AbstractThe enameling properties of three different irons are described and their analyses are given. Photomicrographs are shown, depicting the structure of each iron near the surface before and after enameling. Structural changes during enameling are described and discussed as to their possible influence on enameling properties. It is shown that one iron anneals perfectly during enameling with no apparent surface alteration, another anneals perfectly but shows surface decarburization; the third sample does not anneal perfectly. Sample No. 1 enamels better than either No. 2 or No. 3.