Porcelain enamel is made from pure, natural materials. Very light, smeltable glass, made of silicates and oxides, is applied to the steel, cast iron or stainless steel base. It is fired at a very high temperature (approx. 850° C) for a short time and forms a chemical-physical connection with the base material in the furnace. In a nutshell, enamel is therefore glass on iron, smelted together in a furnace.

RIESS porcelain enamelware is handcrafted in our porcelain enamel factory in Ybbsitz in the Lower Austrian Mostviertel region. The production process is CO2 neutral, due to the use of green energy from our own hydroelectric power plants.

1. Produced in Austria with CO₂-neutral manufacturing 2. Suitable for induction and all other types of stoves 3. Cut and scratch resistant 4. Easy to clean and bacteria-inhibiting 5. Supports healthier and energy-efficient cooking 6. Neutral in taste and aroma 7. Heat-resistant up to 450 °C – recommended operating temperature 220 °C 8. Durable with proper handling and care 9. Available in a wide range of colours and designs 10. Recyclable as scrap metal

With prior registration, we offer free factory tours followed by access to our warehouse outlet for groups of 10 or more people. Please find more information at https://www.riess.at/en/about/factorytours

All our products are handcrafted at our enamel manufactory in Ybbsitz. First, the raw shapes of the products are formed using our machines, then the handles are welded on before the items are enamelled. You can find more information about this on our Enamel Production page. This craftsmanship is visible in each of our products, as there are several typical features that – contrary to what many might think – are not flaws, but signs of the various stages in the journey from sheet metal to pot. Examples include the weld seams on the inner sides of the handles, the small support marks from the hooks used to hang the items before firing and several others. We’ve summarised all these characteristics on our 'Typical features of handcraftsmenship' page.

On narrow edges, the enamel cannot adhere — for example, on the underside of curved rims or on open edges.

Our products have (depending on the model) two to four layers of enamel: a base enamel and a coloured top enamel. During firing, the base enamel can slightly seep out along the weld seams, creating the characteristic line typical of enamelling – known as the “seam.” This can be seen on the inside of the hollow handles and at the point where the handle has been welded on.

We adhere to the strict quality standards of the European Enamel Authority. All RIESS products are inspected and tested by official Austrian testing institutes such as the Lebensmitteluntersuchungsanstalt and the OFI Vienna to ensure compliance with European and Austrian regulations on the use of lead, cadmium, antimony, barium and zinc.

Enamelled cookware has an iron core and a non-porous surface, making it completely safe for use by people with a nickel allergy.

In the early days of enamelling, lead was technically necessary for the enamelling process. However, by the mid-19th century, new production technologies were developed that allowed glass and iron to be fused into a composite material without the use of lead. The use of lead in the production of porcelain enamel that comes into contact with food is strictly prohibited by law. This is regulated by the following directives and standards: Regulation (EC) 1935/2004, Regulation (EC) No. 2023/2006, EN ISO 4531:2022, and the Austrian Ceramics Regulation BGBL. No. 259/2006.

Remember: enamel is a glass coating! To prevent cracks, please follow these guidelines: Never place hot enamel cookware in cold water – always allow it to cool down first. Enamel behaves like glass and cracks can occur due to thermal shock. Never heat the cookware when it’s empty. Do not start cooking or frying on high heat and never use the boost function on an induction hob.

The reason for gradual heating lies in simple physical principles: every material expands when heated. For this reason, every pan has a slight, legally required inward curvature. By heating slowly and in stages, the base of the pan or pot can warm up evenly, allowing the material to expand uniformly. If the heat is applied too quickly, however, the base expands unevenly and may warp either outward or inward.

Porcelain enamel is made entirely from natural materials and can be fully recycled as scrap metal.

Porcelain enamelware has a magnetisable core and is therefore perfectly suitable for induction cooking. Our cookware can be used on all types of stoves: electric, gas, ceramic, induction and even barbecues. Porcelain enamelware is not suitable for use in microwave ovens.

Microwaves cannot penetrate metal, and therefore food in metal cookware will not be heated. That’s why enamelware, with its iron core, as well as kitchenware made of stainless steel, copper, cast iron or aluminium is not suitable for use in microwave ovens.

Yes! Thanks to its smooth, non-porous glass surface, no dirt can penetrate it. Porcelain enamel is also bacteria-inhibiting and, being made from natural materials, neutral in odour. This makes enamelware perfectly suitable for freezing and storing food without affecting its flavour.

Cooking with enamelware is becoming increasingly popular. Since porcelain enamel heats up very quickly and retains heat exceptionally well, there are a few things to keep in mind to prevent the pot or pan from overheating and the food from burning. Discover helpful videos with step-by-step instructions: https://youtube.com/playlist?list=PLEzMKakwVZuxv44-1v5R13dH2zTDaUhG8&si=uiqd-yBCmRdHRsDR

1. Choose a hob that matches the diameter of the pot (never one that is too small) 2. Heat slowly: start on a low setting and, once the cookware has warmed evenly, gradually increase the temperature. 3. Reduce the heat once the desired temperature is reached. This saves energy and protects nutrients. 4. Always keep an eye on the cooking process: oil can catch fire, water can evaporate, food can burn and the cookware can overheat. Children may also be at risk. 5. The recommended operating temperature is 220°C. This helps preserve valuable nutrients and flavours. 6. Whenever possible, cook with the lid on. A rattling lid indicates that you can reduce the heat and save energy. 7. Switch off the stove 5–10 minutes before the end of the cooking time to allow the dish to finish cooking gently with the residual heat and to save energy.

