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Engineering Standards Manual Page i of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance FORWARD The Cookware and Bakeware Alliance (CMA) is a national trade association, whose purposes, as defined in the by-laws, are to promote the welfare of the cookware industry, to improve its services to the public and generally to carry out activities in furtherance of the industry consistent with the public interest and recognized as lawful for trade associations. One such activity is the establishment of voluntary standards for the products manufactured within this Industry. Standards as established are intended as a guide to aid the manufacturer, the user, and the general public. The existence of these CMA Standards does not preclude anyone, whether they approved the standard or not, from not complying if it is in their best interest to do so. Manufacturers of products made in conformity with CMA Standards are encouraged to state in advertising, promotional materials or on tags or labels, that the products are produced in conformity with established CMA Standards. Members are authorized to use the association’s registered mark shown on the cover of this standard. Contact the CMA office for further information A current list of the Alliance’s membership is available at www. cookware.org Entire contents copyright © 1938-2022 Cookware and Bakeware Alliance. All rights reserved. This publication may not be reprinted or otherwise reproduced without the express written consent of the alliance. Use of the alliance’s registered marks is by permission only to members in good standing of the alliance.

Engineering Standards Manual Page ii of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Table of Contents Section 1: Definition of Industry Products ...................................................................... 15 1.1 Top-Of-Range Metal Cookware (Non-Electric) ....................................................... 15 Blancher And Steam Cooker ................................................................................................................................................. 15 Canner .................................................................................................................................................................................................. 15 Chicken Fryer ................................................................................................................................................................................... 15 Coffee Maker .................................................................................................................................................................................... 15 Double Boiler ................................................................................................................................................................................... 15 Double Fry Pan or Folding Omelet Pan ......................................................................................................................... 15 Dutch Oven ....................................................................................................................................................................................... 15 Egg Poacher ..................................................................................................................................................................................... 16 French Fryer ...................................................................................................................................................................................... 16 French Omelet or Crepe Pan................................................................................................................................................. 16 Griddle .................................................................................................................................................................................................. 16 Kettle………………………………………………………………………………………………………………………………………………………………………………16 Omelet Pan ....................................................................................................................................................................................... 16 Pressure Cookware ...................................................................................................................................................................... 16 Sauce Pot/Stock Pot .................................................................................................................................................................... 16 Saucepan ............................................................................................................................................................................................ 16 Sauté Pan ........................................................................................................................................................................................... 17 Skillet Or Fry Pan ........................................................................................................................................................................... 17 Tea Kettle ............................................................................................................................................................................................ 17 Tea Maker ........................................................................................................................................................................................... 17 Windsor Pan/Saucier Pan ........................................................................................................................................................ 17 1.2 Specialtyware ..................................................................................................................... 17 Asparagus Steamer ...................................................................................................................................................................... 17 Aspic Mold .......................................................................................................................................................................................... 17 Au Gratin Pan ................................................................................................................................................................................... 17 Barbeque Cookware.................................................................................................................................................................... 18 Bean Pot .............................................................................................................................................................................................. 18 Camp Oven........................................................................................................................................................................................ 18 Chafing Dish ..................................................................................................................................................................................... 18 Clam Steamer .................................................................................................................................................................................. 18

Engineering Standards Manual Page iii of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Coquilles Shell ................................................................................................................................................................................. 18 Corn Stick Pan ................................................................................................................................................................................. 18 Fish Steamer ..................................................................................................................................................................................... 18 Flan Pan ............................................................................................................................................................................................... 18 Fluted Gratin Dish (Quiche Dish) ........................................................................................................................................ 19 Fondue ................................................................................................................................................................................................. 19 Lasagna Pan ..................................................................................................................................................................................... 19 Onion Soup Set ............................................................................................................................................................................... 19 Paella Pan ........................................................................................................................................................................................... 19 Professional-Type Sauté Pan ................................................................................................................................................. 19 Professional-Type Stock Pot................................................................................................................................................... 19 Soufflé Dish ....................................................................................................................................................................................... 19 Springform Pan ............................................................................................................................................................................. 20 Tagine Pan ........................................................................................................................................................................................ 20 Tart/Quiche Pan ............................................................................................................................................................................ 20 1.3 Bakeware (Non-Electric) ................................................................................................ 20 Cake Pans .......................................................................................................................................................................................... 20 Angel Or Tube Cake Pan ......................................................................................................................................................... 20 Cake Mold - (Bundt®, Bund, Fluted Tube, Turk's Head, Guglehupf Pans) ............................................. 20 Pie Pan or Pie Plate ..................................................................................................................................................................... 20 Casserole ............................................................................................................................................................................................ 20 Cheesecake Pan ............................................................................................................................................................................. 21 Cookie Sheet ..................................................................................................................................................................................... 21 Custard Cup ...................................................................................................................................................................................... 21 Jelly Roll Pan or Baking Sheet .............................................................................................................................................. 21 Bread Or Loaf Pan ......................................................................................................................................................................... 21 Muffin Or Cupcake Pan ............................................................................................................................................................. 21 Broiling Pan ...................................................................................................................................................................................... 21 Open Roasting and Baking Pan .......................................................................................................................................... 21 Covered Roasting Pan ................................................................................................................................................................ 21 Steak Platter ..................................................................................................................................................................................... 21 Pizza Pan ............................................................................................................................................................................................ 22 1.4 Miscellaneous Kitchenware and Pantryware (Non-Electric) ............................ 22 1.5 Electrical Cookware and Food Preparation Items ............................................... 22

