Page 36 - 20250602 EEA QM Edition 6.0

Quality Requirements Edition 6.0 European Enamel Association

7.6. QUALITY REQUIREMENTS FOR PORCELAIN AND VITREOUS ENAMELLED HOLLOWARE MADE OF CAST IRON

7.6.1 Application area

These requirements are applicable for holloware of enamelled cast iron suitable for electric cooking as well as for gas cooking, and that
consists of the following categories:

- frying-pans, casseroles, pots
- saucepans
- lids

7.6.2 Test methods

Item Name Applicable standards
4.3 measurement of the thickness of the enamel coating EN ISO 2178, EN ISO 2360, EN ISO 1463
4.4 determination of the resistance to chemical corrosion by citric acid or EN ISO 28706-1/9
other acids at room temperature
4.5 determination of the resistance to chemical corrosion by boiling citric acids EN ISO 28706-2/11, EN ISO 28706-2/6
4.6 determination of the resistance to chemical corrosion by boiling water and/or water EN ISO 28706-2/14, EN ISO 28706-2/6
vapour
4.8 specification and determination of the release of toxic elements national laws
4.9 determination of the resistance to impact EN ISO 4532
4.11 determination of the resistance to thermal shock EN ISO 2747
4.19 determination of colour difference EN ISO 18314, EN ISO/CIE 11664
4.23 requirements, measurements and tests for cookware, ovenware and kettles for cookware EN 12983, for ovenware EN 13834
and for kettles in EN 13750

4.24 determination of the resistance of domestic utensils to mechanical dishwashing EN 12875-1
4.39 determination of the adherence of enamel to steel of more than 3 mm thickness EEA Specification 8.6.3

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