Cookware Manufacturers Association Revises Standards

Includes changes in recommended alloys for stainless steel and a standard for glass bakeware
June 21, 2016Mackenzie Dunn

CMA logoLOWELL, Mich.-The Cookware Manufacturers Association has issued a new edition of its voluntary Engineering Standards for cookware and bakeware.

Included in the 115-page 2016 edition are changes in recommended alloys for stainless steel cookware and bakeware, information regarding potential galvanic corrosion when different metals are used to join pan bodies and handles, and a standard for glass bakeware. In addition standard bakeware sizes have been relocated to the standard’s appendix.

The association has promoted standards for the industry since the 1930s according to executive vice president Penny Rosema. “Former EVP Hugh Rushing and Columbian Home Products Bill Carper were instrumental in the latest revision, the first since 2012”, Rosema said.

The association’s engineering standards committee worked with input from CMA members, independent testing and research laboratories, suppliers and industry consultants.

“These standards help assure manufacturers, retailers and consumers that products produced under the standards are quality products, suited for their intended use,” Rosema added. “It is due to the long history of voluntary standard compliance that the industry has been free of mandatory regulations in the U.S. and that products produced to the standard are accepted in nearly every country in the world.”

The CMA Standards have formed a basis for other countries cookware standards as well. Provided free-of-charge to the association’s membership, the standards are also sold at nominal cost to third-party testing laboratories and non-members.

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