
Teakettles .015 .38
Baking and Roasting Pans .018 .46
Cake Pans .018 .46
Pie Plates .018 .46
Cookie Sheets .018 .46
Pitchers .025 .64
Bread Pans .018 .46
Loaf Pans .018 .46

TABLE 9.5.3 – COFFEE MAKERS

Minimum Thickness
PRODUCT TYPE Inches mm
Electric .022 .56
Non-Electric .022 .56

9.6 ALLOYS FOR UTENSILS MADE FROM THREE-PLY STAINLESS

STEEL LAMINATES

The alloy for the inner and outer face shall be of the same type as recommended in
Chapter 12. The core material may be either carbon steel, aluminum, copper and other
heat conducting materials.

TABLE 9.6.1 – UNTESILS MADE FROM 3-PLY STAINLESS STEEL LAMINATES

Minimum Thickness
PRODUCT TYPE Inches mm
Saucepans .031 .79
Saucepan Insets .031 .79
Saucepots .031 .79
Stock Pots .035 .89
Dutch Ovens .035 .89
Fry Pans- Up to 8 inch .031 .79
Fry Pans - Over 8 inch .050 1.27
Chicken Fryers .050 1.27
Cookware Manufacturers Association Standards Manual page 42
STAINLESS STEEL STANDARDS

9.7 ALLOYS FOR UTENSILS MADE FROM BI-METAL STAINLESS STEEL

BONDED WITH COPPER

The alloy for the stainless steel portion shall be of the same type as recommended In
Chapter 12. The copper portion of the laminate shall be any alloy suitable for the
purpose (bonding).

TABLE 9.7.1 – UNTESILS MADE FROM

BI-METAL STAINLESS STEEL BONDED WITH COPPER
Minimum Thickness
In. mm
Decimal Metric
Saucepans .031 .79
Saucepan Insets .031 .79
Sauté Pans .031 .79
Saucepots .037 .94
Stock Pots .037 .94
Dutch Ovens .037 .94
Omelet Pans .037 .94
Au Gratin Pans .037 .94
Casseroles .037 .94
Fry Pans - < 8” .037 .94
Fry Pans - > 8” .050 1.27

9.8 ALLOYS FOR UTENSILS MADE FROM BI-METAL STAINLESS STEEL

BONDED WITH ALUMINUM

The alloy for the stainless steel portion shall be of the same type as recommended in
Chapter 12. The aluminum portion of the laminate can be any of the alloys from Chapter
11.

TABLE 9.8.1 – UNTESILS MADE FROM

BI-METAL STAINLESS STEEL BONDED WITH ALUMINUM
Minimum Thickness
inches mm
Saucepans .065 1.65
Saucepan Insets .065 1.65
Saucepots .065 1.65
Stock Pots .065 1.65
Dutch Ovens .065 1.65
Fry Pans < 8” .070 2.03
Fry Pans > 8” .070 2.41
Chicken Fryers .070 2.41
Griddles .070 2.03
Cookware Manufacturers Association Standards Manual page 43
STAINLESS STEEL STANDARDS

9.9 ALLOYS FOR UTENSILS MADE FROM STAINLESS STEEL CLAD ON

THE BOTTOM WITH ALUMINUM OR COPPER

The alloy for the stainless steel portion shall be of the same type as recommended in
Chapter 12. The aluminum or copper portion can be any alloy suitable for the purpose
(bonding).

TABLE 9.9.1 – UNTESILS MADE FROM

STAINLESS STEEL AND CLAD WITH ALUMINUM OR COPPER
Stainless Steel Copper Clad Aluminum Clad
Portion Portion Portion
inches mm inches mm inches mm
Saucepans .020 .51 .011 .28 .045 1.14
Saucepan Insets .020 .51 .011 .28 .045 1.14
Saucepots .020 .51 .017 .43 .045 1.14
Stock Pots .020 .51 .017 .43 .045 1.14
Dutch Ovens .020 .51 .017 .43 .045 1.14
Fry Pans < 8 inch .020 .51 .017 .43 .060 1.52
Fry Pans > 8 inch .025 .64 .025 .64 .070 1.78
Chicken Fryers .025 .64 .025 .64 .070 1.78

9.1.2 CONSTRUCTION OF IMPACTED OR BRAZED ENCAPSULATED BOTTOM-

CLAD UTENSILS - Aluminum or copper discs can be attached to the bottom of
stainless steel cookware to improve the heat transfer and heat distribution. The
discs can either be exposed on the bottom of the pan or encapsulated with
another layer of stainless steel. The bonding of the different metals can be
accomplished several ways:

9.1.2.1 Impact Bonding - The different materials are bonded together using
heat and pressure. First the parts are heated almost to the softening
point of aluminum. The parts are transferred into a press and bonded
together.

9.1.2.2 Brazed - The different materials are attached via the brazing process
using a third lower melting temperature filler metal.
Cookware Manufacturers Association Standards Manual page 44
PORCELAIN ENAMELED STEEL OR IRON STANDARDS

10 STANDARDS FOR PORCELAIN-ENAMELED STEEL OR

IRON COOKWARE AND BAKEWARE
SCOPE: The following represents the aims and objectives of the Cookware
Manufacturers Association in establishing applicable standards for porcelain-enameled
steel and iron cookware or bakeware.

10.1 DEFINITION OF INDUSTRY PRODUCTS

The general standards as outlined in Chapter 1 are applicable to porcelain-enameled

steel and iron cookware.

10.2 METHODS OF DETERMINING SIZES AND CAPACITIES

General standards outlined in Chapter 2 are equally applicable to porcelain-enameled

cookware.

10.3 DIMENSIONS, TOLERANCES

The dimensions and tolerances outlined in Chapter 2 are equally applicable.

10.4 HANDLES, KNOBS, ETC.

Handles, where used, should be well formed, of sturdy construction, and securely
attached to the body. When applicable, the attachment shall conform to the standards as
outlined in Chapter 3.

10.5 BASE METAL COMPOSITIONS

The base metal shall be of good grade iron or steel having the strength, rigidity, and
quality necessary for production of multiple-coated or single-coated porcelain-enameled
utensils.

10.6 BASE METAL PREPARATIONS

When applicable the base metal shall be prepared for enameling by suitable methods
similar to those outlined in Porcelain Enamel Institute Bulletin PEI-301.

10.7 PORCELAIN ENAMEL FINISHES

The porcelain enamel finish standards shall be in accordance with established standards
as shown in Chapters 16 and 17.

10.8 DESIGN AND FABRICATION OF PORCELAIN ON STEEL OR IRON

COOKWARE AND BAKEWARE

All ware shall be well formed with design and fabrication considerations, when applicable,
in accordance with recommended specifications as outlined in Porcelain Enamel Institute
Bulletin PEI-101.
Cookware Manufacturers Association Standards Manual page 45
METAL SPECIFICATIONS--ALUMINUM

11 METAL SPECIFICATIONS FOR ALUMINUM AND USED FOR

COOKWARE AND BAKEWARE
11.1 ALUMINUM ALLOYS - FABRICATED COOKWARE AND BAKEWARE.

The aluminum alloys commonly used in the manufacture of stamped or drawn cookware
and bakeware products which come in contact with food are as follows:

TABLE 11.1.1
Alloy Alloy-Characteristics Use
1100 Excellent workability and corrosion Deep and irregular shaped
resistance, low work hardening, non-heat- draws and forging’s. Good
treatable. anodizing qualities
3003 General purpose alloy; good workability Deep draw and forging and
and corrosion resistance moderate spinning applications. Wide
strength and low work hardening; non variety of use including
heat-treatable. cookware, bakeware and small
appliances.

3003 (Low Same as 3003 but having good resistance Porcelain coated applications,
Magnesium to spalling in porcelain coating including cookware bakeware
Content .01% or application. and small appliances.
Less)

3005 Similar to 3004. Deep draw and stamping

applications.
3004 Increased strength and hardness over General cookware, deep draw
3003 alloy. Excellent buffing quality. and stamping applications
Contains magnesium and will not accept requiring high luster buffed
porcelain coating without a protective finish.
coating.
AHA or (Age 3003 alloy clad (2 sides) over 7002 or Porcelain and Teflon coating
Hardening Alloy) 7004 core which hardens through high applications where firing hardens
temperature treatments. rather than anneals the alloy for
a stronger product.
3003 - Clad All qualities of 3003, but having the high High heat water containers such
7072 (one Side) corrosion resistance of 7072 side. as tea kettles where high
corrosion and mineral deposits
exist.
4000 Contains silicon. General cookware use.
5357, 5457, Similar to 3003, but slightly less Anodized auto trim, cooking
5657 workability. utensils and trim.
5052 Contains magnesium and will not accept Areas where increased strength
porcelain coating without protective is necessary.
cladding.
Cookware Manufacturers Association Standards Manual page 46
METAL SPECIFICATIONS--ALUMINUM

11.2 ALUMINUM ALLOYS - CAST COOKWARE AND BAKEWARE

The aluminum alloys commonly used in the manufacture of cast cookware products that
come in to contact with food are as follows:

TABLE 11.2.1
Alloy Alloy-Characteristics Use
319 Sand casting alloy. General bakeware applications.
356 Sand casting alloy offering increased When increased corrosion
corrosion resistance. resistance is desired.
360 Sand casting alloy offering increased Cookware and bakeware
corrosion resistance. applications.
380 Die casting alloy, good anti-soldering to General purpose alloy for many
die characteristics products
413 Die casting alloy, good corrosion Cast cooking vessels
resistance, good die filling capacity
443.1/443.2 Excellent casting in both die casting and Cast cooking utensils electric
permanent molds – good corrosion skillets, sauce pans and
resistance and weld-ability griddles.

In addition to the above, it is important to state the alloying elements that will provide a
chemical composition for cast aluminum cooking utensils that will minimize staining and
corrosion under conditions of normal use. This had been covered under commercial
standards CS134-46, which has been withdrawn by the U.S. Department of Commerce.

As an Association we establish as a voluntary standard the following detail requirements

for cast, aluminum cooking utensils:

11.2.1. Cast aluminum cooking utensils shall be made of aluminum alloys as specified
herein, of high quality and workmanship in conformity with good manufacturing
practice. They shall be free from imperfections and defects which might affect
their serviceability.

11.2.2. The permissible alloying elements of cast aluminum cooking utensils shall be
limited to silicon, magnesium, zinc, titanium, chromium, and manganese, which
may be employed in any amounts suitable to the respective alloy.
 Cookware Manufacturers Association Standards Manual page 47
METAL SPECIFICATIONS--ALUMINUM

The metal specifications for aluminum alloys commonly used to manufacture stamped, drawn or cast cookware and bakeware are as
follows:

NOTE: Percentages given are normally maximums.

TABLE 11.3 – METAL SPECIFICATIONS FOR ALUMINUM ALLOYS

Alloy Silicon Iron Copper Manganese Magnesium Chrome Zinc Titanium Other Aluminum
(Minimum)
1100 0.95 Si + Fe max 0.05 - 0.20 0.05 - - 0.10 - .015
99.00
3003 0.60 0.70 0.50 - 0.20 1.00 - 1.50 - - 0.10 - 0.15 Remainder
3004 .030 0.70 0.25 1.00 - 1.50 0.80 - 1.30 - 0.25 - 0.15 Remainder
3005 0.60 0.70 0.30 1.00 - 1.50 0.20 - 0.60 0.10 0.25 0.10 0.15 Remainder
3105 0.60 0.70 0.30 0.30 - 0.80 0.20 - 0.80 0.20 0.40 0.10 0.15 Remainder
4000 1.70 0.60 0.25 1.55 0.01 0.01 0.05 - 0.15 Remainder
5052 0.65 Si + Fe max 0.10 0.10 2.20 - 2.80 0.15 - 0.35 0.10 - 0.15 Remainder
5356 0.65 Si + Fe max 0.10 0.05 - 0.20 4.50 - 5.50 0.05 - 0.20 0.10 0.06 - 0.20 0.15 Remainder
5357 0.12 0.71 0.20 0.15 - 0.45 0.80 - 1.20 - - - 0.15 Remainder
5457 0.08 0.10 0.20 0.15 - 0.45 0.80 - 1.20 - 0.05 - .010 Remainder
5657 0.08 0.10 0.10 0.03 0.60 - 1.00 - 0.03 - .05 Remainder
7072 0.7 Si + Fe max 0.10 0.10 0.10 - 0.80 - 1.30 - .15 Remainder
319* 5.50 - 6.30 1.00 3.00 – 4.00 0.50 0.10 - 1.00 0.25 0.50 Remainder
356* 6.50 - 7.50 0.60 0.60 0.50 0.50 0.25 0.50 0.25 0.35 Remainder
360* 9.00 -10.00 0.70 - 1.10 0.10 0.10 0.45 - 0.60 - 0.10 0.10 0.10 Remainder
380* 7.50 - 9.50 .80 - 1.20 2.75 - 3.75 0.50 0.30 0.15 1.0 - 3.50 0.25 - Remainder
413* 11.0-13.0 2.0 1.0 0.1 - 0.5 0.5 - Sn .15 Remainder
443.1* 4.50 - 6.00 0.60 0.60 0.50 0.50 0.25 0.50 0.25 0.35 Remainder

* Casting Alloy
 Cookware Manufacturers Association Standards Manual page 48
METAL SPECIFICATIONS STAINLESS STEELS

12 METAL SPECIFICATIONS FOR STAINLESS STEEL AS USED FOR COOKWARE AND

BAKEWARE
The metal specifications for stainless steel cookware and bakeware which come in contact with food shall be as follows:

TABLE 12.1 – METAL SPECECIFICATIONS FOR STAINLESS STEEL COOKWARE AND BAKEWARE
ANSI 201 202 301 302 304 316 316L 430† 434* 436* 444
C (max.) 0.15 0.15 0.15 0.15 0.08 0.08 0.03 0.12 0.12 0.12 0.025
Mn (max.) 5.50 - 7.50 7.50 - 10.00 2.00 2.00 2.00 2.00 2.00 1.00 1.00 1.00 1.00
P (max.) 0.060 0.060 0.045 0.045 0.045 0.045 0.045 .040 0.040 .040 .040
S (max.) 0.030 0.030 0.030 0.030 0.030 0.030 0.030 .030 0.030 .030 < 0.015
Si (max.) 1.00 1.00 1.00 1.00 0.75 1.00 1.00 1.00 1.00 1.00 1.00
Cr 16.00 - 18.00 17.00 19.00 16.00 - 18.00 17.00 - 19.00 18.00 - 20.00 16.00 - 18.00 16.00 - 18.00 16.00 - 18.00 16.00 - 18.00 16.00 - 18.00 20.00
Ni 3.50 - 5.50 4.00 - 6.00 6.00 - 8.00 8.00 - 10.00 8.00 - 10.50 10.00 - 14.00 10.00 - 14.00 0.75 - - -
0.75-1.25 Mo 4x
2.0 - 3.0 Mo, 2.0-3.0 Mo,
Other 0.25 max. N 0.25 max. N 0.10 max. N 0.10 max. N 0.10 max. N - 0.75-1.25 Mo 5x%c min. (C+N)+0.15 ≤
0.10 max. N 0.10 max. N
Nb_Ta(f) Ti ≤ 0.8i

†Note: all 400 series are ferritic steels (and due to magnetic properties may be used for induction-capable stainless steel cooking
utensils).

*Typically used on exterior of clad materials.

NOTE: Use of shorthand descriptions of stainless alloys, such as “18/10” or “18/8” are not recommended. Manufacturers should note the
appropriate ANSI standard when describing stainless steels. Note that ANSI series specifies ranges of chromium and nickel.
Cookware Manufacturers Association Standards Manual page 49
CLAD MATERIAL TECHNICAL DATA

13 TECHNICAL DATA FOR CLAD MATERIALS

13.1 INTRODUCTION

The outstanding properties of aluminum and stainless steel have been well known to the
metal working industry for a number of years. Aluminum is most noted for its properties
of lightweight, resistance to corrosion, design flexibility, and high thermal or heat transfer.
The characteristics of stainless steel, on the other hand, include excellent resistance to
corrosion, continued retention of a high lustrous surface, reflectivity, non-reactivity in food
contact and the added feature of high strength.

