In kitchens across the UK, enamel bakeware has stood the test of time and has been a trusted companion for generations. From traybakes and roasted vegetables to comforting pies and cobblers, enamel dishes are prized for their durability, heat resistance, and timeless design. At Cooksmill, we offer a wide range of Enamel Tableware and Cookware in a range of shapes and sizes
In this blog post, we’ll explore the benefits of enamel bakeware, answer common questions about its safety and care, and share a delicious chicken pie recipe you can try, perfect for showcasing your enamel pie dish as both bakeware and an oven-to-tableware essential.
What is Enamel Bakeware?
Enamel bakeware refers to cooking vessels made from a metal base, typically steel or iron, coated with a vitreous enamel glaze. This glaze is applied by fusing powdered glass onto the metal at high temperatures, creating a non-porous, smooth, and glossy surface.
Key features of enamel bakeware:
- Durability: The enamel coating resists easy scratches, stains, and rust.
- Heat distribution: The metal core ensures even cooking and browning.
- Non-reactive surface: Unlike uncoated metal, enamel doesn’t react with acidic foods like tomatoes or citrus.
- Aesthetic appeal: The classic coloured rim and smooth glossy finish give a rustic charm that transitions easily from oven to table.
Our enamel trays, roasting tins, and pie dishes are made for busy commercial kitchens, bakeries, cafes, and home bakers alike. They’re designed to handle high-volume cooking while looking great on display.
Is Enamel Bakeware Safe?
Yes, enamel bakeware is completely safe for everyday use. It is non-toxic, BPA-free, and free from harmful chemicals. The vitreous enamel layer acts as a barrier, preventing the metal underneath from touching the food, even at high temperatures.
Unlike some non-stick pans, enamelled surfaces don’t contain polymers such as PFAS or PTFE, making them a safer alternative for health-conscious cooks. As long as the surface remains intact and not chipped in a food-contact area, enamel bakeware is a healthy and safe option.
Can You Put a Metal Rack in Enamel Bakeware?
Yes, you can place a metal rack inside enamel bakeware, especially for roasting meat or vegetables. Many enamel roasting pans are designed to accommodate racks for improved airflow and even cooking.
However, to prevent scratching the enamel surface, use racks with smooth, rounded edges and avoid dragging them across the pan. If small scratches do occur, they are usually cosmetic and won’t affect performance, but it’s still best to handle enamelware gently.
Can You Put Metal Utensils in Enamel Bakeware?
While enamel bakeware is tough, metal utensils, especially sharp or rough-edged tools, can scratch or chip the enamel surface. We recommend using silicone, wooden, or plastic utensils when possible. If you must use a metal knife to slice something directly in the dish (such as lasagna or pie), do so carefully and avoid scraping the bottom.
Can You Put Enamel Bakeware in the Dishwasher?
Most enamel bakeware is dishwasher safe, making cleanup quick and easy. If using the dishwasher, avoid harsh detergents and don’t overload the machine. Enamel pieces should not bump against other items during the cycle, as that could lead to chips or cracks in the coating. Always check the manufacturer’s instructions. At Cooksmill, we stock commercial-grade enamelware that can stand up to repeated washing.
How to Clean Enamel Bakeware
Cleaning enamel bakeware is simple. Here’s how to clean all your enamelware pieces:
- Let it cool before washing. Placing hot enamelware in cold water can cause thermal shock and lead to cracking.
- Soak burnt-on food with warm, soapy water for 15–30 minutes.
- Use a soft sponge or nylon brush. Avoid steel wool or abrasive scouring pads.
- Baking soda paste can be used for stubborn stains: mix a little baking soda with water, spread it on the area, leave for 10 minutes, and rinse off.
- Avoid metal scrapers and extremely harsh cleaners.
With regular care, enamel bakeware stays clean, glossy, and functional for years.
Classic Chicken and Leek Pie (Perfect for Enamel Pie Dishes)
This hearty chicken pie is made with a buttery shortcrust pastry that complements the creamy chicken and leek filling. Our Falcon 16cm Enamel Pie Dish gives the perfect bake every time, crisp base, golden top, and a rustic finish that transitions beautifully from oven to tableware.