Engineering Standards Manual Page iv of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Section 2: Procedures for Determining Sizes and Capacities ................................. 23 2.1 Top-Of-Range Cookware ............................................................................................... 23 2.1.1 Capacities And Dimensions .................................................................................................................................... 23 2.1.2 Markings .............................................................................................................................................................................. 23 2.1.3 Tolerances .......................................................................................................................................................................... 23 2.2 Bakeware ............................................................................................................................ 24 2.2.1 Capacities And Dimension ...................................................................................................................................... 24 2.2.2 Markings .............................................................................................................................................................................. 24 2.2.3 Tolerances .......................................................................................................................................................................... 24 2.3 Liquid Measures ................................................................................................................ 25 2.3.1 Definition ............................................................................................................................................................................ 25 2.3.2 Capacities ........................................................................................................................................................................... 25 2.3.3 Markings .............................................................................................................................................................................. 25 2.3.4 Tolerances .......................................................................................................................................................................... 25 2.4 Household Dry Measures ............................................................................................... 26 2.4.1 Definition ............................................................................................................................................................................ 26 2.4.2 Capacities ........................................................................................................................................................................... 26 2.4.3 Markings .............................................................................................................................................................................. 26 2.4.4 Tolerances .......................................................................................................................................................................... 26 2.5 Household Measuring Spoons ..................................................................................... 27 2.5.1 Definition ............................................................................................................................................................................ 27 2.5.2 Capacity ............................................................................................................................................................................... 27 2.5.3 Markings .............................................................................................................................................................................. 27 2.5.4 Tolerances .......................................................................................................................................................................... 27 2.6 Salad And Dessert Molds ............................................................................................... 28 2.6.1 Definition ............................................................................................................................................................................ 28 2.6.2 Capacity ............................................................................................................................................................................... 28 2.6.3 Markings .............................................................................................................................................................................. 28 2.6.4 Tolerances .......................................................................................................................................................................... 28 Section 3: Specifications on Handles and Fittings ...................................................... 29 3.1 Introduction and Scope ................................................................................................. 29 3.1.1 Introduction ...................................................................................................................................................................... 29 3.1.2 Scope ..................................................................................................................................................................................... 29

Engineering Standards Manual Page v of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance 3.2 Handle Assembly Components ................................................................................... 29 3.3 Handle Assembly and Tests ......................................................................................... 29 3.3.1 Stick Handles – Single Handle Pans .................................................................................................................. 29 3.3.2 Side Handle Assemblies & Stick Handles with Helper Handles ...................................................... 30 3.3.3 Torque Resistance for Stick Handle Pans ...................................................................................................... 32 3.3.4 Handle Position on Cookware with Stick Handles .................................................................................. 32 3.3.5 Fatigue Resistance of Weldments and Handle Fixturing .................................................................. 33 3.3.6 Lid Knob/Handle Assemblies ................................................................................................................................. 35 3.3.7 Potential For Galvanic Corrosion ......................................................................................................................... 35 3.4 Measuring Handle and Knob Temperature ............................................................ 35 3.4.1 Testing Clarifications ................................................................................................................................................... 36 3.4.2 Test Procedure: Thermal Performance for Stove Top Test ................................................................ 36 3.4.3 Time ........................................................................................................................................................................................ 36 3.4.4 Temperature Measurement Location: ............................................................................................................ 36 3.4.5 Hot Handle Warning Thresholds – Temperature of the handle ..................................................... 38 Section 4: A Design Guide for Plastic Handles for Cookware .................................. 40 4.1 Handle Design ................................................................................................................... 40 4.2 Recommended Test Procedure for Plastic Cookware Handle Materials ...... 41 4.3 Strength Testing ................................................................................................................ 41 4.3.1 Test Specimen .................................................................................................................................................................. 41 4.3.2 Procedure ............................................................................................................................................................................ 41 4.3.3 Sample Size ........................................................................................................................................................................ 41 4.3.4 Cold Tests ............................................................................................................................................................................. 41 4.3.5 Hot Tests ............................................................................................................................................................................... 41 4.4 Flame/Softness Testing - Thermoplastic Materials .............................................. 42 4.4.1 Test Specimen ................................................................................................................................................................. 42 4.4.2 Procedure ........................................................................................................................................................................... 42 Section 5: Metric (Si) Household Measures .................................................................... 43 5.1 Background ........................................................................................................................ 43 5.2 Units Used with Cookware and Bakeware ............................................................. 43 5.2.1 Linear (Length) ................................................................................................................................................................ 43 5.2.2 Capacity (Volume) ......................................................................................................................................................... 43 5.2.3 Mass ...................................................................................................................................................................................... 43