The development and manufacture of clad metals is an old art where the molecular
structures of two or more dissimilar metals are joined together to produce a new metal
which not only contains the characteristics of each metal, but develops new properties
not available in either metals. When combining dissimilar metals, the resulting composite
product provides a blend of the desired features or characteristics of both metals, often
minimizing the less desirable ones. Clad metals, as it pertains to this application,
combines, by means of a metallurgical bond, stainless steel and aluminum into a multiple
sheet.

The metallurgical bond between the two metals will withstand normal forming, stamping,
and deep drawing operations used in the metal fabricating industries.

Stainless clad on one or both sides of aluminum contains all of the outstanding properties
and characteristics of both metals, such as: excellent resistance to corrosion, lightweight
to high strength ratio, and excellent thermal conductivity.

13.1.1 STAINLESS STEEL CLAD ALUMINUM 3004 - Stainless steel clad on one side
of alloy 3004 aluminum. The Type 304 claddings are approximately .010” or
.015" thick. The product has the characteristics of pure aluminum alloy on its
aluminum side. When combining both metals the end product has mechanical
properties which approximate the following:

Tensile strength (psi) 34,000

Yield strength (psi) 23,000
Elongation (psi) 26%

13.1.2 STAINLESS CLAD ALUMINUM CORE - The 5-ply product combines stainless
steel with a core of high conductivity aluminum. The Type 304 stainless steel
claddings, .015" thick, are bonded on each side of alloy 3004 aluminum core.
The new clad metal contains the outstanding characteristics of both stainless
steel and aluminum.
Cookware Manufacturers Association Standards Manual page 50
CLAD MATERIAL TECHNICAL DATA

13.1.3 MATERIALS FOR INDUCTION COOKING - Induction heating for cooking

depends upon the presence of a Ferro-magnetic material to generate heat. The
induction range will not heat aluminum or single-ply stainless steel, glass or other
ceramic type cookware, as they are non-magnetic. To overcome this problem,
several clad materials have been developed. The list is not totally inclusive of
product availability.

13.1.3.1 7-Ply - 7-ply materials have ferritic stainless steel or carbon steel
encased in 304 stainless steel and bonded to a core of aluminum
with 304 stainless on the other side. These materials have all the
advantages of stainless clad aluminum, thermal conductivity,
durability and appearance along with the ability to be used on an
induction range.

13.1.3.2 5-Ply Stainless Clad Aluminum - 5-ply stainless clad aluminum

using a 400 series stainless steel on one side and 304 stainless
steel on the other side of an aluminum core can be used on an
induction range, but it is difficult to form.

13.1.3.3 3-Ply or Tri-Ply - Carbon steel clad with 304 stainless on both
sides.

Product Trade names and marks for the above material are generally as follows:

13.2 PRODUCT SPECIFICATIONS

13.2.1 Stainless Clad Aluminum

13.2.1.1 Thickness - material is available in thicknesses from .050" to .250".

Tolerances of the product are the same as those used by aluminum
industry.

13.2.1.2 Widths - Minimum width 3". Maximum width 30". Widths greater
than 30" considered upon evaluation by supplier.

13.2.1.3 Lengths - Sheet up to 72" long. Blanks from 8 ¾ to 22" diameter

available in thicknesses up to .156". Longer lengths and larger
diameters considered upon evaluation by supplier.

13.2.1.4 Stainless Steel Thicknesses - Available with .010" and .015" Type
304 cladding. Thicker stainless steel or alternate analysis is
available upon request. The .015" is considered standard and most
readily available.
Cookware Manufacturers Association Standards Manual page 51
CLAD MATERIAL TECHNICAL DATA

13.3 FABRICATION OF STAINLESS CLAD ALUMINUM

13.3.1 DRAW PRESS OPERATION

13.3.1.1 Tooling - Stainless clad aluminum can be deep drawn following

conventional practices normally used for stainless steel of an
equivalent thickness. Conventional tools are used to form parts
when using mechanical, hydraulic, or hydro-form presses.

The stainless claddings have a tendency to work harden when

formed similar to the characteristics of solid 300 series stainless
steel when cold worked. Type 304 stainless steel claddings work
harden at a much greater rate than the aluminum backing or core,
therefore, this factor must be taken into consideration. When
calculating tool radii and/or clearances between the punch and draw
ring the cross sectional thickness of the composite must be
considered.

The stainless steel claddings are made from an extra high nickel, low
work hardening grade of stainless steel, however, the following rules
of thumb are used when designing tools:

1. Draw ring radii - six to eight times metal thickness.

2. Punch radii - eight to ten times metal thickness.

3. Set-down radii - two times metal thickness.

4. Clearance between punch and draw ring should be metal

thickness plus 5 to 10% maximum per side.

Tools should be designed initially with minimum clearance so that

should opening of the clearance be required, it can be readily
accomplished without damaging the set of tools.

13.3.1.2 Percent Reduction - Ideally reduction in diameter in one press

operation should be no greater than 45% of the original diameter of
the blank. Forming, using a Hydro-form press, will permit reduction
as great as 50% in one draw without failure of the part.

Multiple draw operations would best be made utilizing approximately

10 to 20% reduction for the second draw.

13.3.1.3 Lubricants - Lubricants similar to that used for the forming of either
stainless steel or aluminum should be used. Generally speaking,
lubricants used in fabricating stainless steel are most readily
adaptable to the deep drawing of parts. Water soluble lubricants
have a tendency to harden, accumulating on the tool and possible
causing marking.

13.3.1.4 Re-Draw Operations - A low temperature anneal of the aluminum,

approximately 700 to 800F, after the initial drawn shell is made
greatly increases the bond strength and thus, additional work can be
undertaken if required.
Cookware Manufacturers Association Standards Manual page 52
CLAD MATERIAL TECHNICAL DATA

13.3.1.5 Determination of Blank Size - The formula normally used for

calculation for the percent reduction is as follows:

% Reduction = 100 ((D - d)/D)

D = Blank diameter
d = Drawn shell diameter

Variations of this formula should be used depending upon the type of

flange or set-down required.

Selection of the blank diameter is most critical and can generally be

determined using the formula:

Flanged Cup D = (d2 + 4d1h)½

Cup D = (d2 +dh)½

d1 = inside shell diameter

d2 = Diameter of top flange
h = Height of shell
D = Diameter of original blank

Other factors affecting calculation accuracy are: bottom radii, die

clearance, lubricant, blank hold-down pressure, drawing speed, and
stress-strain characteristics of the material.

13.3.1.6 Wrinkling - Wrinkling in the side wall of the drawn shell indicates
that the punch radii may be generous or the clearance between the
punch and draw ring is too great, therefore, adjustments should be
made. Also, hold-down pressure will have a bearing upon wrinkling.
The greater the hold-down pressure, the greater the possibility of
minimizing this condition.

It is preferable to draw shells with flanges as the stainless steel

claddings may resist compression, resulting in wrinkling the upper
side wall when drawing a straight-sided shell. The flange helps
minimize wrinkling in the upper side wall by not restricting the flow of
the metal.

13.3.1.7 Draw Speed - Press ram or punch speed of approximately eight to

sixteen feet per minute is recommended for drawing shells.
Excessive punch speeds may result in variations in work hardening
within the piece being fabricated. Also, excessive heat may be
generated causing differences in the thermal expansion rates of the
two dissimilar metals thus, causing some difficulty.

13.3.2 BLANKING, SHEARING, TRIMMING

Stainless clad aluminum can be cut following any one of the conventional means
used in the metals industry such as blanking, shearing trimming and even
sawing.

When blanking circles or rectangles from the metal, we suggest that the metal be
treated as solid stainless, shearing through approximately 50% to 75% of the
Cookware Manufacturers Association Standards Manual page 53
CLAD MATERIAL TECHNICAL DATA

thickness and breaking of the remainder due to the pressure and force applied
during the shearing operation. Tool clearances for blanking should be kept to a
minimum, initially approximately 4 to 6% of the metal thickness per side.
Excessive tool clearance will result in heavy burrs. Lathe trim operations are
most successful when drawing shells with or without flanges. It is suggested that
the cutting tools penetrate the stainless steel first and then travel through the
aluminum, since the stainless steel is quite hard. It may be best served to design
the tools for shearing stainless.

When trimming a flange from a drawn shell at least 2 to 3 times the metal
thickness should be removed by the trim shear operation.

13.3.3 SPINNING - Spinning or flow turn operations can be carried out on stainless clad
aluminum, however, extreme care must be taken to minimize the cold work being
applied to either the aluminum or stainless steel. The product will permit
spinning or flow turning up to approximately 15% reduction or 15% cold work in
one operation. At that point, a low temperature anneal of 750ºF will have a
tendency to strengthen the bond and permit further work. Spinning speeds and
flow turn speeds should be slightly less than that used for stainless steel.
Pressure must be kept at a minimum. However, actual reduction should not
exceed 15% without an intermediate anneal of the aluminum.

13.3.4 BRAKE FORMING - Brake forming of stainless clad aluminum can be practiced
on a radius of one to two times metal thickness. This radius applies irrespective
of whether the stainless steel cladding is on the inside or outside of the bend.
Tools must be clean and free of marks, digs, and pick-up.

13.3.5 BULGING - It has been found that bulging rather than nosing is more readily
adapted as a forming operation since stainless steel is not readily subjectable to
compression operations. It is then better to bulge a part rather than try to
compress it into a desired shape. Hydraulic-liquid or rubber-faced tools are most
normally used to obtain maximum bulging ability in stainless clad aluminum.
Metal should be in the fully annealed condition so that the spread between the
tensile and yield strength is at its maximum. Again, annealing of the aluminum
can be accomplished, possibly adding to the formability of the part.

13.3.6 DRAWING RECTANGULAR SHAPES - When drawing rectangular shapes it is

most advisable to use practices normally acceptable when fabricating stainless
steel. Corner radii are generous and the depth in respect to the width is kept to a
minimum. Squaring up the side walls is best accomplished in a second operation
rather than attempting it in the initial draw. Hold-down is very critical and must be
properly applied to the sides and corners to assist in holding out the metal. Radii
at the center of the side wall of the rectangular shape can be sharpened to permit
better flow of the metals in the adjacent corner or area. As in all drawing
operations, thinning of the side wall is objectionable, and the drawing operations
should be designed to yield a part that normally thickens in the side wall during
the forming operation. Hold-down, radii, lubricant, speeds, and clearance of the
punch and draw ring should all be designed into the tooling required to produce a
shell with minimum change in metal thickness during the fabrications.
Cookware Manufacturers Association Standards Manual Page 54
TECHNICAL DATA FOR TINPLATE AND ALUMINIZED STEEL.

14 TECHNICAL DATA FOR ELECTROLYTIC TINPLATE AND

ALUMINIZED STEEL USED FOR COOKWARE &
BAKEWARE
SCOPE: This specification applies to electrolytic tin-coated steel sheets and foils used for
the manufacture of household cookware and bakeware items. Aluminized steel
information follows immediately after tinplate information.

14.1 PHYSICAL CHARACTERISTICS

14.1.1 BASE METAL - The steel portion of the tinplate should be commercial quality,
low carbon steel free of defects that affect forming or end-use.

14.1.2 TEMPER - Temper or hardness of the tinplate should be designed as follows:

TABLE 14.1.2
Designation Rockwell Hardness, 30T
T-1 46 - 52
T-2 50 - 56
T-3 54 - 60
T-4 58 - 64
T-5 62 - 68
T-6 67 - 77

Hardness should normally be measured on the Rockwell 30T scale except for
thin gauges (below 75 lbs. per base box) which should be measured on the 15T
scale and converted to the 30T scale.

To obtain maximum resistance to deformation in the final product, the hardest

material suitable for the manufacturing operation should be specified.
Cookware Manufacturers Association Standards Manual Page 55
TECHNICAL DATA FOR TINPLATE AND ALUMINIZED STEEL.

14.1.3 THICKNESS - The thickness of tinplate is designated according to pounds per

base box. This is related to thickness as follows:

TABLE 14.1.3
Weight in lbs. per Base Box Theoretical Thickness in Mils.
45 5.0
50 5.5
55 6.1
60 6.6
65 7.2
70 7.7
75 8.3
80 8.8
85 9.4
90 9.9
95 10.5
100 11.0
107 11.8
112 12.3
128 14.1
135 14.9

Most household bakeware is made from electrolytic tinplate weighing from 80 to

135 lbs. per base box.

14.1.4 DIMENSIONS

14.1.4.1 Sheets - All material in any one container must be held to the width
and length of the sheet sizes ordered and must conform to standard
American Iron and Steel Institute (AISI) tolerances.

14.1.4.2 Coils - All coils must be held to the width and weight ordered and
must conform to standard AISI tolerances.

14.1.4.3 Gauge - All material of the gauge specified in any one container or
coil must be uniform in gauge and conform to standard AISI
tolerances.

14.1.4.4 Out of Square - Out of square is the deviation of an end edge from a
straight line which is placed at a right angle to the side of the plate,
touching one corner and extending to the other side. The amount of
deviation is customarily limited to 1/16" for any end edge measurement
up to 42" (inclusive).

14.1.4.5 Camber - Camber is the deviation of a side edge from a straight line
touching both ends of the side and is customarily limited to 1/16" for
each 48” of length of fraction thereof.

14.1.5 FORMING - The tinplate shall be capable of being formed or drawn as required
without signs of cracking of the base metal or flaking of the tin coating. While
actual production is the final test, incoming material may be tested for suitability
in this regard by bending 4 x 4" samples through 180º, flat against themselves,
both with and against the rolling direction. There should be no cracking of the
base metal or flaking of the tin coating observed in the test.
Cookware Manufacturers Association Standards Manual Page 56
TECHNICAL DATA FOR TINPLATE AND ALUMINIZED STEEL.

14.1.6 WELDABILITY - All material purchased to this specification shall be capable of

being welded by a resistance welding method.

14.1.7 GRADING OF TINPLATE

14.1.7.1 Sheets -

14.1.7.1a Primes is the grade designation commonly given to

tinplate free from imperfections readily observed by the
unaided eye.

14.1.7.1b Seconds is the grade designations commonly given to

tinplate with moderate imperfections in the coating or in
the base material.

14.1.7.1c Un-sorted (UA) is the designation commonly given

when primes and seconds are not segregated.

17.1.7.2 Coils - Quality control procedures used in the production of coils are
different than for cut sizes. Therefore, more quality control measures
are required on the part of the consumer. Also, some defects in coils
may not be detected until shearing. Abrasion in coils during shipment
is greater than on cut lengths.

The number of base boxes in a coil is computed from the measured

length and the specified width. The theoretical weight of a coil is
computed by multiplying the number of base boxes in the coil by the
specified base weight.

14.2 TIN COATING CHARACTERISTICS

14.2.1 WEIGHT - Tin coating weights are expressed in pounds per base box and
represents the total of the tin coating on both sides. The base box is a unit of
area of 112 sheets of tinplate 14 x 20” or 31, 360 sq. in. and the tinned area is
62,720 sq. in. Nominal coating weight per base box is .50 lbs. minimum. A tin
coating weight of 1.0 lbs base box is equivalent to a tin coating thickness of
0.0000606”.

Several methods are available for determine the weight of the tin coating. Details
are available in the publication "Tinplate Testing, Chemical and Physical
Methods" by W.E. Hoare and S.C. Britton, Tin Research Institute, England.
Copies are available from the American office of the Institute located at 492 West
Sixth Avenue, Columbus, Ohio.

