My opinion on Emile Henry ceramic products

Patricia, from the blog Flavors and Moments, tells us this time about some products she knows well and is very fond of. Patricia has been using Emilo Henry ceramic molds and other utensils in her recipes for a long time, so I thought it would be interesting for her to share her experience and tips on our blog.

Today I’m bringing you a slightly different post, because I’m not sharing just one recipe… Instead, you’ll find many in this article, and I’m not suggesting a single product from the shop’s catalog… Rather, I’m going to introduce you to a brand that, in my kitchen, is a true staple. I want to present a material that for many years has been one of my companions in the kitchen, and without which many of my recipes wouldn’t have had the flavor and texture I look for when I make them for my loved ones: Emile Henry ceramics.

I discovered this brand when I was still living abroad, at the home of a French friend with whom I loved sharing recipes. When I saw the different molds, trays, and cocottes she had, I fell in love—they were gorgeous. But after trying to cook various dishes in them, all with perfect release, spot-on textures, and cooking that preserved the flavors and ingredients, I decided that would be one of my first purchases once I finally settled somewhere and had my own kitchen! And that’s how it was: by my wedding I received a couple of pieces as gifts from friends who already knew about my passion for them and, over the years, I’ve been building up a collection of different models for different recipes.

EMILE HENRY: A leading manufacturer of ceramic kitchenware

The clay produced in the Burgundy region is the same one Jacques Henry used in the small ceramics workshop he founded in 1850 in Marcigny, in southern Burgundy. The company is now world-renowned, remains in the hands of the 6th generation of the Henry family, and its ceramics are the best in France.

All manufacturing is carried out in France, at the factory located on the very site where it was founded, a place where craftsmanship and modern stoneware treatment techniques come together and result in products of the highest quality that, with basic care, will last us many years. If you want to see a sample of that love for tradition translated into high-tech stoneware with a hand-applied natural glaze, I recommend you watch this wonderful video produced by the company.

Among the many virtues of Emile Henry pieces, and listing a few to showcase their excellence, we find that their ceramic is an excellent conductor of heat, so we will need less energy to cook and less time.

Additionally, in its ovenware line, all pieces can go from the freezer to the oven or microwave (-20ºC to +250ºC), which makes life easier if we’ve already left pre-cooked dishes and want them ready to serve right away.

The porcelain stoneware molds they allow gentle, even cooking, so all our dishes cook the same. It’s non-porous, which gives it nonstick properties, so in my case, after years of using my cake pan, I don’t even bother to grease it with butter or oil when baking. I simply pour the batter in and bake at the right temperature; when I take it out and let it cool for a few minutes, my cake goes “plop” and releases from the stoneware thanks to its perfectly smooth glaze. Plus, it’s a very impact-resistant stoneware and doesn’t scratch even if you use the tip of a knife to cut directly on it, as I tend to do since I always serve my cakes and tarts straight from the oven to the table—they’re so beautiful that my recipes look even better that way.

Emile Henry has a wide and attractive range of products with beautiful colors that will make you fall in love just like I did! If you're the kind who loves baking, the molds for Clafoutis, Crème Brûlée, Cake and even Soufflés will win you over, because they’re so beautiful and deliver fantastic results when baking our desserts. Baking without burning is the secret to a flan or a quiche, and the best part is serving them at the table piping hot and cutting right inside the mold. As for the secret to a good soufflé, steady heat at the base and the sides is necessary; for this reason the mold has to be vertical and tall. When you take it out of the oven, it has to retain the heat so it doesn’t sink….that’s why we need high-quality stoneware. The Emile Henry model also has handles to make it easier to take it out of the oven.

What can I tell you about the elegant range of baking trays for the oven? Perfect for a delicious, nicely fluffy lasagna, with enough depth for up to 7 layers! They are also designed with handles that provide a secure grip when taking them out of the oven to serve at the table with complete safety.

You'll be pleased to know that for its first use, no precautions are necessary; just wash with lukewarm water and regular detergent.

Regarding the casseroles stoneware pieces are designed to be used both over a flame or on the barbecue and in the oven, on glass-ceramic cooktops or in the microwave (induction too, as long as you use the adapter disk). They are very easy to clean and of course are dishwasher safe. Their gentle cooking does not dry food out, so the food keeps all its flavor and all its properties. You can cook slowly in them over the flame or in the oven—roasts, round roasts, and your best stews—and everything will retain flavors better; and when you serve at the table directly in them, the food will hold the heat much longer, so anyone who wants seconds will still find the stew as hot as if it had just been taken off the heat.

It is advisable to heat them gradually and not place them cold over a burner on maximum heat. And never cook in them on your stove’s highest setting, as stoneware is an excellent conductor of heat and there is a risk that food will stick. Cooking over medium heat will be sufficient, always using a burner size suited to the base of the piece.

During the first few uses, food may stick since it’s a natural material. If this happens, soak it for about 20 minutes until the piece is cool, then clean it as usual. After a couple of uses, this will no longer happen.

Lastly, to introduce you The Tajine Emile Henry, with its “hat” lid that allows perfect steam circulation for delicious cooking of your recipes and, thanks to its attractive design, will earn you a unanimous “OHHHHH” from your guests when you bring it to the table! At the same time, you’ll enjoy a dish cooked in a healthy, traditional way.

Recipes

If you’ve just purchased an Emile Henry product, our blog offers plenty of ideas and recipes to inspire you when preparing delicious dishes, but to make life easier, here is a selection of some that have already been published.

• Endive and Leek Quiche
• Guacamole with Jalapeños {for dipping}
• Poor Man's Brioche
• Chicken Tajine with Preserved Lemons, Fennel and Olives
• Lamb Tajine with Chestnuts and Pomegranate
• Spinach, Bacon, and Goat Cheese Quiche
• Apricot Cake
• Late-Season Tomato and Brie Quiche

You'll find more recipes at the blog as we publish them under the tag Emile Henry. And I, in my blog Sabores y Momentos I also have many more recipes cooked with pieces from the Emile Henry collection, so be sure to check it out.

I hope all this information helps you use and care for your stoneware pieces for a long time, and to all of you who are considering it and feel the itch to try them, I encourage you to go for it—they are wonderful pieces that I’m still in love with after many years of use!

If you have any questions, you can leave them in the comments on this post. We’ll be happy to help with anything you need.