Engineering Standards Manual Page vi of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance 5.2.4 Pressure ............................................................................................................................................................................... 43 5.3 Rules for Rounding of Sizes for Product Descriptions ........................................ 44 5.3.1 Linear Dimensions ....................................................................................................................................................... 44 5.3.2 Capacities .......................................................................................................................................................................... 44 5.4 Scope Of Definitions........................................................................................................ 44 5.5 Standard Conversion Table........................................................................................... 45 Section 6: Mechanical and Safety Guidelines for Cookware and Bakeware ...... 48 6.1 Sharp Edges ....................................................................................................................... 48 6.2 Handles, Knobs, Fittings, Etc........................................................................................ 48 6.2.1 Thread Engagement .................................................................................................................................................. 48 6.2.2 Pan Stability ..................................................................................................................................................................... 48 6.3 Glass Breakage .................................................................................................................. 48 6.4 Flatness of Pan Bottoms ................................................................................................ 49 6.5 Care and Use Instructions ............................................................................................. 49 Section 7: Health/Safety Guidelines for Cookware and Bakeware ........................ 50 7.1 Aluminum Alloys .............................................................................................................. 50 7.2 Stainless Steel Alloys ...................................................................................................... 50 7.3 Cast Iron Used for Cookware and Bakeware ......................................................... 50 7.4 Clad Materials Used for Cookware and Bakeware ............................................... 50 7.5 Tinplate And Aluminized Steel Used for Cookware and Bakeware ............... 50 7.6 Silicone Used for Bakeware .......................................................................................... 50 7.7 Glass Covers Cookware and Bakeware .................................................................... 50 7.8 Food Contamination ........................................................................................................ 51 7.9 Applied Finishes or Decorations to Metal Cookware and Bakeware ............. 51 7.9.1 Applied Finishes Intended to Come into Contact with Food........................................................... 52 7.9.1.1 U.S. Regulations .............................................................................................................................................................. 52 7.9.1.2 European Regulations ............................................................................................................................................... 54 7.9.1.3 State Regulations .......................................................................................................................................................... 55 7.9.1.4 Additional Testing ......................................................................................................................................................... 56 7.10 Polyethylene Bag Marking............................................................................................ 57 7.11 Encapsulated And Brazed Bottom Testing............................................................. 57 Section 8: Standards for Aluminum Cookware and Bakeware ............................... 58

Engineering Standards Manual Page vii of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance 8.1 Method of Determining Sizes and Capacities ........................................................ 58 8.2 Dimensions, Tolerances and Terminology .............................................................. 58 8.3 Aluminum Compositions ............................................................................................... 58 8.4 Aluminum Mill Finishes (Sheet and Strip) ............................................................... 58 8.5 Recommended Minimum Thicknesses for Aluminum Cookware (Uncoated) ...................................................................................................................................... 59 8.6 Recommended Minimum Thicknesses for Aluminum Cookware (Fluoropolymer Coated) ............................................................................................................. 62 8.7 Recommended Minimum Thicknesses for Aluminum Cookware - (Porcelain Coated) * ..................................................................................................................... 63 8.8 Recommended Minimum Thicknesses for Aluminum Cookware - Acrylic, Polyimide or Other Organic Coated Ware* ........................................................................ 64 Section 9: Standards for Stainless Steel Cookware and Bakeware ....................... 65 9.1 Method of Determining Sizes and Capacities ........................................................ 65 9.2 Dimensions, Tolerances and Terminology .............................................................. 65 9.3 Stainless Steel Compositions ....................................................................................... 65 9.4 Stainless Steel Mill Finishes (Sheet and Strip) ....................................................... 65 9.5 Recommended Minimum Thicknesses for Utensils Made from Solid Stainless Steel (Mill Tolerances Not Inclusive) ................................................................... 65 9.6 Alloys for Utensils Made from Three-Ply Stainless-Steel Laminates ............. 66 9.7 Alloys for Utensils Made from Bi-Metal Stainless Steel Bonded with Copper .............................................................................................................................................. 67 9.8 Alloys for Utensils Made from Bi-Metal Stainless Steel Bonded with Aluminum ....................................................................................................................................... 67 9.9 Alloys for Utensils Made from Stainless Steel Clad on The Bottom with Aluminum or Copper .................................................................................................................. 69 9.9.1 Construction Of Impacted or Brazed Encapsulated Bottom-Clad Utensils ........................... 69 Section 10: Standards for Porcelain-Enameled Steel or Iron Cookware and Bakeware ................................................................................................................................... 70 10.1 Definition Of Industry Products .................................................................................. 70 10.2 Methods Of Determining Sizes and Capacities ..................................................... 70

Engineering Standards Manual Page viii of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance 10.3 Dimensions, Tolerances ................................................................................................. 70 10.4 Handles, Knobs, Etc. ........................................................................................................ 70 10.5 Base Metal Compositions .............................................................................................. 70 10.6 Base Metal Preparations ................................................................................................ 70 10.7 Porcelain Enamel Finishes ............................................................................................ 70 10.8 Design And Fabrication of Porcelain on Steel or Iron Cookware and Bakeware ......................................................................................................................................... 71 Section 11: Metal Specifications for Aluminum and Used for Cookware and Bakeware ................................................................................................................................... 72 11.1 Aluminum Alloys - Fabricated Cookware and Bakeware .................................. 72 11.2 Aluminum Alloys - Cast Cookware and Bakeware .............................................. 73 11.3 Table of Metal Specifications for Aluminum Alloys ............................................. 74 Section 12: Metal Specifications for Stainless Steel as Used for Cookware and Bakeware ................................................................................................................................... 75 Introduction ..................................................................................................................................................................................... 75 Scope ................................................................................................................................................................................................... 75 12.1 Table of Metal Specifications for Stainless Steel Cookware and Bakeware76 Section 13: Technical Data for Clad Materials ................................................................. 77 13.1 Introduction ....................................................................................................................... 77 13.1.1 Stainless Steel Clad Aluminum 3004 ............................................................................................................... 77 13.1.2 Stainless Clad Aluminum Core ............................................................................................................................. 77 13.1.3 Materials For Induction Cooking ......................................................................................................................... 78 13.2 Product Specifications ................................................................................................... 78 13.2.1 Stainless Clad Aluminum ......................................................................................................................................... 78 13.3 Fabrication of Stainless Clad Aluminum .................................................................. 79 13.3.1 Draw Press Operation ................................................................................................................................................ 79 13.3.2 Blanking, Shearing, Trimming ............................................................................................................................... 81 13.3.3 Spinning ............................................................................................................................................................................... 81 13.3.4 Brake Forming ................................................................................................................................................................. 81 13.3.5 Bulging .................................................................................................................................................................................. 81 13.3.6 Drawing Rectangular Shapes ............................................................................................................................... 82