Methods for determining the coating weights are also described in one of the
"Contributions to the Metallurgy of Steel" of the American Iron and Steel Institute
published in December 1959 as "Methods for Determination of Coating Weights
of Tinplate".

When coating weight tests are conducted, precautions should be taken to insure
the samples are representative of the cut sheets or the coil. The producer and
the consumer should agree on a suitable sampling procedure.
Cookware Manufacturers Association Standards Manual Page 57
TECHNICAL DATA FOR TINPLATE AND ALUMINIZED STEEL.

14.2.2 FINISH - This product is normally produced with the tin coating brightened by
melting. A matte (un-melted coating) is also available. The tin coating should be
uniform, free of rust, blisters and objectionable defects.

14.2.3 TEXTURE - Various matte and embossed textures are available. Standards of
acceptable color and finish should be mutually agreed between the producer and
consumer.

14.3 PACKAGING
Sheets and coils material purchased to this specification must be protected from injury or
loss in shipment. Further protection against weather shall be provided by protecting the
containers with waterproof paper and strapping skeleton platforms.

14.3.1 COILS - Coils should be protected with waterproof paper and mounted with the
core vertical to two runner skids of platforms with strapping.

Packaging practices shall generally conform to methods shown in latest revision

of Simplified Practice. Recommendation R 247: Packaging, Marking and
Loading Methods for Steel Products for Domestic Shipments (U.S. Department of
Commerce).

Each shipment shall be legibly marked with the purchase order and the
manufacturer's name.

14.4 ALUMINIZED STEEL

Recent years have seen an increased use of aluminized steel as a base metal
substrate for cookware and bakeware. Aluminized Type 1 coating
contains approximately 91% aluminum and 9% silicon that is metallurgically
bonded to a low-carbon steel substrate. The hot dip coating process assures
a tightly adherent, uniform coating on both sides of the product. A thin alloy layer
readily permits normal fabrication practices without incurring significant coating
damage. Aluminized Steel Type 1 is supplied in coating weights ranging from T1
13 (0.13 oz./ft 2) to T1 60 (0.60 oz./ft.2). Most common are T1 25 and T1
40. Lighter coating weights (T1 13 or T1 25) are recommended for
severe forming applications. Manufacturers should follow supplier
recommendations regarding suitable coating types and suitable nonstick coatings
when choosing aluminized steel.

Table 14.4.1 - COATING WEIGHTS FOR ALUMINIZED STEEL

Cookware Manufacturers Association Standards Manual Page 58
TECHNICAL DATA IRON

15 TECHNICAL DATA ON IRON USED FOR COOKWARE AND

BAKEWARE
SCOPE: This specification is applicable to non-coated cast iron cookware commonly
referred to as "black iron" cookware.

15.1 PHYSICAL CHARACTERISTICS

15.1.1 BASE METAL - The base metal is cast iron in the “as cast” condition. Matrix
should be primarily pearlitic, free of significant quantities of cementite and
combined carbides.

15.1.2 CHEMICAL COMPOSITION -

TABLE 15.1.2 – CHEMICAL COMPOSITION OF

CAST IRON, TYPICALLY
Si 1.8 - 2.4%
P .17 - .70%
Mn .50 - .80%
S .15% max.
Total Carbon 3.5 – 3.8%
Fe Balance

15.1.3 THICKNESS - Nominal wall sections on cast iron cookware are minimum 1/8”
(3.2mm) exclusive of edge building, ornamentation, and handle attachment
areas.

15.1.4 DIMENSIONS - Dimensional tolerances are established at ± 1/4" from stated

nominal dimensions.

15.1.5 FLATNESS - Flatness on contact surfaces shall be ±1/16" (.0625 or 1.6mm) over
the entire length and breadth of the contact surface.

15.1.6 FINISH - Exterior of black iron cookware is normal casting finish obtainable from
green sand molding with surface finish of GAR C-9 finish of 420 or smoother.
Finish is to be smooth to the touch and free of protrusions, depressions, and
sand expansion lines. Exterior parting lines are typically ground flush to
surrounding surface.

15.1.7 INTERIOR FINISH - Cookware parting lines should be shot-blasted, rattled

and/or ground. Added protective coating or pre-seasoning is necessary to
prevent rusting during storage and shipment.

15.1.8 WEIGHT - Weight of cast iron cookware is ± 10% of the nominal weight of each
individual vessel.
Cookware Manufacturers Association Standards Manual page 59
PORCELAIN ENAMEL FINISHES ON ALUMINUM

16 PORCELAIN ENAMEL FINISHES ON ALUMINUM

COOKWARE
SCOPE: This specification applies to porcelain enamel exterior finishes which are
applied to aluminum cookware.

16.1 REQUIREMENTS

16.1.1 BASIC METAL - The basic metal shall be aluminum or aluminum with the inside
side clad with stainless steel, which is capable of being porcelain enameled to
meet this specification.

16.1.2 FINISH - The exterior finish shall be porcelain enamel, which is a substantially
vitreous, or glassy, inorganic coating bonded to the exterior metal surface by
fusion at a temperature above 950ºF (ASTM C286).

16.1.3 SURFACE DURABILITY -

16.1.3.1 Acid solubility shall not be greater than 15 mg per sq. inch when
tested according to Section 16.2.1.1.

16.1.3.2 Acid resistance shall be Class "A" or better when tested according to
Section 16.2.1.2.

16.1.3.3 Alkali resistance shall be determined in accordance with Section

16.2.2. Loss on this test shall not exceed 15 mg per sq. inch.

16.1.4 COATING THICKNESS - It is important that unnecessary thickness be avoided

because the thickness of the porcelain enamel coating is the principal factor
affecting chip resistance. It is desirable that film thickness be maintained near
0.002”. However, production of some colors may require greater thicknesses. In
no case shall the film thickness exceed 0.004”.

Coating thickness shall be determined in accordance with Section 16.2.3.

Thickness shall fall within 0.0015 and 0.004”.

16.1.5 SPALL RESISTANCE - Parts shall be tested in accordance with Section 16.2.4,
and evaluation shall be any of the following types of spall that develop within 20
hours to be a basis for rejection:

1. Any spalled area (revealing base metal) extending ⅛” or more in from an

edge and more than 1” in length,

2. Any spalled area on the interior surface (not touching an edge) that is more
than ⅛” in its maximum dimension, or,

3. More than six visible spall spots per exposed sample.

16.2 TEST METHODS

16.2.1 ACID RESISTANCE - Acid resistance shall be determined in accordance with

the following:
Cookware Manufacturers Association Standards Manual page 60
PORCELAIN ENAMEL FINISHES ON ALUMINUM

16.2.1.1 ASTM C283 - "Resistance of Porcelain Enameled Utensils to boiling

Acid" (Acid Solubility). NOTE: Adaption of apparatus may be made
to accommodate samples other than the round coupons specified, or
corners may be cut from square samples to fit standard apparatus.
Weight loss due to 2.5 hr. exposure to boiling 6% citric acid is
determined.

16.2.1.2 ASTM C282 - "Acid Resistance of Porcelain Enamels (Citric Acid

Spot Test)". The surface change due to exposure to 10% citric acid
for 15 minutes at room temperature is observed and evaluated.

16.2.2 ALKALI RESISTANCE - Alkali resistance shall be determined in accordance

with procedures detailed in ASTM C282, "Resistance of Porcelain Enameled
Utensils to Boiling Acid". For determination of alkali resistance, a 5% by weight
solution of tetra-sodium pyrophosphate will be substituted for the citric acid
solution described in the test method. Weight loss due to 2.5 hr. exposure to this
solution, boiling, is determined.

16.2.3 COATING THICKNESS - Thickness measurements shall be made using an eddy

current device such as a Permascope, Dermatron or other instruments designed
for measuring non-conductive coatings on non-magnetic bases. Coating
thickness shall be determined as the average of a minimum of five readings
measured on the surface at random.

16.2.4 SPALL RESISTANCE - Spall resistance shall be tested in accordance ASTM

703, "Antimony Trichloride Spall Test for Porcelain Enameled Aluminum". Test
specimens will be selected as described in Section 7.1. This test requires
exposure for 20 hours to a 1% solution of antimony trichloride. Parts which have
been subjected to this test are not acceptable for use.

16.3 PRODUCT SAMPLING AND TESTING

The producer shall test samples representing production lots, sample sections of
production parts, and extra parts sufficient to assure conformance with the requirements
of this specification. General suggestions for minimum sampling for process control of
the various requirements contained in this specification are as follows.

16.3.1 COLOR AND GLOSS - Porcelain enameled parts shall be compared with the
standards, which have been previously established, at the beginning of each new
production set-up and a minimum of one sample per hour shall be checked
thereafter. Measurements will not be required except in cases of apparent or
obvious deviation from standards.

16.3.2 SURFACE QUALITY - All finished parts shall be inspected for objectionable
blemishes prior to packing.

16.3.3 SPALL RESISTANCE - At least one finished article per color for each four hours
of production shall be placed on spall test. A minimum of one piece per 2,500
production parts shall be tested.

16.3.4 SURFACE DURABILITY –

16.3.4.1 Acid Solubility - New formulas to be used in production will be tested

for acid solubility to insure compliance with the provisions of this
specification. Samples having a flat surface shall be specially
Cookware Manufacturers Association Standards Manual page 61
PORCELAIN ENAMEL FINISHES ON ALUMINUM

prepared for this test. Such samples shall be prepared at least once
a week.

16.3.4.2 Citric Acid Spot Test - The Citric Acid Spot Test will be performed
on samples selected for spall testing prior to their immersion. The
spot test area will be ignored when evaluating spall resistance.

16.3.4.3 ALKALI RESISTANCE - Samples for this test shall be cut from the
same parts previously prepared for testing for acid solubility. The
same considerations for alkali solubility apply as those which were
applicable to the acid solubility.
Cookware Manufacturers Association Standards Manual page 62
PORCELAIN ENAMEL FINISHES ON STEEL OR IRON

17 PORCELAIN ENAMEL FINISHES ON STEEL OR IRON

COOKWARE AND BAKEWARE
SCOPE

This specification provides performance requirements for porcelain enamel interior and
exterior multiple (two or more coats on steel or iron) and single-coated finishes applied to
steel or iron cookware and bakeware.

17.1 REQUIREMENTS

17.1.1 BASIC METAL - The basic metal shall conform to requirements as outlined in
Chapter 10.5 of this manual.

17.1.2 FINISH - The finish shall be porcelain enamel which is a substantially vitreous or
glassy, inorganic coating bonded to the metal surface by fusion at a temperature above
1400ºF (ASTM C286).

17.1.3 SURFACE DURABILITY –

17.1.3.1 Acid Solubility - Shall not be greater than 14 mg for multiple coat or 50
mg for single coat items when tested according to Section 17.3.3.1.

17.1.4 COATING THICKNESS - Unnecessary thickness should be avoided. However,

production of some colors will require greater thickness than .008” for a single
coated utensil or .020” for a multiple coated part.

Coating thickness shall be determined in accordance with Section 17.2.2.

17.1.5 THERMAL SHOCK RESISTANCE - Any multiple-coated porcelain-enameled

utensil that can be filled with water to a depth of 1” shall have an average rating
of 3 cycles when tested in accordance with Section 17.2.3.

Any single-coated porcelain enamel utensil that can be filled with water to a
depth of 1” shall have an average rating of 7 cycles when tested in accordance
with Section 17.2.3.

17.2 TEST METHODS

17.2.1 ACID RESISTANCE - Acid resistance shall be determined in accordance with

ASTM C283 "Resistance of Porcelain Enameled Utensils to Boiling Acid".

NOTE: Adaptation of apparatus may be made to accommodate samples other

than the round coupons specified, or corners may be cut from square samples to
fit standard apparatus. Weight loss due to 2 ½ hour exposure to boiling 6% citric
acid is determined.

17.2.2 COATING THICKNESS - Thickness measurements shall be made with suitable

instrument for measuring non-conductive coatings on magnetic bases. Coating
thickness shall be determined as the average of five readings measured on the
surface at random.
Note: It is important that the gauge be zeroed using the same material with the
same surface finish as the coated material that will be measured.
Cookware Manufacturers Association Standards Manual page 63
PORCELAIN ENAMEL FINISHES ON STEEL OR IRON

Identify areas of concern on the vessel where the coating may be too thick or too
thin by evaluating the geometry and the application method. Measure the
coating thickness in the same area 3 times and average the 3 readings to obtain
the material thickness for that area.

17.2.3 THERMAL SHOCK RESISTANCE - Resistance to thermal shock should be

determined according to procedures outlined in ASTM C385 "Test for Thermal
Shock Resistance of Porcelain Enameled Utensils”.

For comparison testing, Repeat the test increasing the oven temperature by
50⁰ F until failure.

According to the Porcelain Enamel Institute, a vessel should be able to withstand

a temperature differential of 200⁰F.

17.3 PRODUCT SAMPLING AND TESTING

The manufacturer shall test samples representing production lots, and extra parts
sufficient to assure conformance with the requirements of this specification.

Suggestions for minimum sampling for process control of the various requirements
contained in this specification are as follows.

17.3.1 COLOR AND GLOSS - Porcelain enameled parts shall be compared to porcelain
standards, which have been previously established, at the beginning of each new
production set-up and a minimum of one sample per run shall be checked
thereafter. Obvious or apparent deviation from standards will require immediate
corrective measures.

17.3.2 SURFACE QUALITY - All finished parts shall be inspected for objectionable
blemishes prior to packing.

17.3.3 SURFACE DURABILITY –

17.3.3.1 Acid Solubility - New formulas to be used in production will be tested

for acid solubility to insure compliance with the provisions of this
specification. After colors are established, production items they shall
be tested at random at least once a week.

17.3.3.2 Hardness - Hardness determinations shall be performed on each

new formula, with weekly periodic checks performed thereafter.

17.3.4 THERMAL SHOCK RESISTANCE - Thermal shock resistance standards shall

be determined for each new production material. Thereafter, random checks
should be conducted.

17.4 SUPPLEMENTARY CONSIDERATIONS

The following, while not part of the specifications, are set forth as an aid to those who
specify porcelain enamel finishes.

17.4.1 COLOR - The color and color tolerances should be established prior to
commencement of production, and should be based upon porcelain enameled
color specimens.
Cookware Manufacturers Association Standards Manual page 64
PORCELAIN ENAMEL FINISHES ON STEEL OR IRON

Compliance with color specifications should be determined by visual matching

under viewing conditions comparable to those under which the article will be
viewed by the user. Color tolerance to be specified should depend upon the
specific service requirements and the ease with which the particular color or
colors can be controlled in production.

17.4.2 GLOSS - Distinctness-of-image is the main concern on selection of gloss. Visual

comparison to gloss of approved samples is desirable, and should be executed
by inspectors. The distinctness-of-image gloss test (ASTM C540) may be used
to determine allowable variation. The 45º incidence angle - 45º luminous
directional reflectance test (ASTM C346) may also be used, but this does not
necessarily agree with visual rating. It should be noted that flat samples must be
prepared for gloss determination by either of these methods.

17.4.3 SURFACE APPEARANCE - The porcelain enamel shall be free of blemishes

which may impair the serviceability or which will detract from the appearance of
the utensil. Such processing variations as heavy orange-peel and dry spray will
be avoided.

17.4.4 THERMAL SHOCK RESISTANCE - It is desirable to check the thermal shock

resistance of porcelain enameled cookware. Some factors affecting this property
include enamel thickness, alloy composition and metal preparation.

The test for this property is ASTM C385, "Thermal Shock Resistance of Porcelain
Enameled Utensils". This test consists of observing the effect of quenching
utensils which have been heated to various temperatures.

