Clay, a natural material has been used since ancient times to cook or preserve food. While respecting the traditional techniques, Emile Henry has introduced technological improvements — Ceradon®, for example, so that dishes are more resistant to mechanical and thermal shocks. The clay is mixd with different finely ground stones and water according to Emile Henry’s formula. This improves the quality and results in a liquid clay called “slip”.
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 thus melts to become very strong glass, and is completely smooth.
When the pieces come out the kiln, they are checked one by one in order to ensure a constant quality. Emile Henry is certified according to the international standard ISO 9001.