Engineering Standards Manual Page ix of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Section 14: Technical Data for Electrolytic Tinplate and Aluminized Steel Used for Cookware and Bakeware.................................................................................................... 83 14.1 Physical Characteristics ................................................................................................. 83 14.1.1 Base Metal .......................................................................................................................................................................... 83 14.1.2 Temper ................................................................................................................................................................................. 83 14.1.3 Thickness ........................................................................................................................................................................... 84 14.1.4 Dimensions....................................................................................................................................................................... 84 14.1.5 Forming ............................................................................................................................................................................... 85 14.1.6 Weldability ......................................................................................................................................................................... 85 14.1.7 Grading Of Tinplate ...................................................................................................................................................... 85 14.2 Tin Coating Characteristics .......................................................................................... 86 14.2.1 Weight ..................................................................................................................................................................................86 14.2.2 Finish .....................................................................................................................................................................................86 14.2.3 Texture ..................................................................................................................................................................................86 14.3 Packaging ........................................................................................................................... 86 14.3.1 Coils ........................................................................................................................................................................................ 87 14.4 Aluminized Steel ............................................................................................................... 87 Section 15: Technical Data on Iron Used for Cookware and Bakeware ................. 88 15.1 Physical Characteristics ................................................................................................. 88 15.1.1 Base Metal ......................................................................................................................................................................... 88 15.1.2 Chemical Composition ............................................................................................................................................. 88 15.1.3 Thickness ........................................................................................................................................................................... 88 15.1.4 Dimensions....................................................................................................................................................................... 88 15.1.5 Flatness ............................................................................................................................................................................... 88 15.1.6 Finish .................................................................................................................................................................................... 88 15.1.7 Interior Finish .................................................................................................................................................................. 88 15.1.8 Weight ..................................................................................................................................................................................89 Section 16: Porcelain Enamel Finishes on Aluminum Cookware ............................. 90 16.1 Requirements .................................................................................................................... 90 16.1.1 Basic Metal ........................................................................................................................................................................ 90 16.1.2 Finish .................................................................................................................................................................................... 90 16.1.3 Surface Durability ......................................................................................................................................................... 90 16.1.4 Coating Thickness ........................................................................................................................................................ 90

Engineering Standards Manual Page x of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance 16.1.5 Spall Resistance ............................................................................................................................................................. 90 16.2 Test Methods....................................................................................................................... 91 16.2.1 Acid Resistance ................................................................................................................................................................ 91 16.2.2 Alkali Resistance ............................................................................................................................................................. 91 16.2.3 Coating Thickness .......................................................................................................................................................... 91 16.2.4 Spall Resistance ............................................................................................................................................................... 91 16.3 Product Sampling and Testing .................................................................................... 92 16.3.1 Color And Gloss ............................................................................................................................................................... 92 16.3.2 Surface Quality ................................................................................................................................................................ 92 16.3.3 Spall Resistance .............................................................................................................................................................. 92 16.3.4 Surface Durability .......................................................................................................................................................... 92 Section 17: Porcelain Enamel Finishes On Steel or Iron Cookware & Bakeware 93 17.1 Requirements .................................................................................................................... 93 17.1.1 Basic Metal ......................................................................................................................................................................... 93 17.1.2 Finish ..................................................................................................................................................................................... 93 17.1.3 Surface Durability .......................................................................................................................................................... 93 17.1.4 Coating Thickness ......................................................................................................................................................... 93 17.1.5 Thermal Shock Resistance ...................................................................................................................................... 93 17.2 Test Methods...................................................................................................................... 93 17.2.1 Acid Resistance ............................................................................................................................................................... 93 17.2.2 Coating Thickness ........................................................................................................................................................ 94 17.2.3 Thermal Shock Resistance ..................................................................................................................................... 94 17.3 Product Sampling and Testing .................................................................................... 94 17.3.1 Color And Gloss .............................................................................................................................................................. 94 17.3.2 Surface Quality ............................................................................................................................................................... 94 17.3.3 Surface Durability .......................................................................................................................................................... 95 17.3.4 Thermal Shock Resistance ...................................................................................................................................... 95 17.4 Supplementary Considerations .................................................................................. 95 17.4.1 Color ....................................................................................................................................................................................... 95 17.4.2 Gloss ....................................................................................................................................................................................... 95 17.4.3 Surface Appearance .................................................................................................................................................... 95 17.4.4 Thermal Shock Resistance ...................................................................................................................................... 96 17.4.5 Direct Flame Test .......................................................................................................................................................... 96