Resources include:
Porcelain Enamel Institute
P.O. Box 920220
Norcross, GA 30010
Phone: 770-676-9366
Fax: 770-770 409-7280
www.porcelainenamel.com

17.4.5 Direct Flame Test - Add cooking oil to depth of ¾” (19 mm). Set burner where
flame contacts bottom porcelain surface of vessel. Subject to heat until oil
reaches 400º F and hold for 30 minutes. Remove from burner and allow to cool.
Evaluate bottom porcelain coating. There should be no discoloration or
deterioration of the coating.

17.4.6 Impact Test – Mark area on item to be tested. Mark the item on a flat surface.
17.4.6.1 Cast material - Place sample of hard surface. Secure a tube
vertically with the tube 78-3/4 inches (2 meters) from surface of item. Drop 8 oz.
(225 g) spherical steel weight to marked area. Inspect for any visible cracking or
removal of coating from impact area.
17.4.6.1 Sheet Steel - Follow the procedure described in ASTM B916 and the
acceptance criteria.

17.4.7 Dishwasher Testing - Place the test sample in a residential dishwasher. Cycle
the dishwasher under normal operating conditions using Cascade with bleach
dishwashing detergent and a rinse aid. Set the dishwasher to heat dry. Evaluate
the product after every 5 cycles for any change in appearance to a retained
control sample.
Cookware Manufacturers Association Standards Manual page 65
ANODIZED FINISHES

18 ANODIZED FINISHES ON ALUMINUM COOKWARE AND

BAKEWARE
SCOPE

This specification provides performance requirements for hard coat (Grade III) anodized
coatings applied to aluminum cookware and bakeware and appearance and color
fastness requirements for colored, anodized finishes (Grade II).

18.1 REQUIREMENTS

18.1.1 BASIC METAL - The basic metal shall conform to the requirements for aluminum
as outlined in Chapter 11 of this manual. Clad materials with one side being
aluminum may also be anodized.

18.1.2 FINISH - Anodizing is a process whereby the natural oxide film of aluminum is
increased electro-chemically in order to produce a hard, non-oxidizing finish.
Type I finishes are chromic and is not typically used on cookware. Type II
finishes may be dyed and sealed to produce a colored surface. Generally these
finishes are used as decorative exterior finishes on exterior surfaces and covers.
Hard coat (Type III) anodizing produces a thicker oxide layer, is intended to
provide wear and abrasion resistance, and is used on both the interior and
exterior of cookware and bakeware.

18.1.3 SEALING OF METAL - After hard coat anodization, the aluminum surface
should be sealed by immersion in boiling de-ionized water, or a nickel fluoride or
nickel acetate solution.

18.1.4 SURFACE DURABILITY –

18.1.4.1 Corrosion resistance – Anodized aluminum should be resistant to

pitting in normal cooking use. Refer to Section 18.2.1 for corrosion
testing procedures.

18.1.4.2 Light fastness resistance (Type II only) - Dyed Type II coatings

should not exhibit fading or discoloration when exposed to sunlight.
Refer to Section 18.2.2 for test methods.

18.1.4.3 Abrasion resistance- Hard coat anodized cookware and bakeware

should be resistant to scratches and abrasion caused by ordinary
home use. Refer to Section 18.2.3 for test methods.

18.1.5 COATING THICKNESS - For Type II coatings, thicknesses may range from
0.00002 to .0010”. Type III hard coat thickness can range from .0005 to .0045”
(0.5 to 4.5 mils). Thicknesses of Type III coatings can be held to close
tolerances as little as  0.0001”. Abrasion resistance will generally decrease as
Type III coating thickness approaches 3 mils. Generally, therefore, thicknesses
more than 2 mils do not offer appreciable advantages.
Cookware Manufacturers Association Standards Manual page 66
ANODIZED FINISHES

18.2 TEST METHODS

18.2.1 CORROSION RESISTANCE - Subject test item to salt spray test as published in
ASTM B 117 for 335 hours and examine per MIL-A-8625F Section 3.7.1.2 for
corrosion and pitting.

18.2.2 LIGHT FASTNESS RESISTANCE - Dyed Type II colored coatings should not
exhibit fading or discoloration when exposed to ultraviolet radiation for 180 hours
in accordance with ASTM G152 and G153.

18.2.3 ABRASION RESISTANCE - Refer to Mil-A-8625F Section 4.5.5. In general,

Method 6192.1 of FED-STD-141 using a CS-17 wheel with a 1000 gram load is
used to test for abrasion resistance. The wheels revolve on test specimens at 70
RPM for 10,000 cycles. Abrasion resistance is measured and, in general, should
not exceed 1.5 mg/1000 cycles.
Cookware Manufacturers Association Standards Manual page 67
ORGANIC THERMOSET EXTERIOR FINISHES

19 ORGANIC THERMOSET EXTERIOR FINISHES ON

COOKWARE AND BAKEWARE
19.1 INTRODUCTION

There are a number of thermoset (baked) exterior finishes for cookware and bakeware.
Since the main purpose of the exterior coating is decorative, tests in this section are
designed to evaluate the ability of exterior coatings to retain their appearance under use.
Coating manufacturers specifications regarding substrate preparation, film thickness, and
cure conditions should be followed carefully before any of these tests are performed.
The tests in Chapter 19 are useful primarily for manufacturers in choosing coatings to
meet applications requirements but are also valid for retailers to discern adherence to
claims on labels and packaging.

19.2 COATING PERFORMANCE

19.2.1 RESISTANCE TO DAMAGE - The coating shall be resistant to damage caused

by scratches and abrasion encountered in normal household use. The coating
shall retain adhesion to the substrate while in use.

19.2.2 RETENTION OF APPEARANCE - The coating shall resist changes in gloss,

color and metallic effect, if any, and retain film integrity, (i.e. freedom from
softening, blistering or peeling, when exposed to common household foods,
normal cooking heat, hot oils and greases, hot water and steam, cleaning
detergents and other conditions encountered in ordinary household use).

19.2.3 EASE OF CLEANING - The coating shall resist stains and permit removal of
dried or burned food residues with minimum effort without damage to the coating.

19.3 TEST METHODS

19.3.1 RESISTANCE TO DAMAGE

19.3.1.1 Pencil hardness test performed according to ASTM D3363.

Minimum hardness recommended is 3H. This test is valid for both
manufacturing process verification and retailer testing for quality
validation of exterior coatings.

19.3.1.2 Crosshatch adhesion test performed according to ASTM D3359

Method B using scribe lines spaced 1.5 mm apart. Adhesion test to
be performed after immersion of test piece in boiling water for 60
minutes. There shall be no loss of adhesion after applying and
removing adhesive tape from the scribed area. This test is primarily
applied as manufacturing process verification.

19.3.1.3 Evaluation for Solvent Resistance by Solvent Rub Test - ASTM

D4752 and NCCA 11-18 - This test method is used to determine the
degree of cure of a baked film by the paint film resistance to a
specified solvent. The Solvent Rub Test is usually performed using
methyl ethyl ketone (MEK) as the solvent. The MEK resistance or
degree of cure applies to paint topcoats and primers. This test
involves rubbing the surface of a baked film with cheesecloth soaked
with MEK until failure or breakthrough of the film occurs. The type of
Cookware Manufacturers Association Standards Manual page 68
ORGANIC THERMOSET EXTERIOR FINISHES

cheesecloth, the stroke distance, the stroke rate, and approximate

applied pressure of the rub are specified. The rubs are counted as a
double rub (one rub forward and one rub backward constitutes a
double rub). At a minimum, 25 double rubs should not break through
the coating. This test is primarily applied as manufacturing process
verification.

19.3.2 RETENTION OF APPEARANCE

Tests in section 19.3.2 are quality verification methods useful for coating selection by
manufacturer and as retailer verification for exterior thermoset coatings.

19.3.2.1 Resistance to Heat - Heat test piece in an oven that is held at

temperature 50 degrees F over the rated temperature (but not more
than 450 degrees F) monitored by a calibrated temperature device for
8 hours. There shall be no more than a slight change in color due to
fading or yellowing, and no more than a slight change in gloss when
measured at 60° according to ASTM 523. Change in gloss is the ratio
of gloss after exposure to original gloss expressed as a percent of
retained gloss or any physical damage as compared to a controlled
sample of the same product..

19.3.2.2 Resistance to Alkaline Detergent Cleaners - performed by placing

½ of a test piece in 1% by weight Cascade® dishwashing detergent at
a temperature of 160° ± 10°F for eight hours. This typically produces
a soak solution with a pH of 10, which is strongly basic. Use a pH
meter or pH test strips to ascertain that pH of 10 is reached. After
exposure the test piece is rinsed with clear tap water and allowed to
stand for 16 hours before inspection. There shall be no more than a
slight change in color, gloss or metallic effect as compared to the un-
soaked side and no loss of film properties as defined by softening,
blistering or peeling. This test shall be performed at least once, but
may be repeated as often as desired.

19.3.2.3 Resistance to Hot Water and Steam – Perform the Crosshatch

adhesion test as described in Section 19.3.1.2. The test piece shall be
placed for 60 minutes in vigorously boiling water in a way that has
part of the test piece above and below the surface of the water.
There shall be no change in appearance and no blistering or peeling
of the coating above, below or at the water line.

19.3.2.4 Dishwasher Testing - Place the test sample in a residential

dishwasher. Cycle the dishwasher under normal operating conditions
using Cascade with bleach dishwashing detergent and a rinse aid.
Set the dishwasher to heat dry. Evaluate the product after every 5
cycles for any change in appearance to a retained control sample.

19.3.2.5 Resistance to Abrasion – Heat the test sample to 350⁰F. Move the
sample back and forth over a 2 inch pattern on a cast iron grate with a
weight of 3 lbs. Cycle the unit 1000 times. Perform test 19.3.2.2 with
½ of the test pattern in the solution. Evaluate the sample for any
damage. There shall be no change in color, gloss or metallic effect as
compared to the un-soaked side and no loss of film properties as
defined by softening, blistering or peeling.
Cookware Manufacturers Association Standards Manual page 69
ORGANIC THERMOSET EXTERIOR FINISHES

19.3.3 EASE OF CLEANING

Tests in section 19.3.3 are quality verification methods useful for coating selection by
manufacturer and as retailer verification for exterior thermoset coatings.

19.3.3.1 Resistance to Staining - performed by placing common food

products on the surface for up to 24 hours. Thickened products that
will not run off the surface are best. Examples are ketchup, mustard,
sugar-based barbeque sauce, blueberry pie filling, curry paste made
from curry powder, oil and water, vegetable oil and tomato paste.
Place stain agents on the surface in a circle 1 ½” in diameter and
allow to remain for up to 24 hours. Then wash in warm soapy water,
rinse and dry. Inspect coating for staining immediately after washing
and after 24 hours. Expectation for performance is no stain present
after washing.

19.3.3.2 Baked-on Stain Test - Perform test as described in Section 19.3.3.1.

Place test piece with stain agents in oven at 350°F for one hour.
Remove and cool for 30 minutes. Then wash in warm soapy water,
rinse and dry. Evaluate ease of cleaning according to ease and
completeness of removal of baked-on stain agents by scrubbing with
an Adobe™ pad or a green Scotch Brite™. Expectation for
performance is no stain present after washing.
Cookware Manufacturers Association Standards Manual page 70
SILICONE BAKEWARE

20 SILICONE BAKEWARE
SCOPE

The following represents guidelines for specifying silicone materials meant to be used in
bakeware and utensil over-mold or inlay applications for appurtenances such as handles
and knobs or utensil grip areas.

METHOD OF DETERMINING SIZES AND CAPACITIES

See chapter 2 for procedures for determining sizes and capacities and labeling and/or the
marking thereof on products.

20.1 DIMENSIONS, TOLERANCES AND TERMINOLOGY

The applicable dimensional tolerances for home bakeware utensils shall be those of
Chapter 2.

20.2 SILICONE COMPOSITIONS

In general there are two methods by which silicone is liquid injected molded (LIM) for
bakeware and kitchenware: platinum catalyzed and peroxide catalyzed. Manufacturers
should consult with silicone suppliers regarding the suitability of the desired process for the
item(s) to be molded.

Products produced by either method may require post-mold curing and post-cure cleaning
processes to reduce bloom, frost, blush and/or off-gassing that may be objectionable to the
end user.

Manufacturers should carefully consult with silicone suppliers regarding recommended

procedures to be used for curing and cleaning of product. The finished product delivered to
the end user should be free of objectionable odor, especially when heated to the item’s
recommended limit.

Cured silicone products are generally clear or translucent, but can be colored with inorganic
pigments. Hardness values may range from 30 – 70 Shore A, as determined by the
product design.

The manufacturer should be certain that the formulation chosen for bakeware will withstand
potential oven temperatures recommended for the pan use. Consumer appliance ovens
can vary as much as 50°F from set levels. For other uses, the manufacturer should
ascertain the expected maximum use temperature and choose a design and formulation
that will provide a margin of safety for the end user.

Depending upon the condition of use, the flame resistance of the silicone should be a flame
retardant class of UL 94-HB minimum, but may require a higher rating of 94 V-O.
Cookware Manufacturers Association Standards Manual page 71
SILICONE BAKEWARE

Silicone selected for food contact applications must be compliant with the FDA guidelines in
CFR 177.2600.

20.3 FINISHES

Finishes on the production items are a result of the texture of the mold cavity and can
range from very smooth and lustrous to fine grained and matte.

20.4 SUPPLEMENTARY CONSIDERATIONS

The following, while not a part of the specifications are set forth as an aid to those who
design silicone cookware or use silicone in cookware and bakeware appurtenances.

20.4.1 COLOR – The color and color tolerances should be established prior to
commencement of production and should be based upon approved attribute standards or
with Lab values and a photo spectrometer (colorimeter).

20.4.2 GLOSS – Specular gloss is the main concern on selection of gloss. Visual
comparison to gloss of approved samples is desirable and should be executed by
inspectors. A Glossmeter capable of conforming to the requirements of The Standard Test
Method for Specular Gloss per ASTM D 523 may be used to determine allowable variation.

20.4.3 SURFACE APPEARANCE – The surface of silicone utensils and components of

appurtenances shall be free of blemishes which may impair the serviceability or which will
detract from the sale-ability of the product. Hazing, bloom, skin delaminating, blisters, color
differential, flash, flow marks, orange peel, sink marks, off-register, etc., are some
undesirable surface flaws.

20.4.4 METALLIC REINFORCEMENT – Metallic reinforcement for stiffening bakeware

items may be desirable, however certain design considerations may be noted, especially
when the utensil’s use in a microwave oven is anticipated. Metallic reinforcement should
offer no sharp edges, close proximity breaks, and it is recommended that metal be
insulated sufficiently from incidental contact with the oven’s interior walls.

20.4.5 PLASTIC REINFORCEMENT -- Plastic may be used as reinforcement where

silicone bakeware may not adequately support weight of foodstuffs. Special attention must
be paid to choice of plastic material to ensure suitability with intended temperature, any
contact with food, or in the presence of microwave energy.

