Emile Henry

PLEASE NOTE THAT COBALT, RED & SABLE ARE NOW DISCONTINUED FROM EMILE HENRY.

Clay, a natural and noble material, has been used since the mists of the time to cook or preserve food.
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. 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. Glazing consists of spraying a coloured glaze on the dish. The glaze is made of ground glass and colouring, mixed in some water.
The glazed dish is fired in the kiln for 4 hours at a very high temperature (1150°C).
The glaze then melts to become very strong glass, and is completely smooth.