There's a story to Emile Henry bakeware, a story that explains why this traditional French bakeware is so cheished. Marcigny, a small town in the hills of Southern Burgundy, has been home to Emile Henry for the past 150 years. The region's clay, unique in composition, has long made this part of Burgundy a fertile area for potters, and every piece of Emile Henry is still made there. Emile Henry has improved on this natural raw material with a process of tempering called Ceradon. In addition to the inherent heat conduction properties of the Burgundy clay, the Ceradon process makes all Emile Henry ceramics more resistant to mechanical and thermal shocks. In other words, they're stronger than conventional ceramic baking pieces. In fact, they're so strong, they can go directly from the freezer to a hot oven with no danger of cracking!

Then, there are the rich colors employed by Emile Henry. When each piece is finished, a glaze, made of ground glass, water and coloring, is sprayed on the dish. The glazed dish is then fired in the kiln for 4 hours at a very high temperature (1150°C), melting the glaze to a very strong and completely smooth glass.When the pieces come out the kiln, they are checked one by one in order to ensure consistent quality. Emile Henry bakeware bakes beautifully and looks so good, you'll enjoy serving in these pieces. It's a traditional French product that will give you years of enjoyment.