20.4.6 ADHESION TO METAL – Silicone rubber attached to metal components, such as

may be encountered with ‘soft touch’ cookware handles, can present problems with
adhesion. If a mechanical bond is not sufficient and a chemical adhesion becomes
necessary, a primer may be needed to condition the metallic surface.
Cookware Manufacturers Association Standards Manual page 72
SILICONE BAKEWARE

20.4 LABELING AND CONSUMER INSTRUCTIONS

It is recommended that manufacturers provide consumer instructions to

include the following topics:

 Washing before first use

 Any recommendation on use of release sprays
 Use of supports for transferring full pans if product is not
internally reinforced
 Warnings against use on top of stoves or under broilers
 Maximum temperatures allowed for intended applications and
warnings to user to use mitts or other protection, particularly for
those items placed in an oven. If silicone is used on items
exposed to high temperatures in a closed environment (i.e.
handle on pan in closed oven or closed grill) the silicone will be
too hot to safely handle.
 Precautions against allowing pan to come into contact with oven
walls, elements or gas flames.
 Any microwave use instructions as necessary.
 Any precautions for unmolding, use of sharp objects or knives
 Any variations in baking times that may be noted.
 Cleaning instructions, additional to be inserted here.
 Any precautions for the use of cleansers, scouring pads or other
cleaning aids which might negatively affect the product’s
performance
 Retention of instructions for future reference
Cookware Manufacturers Association Standards Manual page 73
MANUFACTURERS TESTING

21 MANUFACTURERS TESTING FOR NONSTICK FINISHES ON

COOKWARE AND BAKEWARE

21.1 General Mechanical Testing for Comparison of Coating

Adhesion and Durability
Introduction: A number of tests exist to measure adhesion and hardness of nonstick
coatings for cookware and bakeware. The demands on Cookware coatings are often
(but not always) different than demands on Bakeware coatings. For this reason tests that
are pertinent to one class (or chemistry) of coating may not be applicable to the other
class. Information gained from many of these tests on cookware may lead to useful
results on bakeware items that "cross-over" into cookware applications (such as
browning meat on top of stove in an ovenware vessel). The manufacturer will consider
such dual applications when selecting non-stick coatings for the specific product market.

Manufacturers should consult with coating suppliers to ascertain the tests necessary to
evaluate proper preparation of the coating substrate, proper thickness application of the
coating and its proper curing procedure. Coating thickness should be that specified by
the coating manufacturer and careful inspection under 10x magnification should be
performed to make certain there are no discontinuities in the application.

The following tests and methods in sections 21.1.1 through 21.6.1 are designed to assist
manufacturers in evaluating resistance of various coatings to deterioration over a
simulated life cycle of the vessel. These tests are mechanical destruction methods to
compare process control and chemistry appropriateness for specific uses Application of
the following tests to products for pass/fail criteria should respect the limitations of the
test method. For instance, whereas one test is determining life of coating until break
through to substrate, it would not be used to ascertain stain resistance. Each test is
intended to reveal a specific aspect of coating performance.

Nonstick coatings are extremely sensitive to curing temperatures. Cure temperature

variations as small as 25ºF can radically affect nonstick coating durability. Manufacturers
should therefore ascertain with as much precision as possible that test samples have
been properly prepared, coated and cured before the following simulated life cycle tests
are performed. Follow coating manufacturer’s recommendations regarding adhesion
tests, tests for proper curing and other tests that may be required to assure the coating
has been properly applied and cured.

Valid and reliable test results are most likely to be achieved when performed with a test
sampling of sufficient size to provide a reasonable chance of representing the total
population. Manufacturers should exercise caution when interpreting test results of
limited sample size. Typically a sample size (N) of 27 is necessary (N being chosen with
a suitable randomizing method that assures that all members of the population have an
equal chance of being selected for testing) in order to achieve a 95% confidence level.
Cookware Manufacturers Association Standards Manual page 74
MANUFACTURERS TESTING

21.1.1 ABRASION RESISTANCE TEST

SCOPE: This test is useful by manufacturers to compare several coatings. No hard and
fast numbers for performance expectations are available as rules for pass/fail

The recommended test fixture is illustrated below. The combination of a variable speed
motor fixture and a horizontal, linear motor is used for both the abrasion and scratch
tests. The abrasion resistance test is performed at room temperature (70º ± 5ºF).

Use a 2” diameter, 3-M # 7447, Illustration 21.1

medium “maroon” Scotch-Brite®
Pad affixed to the rotating part of
the test fixture. Total weight applied
to the pad will be 2 lbs., 11 ounces.
Operate the fixture with a 2” linear
stroke at 32 cycles ± 2 cycles per Variable
minute. Set the pad rotation at 200 Speed motor
rpm.

Linear actuator &

motor
Begin the test and inspect for
substrate exposure every 10 Free floating ball
minutes for one hour. Note time of spindle
the failure to the last ten-minute Scotch-
“pass” inspection. Alternatively, the Brite® Pad
test may be continued beyond one & coated
hour. Change to a new Scotch-Brite substrate
pad at the one hour interval and
each hour thereafter.

21.1.2 SCRATCH RESISTANCE

TEST

SCOPE: This test is useful by manufacturers to compare several coatings. No hard and
fast numbers for performance expectations are available as rules for pass/fail.

A square carbide tool, KennametalTM Catalog SM-297 K9 PCS 10, with a Rockwell
hardness of C-89 is used in this test. The tool is mounted in a fixture as illustrated so that
the 90º face of the tool is oriented at a 45º angle to the surface of the pan. This test is
conducted with the test surface heated and maintained at 400ºF for cookware and 350ºF
for bakeware. A weighted load of 0.5 lb. is placed on the rotating mechanism, which is
operated at a fixture radius of 2” at 9.5 rpm, yielding a rotational speed of 2” per second.
Note that the tool is pulled across the surface of the test area, not “plowed”. The arm
holding the tool should be so constructed as to be adjustable and after the pan reaches
test temperature the cutting edge of the tool must be adjusted so that it is exactly
horizontal to the test pan surface.
Cookware Manufacturers Association Standards Manual page 75
MANUFACTURERS TESTING

The test is operated for one hour, or until substrate is exposed by the scratching of the tool.
Inspect the surface at ten-minute intervals. Rotate the tool to a new edge at the end of one
hour before continuing the test and each hour thereafter.

ILLUSTRATION 21.1.2 - SCRATCH RESISTANCE TEST

45º

Side View –
Rotation
clockwise viewed
Cookware Manufacturers Association Standards Manual page 76
MANUFACTURERS TESTING

21.1.4 RELEASABILITY AND CLEANABILITY TESTS

SCOPE: The tests described in section 21.1.4 are useful by manufacturers to compare
several coatings.

A lengthy process of cooking various foods and then subjectively rating the ease with
which the food was released has traditionally evaluated releasability and cleanability of
cookware and bakeware. The slip angle and contact angle tests recommended below
provide a dependable, objective and repeatable measure of these two components. The
contact angle is a measure of how strongly water or n-hexadecane beads on the surface
and provides a crucial estimate of how foods are repelled from the nonstick surface.
Contact angle is the chemical component of food release, or how readily food is repelled
from the surface of the utensil. The physical component of food release is the slip angle.
It measures the physical irregularity of the surface. As the slip angle becomes larger, the
resultant release is decreased. The slip angle is therefore subtracted from the contact
angle to provide a measure of releasability. The test should be performed at room
temperature (70º ± 5ºF).

Reinforced non-stick coatings, (where materials are added to the non-stick coating), or
where the non-stick coating is applied over a hardened or roughened substrate, by their
nature, sacrifice certain releasability in exchange for durability. Where reinforcements
are not an integral part of the non-stick coating, the coating may be applied to flat test
panels without the reinforcement for contact angle and slip angle measurements since
non-flat surfaces may be difficult to measure in the following tests. For those items
where the reinforcements are an integral part of the nonstick coating, the cookware or
bakeware itself can be used.

21.1.4.1 CONTACT ANGLE MEASUREMENT - This test measures the wettability of a

solid surface in terms of the angle that the surface of a sessile drop of distilled water or n-
hexadecane makes with the coating surface. The angle may be measured with a model
100 Goniometer (CONTACT: Ramé-Hart, 19 Route 10 East, Ste 11, Succasunna, NJ
07876 www.ramehart.com). An alternative to the Goniometer would be an optical
comparator or simply a camera and photocopier capable of enlargement.

Camera and Copier Method

Prepare the cookware or bakeware vessel to be tested by cutting it so that a cross-
section of the coating and substrate may be visually observed. Make certain there are no
burrs on the edge of the cut surface. Clean the sample thoroughly with isopropyl alcohol.
Sample size should be a minimum of 2 inches square.

Use a 50 l syringe (Fisher Catalog #805) with a square point style # 3 needle. Deposit
drops of distilled water of 10l  2 l size. This should yield a drop with a diameter of
about 3 mm.

Position the cross section sample and distilled water bead so that angle of the bead can
be observed at the surface. The Goniometer allows direct observation. Alternatively, an
enlarged photograph of the bead or an optical comparator can be used to measure the
resultant angle Θ.
 Cookware Manufacturers Association Standards Manual page 77
MANUFACTURERS TESTING

ILLUSTRATION 21.4.1 - CONTACT ANGLE MEASUREMENT

Pure, distilled
water or n-hexadecane Θ=115º
bead Θ= 90º θ θ
Coated substrate

The angle of the tangent to the bead at the point of contact with the surface determines
the contact angle. See illustrations above. If the surface was perfectly wet by the water
the angle would be 0º. In contrast, if the angle was 180º, the surface would be complete
non-wet by the bead. The greater the angle, the better the surface acts as a release
surface to cooked food. Record the angle, to the nearest degree on form suggested in
Section 21.5. Generally contact angles of about 105º should be found for silicone-
polyester based finishes and about 115º for PTFE finishes. Sol-gel (also commonly
known as ceramic finishes) angles are highly variable and dependent on the amount of
silicone oil entrained in the coating.

21.1.4.2 COLD SLIP ANGLE TEST - This test measures the “slip” (coefficient of friction) of
coatings and produces the other result necessary to objectively evaluate food releasability.
This angle is measured with a ¼” thick plywood block 2 x 3.5” covered with five layers of
clean #60 cheese cloth on the surface contacting the test vessel. The block is weighted
with 576 grams of lead weights not exceeding the block dimensions. The total weight
should be 600 grams +/- 30 grams. An adjustable, calibrated inclined plane is also
required. For multiple tests, change the cheese cloth after every third pan tested.

ILLUSTRATION 21.4.2 - COLD SLIP ANGLE TEST

Vessel with weighted block

Calibrated, adjustable
inclined plate
Θ

With the vessel secured to the inclined plane, place the weighted block on the vessel test
surface as close to the side of the vessel as possible. Slowly raise the inclined plane at a
uniform rate of not more than 1º per second. At the exact point at which the block first
moves (even if only momentary), stop raising the plane and measure the resultant angle Θ
to the nearest degree. Record on form suggested in Section 21.5. Repeat the test three
times and average the resultant angles for the final result. Generally silicone based
finishes should produce slip angles of between 4-10º and PTFE finishes 5-15º.

The resultant release value is the contact angle minus the slip angle. A resultant release
value of 100 or more is considered ideal; 90-99 will give superior release; a value of 80-90
will require some physical means with which to removed cooked food but should be easily
cleaned; a value below 80 typically will be judged unacceptable. Release values may be
lower for integerally re-enforced coatings, but exceptional resistance to scratching and
abrasion of such coatings may balance such value (i.e., the manufacturer may find slightly
lower release values an acceptable trade off for resistance to scratching or abrasion over
the life-time of the product).
Cookware Manufacturers Association Standards Manual page 78
MANUFACTURERS TESTING

21.1.5 RESISTANCE TO CHEMICAL ATTACK - Nonstick surfaces must, by their

nature, be resistant to attack by commercial dishwashing products and the base or acidic
elements of food. The following tests provide a simulation of long-term exposure to foods
and cleaning materials.

21.1.5.1- SOAK TEST This test measures resistance to detergents and other alkaline
compounds. Make a fully dissolved, .35% by weight, solution of dishwashing powder in
ordinary tap water. This produces a soak solution with a pH of 10 which is strongly basic.
Use a pH meter or pH test strips to ascertain that pH of 10 is reached. Submerge ½ the
test utensil in the solution at 160º ± 10ºF for 16 hours. Rinse the test utensil with running
tap water. Evaluate the coating. Failure is denoted by color changes, gloss changes, loss
of adhesion or exposure of substrate. Allow the test utensil to stand for 16 ours protected
from disurbance at room temperature. Repeat the process for five cycles with fresh test
solution each cycle. To pass, a minimum of five cycles should show no failure.
Alternatively, and for evaluation purposes, the process may be repeated until failure is
noted. Record the number of cycles passed on form suggested in Section 21.5. .

21.1.5.2 RESISTANCE TO SALT AND ACID TEST - This test measures coating resistance
to both acid and salt attack. Select five identical pans for this test. Use a 50:50 mixture of
tomato sauce and water. To each 29 fluid ounces of this solution add ¼ cup of plain, non-
iodinized salt. Mix to uniformity. This should produce 30 fluid ounces of solution. Transfer
six ounces of the solution to the five test pans and simmer all pans at a minimum of 230ºF
for 2 hours. Allow to stand at room temperature until the pan is examined. One test pan
will be examined at the end of each of five 24 hour periods (i.e., vessel # 1 will be
examined at the end of day one which is 26 hours following the test starting time, pan # 2
will be examined at the end of day two, which is 24 hours after inspection of pan # 1, etc.).

Empty the sauce mixture from the pan to be examined without using mechanical means.
Wash the pan in a standard dishwasher, normal cycle, without detergent in order to
remove the sauce mixture.

Examine the pan after it is washed and evaluate the condition of the coating (i.e. blisters
vs no blisters). Count the number of blisters, if any, contained within a 4 ½” diameter
circle centered in the bottom of the utensil. Blisters are to be considered within this area if
they are on the line of the circle. Calculate the square inches of coating thus blistered
using the following guidelines:

TABLE 22.1.2.2 - BLISTER COUNT

Blister diameter = < Quantity Area Total area
1
/16” .00306
1
/8” .01227
¼” .04900
½” .19640

Sum the above blistered area calculations. When the total blistered area reaches or
exceeds ½ square inch, the sample pan has “failed” and the test is considered completed.
Record the total hours the vessel withstood the mixture to the nearest 24 hour period
(rounding up).2 Alternatively the test may be carried out with more than five pans should
an initial run of five pans show no blistering, continuing the waiting period until failure
occurs. Enter the information on form suggested in Section 21.5. Staining of surface is not
considered in this test.

Measurement of the exposed area may be problematic. A good solution consists of a

digital camera, computer and a public domain shareware package known as Scion Image.
The program for Mac or PC systems is available for download from several sites online.
Essentially, a photo of the pan is downloaded into the computer and the software package
can easily measure the exposed area.
Cookware Manufacturers Association Standards Manual page 79
MANUFACTURERS TESTING

21.1.7 SUGGESTED RECORDING FORM FOR NON-STICK TESTING

PROCEDURES

Substrate type, thickness, description _____________________

Product Description _________________
Film Thickness ____________________
Abrasion Test
Time (min) Acceptance (Pass/Fail)
New Pad 0
10
20
30
40
50
60
Scratch Test
Time (min) Acceptance (Pass/Fail)
New Carbide edge 0
10
20
30
40
50
60
Releasability/Cleanability

Contact Angle = A
Slip Angle 1) b1
2) b2
3) b3
Average of b1…b3 = B

A-B = Release Value

Resistance to Chemical Attack

Soak Test
Acceptance (Pass/Fail)
1. 8 hour soak @ 160ºF
16 hour wait

2. 8 hour soak
16 hour wait

3. 8 hour soak
16 hour wait

4. 8 hour soak
16 hour wait

5. 8 hour soak
16 hour wait

Acid Test
Acceptance (Pass/Fail) Total Blistered Area
Pan 1 (24 hours)
Pan 2 (48 hours)
Cookware Manufacturers Association Standards Manual page 80
MANUFACTURERS TESTING

Pan 3 (72 hours)

Pan 4 (96 hours)
Pan 5 (120 hours)
Test Summary

Abrasion test – total minutes _______

Scratch test – total minutes _______
Release Value _______
Soak Test – total cycles _______
Acid Test – total hours _______

1
For manufactrers who do not wish to set up their own in-house testing, the Association
recommends the services of Unified Engineering Inc. 3056 Weber Dr. Aurora IL 60502
630 851-3169. The staff worked closely with the CMA Non-Stick subcommittee of the
Standards Committee in the development of these tests. Unified is an independent
testing laboratory without financial connection of the Cookware Manufacturers
Association.
Cookware Manufacturers Association Standards Manual page 81
MANUFACTURERS TESTING

21.2 COOKWARE NON-STICK PERFORMANCE FOOD TESTS

Many manufacturers desire testing that replicates cookware performance in a
consumer setting. The following tests are designed to replicate such
performance and may be used with newly manufactured pans.

