For the past 80 years, in Brittany, France, bakeware has been crafted from decades of expertise. With high-quality raw materials, our new line of French-made bakeware is guaranteed to be your new favorite piece of bakeware in the kitchen. Offered in slate blue and olive green, our bakeware is perfect for crafting summer crumbles, tomato tarts, baked ziti, semifreddo, and more! Here’s some more information on the newest extension to our bakeware line.
Our bakeware is made from a mix of clay, kaolin, and feldspath. After these raw materials are gathered, they are formed into a paste and pressed into their molds. After a fine tuneup by hand, they are scrubbed and cleaned to eliminate any imperfections that may have come about throughout the process. They are then sprayed with enamel and are fired for 12 hours at 2066 degrees. This firing ensures that a hard glaze is formed, which ensures a truly non stick surface. After one last quality check, they are ready for use.
This line of bakeware will be offered in the same shapes and sizes as our porcelain bakeware. With a square, rectangular, and oval baking dish, our French Bakeware has everything you need to craft perfect meals at home.
The square baking dish is great for brownies and cheesecake bars. It also works perfectly for a tomato tart. With the ability to go straight from the fridge to the oven, you can keep your puff pastry dough nice and chilled before placing the baking dish in the oven.
The oval gratin baking dish is awesome for bread pudding and crumbles, as the curved sides lend really well to these styles of desserts. Clafoutis and other custard desserts also thrive in the oval baking dish. But we’d be lacking if we didn’t mention how perfect a gratin is in the oval baking dish. Gooey, cheesy potatoes with a decadent browned topping thrive in an oval baking dish.
And lastly, you have the rectangular baking dish. It acts in the same vein as the square baking dish, but just has more space. It’s ideal for larger families and performs exceptionally well at achieving a Maillard reaction. Roasted chicken thighs, root vegetables, baked ziti are all great meals to craft in your rectangular baking dish.
You’ll be happy to hear that caring for your bakeware is easy. When it first arrives, be sure to wash it with soap and water. Avoid using sharp utensils to cut in it, don’t place it over a flame or on a grill, and allow it to cool fully before cleaning. You can place it in the dishwasher with no worries, but we prefer hand-cleaning. Simply use soap and warm water; with a natural non stick surface, food bits should come off quite easily.
However, we all know that sometimes food can be stubborn and it won’t come off your dish with just a sponge. For those stubborn stains or more burnt on stuck-on food bits, sprinkle a layer of baking soda on the surface of the dish, and then add some dish soap and fill your baking dish with hot water. Let the dish soak for 15-20 minutes. Scrape the food in the baking dish to free up any residue or use a sponge to scrub the stains, pour out the water, and rinse the baking dish.