Cooking with RIESS enamel on induction stoves is extremely energy-efficient, as more than 97% of the power output is used directly for cooking. Thanks to the almost direct energy transfer from the base to the food, cooking times with RIESS enamel cookware are very short, making the entire process both fast and energy-saving. To prevent the pot from overheating and food from burning, please follow our tips for induction cooking. – Selecting the power level Every induction stove is different. Please familiarise yourself with the power output of each setting before using it for the first time. To bring water to the boil (100 °C) requires only about 500 watts of power, while deep-frying (at a fat temperature of 180 °C) needs around 1,700 watts. Tip: Since RIESS enamel conducts heat efficiently through its iron core, it’s best to start at a low power level and increase it gradually as needed. – Selecting the hob (only for induction hobs without automatic pan detection) With induction stoves, only the cookware itself is heated (provided it is induction-compatible). Cooking is most effective and gentle on both food and cookware when the diameter of the pot matches the size of the hob as closely as possible. Never place a pot on a smaller cooking zone.

Cooking with enamelled cookware combines health and enjoyment. Thanks to its smooth, non-porous surface, it is even recommended for five-element nutrition cooking. Enamel has a neutral taste and is made from natural materials, allowing all foods to retain their pure, unaltered flavour. The design of the base and sides of RIESS pots ensures excellent heat retention and even heat distribution to the food being fried, cooked or baked. This means that significantly lower cooking temperatures are sufficient. As a result, food is cooked more gently and energy is saved at the same time.

This is because all handles and lids have steel cores, which heat up quickly when used on the hob or in the oven. Therefore, always use a dry potholder when touching the handles or lid of hot enamelware.

Due its iron core, enamel cookware heats up quickly and retains heat in the most effective manner. Always heat up the cookware gradually and never begin on the highest setting to prevent the pot or pan from overheating, which leads to the food burning.

If the pan is heated too quickly, heated when empty, or used on a hob that is too small, the base will not heat evenly. This can lead to deformation, as the material cannot expand uniformly. It is therefore important never to heat the pan when empty, and always to heat it slowly and in stages on a hob that matches the diameter of the pan. This allows the material to warm up and expand evenly. The reason for gradual heating lies in basic physical principles: every material expands when heated. For this reason, every pan has a slight — and legally required — inward curvature. By heating slowly and in stages, the base of the pan can warm evenly, allowing the material to expand uniformly. If the heat is applied too quickly, however, the base expands too much, causing the pan to warp either outward or inward. Best practice for frying with enamel pans: Start frying on a low or medium heat, then gradually increase to the desired level. Once the desired temperature is reached, you can reduce the heat again, as enamel retains heat extremely well — saving energy in the process. Enamel is heat-resistant up to 450°C, but the recommended operating temperature is 220°C.

Enamel consists of glass and iron — both materials expand when exposed to heat, just like any other material. For the heat to distribute evenly across the entire base of the pan, it should be heated gradually, starting on a low setting and increasing in stages. This approach not only ensures even heat distribution but also allows the material to expand uniformly. As a result, the pan sits flat and stable on the hob after heating, without wobbling. Under no circumstances should the pan be heated empty and on the highest setting from the start. Doing so prevents the heat from spreading evenly across the base and stops the material from expanding uniformly. This can lead to overheating and unwanted warping of the pan base.

When frying with an enamel pan, it is important to select a hob that matches the diameter of the pan. The reason for this is that the entire base of the pan — not just a small section — should heat up evenly. For this physical reason, every pan has a slight — and legally required — inward curvature. If the hob is too small for the size of the pan, the base may become deformed, as the material expands unevenly due to the irregular heat distribution.

Enamel is extremely cut and scratch resistant – but don’t forget, enamel is a glass coating! A fall onto a stone floor or a collision with a hard object can cause chipping. If this happens despite careful handling, it may look unsightly, but the item can still be used without concern. However, if chipping occurs on the inside of the cookware where it comes into contact with food, we recommend replacing the product, as optimal hygiene can no longer be guaranteed. You can safely cut or serve food using knives, forks or kitchen utensils. Improper cleaning, however, may cause dulling or fine scratch marks. These are harmless to health.

Don’t forget: enamel is a glass coating! To prevent cracks, please follow these tips: Never place hot enamel cookware in cold water – always allow it to cool down first. Enamel behaves like glass, and cracks can occur due to thermal shock. Never heat the cookware when it’s empty. Do not start cooking or frying on high heat, and never use the boost function on an induction hob.

Porcelain enamel is glass fused to iron and is very easy to clean thanks to its smooth, non-porous surface. We recommend washing it by hand or using the dishwasher’s glass programme. If any abrasion marks appear, please use our special enamel care product: https://www.riess.at/product/6050000-emaillepflege-150ml

Burnt-on food residues in pots or pans can be easily removed by soaking them in washing-up water: Add water and a little washing-up liquid, bring it briefly to the boil, and then let it cool slightly. The residues can then be easily removed using the smooth side of a sponge or a soft brush.

Enamelware can be cleaned in the dishwasher, ideally using the gentle glass programme. Please remove any food residues or burnt-on remains first and rinse the pan with warm water. If you wish to preserve the shine of the porcelain enamel for as long as possible, we recommend washing it by hand. Watch our tutorial videos to learn more: https://www.youtube.com/watch?v=Qi-iK0TizQU

Dark, scratch-like marks can appear when stainless steel cutlery is used. In most cases, this is simply metal residue, which can easily be removed using scouring cream or RIESS enamel care: https://www.riess.at/product/6050000-emaillepflege-150ml. Please never use wire brushes, steel wool, scouring agents containing sand, or cleaning sponges with ceramic particles, as these can scratch the surface.

When properly cared for and used correctly in cooking, our products are extremely durable and, depending on how often they are used, can even become heirlooms for the next generation.