22.2.1 EGG TEST (ADAPTED FROM BRITISH STANDARD 7069: 1988) -

Scope: This test is applicable for cookware non-stick coatings only . The pass/fail
criteria will only be valid for cookware non-stick formulae. This is a test for the
cleanability of a product and not the release properties.

Wash cookware in hot water at a temperature greater than 140°F containing

liquid detergent. Heat the cookware on stovetop so that the surface of the base
is between 300° and 350°F. Cook a room temperature egg broken into the
cookware without additional fat or other lubricant until firmly set and then remove
the egg with a plastic or nylon spatula. Record whether the test food was
removed intact and if the surface wiped clean. The surface is deemed to be
wiped clean if unaided visual examination after wiping reveals no trace of solid
material. A “pass” is recorded if there is no trace of solid material after wiping.
“Fail” means traces of solid material remain.

21.2.2 ADHESION RESISTANCE TO BURNT MILK TEST -

Scope: This test is applicable for cookware non-stick coatings only. The pass/fail
criteria will only be valid for cookware non-stick formulae.

After cleaning the cookware in hot water using dishwashing liquid, rinse with hot
water and then cold water and dry the cookware. Pour 1 cup (approximately 237
ml) of whole milk into cookware. Boil the milk on an electric or gas element on
medium heat until the water has completely evaporated, and carbonize the milk
film until it becomes uniformly brown and fumes are given off. Place the edge of
the film under a normal stream from faucet of water at an angle of 135°. The film
should release by itself and entirely under the action of the stream of water. If
this does not occur, leave the film to soak in room temperature water for 5
minutes. Pass is recorded if no trace of the film remains; fail if traces remain
after soaking. Staining of surface color is not considered in this test.
Cookware Manufacturers Association Standards Manual page 82
MANUFACTURERS TESTING

21.3 BAKEWARE NONSTICK PERFORMANCE FOOD TESTS

In addition to PTFE coatings for bakeware, there are other organic coatings, primarily
silicone based, that may be formulated for bakeware to provide product release. These
non-PTFE coatings are typically less temperature resistant that PTFE coatings, but may
be available at lower costs. These coatings are usually formulated to resist fatty acids
found in many meats and sugar-rich recipes for baked goods. The preceding tests in
Chapter 21 may be useful in determinations of durability with recommendations from the
coating supplier. Additional tests are recommended to fully reveal range of performance.
A sample procedure follows:

21.3.1 BARBEQUE CHICKEN ROASTING TEST

21.3.1.1 Equipment and materials –

Chicken thigh, BBQ Sauce, Test pan

21.3.1.2 Procedure –

1. Place one chicken thigh in pan, cover with BBQ sauce.

2. Preheat oven to 350°F.

3. Bake uncovered 45 minutes at 350°F.

3. After removing from oven let sit for 30 min.

5. Remove chicken, wipe pan with paper towel, clean in

dishwasher. Repeat 10 cycles.

21.3.1.3 Evaluation -

Rate after 10th cycle for Release, Staining, Cleaning, and Durability.

Ratings:

Release: Pass = meat can easily be removed from pan

Fail = meat sticks to bakeware

Staining: Only slight discoloration of the coating is acceptable

Ratings are None, Slight, and Heavy

Cleaning: Pass = still easy to clean

Fail = difficult to clean, unacceptable build-up of
residuals

Durability: Pass = no damage

Fail = visual damage and / or coating removal

21.3.2 BAKED GOODS RELEASE TEST

22.3.2.1 Equipment -

1. Prepackaged baked goods or equivalent Betty Crocker®

SuperMoist Yellow Cake Mix (dry weight 517 g).

2. Better Crocker® Fudge Brownie Mix (dry weight 561 g).

3. Electric or gas oven with proven temperature control

Cookware Manufacturers Association Standards Manual page 83
MANUFACTURERS TESTING

4. Table knife and plastic spatula

5. Electric mixer for preparing batter

6. Scale for weighing batter

7. Dishwasher and dishwasher detergent

21.3.2.2 Procedure -

1. Prepare mixes according to instructions

2. Use 9 “ round cake pan for cake and 9” square pan (optional 9 x
13”) for brownie. Alternatively utilized alternates with appropriate
modifications

3. Wash all pans in dishwasher before starting and dry thoroughly

4. Weigh batter in pans to make certain equal amounts are used for
each test. Use approximately 475 ± 25g per batch. This is
approximately one box of cake mix for two 9” pans, two boxes of
brownie mix for three 9” square pans, or one box of mix for one
9” x 13” pan.

5. Bake according to instructions or approximately 30 ± 5 minutes

at 350°F (177°C). Allow to cool for 10 minutes prior to
evaluation. After each bake cycle, evaluate and wash by hand in
warm soapy water and dry. Repeat five times. Wash in
dishwasher. Repeat the cycle for a total of 15 pans of cake mix
or brownies.

21.3.2.3 Evaluation (following each batch) -

After ten minute cooling period, cut cake into quarters with table knife.
Cut brownies into 16 equal squares for 9” square pan or into 20
squares for 9 x 13” pan. Weigh the pan and contents on a digital
scale to have a reference weight.

Rating:

5 Invert pan on counter and drop a 2.2 lbs. (1kg) weight from 4”
(100mm) in the center of the pan. Suggested weight would be ¼” or
3
/8” hex nuts placed in a sewn cloth bag. Weigh the unit and record.

4 If baked good does not fall out completely in 5, invert pan, and drop
on counter from height of 12” so that pan hits counter squarely.
Weigh the unit and record.

3 If baked good does not fall out completely in 4, run knife around
side of pan and drop again from height of 12”. Weigh the unit
and record.

2 If baked good does not fall out completely in 3, run knife around
side of pan and use plastic spatula to ease baked good free of
the bottom. Weigh the unit and record.

1 Anything else required to remove the baked good. Weigh the

unit and record.
Cookware Manufacturers Association Standards Manual page 84
MANUFACTURERS TESTING

Note the amount of the baked good that releases from the sides and
bottom, i.e. the percent removed, after the application of each amount
of force. At least 75% of the baked good must be released cleanly
from coating for a “pass”. Note any residue left on coating. Note any
staining after hand washing with soapy water and a blue Scotch
Brite™ pad with 25 strokes.
Cookware Manufacturers Association Standards Manual page 85
RETAILER TESTING FOR NONSTICK FINISHES

22 RETAILER TESTING FOR NONSTICK FINISHES ON

COOKWARE AND BAKEWARE
22.1 General Mechanical Testing for Comparison of Coating
Adhesion and Durability

Introduction: A number of tests exist to measure adhesion and hardness of nonstick

coatings for cookware and bakeware. The demands on Cookware coatings are often
(but not always) different than demands on Bakeware coatings. For this reason tests that
are pertinent to one class (or chemistry) of coating may not be applicable to the other
class. Information gained from many of these tests on cookware may lead to interesting
results on bakeware items that "cross-over" into cookware applications (such as
browning meat on top of stove in an ovenware vessel). The manufacturer will consider
such dual applications when selecting non-stick coatings for the specific product market.

Retailers should consult with coating suppliers to ascertain the tests necessary to
evaluate proper preparation of the coating substrate, proper thickness application of the
coating and its proper curing procedure.1 Coating thickness should be that specified by
the coating manufacturer and careful inspection under 10x magnification should be
performed to make certain there are no discontinuities in the application.

Application of the following tests to products for pass/fail criteria should respect the
limitations of the test method. For instance, whereas one test is determining life of
coating until break through to substrate, it would not be used to ascertain stain
resistance. Each test is intended to reveal a specific aspect of coating performance.

Nonstick coatings are extremely sensitive to curing temperatures. Cure temperature

variations as small as 25ºF can radically affect nonstick coating durability. Manufacturers
should therefore ascertain with as much precision as possible that test samples have
been properly prepared, coated and cured before the following simulated life cycle tests
are performed. Follow coating manufacturer’s recommendations regarding adhesion
tests, tests for proper curing and other tests that may be required to assure the coating
has been properly applied and cured.

Valid and reliable test results are most likely to be achieved when performed with a test
sampling of sufficient size to provide a reasonable chance of representing the total
population. Retailers should exercise caution when interpreting test results of limited
sample size. Typically a sample size (N) of 27 is necessary (N being chosen with a
suitable randomizing method that assures that all members of the population have an
equal chance of being selected for testing) in order to achieve a 95% confidence level.
Cookware Manufacturers Association Standards Manual page 86
RETAILER TESTING FOR NONSTICK FINISHES

22.1.1 Releasability and Cleanability tests

SCOPE: The tests described in section 22.1.1 reveal standard performance properties
useful for retail product qualification for cookware.

A lengthy process of cooking various foods and then subjectively rating the ease with
which the food was released has traditionally evaluated releasability and cleanability of
cookware and bakeware. The slip angle and contact angle tests recommended below
provide a dependable, objective and repeatable measure of these two components. The
contact angle is a measure of how strongly water or n-hexadecane beads on the surface
and provides a crucial estimate of how foods are repelled from the nonstick surface.
Contact angle is the chemical component of food release, or how readily food is repelled
from the surface of the utensil. The physical component of food release is the slip angle.
It measures the physical irregularity of the surface. As the slip angle becomes larger, the
resultant release is decreased. The slip angle is therefore subtracted from the contact
angle to provide a measure of releasability. The test should be performed at room
temperature (70º ± 5ºF). Reinforced non-stick coatings, (where materials are added to
the non-stick coating), or where the non-stick coating is applied over a hardened or
roughened substrate, by their nature, sacrifice certain releasability in exchange for
durability. (Where reinforcements are not an integral part of the non-stick coating, the
coating may be applied to flat test panels without the reinforcement for contact angle and
slip angle measurements since non-flat surfaces may be difficult to measure in the
following tests. For those items where the reinforcements are an integral part of the
nonstick coating, the cookware or bakeware itself can be used.)

22.1.1.1 CONTACT ANGLE MEASUREMENT - This test measures the wettability of a

solid surface in terms of the angle that the surface of a sessile drop of distilled water or n-
hexadecane makes with the coating surface. The angle may be measured with a model
100 Goniometer (CONTACT: Ramé-Hart, 19 Route 10 East, Ste. 11, Succasunna, NJ
07876 www.ramehart.com). An alternative to the Goniometer would be an optical
comparator or simply a camera and photocopier capable of enlargement.

Camera and Copier Method

Prepare the cookware or bakeware vessel to be tested by cutting it so that a cross-
section of the coating and substrate may be visually observed. Make certain there are no
burrs on the edge of the cut surface. Clean the sample thoroughly with isopropyl alcohol.
Sample size should be a minimum of 2 inches square.

Use a 50 l syringe (Fisher Catalog #805) with a square point style # 3 needle. Deposit
drops of distilled water of 10l  2 l size. This should yield a drop with a diameter of
about 3 mm.

Position the cross section sample and distilled water bead so that angle of the bead can
be observed at the surface. The Goniometer allows direct observation. Alternatively, an
enlarged photograph of the bead or an optical comparator can be used to measure the
resultant angle Θ.
 Cookware Manufacturers Association Standards Manual page 87
RETAILER TESTING FOR NONSTICK FINISHES

ILLUSTRATION 22.1.1.1 - CONTACT ANGLE MEASUREMENT

Pure, distilled
water or n-hexadecane Θ=115º
bead Θ= 90º θ θ
Coated substrate

The angle of the tangent to the bead at the point of contact with the surface determines
the contact angle. See illustrations above. If the surface was perfectly wet by the water
the angle would be 0º. In contrast, if the angle was 180º, the surface would be complete
non-wet by the bead. The greater the angle, the better the surface acts as a release
surface to cooked food. Record the angle, to the nearest degree on form suggested in
Section 21.5. Generally contact angles of about 105º should be found for silicone-
polyester based finishes and about 115º for PTFE finishes. Sol-gel (also commonly
known as ceramic finishes) angles are highly variable and dependent on the amount of
silicone oil entrained in the coating.

22.1.1.2 COLD SLIP ANGLE TEST - This test measures the “slip” (coefficient of friction)
of coatings and produces the other result necessary to objectively evaluate food
releasability. This angle is measured with a ¼” thick plywood block 2 x 3.5”
covered with five layers of clean #60 cheese cloth on the surface contacting the
test vessel. The block is weighted with 576 grams of lead weights not exceeding
the block dimensions. The total weight should be 600 grams +/- 30 grams. An
adjustable, calibrated inclined plane is also required. For multiple tests, change
the cheese cloth after every third pan tested.

ILLUSTRATION 22.1.1.2 - COLD SLIP ANGLE TEST

Vessel with weighted block

Calibrated, adjustable
inclined plate
Θ

With the vessel secured to the inclined plane, place the weighted block on the
vessel test surface as close to the side of the vessel as possible. Slowly raise
the inclined plane at a uniform rate of not more than 1º per second. At the exact
point at which the block first moves (even if only momentary), stop raising the
plane and measure the resultant angle Θ to the nearest degree. Record on form
suggested in Section 21.5. Repeat the test three times and average the
resultant angles for the final result. Generally silicone based finishes should
produce slip angles of between 4-10º and PTFE finishes 5-15º.

The resultant release value is the contact angle minus the slip angle. A resultant
release value of 100 or more is considered ideal; 90-99 will give superior release;
a value of 80-90 will require some physical means with which to removed cooked
food but should be easily cleaned; a value below 80 typically will be judged
unacceptable. Release values may be lower for integerally re-enforced coatings,
but exceptional resistance to scratching and abrasion of such coatings may
balance such value (i.e., the manufacturer may find slightly lower release values
an acceptable trade off for resistance to scratching or abrasion over the life-time
of the product).
Cookware Manufacturers Association Standards Manual page 88
RETAILER TESTING FOR NONSTICK FINISHES

22.1.2 RESISTANCE TO CHEMICAL ATTACK - Nonstick surfaces must, by their

nature, be resistance to attack by commercial dishwashing products and the
base or acidic elements of food. The following tests provide a simulation of long-
term exposure to foods and cleaning materials.

22.1.2.1 SOAK TEST - This test measures resistance to detergents and other alkaline
compounds. Make a fully dissolved, .35% by weight, solution of dishwashing
powder in ordinary tap water. This produces a soak solution with a pH of 10
which is strongly basic. Use a pH meter or pH test strips to ascertain that pH of
10 is reached. Submerge ½ the test utensil in the solution at 160º ± 10ºF for 16
hours. Rinse the test utensil with running tap water. Evaluate the coating.
Failure is denoted by color changes, gloss changes, loss of adhesion or
exposure of substrate. Allow the test utensil to stand for 16 hours protected from
disurbance at room temperature. Repeat the process for five cycles with fresh
test solution each cycle. To pass, a minimum of five cycles should show no
failure. Alternatively, and for evaluation purposes, the process may be repeated
until failure is noted. Record the number of cycles passed on form suggested in
Section 21.5. .

22.1.2.2 RESISTANCE TO SALT AND ACID TEST - This test measures coating
resistance to both acid and salt attack. Select five identical pans for this test.
Use a 50:50 mixture of tomato sauce and water. To each 29 fluid ounces of this
solution add ¼ cup of plain, non-iodinized salt. Mix to uniformity. This should
produce 30 fluid ounces of solution. Transfer six ounces of the solution to the
five test pans and simmer all pans at a minimum of 230ºF for 2 hours. Allow to
stand at room temperature until the pan is examined. One test pan will be
examined at the end of each of five 24 hour periods (i.e., vessel # 1 will be
examined at the end of day one which is 26 hours following the test starting time,
pan # 2 will be examined at the end of day two, which is 24 hours after inspection
of pan # 1, etc.).

Empty the sauce mixture from the pan to be examined without using mechanical
means. Wash the pan in a standard dishwasher, normal cycle, without
detergent in order to remove the sauce mixture.

