The Cookware Manufacturers Association has updated the engineering standards for cookware and bakeware manufacturers and developers.
Continually updated to reflect changes in materials and technology, the latest version of the CMA Engineering Standards for Cookware and Bakeware, published in September 2021, lists several updates including “mini” cookware and bakeware, clarifications of maximum oven temperature and a new test method for measuring handle temperature.
“It has been an honor and pleasure to be a part of this change,” says Raffaella Romano, Product Safety and Compliance Leader of Noia Tecnica Consulting.
“The Engineering Standards manual is the most important benefit and tool of the Association. This book stands for the members’ dedication to building products with consumer safety at the forefront of all we do. These Standards are the benchmark by which all cookware should be manufactured,” says Fran Groesbeck, managing director of the CMA, which has represented the cookware and bakeware industries since 1922.
The latest version of the CMA Engineering Standards for Cookware and Bakeware may be purchased at cookwareandbakeware.org.
