Chic and Unique – Cookware Showcase Worthy

Oct 12, 2022 by Chef David

By Chef David

Imagine using a single dish for preparing a whole recipe, going from preparation to cooking, and finally serving. While the simplicity and practicality make this idea attractive, often the pot is not up to the job, and the function fails to meet fashion. Emile Henry has that covered, with their Deep Dish Pizza Pan and Dutch Oven.  Made of flame ceramic® a patented process, and unrivaled craftsmanship, Emile Henry cookware can withstand high temperatures. Take them out hot, steaming, and place them on a trivet on the table. Enjoy the chic elegance of Emile Henry products.

Dutch Ovens

One vessel does it all. Providing a slow-cooker-esque experience on either a stovetop, oven, or even a grill, it can be used for making almost anything. The Dutch Oven may become the most versatile pot in your kitchen. Some people consider Dutch Ovens heavy and cumbersome. After all, they are just an overpriced heavy cooking pot with a lid, right? Absolutely not.

A Dutch Oven is a wide, shallow pot traditionally made of cast iron, which can withstand high temperatures, and stay hot. It comes with pair of handles, a thick base, walls to maintain constant internal temperatures, and a tight-fitting lid. Dutch Ovens are designed to cook slowly for long periods of time, making them perfect for stews, soups, and roasts. In contrast, fry pans and woks are designed to cook quickly at high temperatures. Because it can withstand high temperatures, you can brown meat directly in a Dutch Oven.

The lid traps the juices and flavors, circulating condensation and preventing evaporation of liquid.  The Dutch Oven provides uniform heat circulation so food cooks evenly without the need to watch it. Perfect for Shabbos, or Yom Tov meal preparation, the longer it cooks, the softer the meat becomes, and the more the flavors blend.  In fact, your Dutch Oven works perfectly for traditional Jewish dishes that are braised like brisket or pot roast. And the tight-fitting lid means that the moisture will remain within, enhancing the flavor.

Slow cooker recipes generally work well in a Dutch Oven because it cooks consistently at a higher temperature.

A New Tradition – Emile Henry

Taking a new approach to the Dutch Oven, Emile Henry introduced Flame ceramic®, as an opportunity to draw attention to the versatility of their old-world brand. Emile Henry is family-owned and operated for over six generations, established in 1850 in Burgundy, France in the town of Marcigny.

They evolved the ceramic cooking products creating the ‘Sublime’ line of Dutch Oven which has the characteristic slow even cooking style associated with ceramics. It performs well at temperatures comparable to enameled cast iron (and is able to cook at higher heats up to 930°F almost twice as hot as traditional Dutch Ovens). It is 35% lighter, the 4-quart pot weighs only 6 pounds! The lid ensures the flavored condensation circulates inside thanks to the small dots on the lid’s underside.

Like all Emile Henry products, they clean easily, are dishwasher safe, and will not lose their color.  They have a glazed surface that cleans easily eliminating baked-on, or burnt food. They are made not to chip or crack easily. In fact, you can cut directly on the surface without scratching.

Flame ceramic® products are resistant to thermal shocks, which means you can take your dish from the freezer and put it directly in a hot oven. Because they are clay they provide an interesting array of properties. They can go in the microwave, which metal cannot. What’s more, clay retains the heat, so food stays hotter for longer, while the handles stay cool.

Pizza Pan

The Deep Dish Pizza Pan is made of Flame ceramic® which allows it to withstand high temperatures, but it is designed for a different purpose entirely. It is larger and shallower and does not come with a fitted lid. It can become a casserole substitute, or used as intended, for deep-dish pizzas. Like the Dutch Oven, the Deep Dish Pizza Pan can go from stove to table to refrigerator.  It has handles that stay cool, while the pan retains the heat. The glazed surface cleans easily and is scratch resistant and can even be used to cut the pizza.

Because it is so attractive, we have used it as a serving tray, accessorizing the table with its signature burgundy color.

Shabbos Chic

Emile Henry introduces French fashion to the Shabbos or Yom Tov table. While cooking in a slow cooker is convenient, producing meals that are filling, it lacks in presentation and requires expert plating to look appetizing. Emile Henry pots make serving fashion-forward. Their Flame ceramic® are made to withstand temperatures and contain the aromas, and juices lost in traditional slow cooking.  They provide one-pot meal preparation, that clean-ups up easily, and provide truly beautiful serving dishes. Emile Henry allows you to prepare meals as they were designed.

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Brisket (Recipe adapted from Daniel Gritzer at Serious Eats). Cooking time 3 – 4 hours; Serves 4

Ingredients

• • 3 pounds of beef brisket
  • Salt and freshly ground black pepper to taste
  • 1-tablespoons vegetable oil
  • 1-pound yellow onions sliced 1/4 inch thick
  • 1-pound carrots (I prefer mine whole but you can chop if desired)
  • 2 large ribs of celery, cut into large dice
  • 3 cloves of garlic
  • 1/2 cup dry red wine
  • 7 ounces whole peeled or crushed tomatoes with the juices
  • 1/6 cup ketchup
  • 2 sprigs thyme
  • 1 bay leaf

Method

1. 1. Put Dutch Oven on the stove at medium-high heat, add oil, and heat until shimmering.
   2. Add brisket and brown on both sides, about 6 minutes per side – Remove brisket
   3. Add onion, celery, and garlic and cook, stirring often until just starting to brown
   4. Add wine and bring to a simmer, scraping up browned bits from the bottom
   5. Stir in tomatoes and ketchup
   6. Return the brisket to the Dutch Oven, nestled between the vegetables. Add bay leaf, thyme, and carrots
   7. Cook in the oven at 300F until the brisket is tender enough that you can easily slide a fork into it. About 3 hours.
   8. Let the brisket rest for 30 minutes, then slice against the grain.

Note: Remove Bay Leaf before serving