Examine the pan after it is washed and evaluate the condition of the coating (i.e.
blisters vs no blisters). Count the number of blisters, if any, contained within a 4
½” diameter circle centered in the bottom of the utensil. Blisters are to be
considered within this area if they are on the line of the circle. Calculate the
square inches of coating thus blistered using the following guidelines:

TABLE 22.1.2.2 - BLISTER COUNT

Blister diameter = < Quantity Area Total area
1
/16” .00306
1
/8” .01227
¼” .04900
½” .19640

Sum the above blistered area calculations. When the total blistered area
reaches or exceeds ½ square inch, the sample pan has “failed” and the test is
considered completed. Record the total hours the vessel withstood the mixture
to the nearest 24 hour period (rounding up). Alternatively the test may be carried
out with more than five pans should an initial run of five pans show no blistering,
continuing the waiting period until failure occurs. Enter the information on form
suggested in Section 21.5. Staining of surface is not considered in this test.2
Cookware Manufacturers Association Standards Manual page 89
RETAILER TESTING FOR NONSTICK FINISHES

22.1.4 SUGGESTED RECORDING FORM FOR NON-STICK TESTING

PROCEDURES

Substrate type, thickness, description _____________________

Product Description _________________
Film Thickness ____________________
Abrasion Test
Time (min) Acceptance (Pass/Fail)
New Pad 0
10
20
30
40
50
60
Scratch Test
Time (min) Acceptance (Pass/Fail)
New Carbide edge 0
10
20
30
40
50
60
Releasability/Cleanability

Contact Angle = A
Slip Angle 1) b1
2) b2
3) b3
Average of b1…b3 = B

A-B = Release Value

Resistance to Chemical Attack

Soak Test
Acceptance (Pass/Fail)
6. 8 hour soak @ 160ºF
16 hour wait

7. 8 hour soak
16 hour wait

8. 8 hour soak
16 hour wait

9. 8 hour soak
16 hour wait

10. 8 hour soak

16 hour wait

Acid Test
Acceptance (Pass/Fail) Total Blistered Area
Pan 1 (24 hours)
Pan 2 (48 hours)
Cookware Manufacturers Association Standards Manual page 90
RETAILER TESTING FOR NONSTICK FINISHES

Pan 3 (72 hours)

Pan 4 (96 hours)
Pan 5 (120 hours)
Test Summary

Abrasion test – total minutes _______

Scratch test – total minutes _______
Release Value _______
Soak Test – total cycles _______
Acid Test – total hours _______

1 For retailers who do not wish to set up their own in-house testing, the Association recommends the

services of Unified Engineering Inc. 3056 Weber Dr. Aurora IL 60502 630 851-3169. The staff worked
closely with the CMA Non-Stick subcommittee of the Standards Committee in the development of these
tests. Unified is an independent testing laboratory without financial connection of the Cookware
Manufacturers Association. Testing may also be done at NSF International, Ann Arbor, MI.
2 Measurement of the exposed area may be problematic. A good solution consists of a digital camera,
computer and a public domain shareware package known as Scion Image. The program for Mac or PC
systems is available for download from www.scioncorp.com. Essentially, a photo of the pan is uploaded
into the computer and the software package can easily measure the exposed area.
Cookware Manufacturers Association Standards Manual page 91
RETAILER TESTING FOR NONSTICK FINISHES

22.2 COOKWARE NON-STICK PERFORMANCE FOOD TESTS

Many manufacturers and retailers desire testing that replicates cookware
performance in a consumer setting. The following tests are designed to replicate
such performance and may be used with newly manufactured pans.

22.2.1 EGG TEST (ADAPTED FROM BRITISH STANDARD 7069: 1988) -

Scope: This test is applicable for cookware non-stick coatings only . The pass/fail
criteria will only be valid for cookware non-stick formulas. This is a test for the
cleanability of a product and not the release properties.

Wash cookware in hot water at a temperature greater than 140°F containing

liquid detergent. Heat the cookware on stovetop so that the surface of the base
is between 300° and 350°F. Cook a room temperature egg broken into the
cookware without additional fat or other lubricant until firmly set and then remove
the egg with a plastic or nylon spatula. Record whether the test food was
removed intact and if the surface wiped clean. The surface is deemed to be
wiped clean if unaided visual examination after wiping reveals no trace of solid
material. A “pass” is recorded if there is no trace of solid material after wiping.
“Fail” means traces of solid material remain.

22.2.2 ADHESION RESISTANCE TO BURNT MILK TEST -

Scope: This test is applicable for cookware non-stick coatings only. The pass/fail
criteria will only be valid for cookware non-stick formulae.

After cleaning the cookware in hot water using dishwashing liquid, rinse with hot
water and then cold water and dry the cookware. Pour 1 cup (approximately
237ml) of whole milk into cookware. Boil the milk on an electric or gas element
until the water has completely evaporated, and carbonize the milk film until it
becomes uniformly brown and fumes are given off. Place the edge of the film
under a normal stream from faucet of water at an angle of 135°. The film should
release by itself and entirely under the action of the stream of water. If this does
not occur, leave the film to soak in room temperature water for 5 minutes. Pass
is recorded if no trace of the film remains; fail if traces remain after soaking.
Staining of surface color is not considered in this test.
Cookware Manufacturers Association Standards Manual page 92
RETAILER TESTING FOR NONSTICK FINISHES

22.3 BAKEWARE NONSTICK PERFORMANCE FOOD TESTS

In addition to PTFE coatings for bakeware, there are other organic coatings, primarily
silicone based, that may be formulated for bakeware to provide product release. These
non-PTFE coatings are typically less temperature resistant that PTFE coatings, but may
be available at lower costs. These coatings are usually formulated to resist fatty acids
found in many meats and sugar-rich recipes for baked goods. A sample procedure
follows:

22.3.1 BARBEQUE CHICKEN ROASTING TEST

22.3.1.1 Equipment and materials –

Chicken thigh, BBQ Sauce, Test pan

22.3.1.2 Procedure –

1. Place one chicken thigh in pan, cover with BBQ sauce.

2. Preheat oven to 350°F.

3. Bake uncovered 45 minutes at 350°F.

4. After removing from oven let sit for 30 min.

5. Remove chicken, wipe pan with paper towel, clean in

dishwasher. Repeat 10 cycles.

22.3.1.3 Evaluation -

Rate after 10th cycle for Release, Staining, Cleaning, and Durability.

Ratings:

Release: Pass = meat can easily be removed from pan

Fail = meat sticks to bakeware

Staining: Only slight discoloration of the coating is acceptable

Ratings are None, Slight, and Heavy

Cleaning: Pass = still easy to clean

Fail = difficult to clean, unacceptable build-up of
residuals

Durability: Pass = no damage

Fail = visual damage and / or coating removal

22.3.2 BAKED GOODS RELEASE TEST

22.3.2.1 Equipment -

1. Prepackaged baked goods or equivalent Betty Crocker®

SuperMoist Yellow Cake Mix (dry weight 517 g).

2. Better Crocker® Fudge Brownie Mix (dry weight 561 g).

3. Electric or gas oven with proven temperature control

4. Table knife and plastic spatula

Cookware Manufacturers Association Standards Manual page 93
RETAILER TESTING FOR NONSTICK FINISHES

5. Electric mixer for preparing batter

6. Scale for weighing batter

7. Dishwasher and dishwasher detergent

22.3.2.2 Procedure -

1. Prepare mixes according to instructions

2. Use 9 “ round cake pan for cake and 9” square pan (optional 9 x
13”) for brownie. Alternatively utilized alternates with appropriate
modifications

3. Wash all pans in dishwasher before starting and dry thoroughly

4. Weigh batter in pans to make certain equal amounts are used for
each test. Use approximately 475 ± 25g per batch. This is
approximately one box of cake mix for two 9” pans, two boxes of
brownie mix for three 9” square pans, or one box of mix for one
9” x 13” pan.

5. Bake according to instructions or approximately 30 ± 5 minutes

at 350°F (177°C). Allow to cool for 10 minutes prior to
evaluation. After each bake cycle, evaluate and wash by hand in
warm soapy water and dry. Repeat five times. Wash in
dishwasher. Repeat the cycle for a total of 15 pans of cake mix
or brownies.

22.3.2.3 Evaluation (following each batch) -

After ten minute cooling period, cut cake into quarters with table knife.
Cut brownies into 16 equal squares for 9” square pan or into 20
squares for 9 x 13” pan. Weigh the pan and contents on a digital
scale to have a reference weight.

Rating:

6 Invert pan on counter and drop a 2.2 lbs. (1kg) weight from 4”
(100mm) in the center of the pan. Suggested weight would be ¼” or
3
/8” hex nuts placed in a sewn cloth bag. Weigh the unit and record.

5 If baked good does not fall out completely in 5, invert pan, and drop
on counter from height of 12” so that pan hits counter squarely.
Weigh the unit and record.

4 If baked good does not fall out completely in 4, run knife around
side of pan and drop again from height of 12”. Weigh the unit
and record.

3 If baked good does not fall out completely in 3, run knife around
side of pan and use plastic spatula to ease baked good free of
the bottom. Weigh the unit and record.

2 Anything else required to remove the baked good. Weigh the

unit and record.

Note the amount of the baked good that releases from the sides and
bottom, i.e. the percent removed, after the application of each amount
Cookware Manufacturers Association Standards Manual page 94
RETAILER TESTING FOR NONSTICK FINISHES

of force. At least 75% of the baked good must be released cleanly

from coating for a “pass”. Note any residue left on coating. Note any
staining after hand washing with soapy water and a blue Scotch
Brite™ pad with 25 strokes.

(Chapter 23 Reserved)
 Cookware Manufacturers Association Standards Manual page 95
STANDARDS FOR GLASS COOKING PRODUCTS

24 Standards for Glass Cooking Products including Glass

Bakeware and Ovenware
SCOPE: This standard applies to glass vessels intended for use in cooking food in conventional
and microwave ovens (“glass bakeware or ovenware”), glass covers not in direct contact with
food or used with other cookware, glass storage vessels, and glass food preparation items
including measuring cups and batter bowls (collectively referred to herein as “glass cooking
products”). Glass for such uses typically is tempered or heat strengthened from its as-molded
condition. This standard does not apply to glass or ceramic cookware manufactured for use
directly on a stovetop.

PURPOSE: Although all glass is susceptible to breakage, these standards establish

performance and product safety benchmarks to minimize unexpected breakage when the product
is used in accordance with all warnings, instructions and common sense principles. Glass
cooking products are not comparable to other types of tempered/heat strengthened glass for
which standards already exist, such as, architectural flat glass, glass bottles/jars and automotive
glass. This distinction is dictated, among other things, by certain utilitarian aspects of glass
cooking products, including but not limited to: the need for molded shapes with numerous
variations in thickness, dimensions, contours and angles; use in both hot ovens/microwaves and
cold refrigerators to serve its intended purpose and insure food safety; and frequent handling and
use in a kitchen environment. A standard for this unique category of tempered/heat strengthened
glass is necessary.

EFFECTIVE DATE: This voluntary standard applies to products manufactured subsequent to the
effective date of this standard which is twelve (12) months after its adoption.

USEFUL DEFINITIONS

Borosilicate Glass : A silicate glass with B2O3 content above 4% by weight.

Coefficient of Thermal Expansion: The ratio of a change in dimension to a rise in

temperature expressed in in/in/°C over a range of 0-300°C.

Fracture Surface Markings: Fracture surface features that may be used to determine
the fracture origin location and the nature of the stress that produced the facture.

Fracture Origin The single, unique location at which a fracture system begins.

Frost: The visible indicator of a tensile stress area located between two compression
zones.

Hackle: A finely structured fracture surface marking giving a matte or roughened

appearance to the surface, having varying degrees of coarseness. Finely structured
hackle is variously known as fine hackle, frosted area, gray area, matte, mist and stippled
area. Coarsely structured hackle is also known as striation.

Glass : An inorganic product of fusion, non-crystalline in structure.

Glass bakeware/ovenware: Glass vessels intended for use in cooking food in

conventional and microwave ovens.

Glass cooking products: Glass covers not in direct contact with food or used with other
cookware, glass storage vessels, and glass food preparation items including measuring
cups and batter bowls.

Mechanical Strength: The applied load an item can withstand without failure.
 Cookware Manufacturers Association Standards Manual page 96
STANDARDS FOR GLASS COOKING PRODUCTS

Tempered/Heat Strengthened Glass: Glass that is subjected during the manufacturing

process to sustained heating followed by cooling, each at suitable rates, to enhance
thermal and mechanical strength.

Soda-Lime-Silicate Glass : Glass containing soda (Na2O), calcia (CaO) and silica
(SiO2) as the main ingredients; also commonly referred to as soda-lime glass.

Stresses:
Compression Stress: The stress state caused by an applied load that acts to
reduce the length of a material along the axis of the applied load; the stress state
that causes squeezing of the material.
Residual Stress: Permanent stress that remains in a glass object after the
manufacturing process.
Surface Stress: Stresses that remain at the surface of an object after the
manufacturing process.
Tensile Stress: The stress state caused by an applied load that tends to
elongate the material along the axis of the applied load; the stress caused by
pulling the material apart.

Thermal Shock: A rapid change in temperature imposed on a glass body.

Down shock: The sudden cooling of a hot glass object.
Up shock: The sudden heating of a cool object.

Thermal Strength: The relative ability of a glass item to withstand thermal shock without
failure. Often expressed as the temperature differential (Δ T) a glass item can withstand
without failure.

24.1 CAPACITIES AND DIMENSIONS. The capacity of glass cooking products shall conform to
chapters 2.1 and 2.2 of these standards. For glass cooking products intended for precise
measurements (such as measuring cups/bowls and similar wares) tolerances and dimensions
shall conform to Chapters 2.3 through 2.5. Cooking capacity may be defined as either the usable
capacity of a vessel or the full capacity of the vessel.

24.2 HANDLES AND ATTACHED COMPONENTS. Glass cooking products with in-place molded
handles shall conform to the assembly strength as prescribed in chapter 3.3 and support without
fracture in both hot and cold modes a weight of 8.8 lbs. (4 kg), or twice the weight of the water
capacity of the pan (whichever is greater). Any attached handles should meet the requirements of
chapters 3.3.3 through 3.3.5. For glass covers with attached knobs or bezels, see chapter 6.3.

24.3 COMPOSITION OF GLASS COOKING PRODUCTS. Glass composition for glass cooking
products shall be determined by the manufacturer in accordance with the intended use of the
product. Glass composition shall comply with any applicable legal standards and be produced
using acceptable manufacturing processes. While most glass cooking products are produced
either with soda lime silicate or borosilicate, which are both acceptable, it is not the intent of this
standard to limit any manufacturer’s options in the composition and process used for producing
glass suitable for its intended purpose. Refer also to Chapter 7 of this standard for health and
safety guidelines.

24.4 MANUFACTURING PROCESSES. After being molded, glass cooking products typically
undergo a process to strengthen it to reduce unexpected breakage from thermal shock and/or
mechanical impact. A commonly known and acceptable manufacturing process for that purpose
is tempering/heat strengthening. Tempering/heat strengthening, as well as any other process
which enable glass cooking products to pass the performance standards outlined below, is
acceptable.
 Cookware Manufacturers Association Standards Manual page 97
STANDARDS FOR GLASS COOKING PRODUCTS

24.4.1 TEMPERING/HEAT STRENGTHENING FOR RESISTANCE TO THERMAL SHOCK

Tempering/heat strengthening, normally accomplished with rapid cooling after molding,
places the exterior glass surfaces into a residual compression stress and the interior
glass thickness in a residual tensile stress. The prudent manufacturer should ascertain
using one or more testing methods whether the designed tempering of the product has
been accomplished given the intended use of the product. The thermal down shock test
outlined below at P. 24.5 is mandatory. Thermal upshock rarely results in thermal shock
breakage and, as a result, does not require independent testing if the glass cooking
product passes the mandatory down shock test.

