Page 36 - QRedition5.0 062021

Quality Requirements Edition 5.0 European Enamel Association

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

7.6.1 Application area

This norm is applicable for hollow ware 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 Comparable 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

other acids at room temperature EN ISO 28706-1/9
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 vapour EN ISO 28706-2/14, EN ISO 28706-2/6
4.8 specification and determination of the release of toxic elements national laws
4.9 determination of the resistance to impact ISO 4532
4.11 determination of the resistance to thermal shock ISO 2747
4.23 requirements, measurements and tests for cookware, ovenware (& 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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