A while ago a few people in this post http://chowhound.chow.com/topics/103700# (ministerofkebab and js288uk) mentioned a store in Kensington Market that sells Emile Henry tagines. Does anyone know what the name of this store is?... (3 replies, last updated by js288uk January 11, 2009)

So Le Creuset is enameled cast iron while emile henry is porclain – right? What’s the difference in how they are used? Which do hounds prefer and why? (10 replies, last updated by Soop March 18, 2009)

i heard that boiling porcelain in milk will repair hairline fractures. i have an emile henry earthenware baking dish that has developed some apparent hairline fractures (line on inside, but not on the outside.) this is like my... (8 replies, last updated by rainey March 21, 2009)

hi i recieved an emile henry butter pot for my wedding shower and was sooooooo excited to use it however within a week the butter was growing fuzz! i followed all the directions, changing the water every couple days and the... (8 replies, last updated by JBethell October 2, 2008)

Emile Henry Lasagna pan. Can this be used for roasting and turkeys as well as lasagna? I love Emile Henry stuff. I need a lasagna pan but I also don’t have anything for meatloaf or roasts or turkey. I plan to make meatloaf,... (8 replies, last updated by Velda Mae September 30, 2009)

I’ve had some Emile Henry baking dishes for more than 12 years and two of them cracked within a few months of one another. According to another post on this board and the sales associate at Sur la Table, 12 years is a good... (21 replies, last updated by rainey October 10, 2009)

I recently bought a nice little Emile Henry oval baking dish and couldn’t believe how well it browned a gratin and how easily it cleaned up afterwards. I’m going to toss out all my old Corningware and replace it with... (0 replies, last updated by teela brown October 13, 2006)

Hello, there’s been interest in cassoulet on several ch boards, and I remembered a NY Times blurb last year about a higher-test ceramic cookware from the Burgundian French maker Emile Henry, the line of products is called... (8 replies, last updated by moto April 6, 2006)

. I’m posting an inquiry on home cooking about the French ceramic cookware from Emile Henry. regards (26 replies, last updated by moto April 4, 2006)

Wondering if anyone has had experience in using an Emile Henry Flame top casserole (as the dutch oven) for this bread. It can take the heat but I am wondering about actual results in this clay pot. Thanks! Trish (0 replies, last updated by elists100 January 16, 2008)

Anyone have a problem with Amazon sending them the wrong color item? I ordered an Emile Henry gratin in one color and they sent another. I can send it back and exchange, but a pain. Has this happened to anyone else? (0 replies, last updated by blondelle January 1, 2008)

Anyone found a source for stoneware crocks other than the Harsch crocks? I have some 2.5 liter stoneware crocks from Emile Henry (actually a large utensil crock) — they’re food safe and all that, but a little small. (3 replies, last updated by Hank1 September 8, 2007)

I am looking for a deep dish pie plate. I saw a nice Emile Henry one, but it was about $40, which seemed a little expensive. If it’s worth it, though, I’ll totally go for it. Just wanted to check in and see what... (3 replies, last updated by RShea78 November 24, 2008)

. And what’s the best? Apilco? Emile Henry? Or? (I’m specifically searching for porcelein.) And w/the current scare of things made in China, I’d prefer that the bowls be made anywhere else. I’m hoping to... (10 replies, last updated by bostonhound February 2, 2008)

The LC tagine is very small and hold only 1.5 qts. One braising expert who has written many books and one on such cooking said it’s her least favorite. She recommends the Emile Henry tagine as a better alernative. You can... (4 replies, last updated by blondelle April 17, 2008)