24.4.2 MECHANICAL STRENGTH OF TEMPERED/HEAT STRENGTHENED GLASS

COOKING PRODUCTS
The mechanical strength of glass cooking products increases when it is tempered/heat
strengthened. Tempered/heat strengthened glass is generally twice as resistant to failure
due to mechanical impact as compared to non-tempered/heat strengthened glass. See
for reference, ASTM C1048-04 §5.12

24.5 THERMAL DOWN SHOCK TEST

Perform the thermal down shock test on samples as outlined in the procedure below, selecting a
ΔT according to the recommended use of the product. Sample size "n" (of manufacture’s choice)
from a given lot size of "N" (of manufacture’s choice) is based on an Acceptance Sampling Plan
(i.e. ANSI Z1.4 - 2003, ISO 2859). If all pieces are undamaged from testing (damage is fractures,
breaks or chips in product) then the lot passes. A failed lot consists of more than 10%
nonconforming pieces.

Procedure
Inspect all test samples to confirm they are undamaged. Divide the sample set “n” into two equal
groups, “a” and “b”. Using moderate hand pressure, abrade test samples of “a” over the entire
inside and outside surfaces using emery cloth with grit selected from table 24.1 and allowable
number of uses per piece of emery cloth detailed if grit is coarser than 150.3 No un-abraded area
wider than ¼ inch is allowable.

Table 24.1

Grit Number Repeated use allowed before discarding

50 3x
100 2x
150 1x

Select the ΔT of 220°F for glass bakeware or ovenware. For other glass cooking products select
the ΔT of 170°F. Prepare a water bath and measure its temperature. Heat samples in oven until
they reach the desired ΔT. (For example, if the water bath is at 70°F, heat samples to 290°F.)
Items should be held in the oven for a minimum of 20 minutes after the oven has recovered to its

2
This reference to ASTM C 1048‐04 for architectural flat glass is made to support a fundamental principle
that tempering/heat strengthening glass makes it stronger than annealed glass.

2
Abrading samples serves two purposes: (1) Equalizing variations from the manufacturing process; and (2)
testing for frequent use and handling. Abrading constitutes severe misuse and is contrary to
recommended care and use instructions. Using abraded samples in the thermal down shock test provides
a high degree of assurance that the glass cooking product is suitable for frequent and long‐term use in a
kitchen environment.
 Cookware Manufacturers Association Standards Manual page 98
STANDARDS FOR GLASS COOKING PRODUCTS

set temperature after the test pieces are placed into it. This assures heating of all sectors of the
test pieces to the same temperature. Test pieces should be heated to the predetermined oven
temperature held within +5°/-0 F. The cold water bath temperature should be held within +0 /- 5
F of the set point. Remove the test pieces and immediately submerge test pieces into the water
bath. When samples are cool to touch, examine for cracks, fractures or chips, any of which
denote failure.

If all pieces pass, then the lot passes. If more than 20% of the pieces are damaged by down
shock, the lot fails the test. If 20% or less are damaged, repeat the procedure on the second
sample “b” after abrading the sample pieces. If any of the second sample fails, the lot fails. If all
pieces of the second group pass the test, the lot passes. Refer to below flow chart.

Fig 24.2
 Cookware Manufacturers Association Standards Manual page 99
STANDARDS FOR GLASS COOKING PRODUCTS

24.6 LABELING AND CONSUMER ADVICE

In order to ensure users know how to use the product safely and effectively for all foreseeable
uses and misuses, manufacturers should communicate to consumers the information listed
below, in one or more formats, which may include packaging, molded in information, call center
guidance, website content, product literature, advertisements, or other publicly accessible
communications.

1. Warnings that failure to follow all safety and usage instructions may result in product
failure, personal injury and property damage.
2. Use of personal protection by consumers when handling the heated product to prevent
burns.
3. If appropriate, the recommendation that the oven be preheated before placing the
product into the oven cavity.
4. The types of ovens (e.g., conventional, convection, microwave) that are recommended
or prohibited.
5. If applicable, the maximum oven temperature above which the product should not be
used.
6. Any microwave specific instructions or precautions if the product is intended for
microwave use.
7. Precautions or warnings regarding use on stove tops, grills, toaster ovens, under
conventional stove broilers or other direct heat appliances.
8. If appropriate, recommendation or prohibitions of use of release sprays
9. Cleaning instructions including applicable precautions regarding scratching the surface
and consequently weakening the product.
10. Suitability for use in dishwasher.
11. If appropriate, any precautions or prohibition on use of covers in oven.
12. If appropriate, proper use of the product for food storage and reheating.
13. Precautions regarding sudden temperature changes before and during use, including
placement of product upon removal from oven, use of wet oven mitts or towels and the
additions of liquids to product while in oven.
14. If appropriate, precautions on product use with heat concentrating packaging in
microwave applications.
15. In case of breakage, any recommended procedures and precautions for retrieval of glass
fragments.
16. Advice on retention of instructions.
Cookware Manufacturers Association Standards Manual page 100
EXHIBITS AND REFERENCES

25 Exhibits and References

EXHIBIT A – SUGGESTED UNIVERSAL PICTOGRAPHS/ICONS FOR

PRODUCTS AND PRODUCT PACKAGING

SOLID PLATE

MICROWAVE

HALOGEN
Cookware Manufacturers Association Standards Manual page 101
EXHIBITS AND REFERENCES

CERAMIC/GLASS TOP

RADIANT RING

INDUCTION

GAS BURNER
Cookware Manufacturers Association Standards Manual page 102
EXHIBITS AND REFERENCES

DISHWASHER SAFE

CONVENTIONAL OVEN

CONVENTIONAL/CONVECTION OVEN

BROILER SAFE
 Cookware Manufacturers Association Standards Manual page 103
EXHIBITS AND REFERENCES

OUTDOOR/GRILL SAFE

FREEZER SAFE
 Cookware Manufacturers Association Standards Manual page 104
EXHIBITS AND REFERENCES

EXHIBIT B--Common sizes of bakeware

These tables indicate some common sizes of bakeware which may be called for in recipes or
may be found at retail. Sizes in the table are not exclusive or limited and listed sizes are not part
of the CMA standard.

CAKE PANS
INCHES CENTIMETERS
Oblong
10 x 6 x 1 ½ 25 x 15 x 4
11 x 7 x 1 ½ 28 x 18 x 4
12 x 7 ½ x 2 30 x 19 x 5
13 x 9 x 2 33 x 23 x 5
Round
8x1½ 20 x 4
9x1½ 23 x 4
10 x 1 ½ 25 x 4
Square
8x8x2 20 x 20 x 5
9x9x2 23 x 23 x 5
10 x 10 x 2 25 x 25 x 5
Tube
9x3¼ 23 x 9
10 x 4 25 x 10

PIE PAN/PIE PLATE

INCHES CENTIMETERS
4¼ x1¼ 11 x 3
5x 1 12 x 3
6x 1 15 x 3
8x1¼ 20 x 3
9x 1¼ 23 x 3
10 x 1 ½ 25 x 4
11 x 1 ½ 28 x 4
12 x 1 ½ 30 x 4

COOKIE SHEET
INCHES CENTIMETERS
10 x 8 25 x 20
14 x 9 36 x 23
14 x 10 36 x 25
15 ½ x 12 39 x 30
16 x 11 41 x 28
16 x 14 41x 36
17 x 14 43 x 36
18 x 12 46 x 30
18 x 14 46 x 36
Cookware Manufacturers Association Standards Manual page 105
EXHIBITS AND REFERENCES

BREAD OR LOAF PAN

INCHES CENTIMETERS
7½x3¾x2¼ 19 x 10 x 6
8½x4½x2½ 22 x 11 x 6
9x5x3 23 x 13 x 8
9½x5x3 24 x 13 x 8
11 x 7 x 3 28 x 18 x 8

MUFFIN OR CUPCAKE PAN

INCHES CENTIMETERS
1¾x1 4x3
2½x1¼ 6x3
3x1½ 8x4

ROASTING/BAKING PAN
INCHES CENTIMETERS
13 ½ x 9 x 2 34 x 23 x 5
14 x 10 x 2 36 x 25 x 5
15 ½ x 10 ½ x 2 ¼ 39 x 27 x 6
17 ¼ x 11 ½ x 2 ¼ 44 x 29 x 6
Cookware Manufacturers Association Standards Manual page 106
EXHIBITS AND REFERENCES

EXHIBIT C - PAGE 1
ASTM Designation: C 738 --94
Cookware Manufacturers Association Standards Manual page 107
EXHIBITS AND REFERENCES

EXHIBIT C - Page 2
 Cookware Manufacturers Association Standards Manual page 108
EXHIBITS AND REFERENCES

EXHIBIT C - Page 3

DETERMINATION OF LEAD IN POTTERY (or ENAMELWARE)

Apparatus and Reagents

(a) Atomic absorption spectrometer - Perkin-Elmer Model 303 or equivalent, with the following
operating conditions: wavelength 218 nm; slit 4; lead hollow cathode lamp; air
acetylene burner (0.5 x 110 mm slit) with supply of air at 60 psi (flow meter 9.0) and
acetylene at 10 psi (flow meter 9.0) for an aspiration rate of 0.8 ml/minute.

(b) Standard solution: Dissolve any soluble lead salt in 4% acetic acid to a lead concentration l
mg/ml. Dilute this standard stock solution with 4% acetic acid to obtain working standards
with final concentrations of 10, 20, 30 and 40 μg of lead per ml.

Preparation of Sample (Leaching) Solution

(Individually analyze 6 units of each sample.)

Prior to analysis, wash all vessels with household detergent, followed by a thorough rinse with
distilled water. Discard the water and dry the unit; then fill each unit with 4% acetic acid so that
the acid comes within 1/4” of overflowing the container. Measure the volume of acid, by
difference, as the units are being filled (use graduates or burets calibrated “to deliver”). Cover
each unit with a watch glass or other suitable cover, being sure not to allow the cover to come in
contact with the acid. Let stand at room temperature for 24 hours.

Determination

Stir sample (leaching) solution and determine absorbance by atomic absorption spectrometry,
diluting if required with 4% acetic acid. Determine the absorbance of the standard solutions in a
similar fashion. Prepare a standard curve of absorbance versus concentration. Determine the
amount of lead from the standard curve. Calculate results as μg of lead/mi of leaching solution.

A sample is considered violative if the average of the six units examined contains 7.0 μg
lead/mi of leaching solution or more.

Issued by the Division of Compliance Programs, Bureau of Foods, Food and Drug Administration,
June 30, 1971
 Cookware Manufacturers Association Standards Manual page 109
EXHIBITS AND REFERENCES

EXHIBIT C - Page 4
DETERMINATION OF CADMIUM IN POTTERY or (ENAMELWARE)

Apparatus and Reagents

(a) Atomic absorption spectrometer - Perkin-Elmer Model 303 or equivalent, with the following
operating conditions: wavelength 228.8 nm; slit 4; cadmium hollow cathode lamp; air
acetylene burner (0.5 x 110 mm slit) with supply of air at 60 psi (flow meter 9.0) and
acetylene at 10 psi (flow meter 9.0) for an aspiration rate of 0.8 mi/minute.

(b) Standard solution - Dissolve any soluble cadmium salt in 4% acetic acid to a cadmium
concentration of 0.1 mg/mi. Dilute this standard stock solution with 4% acetic acid to obtain
working standards with final concentrations of 1, 2, 3 and 4.μg of cadmium per ml.

Preparation of Sample (Leaching) Solution

(Individually analyze 6 units of each sample.)

Prior to analysis, wash all vessels with household detergent, followed by a thorough rinse with
distilled water. Discard the water and dry the unit; then fill each unit with 4% acetic acid so that
the acid comes within 1/4” of overflowing the container. Measure the volume of acid, by
difference, as the units are being filled (use graduates or burets calibrated “to deliver”). Cover
each unit with a watch glass or other suitable cover, being sure not to allow the cover to come in
contact with the acid. Let stand at room temperature for 24 hours.

Determination

Stir sample (leaching) solution and determine absorbance by atomic absorption spectrometry,
diluting if required with 4% acetic acid. Determine the absorbance of the standard solutions in a
similar fashion. Prepare a standard curve of absorbance versus concentration. Determine the
amount of cadmium from the standard curve. Calculate results as μg of cadmium/ml of leaching
solution.

A sample is considered violative if the average of the six units examined contains 0.5 μg
cadmium/ml of leaching solution or more.

Issued by the Division of Compliance Programs, Bureau of Foods, Food and Drug Administration,
June 30,1971.
Cookware Manufacturers Association Standards Manual page 110
EXHIBITS AND REFERENCES

EXHIBIT D BS 6748: 1986

British Standard Specification for
Permissible limits of lead and cadmium release from ceramic,
glass, glass ceramic and vitreous enamel articles.
Cookware Manufacturers Association Standards Manual page 111
EXHIBITS AND REFERENCES
Cookware Manufacturers Association Standards Manual page 112
EXHIBITS AND REFERENCES
 Cookware Manufacturers Association Standards Manual page 113
EXHIBITS AND REFERENCES

Exhibit E
Suggested Silicone Cleanability Food Test

Square Cake pans of different formulations/manufacturers

Place 5 strips of bacon of the same weight per cake pan.
Freeze for 2 hours.
Microwave immediately on high for 7 ½ minutes or until crispy. Hold bacon at the end ½ inch in,
bacon should not droop.
Cool for 5 min and invert pan.
Note the release ability.
Dab excess grease off the cake pan.
Wait 1 hour and place the cake pan in the bottom rack of the dishwasher, set on pot scrub cycle
and use Cascade dishwashing powder soap.
Inspect for damage or cracks
Repeat this process 10 total times per pan

Muffin Pans of different formulations/manufacturers

Each muffin pan contains 6 holders.
Add 1 egg each to two of the holders.
Add 2 Tbls of white granulated sugar each to two of the holders
Add 2 Tbls of milk each to two of the holders.
Microwave on high for 5 min or until the egg is cooked hard, sugar is melted, or the milk is burnt.
Whatever happens first.
Invert pan and note the release ability
Place on bottom rack of the dishwasher, set on pot scrub cycle and use Cascade dishwashing
powder soap.
Inspect for damage or cracks.
Repeat this process 10 total times per pan

Round/Tube Cake Pans of different formulations/manufacturers

Bake a cake in each pan according to the recipe directions
Allow to cool and invert pan
Note the release ability
Hand wash and dry
Make Jello® following the directions on the box
Invert pan and note the release ability
Hand wash and dry
Perform CMA 21.4.4 Soak Test. See standards for directions
Repeat Cake and Jello Tests
Compare results
 Cookware Manufacturers Association Standards Manual page 114
EXHIBITS AND REFERENCES

Square Cake pans of different formulations/manufacturers

Tomato test (resistance to salt and acid test)

Use CMA 21.4.5 tomato recipe-Use a 50:50 mixture of tomato sauce and water. To each 29 fluid
ounces of this solution add ¼ cup of plain, non-iodized salt. Mix to uniformity. This should
produce 30 fluid ounces of solution.

Add 6 ounces to each pan and bake at 230 F for 2 hours.

Store in the refrigerator over night
Place back into the oven and bake at 230 F for 2 hours
Empty, rinse with water, and inspect for staining and degradation
Repeat this cycle 4 more times a total of 5 cycles
After the 5th cycle place in the dishwasher, use the pot scrub setting, and Cascade dishwashing
powder detergent.

Resistance to Soap
Place 2 Tbls of liquid dishwashing soap on the silicone surface for 48 hours
Rinse and inspect for stains and degradation
Use several different manufacturers of soap

Cycle times may vary until tests are completed.

Cookware Manufacturers Association Standards Manual page 115
EXHIBITS AND REFERENCES