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Enamel Cookware Review – Austria Riess Email

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 have been 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, 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.

About Riess Kelomat

Enamel cookware review: Aromapot by Riess Kelomat, AustriaEnamel Cookware Review. Riess 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 storming comeback when it launched its modern Aromapots. They were recognized and awarded by international product design jurys. The Aromapots were selected by 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. Those are blended and melted in furnaces at temperatures of more than 1000 degrees Celsius to produce a smooth, non-porous, and durable coating.

Enamel Cookware Review Of Austria Riess Email

Enamel cookware review: egg frying pan by Riess Kelomat, AustriaEnamel Cookware Review. I 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. You should actually avoid this. I never needed to use sharper tools. The pans are 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. This 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: I have literally tasted the coating of some pans I have used in the past. That is not the case with the coating of my enamel pans. The enamel doesn’t come off and mixes with the food, unless you smash it on a stone floor or hammer around with cutlery.

Enamel cookware review: Bundt cake (Gugelhupf) baking tin by Riess Kelomat, AustriaEasy clean: Even though there are frying stains after I use the pans, they can be easily removed after soaking the pans in warm water. Avoid using cold water as it could crack the enamel.

Green: Porcelain enamel’s green credentials should boost any porcelain enamel cookware review. This cookware saves energy as it heats quickly. 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. For another Austrian international success story on enamel, see my review of Frey-Wille enamel jewellery.



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