Hello, there's been interest in cassoulet on several ch boards, and I remembered a NY Times blurb last year about a higher-test ceramic cookware from the Burgundian French maker Emile Henry, the line of products is called "Flame Top". It's engineered to withstand direct stovetop heat without a diffuser, or heat under a broiler, and extreme cold to hot changes (which I would avoid doing, simply because breaking is messy and expensive). The brand boasts having a super durable finish on all of its products.
Has anyone used this brand and type of cookware, and how would you rate it? It's more expensive than le creuset (a different material, of course), so I'm reluctant to take a $160 plunge for a trial.
Thanks to all, and may you dance light-footedly before your hearths.
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