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Kitchen Review: Emile Henry Bakeware

Written By | Oct 6, 2015

LOS ANGELES, Ca, October 6, 2015 – Many of us took our well-loved pans and baking dishes and stowed them away for the summer months thinking, “I will buy a better dish next fall.” Well next fall is here and we at the Hail Mary Food of Grace kitchen are busy testing new products to make sure you have what you need.

Fall means warming comfort foods that are braised and slowly roasted.  Making that easier, and creating consistent delicious even results, is the Emile Henry bakeware – the square 9×9 mustard yellow dish and the Oval 12”.

Emile Henry is a family owned business that was established in 1850 in a small town of Marcigny located in the province of Burgundy, France. The company is known worldwide for their quality oven safe ceramic gourmet cookware that is a perfect fit for both chefs and home cooks.

What makes a good dish to bake in? There are five important qualities to consider when buying your bake ware.

  • Distributes heat evenly
  • Durability
  • Cleans easily
  • Aesthetically pleasing
  • Properly sized

For our Emile Henry bakeware test we created a classic Sunday dinner: Whole roast chicken, corn breads, roasted carrots and roasted potatoes.

As we were testing both of the Emile Henry pans we considered all five elements and discovered that both pans received high rankings in our categories.

As well as receiving high rankings in the important qualities list we also noticed the sides of the baking dishes were higher than some of the competing brands and your standard Pyrex glass ware.  Those higher sides help to contain liquids and splatters, and they keep the dish ingredients in the pan – particularly when putting into the over and removing it.

We also took note that the glaze that lines the interior of the baking dishes prevents foods from sticking so nonstick spray is not needed. The glaze also makes the pan incredibly easy to clean a welcome change from the bakeware of our past that are notorious for leaving hard to remove food particles on the dishes.

There are a few downsides to these pans. The first is the weight, they are heavy baking dishes. The price is hefty, but with their durability they will become treasured pieces to pass down to future generation cooks.

Last but not least we didn’t consider that the pan takes a few minutes longer to heat up than a typical metal baking dish and because of the extra time it takes to heat the entire pan our corn bread wasn’t completely cooked at allotted time.

In the future we will adjust our cooking times as some foods may take an extra 10 minutes to cook due to the ceramic material it’s made from.

The Emile Henry 9×9 mustard yellow dish ($40) and the Oval 12” Baker ($70) in olive green can be purchased at


Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.