Engineering Standards Manual Page xi of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance 17.4.6 Impact Test ........................................................................................................................................................................ 96 17.4.7 Dishwasher Testing ...................................................................................................................................................... 96 Section 18: Anodized Finishes on Aluminum Cookware and Bakeware ............... 97 18.1 Requirements .................................................................................................................... 97 18.1.1 Basic Metal ......................................................................................................................................................................... 97 18.1.2 Finish ..................................................................................................................................................................................... 97 18.1.3 Sealing Of Metal ............................................................................................................................................................. 97 18.1.4 Surface Durability .......................................................................................................................................................... 97 18.1.5 Coating Thickness .........................................................................................................................................................98 18.2 Test Methods...................................................................................................................... 98 18.2.1 Corrosion Resistance ...................................................................................................................................................98 18.2.2 Light Fastness Resistance .......................................................................................................................................98 18.2.3 Abrasion Resistance ....................................................................................................................................................98 Section 19: Organic Thermoset Exterior Finishes on Cookware and Bakeware . 99 19.1 Introduction ....................................................................................................................... 99 19.2 Coating Performance ...................................................................................................... 99 19.2.1 Resistance To Damage .............................................................................................................................................. 99 19.2.2 Retention Of Appearance ........................................................................................................................................ 99 19.2.3 Ease Of Cleaning ............................................................................................................................................................ 99 19.3 Test Method ........................................................................................................................ 99 19.3.1 Resistance To Damage .............................................................................................................................................. 99 19.3.2 Retention Of Appearance ......................................................................................................................................100 19.3.3 Ease Of Cleaning ........................................................................................................................................................... 101 Section 20: Silicone Bakeware .............................................................................................102 20.1 Method Of Determining Sizes and Capacities ......................................................102 20.2 Dimensions, Tolerances and Terminology .............................................................102 20.3 Silicone Compositions ...................................................................................................102 20.4 Finishes ...............................................................................................................................103 20.5 Supplementary Considerations .................................................................................103 20.5.1 Color ..................................................................................................................................................................................... 103 20.5.2 Gloss ..................................................................................................................................................................................... 103 20.5.3 Surface Appearance .................................................................................................................................................. 103 20.5.4 Metallic Reinforcement ........................................................................................................................................... 103

Engineering Standards Manual Page xii of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance 20.5.5 Plastic Reinforcement .............................................................................................................................................. 103 20.5.6 Adhesion To Metal ...................................................................................................................................................... 103 20.6 Labeling And Consumer Instructions ..................................................................... 104 Section 21: Manufacturers Testing for Nonstick Finishes on Cookware and Bakeware .............................................................................................................................. 105 21.1 General Mechanical Testing for Comparison of Coating Adhesion and Durability ....................................................................................................................................... 105 21.1.1 Abrasion Resistance Test ........................................................................................................................................ 106 21.1.2 Scratch Resistance Test .......................................................................................................................................... 107 21.1.3 Releasability And Cleanability Tests ................................................................................................................ 108 21.1.4 Resistance To Chemical Attack ........................................................................................................................... 110 21.2 Suggested Recording Form for Non-Stick Testing Procedures ...................... 112 21.3 Cookware Non-Stick Performance Food Tests..................................................... 114 21.3.1 Egg Test (Adapted from British Standard 7069: 1988) ......................................................................... 114 21.3.2 Adhesion Resistance to Burnt Milk Test ........................................................................................................ 114 21.4 Bakeware Nonstick Performance Food Tests........................................................ 115 21.4.1 Barbeque Chicken Roasting Test ...................................................................................................................... 115 21.4.2 Baked Goods Release Test ..................................................................................................................................... 115 Section 22: Retailer Testing for Nonstick Finishes on Cookware and Bakeware ............................................................................................................................... 117 22.1 General Mechanical Testing for Comparison of Coating Adhesion and Durability ........................................................................................................................................ 117 22.1.1 Releasability and Cleanability tests .................................................................................................................. 118 22.1.2 Resistance To Chemical Attack .......................................................................................................................... 120 22.2 Suggested Recording Form for Non-Stick Testing Procedures ..................... 122 22.3 Cookware Non-Stick Performance Food Tests.................................................... 124 22.3.1 Egg Test (Adapted from British Standard 7069: 1988) ........................................................................ 124 22.3.2 Adhesion Resistance to Burnt Milk Test ....................................................................................................... 124 22.4 Bakeware Nonstick Performance Food Tests....................................................... 125 22.4.1 Barbeque Chicken Roasting Test ..................................................................................................................... 125 22.4.2 Baked Goods Release Test .................................................................................................................................... 125 Section 23: Induction Compatibility of Cookware ........................................................ 127

Engineering Standards Manual Page xiii of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Introduction ................................................................................................................................................................................... 127 Scope 127 Definitions ....................................................................................................................................................................................... 127 Diamagnetic and Paramagnetic Materials ............................................................................................................... 127 Ferromagnetic Material ......................................................................................................................................................... 127 23.1 Requirements ................................................................................................................... 128 23.1.1 Basic Cookware ............................................................................................................................................................ 128 23.1.2 Induction Compatibility .......................................................................................................................................... 128 23.1.3 Induction Compatible Materials ........................................................................................................................ 128 23.2 Guidance ............................................................................................................................. 128 23.2.1 Induction Layer Dimensions ................................................................................................................................ 128 23.2.2 Induction Layer Flatness ........................................................................................................................................ 130 23.2.3 Coatings .............................................................................................................................................................................. 131 23.3 Test Methods...................................................................................................................... 131 23.3.1 Energy Efficiency .......................................................................................................................................................... 131 23.3.2 Speed To Heat ................................................................................................................................................................ 131 23.3.3 Noise ..................................................................................................................................................................................... 131 Section 24: Standards for Glass Cooking Products Including Glass Bakeware and Ovenware .............................................................................................................................. 132 Scope ................................................................................................................................................................................................. 132 Purpose ............................................................................................................................................................................................. 132 Useful Definitions ....................................................................................................................................................................... 132 24.1 Capacities And Dimensions ........................................................................................ 134 24.2 Handles And Attached Components. ..................................................................... 134 24.3 Composition Of Glass Cooking Products ............................................................... 134 24.4 Manufacturing Processes ............................................................................................ 134 24.4.1 Tempering/Heat Strengthening for Resistance to Thermal Shock ............................................ 134 24.4.2 Mechanical Strength of Tempered/Heat Strengthened Glass Cooking Products ........... 135 24.5 Glass Thermal Down Shock Test ............................................................................... 135 24.6 Test Sample Example ..................................................................................................... 137 24.7 Labeling and Consumer Advice ................................................................................. 139 Section 25: Cast Iron Cookware and Bakeware Finishes .......................................... 140 Scope .................................................................................................................................................................................................140

