About the Company
Emile Henry is an international, family run company based in Marcigny, a small town nestling between the hills of Southern Burgundy, which has been home to Emile Henry for the past 150 years. Faithful to its origins, the entire production is carried out here. With their 200 craftsman, Emile Henry continues carrying on the traditional savoir-faire.
Emile Henry Ceradon
Ceradon is an exclusive process unique to all Emile Henry cookware which improves the qualities of traditional pottery.
A highly resistant glaze which does not scratch or craze
The glaze is so hard, you can cut inside the dish without harming the surface.
Highly resistant to chipping
Fired at 1150°C, the clay is extremely strong and resistant to chipping.
Highly resistant to heat and cold
You can bring your cooked dish out of the freezer and put it directly into a preheated oven at 250°C or microwave.
Emile Henry Flame®
Emile Henry developed the 1st ceramics casserole which goes on fire. 5 years of development and tests were necessary to develop this baptized single range « Flame®
Advantages of the Flame® line are :
- All fires: gas, electricity, halogen (except induction)
- All furnaces: traditional and microwaves
- Keep hot longer
- Easy to clean, vaiselle lava
- Soft and natural cooking
- Leger, easy to handle
- Thermo-diffuser melts
Emile Henry Manufacturing
1. The Clay- The clay is mixed with different finely ground stones and water, according to Emile Henry's secret formula. This improves the quality and results in a rather liquid clay called slip.
2. Casting- The slip is poured into plaster moulds. Each mould corresponds to a shape : oval dish, square dish, oval terrine, pitcher… Part of the water in the slip is absorbed by the plaster so that the clay sets, giving the shape of the dish. Once turned out of the mould, the dish is dried at 50°C for 6 hours.
3. Glazing- Glazing consists of spraying a coloured glaze on the dish. The glaze is made of ground glass and colouring, mixed in some water.
Emile Henry is one of the rare potters around the world to manufacture so many colours : Pivoine red, Cobalt blue, Pastis yellow, Fraîcheur green, Azur blue ...
4. Firing- The glazed dish is fired in the kiln for 4 hours at a very high temperature (1150°C). The glaze thus melts to become very strong glass, and is completely smooth.
5. Checking- When the pieces come out the kiln, they are checked one by one in order to ensure a constant quality. Emile Henry is certified according to the international standard ISO 9001.
