All porcelain bakeware having beige bottom Emile Henry
I can't seem to find here on Chowhound advice about how to tell whether an all porcelain bakeware piece is actually all porcelain. I understood from that posting that all porcelain would have a white bottom versus a beige bottom.
I just received a small pie dish made by Emile Henry that is definitely a beige bottom.
What's up? Any advice welcome.
Add Pillivuyt to your list and I believe you have it covered. Although there must be a China knockoff or two out there as well.
Without breaking a piece it's difficult to tell, but if the bottom is unglazed, as most bakeware is, it should be white if it's porcelain. Porcelain refers to both the type of clay (kaolin) and the temperatures at which it's fired.
Thanks everyone -- darn I'm glad to be set straight about this. I have bought Pillivuyt and Aplico, and for some reason I thought that the Emile Henry piece was porcelain.
is what I bought.
But I see that I am badly mistaken.
I think I'll stick for what I want to use: Revol and Pillivuyt, so I won't have to ponder.