Ingredients
For the filling:
- 200g cooked chicken (leftover roast or poached breast), shredded
- 1 medium leek, washed and sliced
- 1 tbsp unsalted butter
- 1 tbsp plain flour
- 150ml chicken stock
- 75ml whole milk
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- Optional: a pinch of dried thyme or chopped fresh parsley
For the pastry (this can be substituted with ready rolled shop bought pastry):
- 125g plain flour
- 60g cold unsalted butter, cubed
- Pinch of salt
- 2–3 tbsp cold water
For finishing:
- 1 egg, beaten (for brushing)
Method
- Make the pastry:
- In a mixing bowl, combine the flour and salt.
- Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Add cold water 1 tablespoon at a time, mixing gently with a knife or your hands until the dough just comes together.
- Shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes while you prepare the filling.
- Prepare the filling:
- Melt the butter in a saucepan over medium heat. Add the sliced leeks and cook gently for 4–5 minutes until soft but not browned.
- Stir in the flour and cook for 1 minute to form a roux.
- Gradually pour in the chicken stock and milk, stirring constantly until the sauce thickens.
- Add mustard, season with salt and pepper, and stir through the shredded chicken and herbs if using.
- Remove from heat and let the filling cool to room temperature before assembling the pie.
- Assemble the pie:
- Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
- Lightly flour your work surface and roll out two-thirds of the chilled pastry into a rectangle large enough to line your 16cm enamel pie dish.
- Press the pastry gently into the dish, trimming any excess around the rim.
- Spoon in the cooled chicken and leek filling.
- Roll out the remaining pastry for the lid. Place over the filling, trim and crimp the edges to seal. Cut a small steam hole in the centre.
- Brush the top with beaten egg for a golden finish.
- Bake and serve:
- Bake for 30–35 minutes until the pastry is golden and crisp.
- Let the pie rest for 5 minutes, then serve directly in the enamel dish.
This perfectly golden chicken pie is the perfect way to showcase the performance and charm of our enamel pie dish. The even heat distribution of enamel ensures a crisp base and fully cooked filling, while the classic styling means it looks as good on the table as it does in the oven.
Why Enamel Bakeware is the Perfect Oven to Tableware
Enamelware doesn’t just perform well, it looks good too. With its clean lines and classic white-and-blue styling, it transitions seamlessly from oven to dining table. This makes it an excellent oven-to-tableware solution for cafes, bistros, and busy family kitchens.
Whether you’re serving individual pies in enamel dishes, roasting seasonal vegetables, or baking crumbles for dessert, enamelware adds a rustic charm that enhances the dining experience.
Benefits of enamel oven to tableware:
- Heat retention: Keeps food warm after serving
- Stylish presentation: Perfect for plating directly at the table
- Stackable and space-saving: Ideal for busy commercial kitchens
- Durable enough for everyday use
Why Buy Enamel Bakeware from Cooksmill?
At Cooksmill, we’ve curated a selection of high-quality enamel products that combine traditional charm with commercial-grade performance. Our enamel pie dishes and trays are ideal for everything from home baking to large-scale foodservice.
We offer a wide range of enamel bakeware to suit every cooking need:
- Roasting tins in various sizes, perfect for meats, vegetables, and large batch meals
- Baking trays and sheet pans for brownies, traybakes, and pastries
- Enamel pie dishes for traditional British favourites
- Durable and dishwasher-safe designs are ideal for commercial kitchens and catering events
Whether you need one dish or dozens, we offer dependable enamel solutions that look good and work hard.
Enamelware at Cooksmill
Enamel bakeware is a practical, stylish, and long-lasting addition to any kitchen. If you’re looking for a versatile dish that bakes evenly, cleans easily, and can go from oven to tableware without fuss, our range of enamel bakeware is an excellent place to shop.
Browse Cooksmill’s full enamel bakeware collection today and discover why enamel dishes remain a kitchen essential, perfect for anything from traditional Sunday pies to weekday traybakes.
