Oven Ceramic bakeware and tableware - Use & Care Guidelines
Cooking a Roast
When you cook a leg of lamb or a roast, always keep a little liquid or sauce in the bottom of the dish. Avoid, however,
adding cold water to your hot dish - this thermal shock could damage the pan. Instead, add hot water. Never place your dish directly over open flames or on electric inductions rings without using a diffuser.
Great chicken can be grilled in the Emile Henry roasting or casserole dishes, keeping the meat moist and allowing the spices to be absorbed.
Emile Henry dishes can go under the broiler (but not too close)
for short periods of time, as long as the dish is 3/4 full. You can also bake hot desserts directly in the individual pie dish and French onion soup in the soup bowls.
All Emile Henry dishes can be used in the microwave oven. While cooking, the
food inside can heat the dish as much as 50 degrees Celsius/ 125 degrees Fahrenheit.
It is advisable to use an oven mitt to take your dish out of the oven.
From Oven to Freezer
Emile Henry dishes can be taken directly from the freezer to a heated oven. This is wonderful for reheating frozen left-overs.
Preheat pastries for five minutes prior to adding filling. This will ensure that your pastry is nice and crusty.
Food cooked in clay dishes takes longer to heat than food cooked in metal ones due to differences in heat diffusion-- usually around ten minutes longer. So, when cooking with Emile Henry, please be sure to check that your dish is completely cooked before removing it from the oven. You can check to see if baked goods are done by inserting a knife into the dish, if the knife comes out clean and dry, then your cake or pie is done. Once on the table, your dish will retain its heat and thus keep your dish warm for a longer period of time.
Should you grease your Emile Henry dish before pouring in the mixture?
You don't have to grease Emile Henry dishes because the smooth glaze prevents sticking. The wavy edge on many of our dishes also makes it easier to turn out dishes because the unique design allows air to circulate. Once the dish is inverted, your dish should slide out easily.
Easy to Clean
Emile Henry dishes are dishwasher-safe. Tough, burnt-on food can be removed by allowing the dish to soak for 20 minutes prior to cleaning.
Put an Emile Henry plate and pasta bowl in the freezer. When you take them out, you'll have an excellent butter bell which will keep your butter, fruit, and other foods cool while dining outside. The Emile Henry utensil jar will also keep wine chilled. Emile Henry is known for keeping things warm, but the clay also keeps food cool when it's been refrigerated.
Emile Henry dishes are designed to resist oven heat up to 250 degrees Celsius / 480 degrees Fahrenheit; they are not intended to be used over direct flame or hot plates. Do not place your hot dish on a cold or wet surface.
Flame® Use & Care Guidelines
What are Emile Henry stewpots, tagines and fondues made from?
Our Flame products are formed from heat-resistant ceramic.
For which type of heat sources are Emile Henry product appropriate?
Emile Henry products can be used with gas, electric and halogen heat sources. (excluding the Pizza Stone & Grilling/Baking Stone)
Can Emile Henry products be used with induction heat?
Yes, our Flame products can be used on induction heat with an induction plate.
Can Emile Henry Flame products be used in the oven?
Yes, our products are perfect for oven use. They can also be used with grills and broilers.
Can Emile Henry Flame products be used in microwave ovens?
Yes, our Flame products do not contain metal and can be used in microwaves.
Can Emile Henry Flame products be placed in the freezer?
Yes, they can withstand temperatures down to -20 degrees Celsius / -125 degrees Fahrenheit.
Can Emile Henry Flame products be placed in the dishwasher?
Yes, all Emile Henry products are dishwasher safe.
How do I remove burnt or baked on food from my Flame products?
Allow pans with burnt or baked on food to soak for about 20 minutes before cleaning.
Are the Flame stewpot handles heat-resistant?
The handles are generally heat-resistant but become hot if gas flames touch the vertical sides of the stewpot. An oven mitt should be utilized when handling.
Why is there a "foot" on the bottom of Flame stewpots, tagines, and fondues?
This "foot" spreads heat and allows for even cooking.
Why are there bumps on the inside of the stewpot lid?
These bumps catch condensation created by the steam inside of the stewpot. The steam then falls back into the pot, preventing food from drying out and keeping flavors sealed inside.
Why do stewpots, tagines and fondues develop thin cracks after being used a few times?
When heated, ceramic dilates slightly, creating very thin cracks in the glaze. This is not a flaw, and actually is proof of the product's heat resistance and longevity.
How should I store my Flame products?
Flame products should be carefully dried and stored with the lid slightly off-center, allowing for air circulation inside the pot.
Small cracks in the glaze
When heated, the Flame-top cookpot expands slightly. This phenomenon creates small, thin cracks in the glaze, which are especially visible on light colored cookware. These small cracks are not a flaw, but are proof that the Flame-top cookware is resistant to temperature change and is a sign of longevity.
Emile Henry products are very easy to clean by hand or dishwasher. Burnt-on residue may be removed by pre-soaking the cookware for 10 minutes.
Halogen stove top
Slow heating is recommended. Never heat an empty dish.