I've gone Emile!!!

No, that is no short word for some kind of psychological disorder. I mean the Emile Henry Flame line.

For at least a year I have loved my smally Chinese Pot from EH Flame line, but wanted to try more. The base on the chinese pot is a bit narrow and angled and makes it less ideal when I need more surface, or when I have larger volumes. But this little guy beat my Le Creuset wannabe (Lodge) in direct comparisons, heats up evenly and cleans like a dream, it can take metal utensils, and not only can it go in a 500 oven, but also in the grill, microwave, dishwasher, freezer and fridge.  And if that weren't enough, it can go straight from the freezer to the oven. And if that weren't enough!!! The glaze looks the same as the day I bought it! Which, compared to my Lodge, is saying A LOT.

So Heck, Yeah. I am going Emile, all the way. These are cookware that put a smile on my face and make me want to try new recipes. And they look beautiful and rustic at the same time; putting one on your table feels like serving a homemade french meal to friends on a cold winter night. Sadly, because I am on a graduate student salary and am not affiliated with Emile Henry, it may be a long way to a full conversion. Oh well.

To begin this lovely journey, I got myself a Tarte Tatin set from the Flame line. "Tarte Tatin set?", you say; "isn't that a bit specialized?"
 
No, boys and girls, it's as general and versatile as you can get! How so? Well, the Tatin set is basically a Flame skillet with a short handle, PLUS a fabulous EH bakeware dish! As the EH website says itself, you can use the pan for anything you would use a skillet for, PLUS make fabulous, 1-step Tarte Tatin!

I seasoned it according to EH directions, and to test it out I cooked an Egg. Not only was it the first time I managed to cook an egg with a true overeasy center (that I can remember), the Egg tasted perfect!  I have since made a Caramelized Onion and Portobella Tatin in it, as well as hash browns and other goodies.

Now, given the performance of these pots, and their lovely look, not to mention they truly are 30% lighter than cast iron, why isn't everyone casting off enameled cast iron for these beauties? I tell you what: I am.