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Emile Henry Bakeware

Emile Henry bakeware is healthy, colorful and versatile. Designed for oven to table serving, Emile Henry bakeware is loved by cooks and visitors. One of Emile Henry’s classics is their pie dish, or Le Grand Pie Dish . The Le Grand pie dish has a fluted edge, bright white interior with an exterior available in 12 colors. Colors that are only sold in the 9 inch size are pink, sky blue, fig, sand, slate, and black. Colors that can be bought in two to four inch sizes are figue, white, red, green, blue and yellow.

The food cooked in your Emile Henry clay dishes will take longer to heat than those cooked in metal, so expect to add about ten minutes on average to your cooking time. The double glaze will keep you from having to add a lot of fats to your crust for it to come out of the pan easily. One of the advantages to the way that clay diffuses heat more slowly is that the crust will be flakier, browned more perfectly, and it will actually retain its heat and stay warmer for a longer period of time sitting at the table.

Emile Henry Bakeware

Emile Henry’s Oven Ceramic bakeware is made in Marcigny France since 1850 from high fired Burgundy clay. The natural clay is unsurpassed for conducting and retaining heat. Emile Henry’s Oven Ceramic is made with an exclusive process to produce strong and durable ceramic bakeware.

Emile Henry Bakeware

Since there are many items in the Emile Henry Bakeware product line in a variety of colors and sizes, the “medium” price below in the dashboard is an average.

Healthy? Dishwasher Safe? Induction Ready? Price?
Healthy Cookware Dishwasher Safe NOT Induction Ready Medium Price
Outside Material? Inside Material? Oven Safe? Clad?
Oven Ceramic Oven Ceramic 500 Degrees Not Needed

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Emile Henry Bakeware Details

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Simply Calphalon Nonstick 6-Piece Bakeware Set

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Anolon Advanced Nonstick Bakeware 13″ Pizza Crisper

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Anolon Advanced Bronze Nonstick Bakeware 5-Piece Set with Silicon Grips

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Anolon Advanced Nonstick Bakeware 9-Inch Spring Form Pan

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Anolon Advanced Bronze Nonstick 9-Piece Cookware Set with 2-Piece Bakeware Bonus

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Le Creuset Bakeware

Le Creuset bakeware offers a large assortment of their enameled stoneware. Le Creuset stoneware is a lighter weight variety of their famous enameled cast iron cookware. They have 17 items for cooking and baking alone; these include a round casserole, three sizes of an oval dish, square dish, roasting pan, loaf pan, pie dish and more. Available colors are red, kiwi, cobalt, dark chestnut, white, and Caribbean.

Le Creuset‘s almost non-porous stoneware is fired at 2,156 degrees, which gives it unparalleled resistance to chipping, cracking and staining. It is a hygienic cooking surface that will not absorb odors or flavors. Handles, knobs, and rims are made for easy, slip free gripping and pouring. Le Creuset traditional stoneware goes in your microwave, oven, broiler, refrigerator or freezer, but not your stovetop. It is meant to go from oven-to-table with a bold, colorful, and unforgettable presentation appropriate for family or important guests. The multi-purpose nature of these dishes means less clean up too.

Le Creuset traditional stoneware has a lifetime limited warranty. It can be used in the oven with temperatures up to 500 degrees. It is microwave, freezer, and dishwasher safe.

Le Creuset Bakeware

  • Stoneware maintains even temperatures and prevents scorching
  • Unmatched thermal resistance – safe for freezer, microwave, oven, broiler and dishwasher
  • Dense stoneware blocks moisture absorption to prevent cracking, crazing and rippling
  • Impermeable exterior enamel resists scratches and stains, and is safe for cutting on with knives
  • Nearly-nonstick glazed interior easily releases foods for quick cleanup

Brand Product Cookware

Stoneware is a more fragile cookware material than cast iron. Many users say their Le Creuset stoneware chips or breaks too quickly. If you get their stoneware, please handle with care.

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What Happened to Corningware and Pyrex Glass Cookware?

Corning, Corningware and Pyrex glass cookware bring great memories to a lot of home cooks. Just seeing the white ceramic casserole dish with the blue cornflower logo brings back memories of mom’s cooking. Picture her as she would whip up some potatoes, create a casserole, fry some chicken, or string green beans. Try to remember what she would use to cook with, and bring out to the table. Chances are, you will see some of that white cookware with a blue cornflower emblem on the side. That was corning glass cookware. She would bake with it, and since it was presentation quality, she would bring it out to the table for the feast. What happened to that corning glass cookware?