Engineering Standards Manual Page xiv of 154 Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance 25.1 Finish Types ...................................................................................................................... 140 25.1.1 Seasoned/Pre-Seasoned: ........................................................................................................................................140 25.1.2 Treated/Pre-treated: ..................................................................................................................................................140 25.1.3 Permanent Surface Application: .......................................................................................................................140 25.2 Verification Guidelines .................................................................................................. 141 25.2.1 Seasoned/Pre-Seasoned: ......................................................................................................................................... 141 25.2.2 Treated/Pre-treated: ................................................................................................................................................... 141 25.2.3 Permanent Surface Application: ....................................................................................................................... 142 25.3 Summary Chart of Cast Iron Finishes ..................................................................... 142 Section 26: Exhibits and References ................................................................................. 143 Exhibit A Suggested Universal Pictographs/Icons for Products and Product Packaging ..................................................................................................................................... 143 Exhibit B Common Sizes of Bakeware ........................................................................... 145 Exhibit C Determination Of Lead in Pottery (Or Enamelware) ............................. 147 Exhibit D Determination Of Cadmium in Pottery Or (Enamelware) .................... 148 Exhibit E Suggested Silicone Cleanability Food Test................................................ 149 Square Cake Pans of Different Formulations/Manufacturers ....................................................................... 149 Muffin Pans of Different Formulations/Manufacturers ..................................................................................... 149 Round/Tube Cake Pans of Different Formulations/Manufacturers .......................................................... 149 Square Cake Pans of Different Formulations/Manufacturers Tomato Test (Resistance to Salt and Acid Test) ............................................................................................................................................................................... 150 Resistance to Soap .................................................................................................................................................................... 150 Appendix 1: Revision Notes ...................................................................................................... 151

Engineering Standards Manual Page 15 of 154 Section 1 Definition of Industry Products Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Section 1: Definition Of Industry Products 1.1 Top-Of-Range Metal Cookware (Non-Electric) The term top-of-range cookware refers to those products used for foods which cook by direct contact with the heat source (direct heat). Family needs and common household usage determine cookware sizes. For best cooking results and efficient use of energy, the base dimension should relate to the diameter of the heating element or burner of household ranges. Blancher And Steam Cooker A covered utensil similar to a saucepan but with a perforated insert so that the food placed in the insert is raised above a small amount of water in the pot and is cooked by steam. Canner A covered cooking utensil with a wire insert rack for jars that permits convenient handling. Generally used for canning fresh meats and vegetables. Available in 11 to 36 quart (10.41 to 34.07 liters) capacity. Must have 2 to 3” (5 to 8 cm) of headroom above the jar lid. Chicken Fryer A chicken fryer is a deep, covered fry pan or skillet. Coffee Maker Available in sizes 2 to 36 cups (295.74 milliliters to 5.32 liters). Used for making coffee by the percolated drip, vacuum, boiling, press, or other methods. Capacity shall be stated in terms of the number of 5 fluid ounce (150 milliliters) portions, or both. Double Boiler A double boiler consists of two saucepans or a saucepan and a saucepot, each with a handle or side handles, and so made that one pan may be inserted in the other. It shall be equipped with one cover. Capacity shall be indicated for each of the two containers. Double Fry Pan or Folding Omelet Pan A double fry pan or folding omelet pan consists of two shallow rectangular or semicircular pans attached by hinges, one acting as a cover for the other. Each pan shall be equipped with one handle Dutch Oven Similar to saucepot. Usually comes with a dome cover and a trivet. Sometimes is heavier gauge material. Used for braising and slow cooking of meats. Available in sizes 2 to 9 quarts (1.9 to 8.52 liters).

Engineering Standards Manual Page 16 of 154 Section 1 Definition of Industry Products Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Egg Poacher An egg poacher is an insert device with cutouts that accommodate shallow cups, or it may be a covered pan with such an insert device. French Fryer A French fryer is an uncovered cooking utensil with a perforated, meshed, or sieve-like insert basket with one handle. French Omelet or Crepe Pan A French omelet or crepe pan is a shallow, uncovered pan with sloping sides and having one long handle. The size of an omelet pan shall be stated by the top diameter in inches (centimeters); the size of a crepe pan shall be stated by bottom diameter in inches (centimeters). Griddle Utensil with one long handle, two side handles or bail handle or no handle, with a wide bottom and shallow side wall. Ideal for pancakes, hamburgers, etc. Griddles are available in round, square or oblong shapes. Kettle Covered or not covered utensil with a bail handle across the top for easier lifting. May sometimes have a helper handle. Used for large quantity cooking of stews, vegetables, etc. Available in sizes 6 to 24 quarts (5.68 to 22.71 liters). Omelet Pan A shallow uncovered pan with sloping sides and having one long handle. Sometimes known as a Chef’s pan. Larger sizes may also include a helper handle. Pressure Cookware Utensil with air-tight cover that permits steam pressure of 5 to 15 pounds. Usually 4 quarter (3.79 liters) capacity, but also available up to 20-quart (18.93 liters) capacity. Ideal for speeding up cooking time for vegetables, soups, meats, etc. Sauce Pot/Stock Pot Utensil with two side handles. Available in sizes 2 to 24 quarts (1.89 to 18.93 liters). Generally used for same foods as a saucepan but in larger capacities. A sauce pot is generally wider in diameter than a stock pot of equivalent capacity. Saucepan Utensil with one long handle. Some also have a side handle, which is commonly called a “side handle”, “side assist handle”, or “helper handle”). Capacities range from ⅝ to 4 quarts (59 milliliters to 3.79 liters). Generally used for cooking vegetables, cereals, puddings, sauces, etc. Saucepans are available with or without cover

