Not too long ago these white enamel metal dishes, with the dark blue stripe, were regarded as far too 'common' to be found in the kitchens of chefs, foodies, or the chattering classes.
These days it's all change, and I see them being used by 'celebrity chefs' (including Jamie), and even in smart restaurants.
They do have a primitive appeal in a 'lets all play country yokels' kinda way, but I can't see them gracing Her Majesty's table. Far too 50's.
Anyway, I found this example at the back of a cupboard, and thought it ideal for a rustic Cottage Pie. I've never used one before, but I can be trendy when I try!
A nice cast-iron Le Creuset Tian dish would certainly have looked nicer, but this had a different appeal; I shall certainly use it again. I don't think my mother ever used one, but I'm sure we had them at school.