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Casserole dish - Anniversary Ware

Anniversary Ware

  • Object:

    Casserole dish

  • Place of origin:

    West Bromwich (made)

  • Date:

    1963 (made)

  • Artist/Maker:

    John and Sylvia Reid (designers)
    Izons and Co (manufacturers)

  • Materials and Techniques:

    cast iron, enamelled

  • Credit Line:

    Gift of the Council of Industrial Design

  • Museum number:


  • Gallery location:

    In Storage

This casserole, part of a range of casseroles and entrée dishes issued under the title "Anniversary Ware", satisfied the Design Centre Award judges' criteria for several reasons. Its neat, clean appearance and unusual range of colours not normally seen on this type of product made it suitable for use on the dinner table. The machined base which distributed the heat evenly, without distorting the vessel, enabled it be used on either gas or electric hobs. One of the judges expressed reservations about the ease of removing the lid without the traditional knob but it was felt that the advantage gained in saving oven space compensated.

Since 1951, John Reid and his wife, Sylvia, practised as architects, interior and industrial designers. Their professional work covered a wide range of commissions from major clients such as British Rail, Thorn Electrical Industries, Boots and the City of London Corporation. They were granted four Design Awards by the Council of Industrial Design (later the Design Council) and two Silver Medals as well as a Diploma di Collaborazione from the 10th, 12th and 13th Milan Triennales.

Physical description

Anniversary Ware cast iron ovenware

Place of Origin

West Bromwich (made)


1963 (made)


John and Sylvia Reid (designers)
Izons and Co (manufacturers)

Materials and Techniques

cast iron, enamelled


Height: 11.2 cm, Length: 26.7 cm, Width: 19.2 cm

Object history note

Historical significance: Winner of the Design Council Award in 1960.

A printed note was supplied with each product in the "Anniversary Ware" range by the manufacturer:

Anniversary Ware

A utensil of vitreous enamelled cast iron gives perfection in cooking and is attractive both in the kitchen and on the table. A good cooking utensil which heats evenly must of necessity be fairly heavy and the properties of conductivity and heat retention make cast iron an ideal material.


1. Put in fat or liquid before putting on a hot cooker.
2. Start cooking with a MEDIUM heat and then reduce it to LOW. Cast iron utensils never need the application of a very fierce heat thus economies of fuel are obtained.
3. Very hot utensils should not be immersed in cold water nor should cold water be poured into them.
4. Avoid boiling dry but should this happen accidentally, allow to cool before adding further liquid.
5. Clean with soap or detergent and, if required, a nylon scourer. Do NOT scour with abrasives or steel wool. Wood handles should not be immersed.
6. Dry the base thoroughly before storing in a dry place, preferably with base uppermost.

Anniversary ware can be used on both gas and hot-plate cookers and the utensils will last a lifetime if the points above are observed. The range includes Casseroles, Saucepans, Entrée Dishes, Omelette Pans and Frypans.

Descriptive line

Casserole dish and lid, Anniversary Ware cast iron ovenware, made by Izons and Co., West Bromwich, 1963, designed by John and Sylvia Reid.

Bibliographic References (Citation, Note/Abstract, NAL no)

Crowther, Lily. Award Winning British Design 1957-1988. London: V&A Publishing, 2012.


Iron; Enamel


Casting; Milling; Enamelling


Containers; Eating; Metalwork; Tableware & cutlery; Design Council Award Winner


Metalwork Collection

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