Engineering Standards Manual Page 17 of 154 Section 1 Definition of Industry Products Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Sauté Pan A straight sided frying style pan. Larger sizes may also include a helper handle. The size may be stated in capacity of liquid measurement or by the top diameter in inches (cm). Skillet Or Fry Pan Utensil with one long handle, (some have a long handle and a side handle), a wide bottom and rather shallow sides. Skillets or fry pans are available with and without cover. Used for frying meats, eggs, pancakes, etc. Available in sizes 6 to 14” (15 to 35 cm) in regular and sauté shapes. Tea Kettle A teakettle is a covered utensil having one handle and equipped with a spout or pouring lip. Available in sizes 2 to 8 quarts (1.89 to 7.57 liters). Tea Maker A utensil used for making tea by the "steep" method. Windsor Pan/Saucier Pan Utensil, usually with one long handle, similar to a saucepan, but sometimes with two strap handles, with a conical shape with straight side walls. The saucier usually has slopped walls. Primarily used to reduce various sauces to thicker consistencies. The most common size is 2 quarts. Four-quart sizes may be found in commercial applications. 1.2 Specialtyware Asparagus Steamer An asparagus steamer is a tall round or rectangular utensil having a perforated insert. It is equipped with two side handles and one cover. The capacity of the round steamer shall be stated in liquid measurement; the size of a rectangular steamer shall be stated in length, width, and depth in inches (centimeters). Aspic Mold A small round or oval pan, sometimes with decorative depressions molded within it, designed for use in gelatin-based recipes. Typical measurement is by top diameter in inches (centimeters). Au Gratin Pan An au gratin pan is a shallow pan with tapered sides and two side handles. It may be round or oval and is designed for cooking and serving use. The size of an au gratin pan shall be stated by the top diameter in inches (centimeters).

Engineering Standards Manual Page 18 of 154 Section 1 Definition of Industry Products Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Barbeque Cookware Cookware items specifically manufactured for use on either gas, electric or charcoal grills. These items typically have surface finishes that can withstand higher temperatures than traditional cookware or bakeware. Bean Pot A bean pot is a deep covered utensil with two side handles in which food may be baked or served. The capacity of the bean pot shall be stated in liquid measurement. Camp Oven A legged pot, usually of cast iron, intended for use with an open fire, features a rimmed lid that can be covered with coals. Sizes range from 1 to 14 quarts (.95 to 13.2 liters). Chafing Dish A chafing dish consists of an upper pan, usually having one long handle; a lower pan, usually having no handles; one cover; a stand; a source of heat. It is designed for cooking, warming, and serving at the table. Clam Steamer A clam steamer consists of a bottom pot with side handles and a faucet, a top pot with side handles and a perforated bottom, and a cover. It is especially designed for steaming clams. The capacity of a clam steamer shall be stated in liquid measurement. Coquilles Shell A coquilles shell is a small scallop shell having a deeply fluted and delicately ringed underside. It is designed for baking and serving creamed fish mixtures. The size of a coquilles shell shall be stated by length and width in inches (centimeters). Corn Stick Pan A corn stick pan is a tray-like utensil containing a number of suspended individual depressions resembling an ear of corn. The length of the depressions of a corn stick pan shall be stated in inches (centimeters). Fish Steamer A fish steamer is a long rectangular utensil having a perforated lifting rack. It is equipped with two side handles and one cover. The size of a fish steamer shall be stated in length, width, and height in inches (centimeters). Flan Pan A flan pan is a round, shallow utensil with fluted side walls and with a raised or convex solid bottom. The size of a flan pan shall be stated by the top diameter in inches

Engineering Standards Manual Page 19 of 154 Section 1 Definition of Industry Products Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance (centimeters). There are also flan rings that are made to be used in conjunction with a cookie sheet. Fluted Gratin Dish (Quiche Dish) A fluted gratin dish is a round, shallow dish with fluted sidewalls. It is designed for oven to table service. The size of a gratin dish shall be stated by the top diameter in inches (centimeters). Fondue A fondue consists of a saucepan, covered, or uncovered, with a long handle or 2 loop handles, a stand, and a source of heat. It is designed for cooking and serving at the table. Lasagna Pan A lasagna pan is an open, rectangular baking pan with two side handles. It is especially designed for preparing and serving lasagna. The size of a lasagna pan shall be stated by length, width, and depth in inches (centimeters). Onion Soup Set An onion soup set is a set of individual covered casseroles, each having two integral side handles. They are especially designed for preparing and serving French onion soup. The size of the individual onion soup casseroles shall be stated in liquid measurement. Paella Pan A paella pan is a large, round, shallow pan with two side handles. It is especially designed to prepare and serve a Spanish Paella meal. The size of a paella pan shall be stated by the top diameter in inches (centimeters). Professional-Type Sauté Pan A professional-type sauté pan is a heavy, straight-sided fry pan with a long handle and a flat or curved cover. The size of the professional-type sauté pan shall be stated by the top diameter in inches (centimeters). Professional-Type Stock Pot A professional-type stock pot is a large, heavy, straight-sided cooking utensil with two side handles and a flat cover. The capacity of the professional-type stock pot shall be stated in liquid measurement. Soufflé Dish A soufflé dish is a deep, straight-sided baking dish with smooth interior sidewalls and delicately fluted exterior sidewalls. It is especially designed for baking soufflés. The capacity of a soufflé dish shall be stated in liquid measurement. It is available in large or individual sizes.