Corningware Blue Cornflower

Corningware Glass Cookware Has a Rich History

The history of Corning goes back 150 years. Corning Glass Works developed the glass for Thomas Edison’s light bulb. It was in July of 1913 when, at the encouragement of a new scientists wife, Bessie Littleton, that Pyrex was born. Over the years they developed lines of glass and ceramic cookware and bakeware that was durable, attractive, easy to clean, and versatile. Though only a portion of their business, it was these consumer products that brought the name of Corning to the publics attention. More than 750 million pieces of CorningWare have been manufactured. In 1998 however, due to slumping sales and retooling of manufacturing plants, Corning sold off the CorningWare and Pyrex lines to World Kitchen, LLC. Under new direction, the CorningWare and Pyrex lines are still pretty strong, although different.

Today’s CorningWare and Pyrex

Under the direction of World Kitchens, LLC, CorningWare transitioned from ceramic based products to stoneware. It is described as an evolutionary change to bring more color and versatility to the kitchen. The stoneware based cookware and bakeware is easy to clean, stores food easily in the refrigerator or freezer, non reactive to acidic foods, and can be used to prep, cook, and display meals. The stoneware based CorningWare is not to be used on the stovetop, whereas the older ceramic based products are. The older product lines have been discontinued from production, but are still available from a variety of sources. While the condition of “new” is becoming harder to find, “gently used” items are increasingly becoming popular. The old familiar Corning white ceramic bakeware with the blue cornflower emblem on the side and glass lid, while not rare, is actually starting to show signs of increased value. Items can be found on the internet under the names Corning, CorningWare, or Corelle.

New or old, Corning and Pyrex products are considered healthy since they are non reactive to acidic foods, do not leave trace metals in foods, and are non porous. They are all easy to clean either by hand or in the dishwasher. 

If you are looking for stovetop-ready ceramic based cookware, there are choices, but they are harder to find. Emile Henry is a very fashionable and attractive line of French ceramic cookware and bakeware, and has recently introduced their “Flame Top” stovetop line of ceramics.

Corning Visions, Where Art Thou?

Corning Glass VisionsThe Corning Visions cookware line has been discontinued for quite some time. While it was heavily rumored that the products fracture or explode under high heat, numerous tests under intense scrutiny could not duplicate any such results. The amber and cranberry colored ceramic-glass cookware is available online from a variety of stores. I found that one of the best places to get Corning Visions cookware is on e-bay.

Corning glass cookware is alive and well in kitchens across the globe. Pyrex bakeware is more colorful, useful, and more transportable than ever. Whether glass, ceramic, porcelain, enameled, or some other material, it plays a vital role in every kitchen.

Happy Cooking,

 

Is Anodized Aluminum Cookware Considered Safe Cookware?

With all the hard anodized aluminum cookware on the market, is it considered safe cookware? You’ll be surprised to know where you can ingest aluminum. Aluminum is lightweight, a great heat conductor, and generally inexpensive. Since normal aluminum is reactive with food and known to be toxic, anodized aluminum with its electro-chemical treatment, has become the standard for aluminum cookware. Because it is still aluminum, questions remain about its safety. In this article, I expand on a previous article on safe and healthy cookware where I first addressed the safety issue of anodized aluminum cookware.

This article was updated on October 12, 2017.

Aluminum in our Environment

Aluminum is the 3rd most common element in the earth’s crust. It is in the air we breathe, the water we drink, and the dirt we walk on. Because it is so plentiful, it is inexpensive. Aluminum is already in many products we use:

  • cookware and utensils
  • cans for our beverages
  • anti-caking agents for salt and sugar
  • baking powder
  • antiperspirants
  • bleaching agents for white flour
  • cake mixes
  • commercial teas
  • toothpastes, sunscreens, and cosmetics
  • infant formulas – soy formulas contain 10 times more aluminum than milk formulas
  • antacids, buffered aspirin, and many over-the-counter medications
  • vaccines

Anodized Aluminum Cookware

Anodized aluminum cookware has been around for a long time. It is lightweight and inexpensive. Natively, it is soft, and it does react with acidic foods, becoming toxic. Manufacturers found that aluminum can be anodized to make it stronger, slicker, more durable, and non-reactive with foods. Calphalon, a maker of anodized aluminum cookware explains it this way:

Unison Anodized Aluminum Cookware“Hard-anodization is an electro-chemical process that hardens aluminum. (Hard-Anodized aluminum is 30% harder than stainless steel.) During hard-anodization, aluminum is submerged in an acid bath, then subjected to electrical charges. The result is a chemical reaction wherein the surface of the aluminum combines with oxygen to become aluminum oxide. This reaction is also known as oxidation, a process which occurs spontaneously in nature. Hard-anodization is actually controlled, accelerated oxidation.

What does it do?

Hard-anodized surfaces resist abrasion and corrosion. A hard-anodized pan is the most durable pan you can buy.

Anodized materials have an extremely long life span. Anodized surfaces do not chip or peel. In fact, anodized aluminum is used to protect satellites from the harsh environment of space, to harden automotive racing parts against friction and heat, as well as for display cases, coolers, and grills for the food industry.

