By the 17th century, it was common for a Western kitchen to contain a number of skillets, baking pans, a kettle and several pots, along with a variety of pot hooks and trivets.
According to the late food historian Elizabeth David, by the early 18th century European bakers were using square tin pans to create loaves with minimal crust. Called "pain de mie" (mie meaning crumb, because the crumb or inside was more important than the crust), it was the bread of choice for croutons, white breadcrumbs, canapes, sandwiches and toast served with tea.
Enamelware started showing up in America around 1850.
Sourdough's fame began with the Boudin Bakery in San Francisco, founded in 1849 by Isidore Boudin, son of a family of master bakers from Burgundy France . Boudin applied French baking techniques to the fermented-dough bread.
Not posing an argument, just throwing it out there.
(but that's just for me.)