Engineering Standards Manual Page 20 of 154 Section 1 Definition of Industry Products Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Springform Pan A springform pan is a round, deep pan used primarily to make cheesecakes. The side section is equipped with a clamp or lock so it can be completely released and removed without disturbing the contents of the pan. It may have a flat or tubed bottom or both for interchangeable use. The size is expressed for top inside diameter and perpendicular depth with volume at level full capacity. Tagine Pan A two-part pan with a circular, low-sided bottom and a dome shaped cover used to produce traditional North African recipes. Product may be made of ceramic or metal. Tart/Quiche Pan A tart/quiche pan is a round, shallow utensil with fluted side walls and removable bottom. The size of a tart/quiche pan shall be stated by the top diameter in inches (centimeters). 1.3 Bakeware (Non-Electric) The term Bakeware refers to those products used for foods which cook by absorbing heat from the surrounding hot air as produced in an oven (also known as indirect heat). For a listing of commonly found, but by no means inclusive list of sizes, see Exhibit B. Cake Pans Utensil available in round, square, or oblong shapes with slightly tapered sides used for baking cakes. Angel Or Tube Cake Pan Usually, a circular pan with slightly tapered high sides, with tubular insert for angel food cakes, chiffon cakes, etc. Cake Mold - (Bundt®, Bund, Fluted Tube, Turk's Head, Guglehupf Pans) A cake mold is a utensil with a central tube and a "carved" design in the side wall. It is designed for cakes, gelatin salads and desserts. The capacity of the cake mold shall be stated in liquid measurement by cups (milliliters). Pie Pan or Pie Plate A pie pan or pie plate is a round, open utensil with flared sides, especially designed for baking pies. Casserole A casserole is a covered or uncovered utensil in which food may be baked and served. It may have one or two handles. The size of a casserole shall be stated in liquid capacity. Some models may not have a cover. Do you have a question? send

Engineering Standards Manual Page 21 of 154 Section 1 Definition of Industry Products Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Cheesecake Pan A cheesecake pan is a round, deep pan with a removable bottom. It is especially designed for making cheesecake and desserts. Cookie Sheet A cookie sheet is a flat rectangular utensil which may be open on one, two or three sides. It is especially designed for baking cookies and biscuits. Custard Cup A custard cup is a small, deep, individual, bowl-shaped utensil especially designed for oven use. The size of a custard cup shall be stated in liquid measurements. Jelly Roll Pan or Baking Sheet A jelly roll pan or baking sheet is a shallow rectangular utensil, usually 1” (2.5 cm) deep. The most common sizes are 15 ½ x 10 ½ x 1” (39 x 27 x 2.5 cm), 17 x 11 x 1” (43 x 28 x 2.5 cm) and 13 x 9 x ¾” (33 x 23 x 2 cm). Bread Or Loaf Pan A loaf pan is a deep, narrow rectangular utensil with slightly flared sides, designed for oven use. A 1-pound loaf size is usually 8 ½ x 4 ½ x 2 ½”. Muffin Or Cupcake Pan A muffin or cupcake pan is a tray-like utensil containing a number of individual cups which are formed from the tray metal (seamless) or are lock-seamed to the tray. The cups usually measure: Broiling Pan A large flat pan with perforated top that allows fat to drip to pan below. Used for broiling steaks, chops, etc. Open Roasting and Baking Pan An open roasting and baking pan is a large rectangular pan especially designed for roasting meats and poultry, and for baking. Covered Roasting Pan A large, covered oblong, oval or round pan usually available in size 10 to 19” (25 to 48 cm). Generally used for roasting meats and poultry. Steak Platter Usually an oval shallow pan. Used for broiling steaks, chops, etc., and as a serving piece.

Engineering Standards Manual Page 22 of 154 Section 1 Definition of Industry Products Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance Pizza Pan A round shallow or flat pan for making pizza. General sizes are 12, 14 and 16” (30, 36 and 41 cm). May be solid or perforated. 1.4 Miscellaneous Kitchenware and Pantryware (Non-Electric) Included in this classification are various and sundry kitchenware and pantryware items, manufactured from Aluminum, Steel and other metals, such as: ● Colanders and Strainers ● Serving Trays ● Bun Warmers ● Serving Bowls ● Canisters ● Measuring Cups or Spoons ● Cutters-Cookie & Biscuit ● Fondue Dishes ● Ice Buckets ● Chafing Dishes ● Dessert & Salad Molds ● Salt & Pepper Shakers ● Cookie Guns or Presses ● Funnels ● Broiler & Baking Racks ● Dippers ● Water Pitchers ● Tea Balls ● Grease Containers ● Clothes Sprinklers ● Salad Bowls ● Egg Slicers ● Mixing Bowls ● Food Mills ● Range Sets ● Flour Sifters ● Ice Cube Trays ● Reflector Pans ● Cookie & Cake Decorators ● Pudding Pans ● Lazy Susan’s ● Dish Pans ● Candy & Nut Dishes ● Pails 1.5 Electrical Cookware and Food Preparation Items Included in this classification are all types of electrical items manufactured from aluminum, steel, or other metals.

Revision Date 10/2022 All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without prior permission in writing from the Cookware and Bakeware Alliance