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Emile Henry Lasagna Dish - Olive


Product Description

5.5qt. Emile Henry Lasagna Dish - Olive
Slow, even, and natural cooking. Light and easy to handle. Ceramic keeps the contents hot for longer. Easy to clean. Beautiful glazed finish won't scratch from use or cleaning, stays looking new. Extremely strong and durable. Much lighter, (30%), than many types of comparable metal cookware products. Thermo-diffuser bottom. The classic oval gratin dish is shallow enough to spread a thin layer of food with a perfectly browned crust or topping. The handles make it easy to remove the dish from the oven with potholders or oven gloves and is designed with shallow sloping sides, to ease out the cooked food. Ceramic is by far the best material for successful cooking and baking! Only ceramic is able to diffuse the heat slowly and evenly, to create perfectly browned gratins, tasty lasagna and succulent cakes.

Emile Henry, Poterie Culinaire. Since 1850, the Henry family have been innovators in ceramic products. Clay, a natural and noble material, has been used since the mists of the time to cook or preserve food. While respecting the traditional techniques, Emile Henry has introduced technological improvements (Ceradon(R)) so that the dishes are more resistant to mechanical and thermal shocks. The clay is mixed with different finely ground stones and water, according to Emile Henry's secret formula. Respected by professional and home cooks alike, this beautiful line of products is equally useful and decorative. An heirloom purchase of incomparable quality.

14" x 11" x 3" 5.5qt capacity Suited to: microwave or traditional oven. Dishwasher safe. Ceradon is a unique method of production, exclusive to Emile Henry, which improves the qualities of traditional ceramic. The Ceradon line is extremely strong and durable, goes under the broiler, and can go directly from a freezer or a refrigerator to a hot oven to the table, where it will retain the cooking heat for a very long time. You can even cut directly in the dish without scratching.

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