An anodized finish is chemically stable. It does not decompose. It is nontoxic. High heat levels will not damage the anodized finish. Anodized surfaces are heat-resistant to the melting point of aluminum (1,221°F).

Most important for cookware, hard-anodizing makes cookware surfaces so ultra-smooth that they become virtually nonporous (without pores). Pores in metal cookware are one of the leading reasons why foods stick while cooking.”

Aluminum as a Health Concern

Aluminum and our health was brought to our attention in the 1970’s when a Canadian research team linked aluminum with Alzheimer’s Disease when they found high concentrations of aluminum in the brains of Alzheimer’s patients. Since then, the research has been scrutinized in a manner similar to the chicken and the egg story. Which came first, the disease or the aluminum?

We do know that high concentrations of aluminum are toxic. The December 2007 Idaho Observer article “Aluminum Toxicity: A Misdiagnosed Epidemic” shows that aluminum is a known toxic substance when accumulated in tissue or the brain by reporting the MSDS (Material Safety Data Sheet) info on aluminum:

“In simple terms, the most notable symptoms of aluminum poisoning are diminishing intellectual function, forgetfulness, inability to concentrate and, in extreme cases, full blown dementia and Alzheimer’s. Aluminum toxicity also causes bone softening and bone mass loss, kidney and other soft tissue damage and, in large enough doses, can cause cardiac arrest.”

From the “Toxological Profile for Aluminum”, September 2006, we also know that:

  • Foods such as processed cheese and cakes may contain moderate amounts of aluminum as a result of its addition during processing.
  • People are exposed to aluminum in some cosmetics, such as deodorants, and in pharmaceuticals such as antacids, buffered aspirin, and intravenous fluids. Antacids have 300–600 mg aluminum hydroxide (approximately 104–208 mg of aluminum) per tablet/capsule/5 milliliters. Buffered aspirin may contain 10–20 mg of aluminum per tablet. Vaccines may contain small amounts of aluminum compounds, such as aluminum hydroxide, aluminum phosphate, or aluminum sulfate (alum).
  • The U.S. Food and Drug Administration limits the amount of aluminum in vaccines to no greater than 0.85 mg/dose
  • Factory workers who breathe large amounts of aluminum dust can have lung problems, such as coughing or changes that show up in chest X-rays.
  • Some workers who breathe aluminum dust or aluminum fumes have decreased performance in some tests that measure functions of the nervous system. Some people who have kidney disease store a lot of aluminum in their bodies. The kidney disease causes less aluminum to be removed from the body in the urine.
  • People may get skin rashes from the aluminum compounds in some underarm antiperspirants.

Healthy Cookware Recommendations:

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Hard Anodized Aluminum Cookware and My Recommendation

Anodized Aluminum Cookware Manufacturers and industry lobbyists all claim it is safe. Their biggest argument is that the amount of aluminum leached from hard anodized aluminum cookware is a mere 35 micrograms. That is a small amount. By itself, as a single dose, it is not harmful. My recommendation is this:

I recommend you to avoid hard anodized aluminum cookware. The issue is not about the small single dose. It is about the cumulative effect it can have. Just like eating a single chocolate bar is not going to cause a serious disease. However, 3-6 chocolate bars a day every day, will have an impact on your body. If most meals are cooked with anodized aluminum frypans, saute pans, sauce pans, and stockpots, the cumulative effect, along with the aluminum you already get from other items in our environment, may cause a health issue.

February 2015 Update:

Since the time I originally wrote this article, the cookware industry has made some changes. Today, many cookware products made of hard anodized aluminum are coated with nonstick surfaces. Nonstick surfaces have their own health issues, especially when scratched or exposed to high heat. Even the outside of aluminum cookware is now often coated. This does limit the exposure to aluminum. Beware of these products if the outside nonstick surface is scratched. ALSO NOTE: When baking, I see a lot of baking products made of native aluminum like baking sheets, etc.

Aluminum is everywhere. If you are like me and try to eat healthy, the cookware we use is a place where aluminum exposure can be reduced. As a tester of a lot of cookware, I admit I do like the way anodized aluminum cooks. For me, I try to use the healthy cookware materials I mention in my other articles, or the recommended cookware sets above, and pay attention to the surface quality of any anodized aluminum cookware I may use. We may not be able to control the aluminum in our food when we eat out, but it is something we can control at home.

In this article, I offered information about how common aluminum is in our environment, and how dangerous it can be if too much accumulates in our body. By itself, the aluminum leached from a single cooking with anodized aluminum cookware is not harmful. The caution is in the accumulation of aluminum not only from cookware, but also from other sources already in our environment and other products we may consume.

Happy Cooking!