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2. Chinese ceramics - Wikipedia

   en.wikipedia.org/wiki/Chinese_ceramics

   The blue decoration is painted onto the body of the porcelain before glazing, using very finely ground cobalt oxide mixed with water. After the decoration has been applied the pieces are glazed and fired. It is believed that underglaze blue and white porcelain was first made in the Tang dynasty.

3. Vintage Depression Glass Worth Wallet-Shattering Prices - AOL

   www.aol.com/vintage-depression-glass-worth...

   Hazel Atlas Blue Royal Lace stands out among Depression glass patterns, prized for its intricate design and vibrant cobalt blue hue. Produced between 1934 and 1941, this elegant pattern features a ...

4. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Revere Ware – a line of consumer and commercial kitchen wares introduced in 1939 by the Revere Brass & Copper Corp., focusing primarily on consumer cookware such as skillets, sauce pans, stock pots, and tea kettles. Staub – a brand of enameled cast iron cookware and bakeware that was originally headquartered in Turckheim, Alsace, France

5. Druware - Wikipedia

   en.wikipedia.org/wiki/Druware

   Delft Blue Druware Dutch Oven Newspaper advertisement for a sale on Druware DRU Enameled Cookware. Druware, also known as DRU Holland cookware [1] [2] and Royal Dru, [3] [4] was a line of porcelain-enamel-coated cast-iron cookware made by the De Koninklijke Diepenbrock & Reigers of Ulft (DRU) company in Achterhoek, Netherlands.

6. New Martinsville Glass Company - Wikipedia

   en.wikipedia.org/wiki/New_Martinsville_Glass_Company

   New Martinsville Glass Company used an extensive list of colors in their glassware. A list of colors follows: Amber, Ruby, Evergreen, Amethyst, Cobalt Blue, Ritz Blue, Rose, Jade, Pale Blue, Light Green, Pink, Black, Yellow [5]

7. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Saucepans generally have one long handle. Larger pans of similar shape with two ear handles are sometimes called "sauce-pots" or "soup pots" (3–12 litres). Saucepans and saucepots are denominated by volume (usually 1–8 L). While saucepots often resemble Dutch ovens in shape, they are generally lighter.