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Enamel Cookware Review

Riess Kelomat, Austria

Austrian Riess Enamel cookware

This enamel cookware review about Riess Enamel will help you evaluate Riess products. My Austrian family and I are regularly have using porcelain enamel cookware for almost 100 years, and love it.

I remember my grandmother’s bordeaux-red milk pan, the large round bread tin with metal handle, and the Bundt cake (Gugelhupf) enamel baking tin. My father still uses her Dutch oven pot and green baking tin for roast, lasagne and warm Austrian desserts such as soft cheese strudel: they must be a good 100 years old now.

About Riess Kelomat

Enamel cookware review: Aromapot by Riess Kelomat, AustriaRiess Kelomat is a leading Austrian porcelain enamel cookware supplier and the only Austrian manufacturer of enamel cookware.

The 400 year old company has had a huge renaissance with the launch of its modern and very stylish Aromapots, recognized and awarded by international product design jurys. Enamel cookware, and particularly the Aromapots (see one in the widget below), were selected for cult magazine Monocle’s 50 Things to Improve Your Life. Apart from Aromapots, Riess has also revived its traditional cookware such as the pastel range of cookware or the white range.

Porcelain enamel is made from the natural raw materials glass, potash and metal oxide. The raw materials are blended and melted in furnaces at temperatures of more than 1000 degrees Celsius to produce a smooth, non-porous, and durable coating.


Riess Product Review

Enamel cookware review: egg frying pan by Riess Kelomat, AustriaI am regularly using the milk and sauce pan, and the egg frying pan. My father added his experience with the Dutch oven and the casserole. Here is our product review:

Heats quickly: The pans heat quickly, one of the main advantages of porcelain enamel cookware. This means, I am saving energy and time.


Non-scratch: I haven’t managed to scratch the pans yet though I usually clean them with a metal sponge, which you should actually avoid. I never needed to use sharper tools as the pans easy to clean.


Even baking: My father likes the even baking qualities of his baking tin. All parts of the roasts and strudels get baked in the same quality, there are no medium raw and undone edges.



Metal handles get hot: The metal handles of the pans can get very hot, which is a little annoying and something I needed to get used to. Always use a dry cloth when you remove the pans from the heat.


Coating remains: Other than some coated pans I have used in the past, I have never tasted the coating of my enamel pans. That’s because enamel doesn’t come off and mixes with the food, only if you smash it on a stone floor or hammer around with cutlery and other tough materials.

Enamel cookware review: Bundt cake (Gugelhupf) baking tin by Riess Kelomat, Austria

Easy clean: Even though there are frying stains after I use the pans, they can be easily removed after soaking the pans in warm water for a while. Avoid using cold water as it could crack the enamel.

Green: I haven’t measured it but porcelain enamel’s green credentials should form part of any porcelain enamel cookware review. This cookware saves not only energy as it heats quickly, it is also 100% recycleable, as it is made of natural raw materials.

Apart from frying, roasting and baking tins, Riess has a series of other kitchenware such as measuring tins or storage tins. And for another Austrian international success story on enamel, see my review of Frey-Wille enamel jewellery.